Salted Double Chocolate Chunk Cookies

The sweet-salty combo has long been a favorite of many, many people.  Why do you think peanut butter and chocolate are such a perfect pair?  Yet I’ll admit that when I saw these salted chocolate chunk cookies, I was a bit hesitant.  I suppose my palate is not as sophisticated as some, but I just wasn’t sold on sprinkling salt directly onto my cookies.  But, since the recipe came from one of my favorite blogs, I decided to give it a go.  Plus, it calls for 20 ounces of chocolate, which is pretty convincing all on its own.  First you taste a blast of chocolate, and then the salt crystals melt on your tongue to create a perfectly smooth counterbalance to the sweetness.  Fresh from the oven with a cold glass of milk, these are darn near irresistible.  But as for the leftovers, no worries – just zap them in the microwave for 10-15 seconds and you can enjoy that warm, gooey chocolateness all over again.

Salted Double Chocolate Chunk Cookies

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Yield: about 24 cookies

8 oz. semisweet chocolate, coarsely chopped
4 tbsp. unsalted butter
2/3 cup all-purpose flour
½ tsp. baking powder
¾ tsp. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
¾ cup packed light brown sugar
1 tsp. vanilla extract
12 oz. semisweet chocolate, coarsely chopped

Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper or silicone baking mats.

Combine the 8 ounces chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally.  (Alternatively, heat in the microwave in 25-second intervals, stirring in between.)  In another mixing bowl, stir together the flour, baking powder and salt.

In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla.  Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes.  Reduce the speed to low and add the melted chocolate mixture, blending until incorporated.  Add in the dry ingredients and mix just until combined.  Fold in the remaining chopped chocolate with a spatula.  Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart (I used my medium-sized dough scoop).

Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes.  Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes.  Transfer to a wire rack to cool completely.  Store in an airtight container.

Source: Confections of a Foodie Bride, originally from Martha Stewart Living

41 Responses

  1. love the crackly tops on the cookies. these look dark and delicious!

  2. I think these are going onto my must bake list!

  3. Whoa. These look AMAZING. We’re all about the salty sweet combo…and all that chocolate?! Divine.

  4. these look so pretty! i’m with you- i’ve always been hesitant of topping a cookie with salt but i’ve seen it done a lot so i must try it now. 🙂

  5. They look georgious. I love that cracks, so sweet.

  6. I love salt and chocolate! These cookies look delish!

  7. You had me at salted. and 20 oz of chocolate??? What could be bad about this (other than the calorie count LOL)! They look absolutely amazing. I’ll take a dozen, please 🙂

  8. I just drooled on my keyboard. These look heavenly. I must make them right away!

  9. Wow that is a lot of chocolate….yum!

  10. Wow, these are beautiful. I love the combo of sweet and salty….looks great!!!

  11. Between this, and Ben’s birthday cake…you’re keeping some chocolatier in business girl. They look fabulous, can’t get enough of salty/sweet combos these days! Gonna add these bad boys to my Christmas cookie list fo’ shizzle.

  12. I am totally on board the salt sprinkling train, as long as it’s done with a light hand. I’ve definitely been guilty of over-salting and then the whole thing is kind of ruined. Just the tiniest bit can really enhance the flavor though. And oh my, 20oz of chocolate!!! Trying these!

  13. I’m going to have to try these – Hubby really likes sweet and salty things.

  14. These look great! I can’t wait to try them! You know I’ve been sprinkling sea salt on my dark chocolate brownies for awile now, and always get compliments…it is a great combo.

  15. Oh.My.Goodness. Starring this one for sure! Thanks for sharing!

  16. Martha knows how to make chocolate sing!!! I just realized most of my chocolate recipes are hers! And this is one more! Looks fantastic – can practically taste those!

  17. What brand of semi sweet chocolate do you usually use and recommend? Thanks!

  18. These look divine! I love salty and sweet together. I’m adding this to my “to-bake” list for sure.

  19. YUM! those look fantastic! 🙂

  20. oh yum! i’m obsessed with cookies..and chocolate and these look delicious!

  21. Made them yesterday, the recipe looked irresistible! They reminded me (minus the salt) of the Baker’s Chocolate recipe for “Death by Chocolate” cookies which I love. The batter tasted delicious but seemed very thin so I refrigerated for an hour or so. The cookies spread out quite a bit and the color when done was more cocoa than the dark color of the batter. They also did not seem that flavorful. I have kept the batter in the fridge overnight and will bake the rest today. Hoping I will like them more today…

  22. Sea salt was the not-so-secret ingredient in the NYT’s ultimate chocolate chip cookie recipe … not so much in the batter but sprinkled on top right before baking. Now I’m hooked on it. Going to try yours today! Cheers!

  23. Oh my! I had decided to eat less sweets a couple of days ago, and now I came across these fabulous cookies… No will power in the world can stop me from making these!!

  24. I ditto Karen above…

  25. Wow 20 oz! That has to be sinful. Yummy. So bookmarked 😉

  26. Made these for family and friends, everyone loved the salty sweet combo. Followed the recipe to the T and they turned out perfect.

  27. I was looking for something sweet to make tonight and just happen to have all of the ingredients for these in the pantry- wooo hoooo! Thanks for another good recipe.

  28. They sound positively decadent with all that chocolate! And when it comes to chocolate, trust me, I don’t need any convincing.

  29. hi Annie,
    these look wonderful…do you think you could also use bitersweet chocolate instead of semi sweet(no semi sweet at home)..sometimes these can be interchanged ..let me know if you have tried bittersweet before.

  30. Just making these and the batter is very thin, i added a bit more flour, crossing my fingers! 🙂

  31. Ok…. one word!
    Added this one as a new favorite or all my choc-o-holic friends! 🙂

    Thanks Annie!

  32. I made these yesterday and they were delicious! I also noticed that the batter seemed thin but thickened once the chopped chocolate was added. For the 12 ounces of chopped chocolate I used 4 oz semisweet and 8 oz milk chocolate.

  33. these were AWESOME! my family said they tasted like brownies, which they did:-) yum!

  34. LOVE anything chocolate! I’m planning on making chocolate cookies, but can’t decide. It’s between this recipe and your Chewy Triple Chocolate Cookies–more cookie like. Are the Salted Double Chocolate Cookies soft like brownies? Please advise. Thanks Annie!

  35. I made these tonight but had trouble getting the salt to stick, even though I put it on right after the cookies came out of the oven. The salt just seemed to bounce right off of the crackly tops. I wonder if it would have worked better to sprinkle the salt on before they went into the oven instead.

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