Dark Chocolate Chunk Cookies with Sea Salt
All you need is a bowl and spoon for these crowd-pleasing chocolate chunk cookies with a gourmet touch of flaky sea salt and dark chocolate!
or read on for step-by-step instructions with photos
Intro: A Grandmother’s Recipe with a Gourmet Twist
These chewy chocolate chip cookies are packed with gooey dark chocolate and topped with flaky sea salt for the perfect sweet-and-salty treat.
No mixer or chilling is required—just simple, delicious cookies ready in under 30 minutes. They’re perfect for beginners and a fun recipe to bake with kids!
This recipe comes from my husband’s grandma, who always had something sweet baking in the oven. He grew up loving her chocolate chip cookies, so he made sure to get his hands on the family recipe.
True to a grandmother’s style, this recipe is really simple and addictively good. While the original didn’t need any changes, I couldn’t resist adding a couple of modern twists.
Why These Chocolate Chip Cookies Are the Best
No creaming required.
Forget the usual step of creaming sugar and butter. I love that you can make these chocolate chip cookies without a stand mixer—just grab a bowl and a wooden spoon. This shortcut likely contributes to the cookies’ slightly dense yet soft and chewy texture.
Use whatever butter you have on hand.
The original recipe called for a mix of butter and shortening, but I skipped the shortening and swapped in salted butter since that’s what’s usually in my fridge.
From my restaurant baking experience, I know you can substitute butter for shortening and unsalted for salted. Just leave out the salt in baking recipes if you’re using salted butter—it always works perfectly!
Chocolate chunks over chips.
The original recipe calls for chocolate chips, which I used my first time making them. But this time, I opted for chopping up a 70% dark chocolate bar to create irregular chunks that melt into gooey pockets and for that pleasantly bitter contrast. If you prefer regular chocolate chips or milk chocolate, that’s fine, but the chunks truly elevate these cookies.
Flaky sea salt finish.
Topping these cookies with a flaky salt like Maldon sea salt is optional, but it’s worth it if you love a sweet-and-salty combo. The salt enhances the flavors, making the chocolate, butter, and sugar pop with every bite.
When I served these cookies to my family, they couldn’t stop raving about them, especially the addition of salt. It’s proof that sometimes simple recipes, with just a little gourmet touch, can deliver the most delicious results.
If you’re doing some holiday baking, be sure to pair these cookies with my homemade pumpkin pie or aged eggnog!
What you’ll need
Ingredients
1 cup all-purpose flour
½ teaspoon baking soda
¼ cup white sugar
½ cup brown sugar (any type)
½ cup salted butter, softened (or ½ cup unsalted butter + ½ teaspoon salt)
1 teaspoon vanilla extract
1 egg
1 cup dark chocolate, chopped (about 1.5 100g-bars)
Equipment
Measuring cups & spoons
Bowl & wooden spoon for mixing
Sheet pan & parchment paper
Oven
Makes: 12 cookies
Prep: 10 min Cook: 8-10 min
How to make it
Step 1
Gather ingredients and chop chocolate.
Preheat your oven to 375°F and position the rack in the middle.
Start by softening the butter to room temperature. If you’re short on time, cut it into cubes and microwave in 10-second intervals until soft enough to mix with a spoon—just don’t melt it! Melted butter changes how the cookies bake, so aim for softened only.
(Pro tip: if you’re more organized than me, leaving the butter out overnight works too!)
Next, chop up the dark chocolate into irregular chunks. Don’t stress about uniformity—a mix of big and small pieces makes these cookies even more delicious.
Now measure out the flour, baking soda, and both white and brown sugars into a mixing bowl. Have your sea salt, egg, and vanilla extract ready to go. (You’ll see two eggs in the picture—I made a double batch and highly recommend it because these cookies disappear fast!)
Step 2
Mix dry ingredients, butter, and vanilla.
Stir the dry ingredients together with a wooden spoon to evenly combine them. Once mixed, add the softened butter and vanilla extract right into the bowl.
Stir everything together—it’s okay if the mixture looks a little lumpy at this stage. Those lumps will smooth out as you continue mixing.
Step 3
Add egg and chocolate.
Crack the egg into a small bowl and whisk it lightly. Add the whisked egg and chopped chocolate to the mixing bowl.
Stir everything together until the cookie dough comes together and has a smooth consistency. Make sure the chocolate chunks are evenly spread throughout.
Step 4
Bake the cookies.
Line a baking sheet with parchment paper. Scoop the cookie dough into 12 evenly sized balls and place them on the tray, leaving a couple of inches between each one and the edges to allow for spreading.
Flatten each ball slightly with your fingers and sprinkle a pinch of flaky sea salt on top. Place the tray on the middle rack of your preheated 375°F oven and bake for 8–10 minutes, turning the tray halfway through for even baking.
The cookies are ready when the edges and bottoms are just starting to brown. The centers will still look soft, but that’s exactly what you want! Let the cookies cool on the tray for at least 10 minutes—they’ll firm up as they cool, giving you that perfect chewy texture.
Step 5
Rest then serve.
Once the cookies have rested on the baking sheet for at least 10 minutes, or until they’re cool to the touch and firm enough to handle, they’re ready. Dig in and enjoy those perfectly chewy, gooey bites!
Transfer leftover cooled cookies to an airtight container. They’ll keep at room temperature for 4 - 5 days, ready to satisfy your sweet tooth whenever the craving strikes!
My tips
Perfecting the texture:
For soft and chewy cookies, avoid overmixing the dough after adding the wet ingredients. Overmixing can lead to tougher cookies, so stir just until everything comes together.
Prefer crispier edges? Flatten the dough balls a bit more before baking.
Want softer, thicker cookies? Keep the dough balls slightly taller.
Use room-temperature butter.
Melted or cold butter won’t give the same results. Cold butter won’t mix properly into the dough and melted butter can make the cookies more dense.
Room-temperature butter is soft enough to mix evenly and creates steam as it bakes, leading to a fluffier, less dense cookie.
This step is especially important since we’re skipping the usual creaming method, which also aerates the dough for a lighter texture.
I don’t recommend chilling the dough.
Chilling the dough hardens the butter, making it harder to scoop, and prevents the cookies from spreading out as much in the oven. Bake the cookies immediately while the dough is still at room temperature for best results.
If you want to prep ahead or store dough for later, check the make-ahead and storage instructions below.
Avoid overbaking.
The key to chewy cookies is to pull them out when the centers are still soft. They’ll continue to cook slightly on the baking sheet as they cool and need some time for the hot sugar to set. Don’t worry if they seem underdone when you take them out!
Overbaking will result in very crispy or even hard cookies, so keep a close eye on them toward the end of baking.
Adjust timing for multiple batches.
I’ve noticed that the first tray of cookies sometimes takes 1–2 minutes longer than subsequent trays—maybe it’s just my oven, but it’s worth checking the cookies a couple of minutes early on your second or third tray to prevent overbaking.
Serving suggestions:
These cookies are incredible on their own, but if you want something extra special, try turning them into ice cream sandwiches! Press a scoop of vanilla ice cream between two cookies and roll the edges in extra chocolate chunks or chips for a decadent treat.
For the holidays, pair these cookies with my homemade aged eggnog for a perfect festive accompaniment.
Homemade Aged Eggnog Recipe
Substitutions
Brown sugar: Use light, medium, or dark brown sugar—whichever you have on hand. The recipe works perfectly with all of them, and the differences in flavor are subtle.
Flaky sea salt: Maldon sea salt is a premium ingredient that can be hard to find. You can substitute any finishing sea salt or even kosher salt—just use less if using kosher salt, as it’s finer.
Butter: Salted butter is my go-to, but unsalted or even shortening will work. If you use unsalted butter or shortening, just add ½ teaspoon of salt to the recipe to balance the flavors.
Chocolate: I love using Lindt 70% dark chocolate for its deep, rich flavor, but milk or white chocolate can be used for a sweeter twist. Chocolate chips are an easy option if you don’t feel like chopping a bar, though I firmly believe chunks create those melty, gooey pockets that take these cookies to the next level.
Flour: For a gluten-free option, swap the all-purpose flour for a 1-to-1 gluten-free blend.
Stand mixer: This recipe doesn’t require a mixer, but if you prefer using one, feel free to! Just use the paddle attachment and follow the same steps. Be careful not to overmix, as that can result in tougher cookies.
Storage
Baked cookies: Store cooled cookies in an airtight container at room temperature for 4–5 days. To enjoy them warm and gooey again, microwave for 10–15 seconds. You can also freeze the baked cookies for up to 3 months. Let them thaw at room temperature or reheat in the microwave.
Raw cookie dough: Keep raw dough in the fridge for up to a week or freeze for up to 3 months. Let the dough come to room temperature before scooping and baking, or bake directly from frozen using the make-ahead instructions below.
Make-Ahead Instructions
Prepare the cookie dough and scoop it into balls.
Flatten each ball into a disc, then freeze on a tray until solid. Transfer to a freezer bag or container and store for up to 3 months.
When ready to bake, place frozen cookie discs on a parchment-lined sheet, sprinkle with sea salt, and bake at 375°F for 8–10 minutes.
Pro Tip: Flattening the dough into discs before freezing helps the cookies spread evenly and bake more consistently straight from frozen. It’s a small step that makes a big difference!
Dietary Notes: Vegetarian
FAQ’s
What is Maldon sea salt?
Maldon sea salt is a premium flake salt known for its clean flavor and crisp yet delicate texture. Its pyramid-shaped crystals make it ideal for finishing savory or sweet foods, including chocolate chip cookies, adding a subtle crunch and enhancing flavor.
How to tell when chocolate chip cookies are done?
Cookies are done when the edges are golden brown, and the centers look slightly underbaked. They will continue to set as they cool on the baking sheet, achieving that perfect soft & chewy texture.
How to freeze chocolate chip cookies?
To freeze baked cookies, let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds to enjoy warm cookies.
For freezing raw cookie dough and baking from frozen, see the make-ahead instructions above.
Can chocolate chip cookies be left out overnight?
Yes, cookies can be left out overnight in an airtight container at room temperature. This keeps them fresh for 4-5 days. Beyond that, freeze them for up to 3 months to maintain quality
What makes chocolate chip cookies soft & chewy?
For soft, chewy cookies, use brown sugar for moisture and room temperature butter. Avoid overmixing the dough and slightly underbake them for best results.
Why did my chocolate chip cookies spread too much?
Cookies may spread too much if the butter was melted, there wasn’t enough flour, or the baking sheet was warm. Ensure precise measurements and use room temperature butter for more control.
Why my chocolate chip cookies don't spread?
Cookies that don’t spread may have too much flour or not enough butter. Cold dough or a low oven temperature can also prevent spreading. Make sure to measure everything precisely and that the dough is at room temperature before baking. You can also try to reduce the amount of flour in the next batch.
Where did chocolate chip cookies originate?
Chocolate chip cookies were invented in 1938 by Ruth Wakefield at the Toll House Inn in Massachusetts. She added chopped chocolate to cookie dough, creating the iconic treat we know today.
Best chocolate to use for chocolate chip cookies?
Use high-quality chocolate for the best results. Semisweet or bittersweet chocolate chips work well, but chopped chocolate bars create pockets of melted chocolate for a gourmet touch. Try 70% dark chocolate for a deeper flavor or milk chocolate for extra sweetness.
That’s it, enjoy!
I’ve made these cookies for Thanksgiving the past two years, and both times they’ve been a hit with the whole family. I love how quick and easy they are to prep!
At the restaurant my husband and I managed, we baked thousands of chocolate chunk cookies. We flattened and froze them, then baked them straight from frozen every morning. The result? Perfect cookies every time—crispy edges, chewy centers, and gooey chocolate.
This technique has never failed me, and I’m excited to share it with you so you can enjoy that same restaurant-quality cookie at home!
Summary
Salted Dark Chocolate Chunk Cookies (No Mixer!)
You can make these irresistible chocolate chunk cookies with just a bowl and spoon! Flaky sea salt and dark chocolate add a gourmet touch.
Makes: 12 cookies
Prep: 10 min Cook: 8-10 min
Ingredients
1 cup all-purpose flour
½ teaspoon baking soda
¼ cup white sugar
½ cup brown sugar (any type)
½ cup salted butter, softened (or ½ cup unsalted butter + ½ teaspoon salt)
1 teaspoon vanilla extract
1 egg
1 cup dark chocolate, chopped (about 1.5 100g-bars)
Instructions
Prep the ingredients. Preheat oven to 375°F and position rack to the middle. Chop the chocolate into irregular chunks (mix of big and small pieces for added texture). Soften butter to room temperature—cube and microwave in 10-second bursts if needed (just don’t melt it!). Measure flour, baking soda, white and brown sugar into a bowl and have sea salt, egg, and vanilla ready to go.
Mix ingredients. Stir the dry ingredients (flour, baking soda, sugars) together in a bowl. Add softened butter and vanilla, and mix with a wooden spoon until combined—don’t worry if it looks a little lumpy.
Add egg and chocolate. Whisk the egg lightly and stir it into the dough along with the chocolate chunks. Mix until smooth, ensuring the chocolate is evenly distributed.
Form & bake. Scoop dough into 12 equal balls and place on a parchment-lined baking sheet, leaving space between them for spreading. Slightly flatten each ball, sprinkle with sea salt, and bake at 375°F for 8–10 minutes, turning halfway. The edges should be starting to brown, but the centers still soft.
Cool & serve. Let the cookies cool on the tray for at least 10 minutes or until they firm up enough to pick up. Once cool, store leftovers in an airtight container at room temperature for 4–5 days. See storage for more details on storing and freezing.
Top Tips
Don’t over-stir for soft & chewy cookies: Stir the dough just until combined to avoid tough cookies.
Use room-temperature butter: Soft butter mixes evenly and helps create fluffier cookies—no need to chill the dough since it spreads better when baked at room temperature.
Don’t overbake: For perfectly chewy centers, remove cookies when the edges are golden, and the centers still look underbaked—they’ll finish setting as they cool.
Serving suggestion: For the holidays, pair these cookies with my homemade aged eggnog for a perfect festive treat!
For more, please see: My Tips, Substitutions, Storage, and Make-ahead Instructions.
Do you love a touch of flaky sea salt on your desserts like I do? Let me know your thoughts! If you’ve tried this recipe, how did it turn out? Please leave a comment below.
Enjoy!
