These salted dark chocolate chip cookies take a classic favorite up a notch — thick, gooey, and chewy in all the right ways.
Sometimes you just want a simple cookie.
After a week of elaborate, multi-step recipes, the urge for an easy, satisfying cookie hit hard.
I had grand plans to get creative in the kitchen, but instead all I could think about was cookies.
I won’t apologize — these are worth the shortcut.
They require only about twenty minutes of hands-on time and ten minutes of baking downtime, so you can have warm cookies in thirty minutes or less.
That kind of speed can be dangerous, but also extremely satisfying.
What sets these apart? First, the dough uses three kinds of sugar, which creates rich caramel notes and a wonderfully chewy texture. Second, generous dark chocolate chunks and a finishing sprinkle of flaky sea salt create the ideal balance of sweet and savory.
Best of all, these cookies are low maintenance: no long chill time, no precise weight measurements, and no special chocolate requirements. They’re forgiving and reliably delicious — perfect for when you need a quick, comforting treat.
- 1/2 cup unsalted butter, room temperature
- 2 tbsp granulated sugar
- 2 tbsp turbinado sugar
- 3/4 cup + 2 tbsp packed dark brown sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 1 3/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 6 oz bittersweet chocolate, cut into 1/2-inch chunks
- flake salt, for finishing
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 5 minutes on medium speed. Scrape down the bowl, then add the egg and vanilla and mix until combined. Scrape the bowl again.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low, gradually add the flour mixture and mix until mostly combined, with a few streaks of flour remaining. Fold in the chocolate chunks and finish mixing by hand.
- You can bake immediately or refrigerate the dough for up to 24 hours or overnight to deepen the caramel-like flavor. Both options yield great cookies.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop dough into 2-tablespoon portions and place on the prepared sheets. Sprinkle a pinch of flaky salt on each cookie before baking.
- Bake 10–12 minutes, rotating the pans halfway through. The edges should be lightly golden while the centers remain soft and gooey. Let the cookies cool on the pans for at least 5 minutes.
- Transfer to a wire rack to finish cooling.
For the cookie monsters:
Blue Bottle Double Chocolate Cookies
Soft and Chewy Snickerdoodle Sprinkle Cookies
Roasted Almond, Chocolate Chip, and Cacao Nib Cookies with Smoked Sea Salt
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