Make bakery-style dark chocolate and sea salt cookies at home with this easy recipe. These soft and chewy cookies are loaded with rich dark chocolate chunks and topped with a pinch of flaky sea salt for the perfect sweet and salty balance. With simple ingredients and straightforward steps, this is one of the best chocolate chip cookie recipes for crispy edges and gooey centers. Ideal for weekend baking, holiday cookie swaps, or anytime you’re craving homemade chocolate cookies with a gourmet touch.

These rich, chewy cookies combine the deep flavor of dark chocolate with the perfect hint of sea salt for a bakery-style treat you can make at home.

Ingredients

1 stick (½ cup) unsalted butter, softened
¼ cup white sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon sea salt, plus more for sprinkling
1 cup dark chocolate chunks (or chopped dark chocolate bar)

Instructions

Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the white and brown sugars until light and fluffy.
Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated.
Mix Dry Ingredients
Add the flour, baking soda, and sea salt to the bowl. Mix until a smooth dough forms.
Add the Chocolate
Fold in the dark chocolate chunks. If using a chocolate bar, chop it into small pieces before mixing in.
Chill the Dough
Cover the dough and refrigerate for at least 1 hour (ideally 24 hours for best flavor and texture).
Prepare for Baking
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the Dough
Using an ice cream scoop or large spoon, form dough balls and place them on the prepared sheet. Leave plenty of space between cookies—they will spread naturally as they bake.
Bake and Finish
Bake for about 12 minutes, or until the edges are golden brown and the centers are just set. Remove from the oven and immediately sprinkle with a pinch of sea salt. Allow cookies to cool for 10 minutes on the sheet before transferring to a wire rack.

Tips

Chilling is key: For deeper flavor and better texture, chill the dough overnight.
Don’t overbake: The centers should look slightly underdone when you take them out—they’ll firm up as they cool.
Use quality chocolate: The better the chocolate, the richer the cookies.

Variations and Substitutions

Chocolate swap: Substitute dark chocolate with semi-sweet or milk chocolate if preferred.
Add-ins: Mix in chopped nuts, dried cherries, or white chocolate for a twist.
Dairy-free: Use plant-based butter and a flax egg to make it dairy- and egg-free.

FAQs

Can I freeze the dough?
Yes! Scoop the dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen—just add 1–2 minutes to the baking time.

Why do I need to chill the dough?
Chilling solidifies the fat and allows the flour to hydrate, leading to thicker, chewier cookies.

Serving Suggestions

Pair with a glass of cold milk or a hot cup of coffee.
Serve warm with a scoop of vanilla ice cream for a decadent dessert.

Why You’ll Love This Recipe

These cookies are everything you want in a homemade treat—crisp edges, chewy centers, deep chocolate flavor, and a touch of sea salt to make every bite pop. They’re simple to make and guaranteed to impress.