Ultimate Chewy Sea Salt Dark Chocolate Chip Cookies
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Time to read 3 min
Get a load of these salty chunks
These aren't just any chocolate chip cookies. They're the kind that disappear from the counter before they've even cooled completely—the perfect balance of sweet, salty, and utterly irresistible.
What makes these cookies special? It starts with premium dark chocolate that doesn't just melt into the dough—it creates pockets of rich, complex flavor in every bite. Add a sprinkle of flaky sea salt, and you've got a cookie that hits every craving.
These cookies deliver the perfect chewy texture with slightly crisp edges. They're thick, bakery-style treats that stay soft for days (if they last that long). The combination of brown butter depth and vanilla warmth creates a base that lets the dark chocolate and sea salt truly shine.
What you'll love about this recipe:
- Foolproof technique that guarantees chewy centers every time
- Single-origin chocolate chunks that make all the difference in flavor
- Make-ahead friendly dough that freezes beautifully
- Chewy-style thickness without any complicated steps
Making the Chewy Sea Salt Dark Chocolate Chip Cookies
The secret to exceptional cookies starts with exceptional chocolate. When you use high-quality dark chocolate, you're not just adding sweetness—you're building layers of flavor that cheap chocolate chips simply can't match.
"The difference quality chocolate makes in baking is unbelievable. When we developed our Mountain Flake Salt chocolate we specifically chose Dominican cacao that brings warm, earthy notes. We deliberately paired it with Vancouver Island sea salt for a perfect mineral balance. In baked cookies, this creates a salty complex chocolate flavor with just the right amount of sweetness in each bite."
Recipe details
10 minutes
10 minutes
6
Cookies
Dominican
Ingredients
- ¾ cup salted butter
- 1 cup white granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon sea salt flakes
Mix-ins:
- Flaked salt for sprinkling
- 2 bars chopped Dark Chocolate with Flaked Salt (or more if you snack while you bake!)
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment. Rough chop chocolate into small chunks.
- Melt butter in a large bowl in the microwave. Use the lowest setting or defrost.
- Whisk in the sugar and beat until fully combined handheld mixer.
- Add the eggs and vanilla and beat those in until smooth.
- Add the flour, baking powder and flaked salt, then stir until combined.
- Keep some chocolate aside, then fold slowly into the mixture.
- Scoop balls of dough mix into two-tablespoon sized balls and set them at least 2 inches apart on parchment trays. Press firmly in the middle with your thumb to shape. Top with reserved chunks.
- Bake for 12-14 minutes or until the edges are golden and beginning to crisp. Do not overcook. Let them cool for 5 minutes before transfer to a wire rack to cool. Enjoy with friends.
Why choose this recipe
Perfect Texture Every Time: The combination of melted butter and an extra egg yolk creates cookies that stay chewy for days while developing those coveted crispy edges.
Premium Flavor: Using real dark chocolate instead of chips means you get actual chocolate flavor, not just sweetness.
Bakery-Style Chewiness: These cookies bake up thick and substantial—the kind you'd pay premium prices for at a fancy café.
Sophisticated Bite: Easy enough for beginner bakers, but with flavor complexity that impresses experienced cooks.
Used in this recipe
Baking Chocolate Spotlight:
The flaked salt on the chocolate bar adds texture contrast while enhancing the chocolate's natural flavors—making each bite more complex and satisfying than regular chocolate chips could ever achieve.
Meet the author : Kyle, owner of Soul Chocolate
I started Soul Chocolate in 2017 with my partner, Katie. We knew we needed to create chocolate responsibly using ethically-sourced ingredients from international farmers we trust. I still make chocolate everyday, get creative with new recipe development, manage sourcing with our favorite partners, and help our staff with day-to-day operations. My focus is on quality, traceability, and showing people what real chocolate should taste like. Join us for a chocolate making workshop with your friends, team, or family and get a new appreciation for craft quality chocolate.
Frequently Asked Questions
Can I use chocolate chips instead of chopped chocolate?
Sure, but chopped chocolate creates varied chunk sizes and better bites. If you're baking for little ones, you can chop your chocolate into even smaller pieces for smaller mouths.
Do these cookies spread on the sheet?
These cookies can get wide yes. Make sure your melted butter has cooled to room temp, and press a thumb into the middle of each cookie for an indent that helps it retain shape as some moisture leaves the dough.
How do I store these cookies?
Store in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to 3 months.
Where can I get chocolate with flaked salt?
You can buy flaked salt bars online at our store and ship anywhere in Canada & US.
