The Ultimate Guide to Baking the Best Salted Bittersweet Chocolate Chunk Cookies

Among the countless cookie recipes I’ve explored throughout my baking journey, this particular classic recipe for **Salted Bittersweet Chocolate Chunk Cookies** consistently stands out. It’s a testament to perfection, offering a remarkable blend of simplicity, versatility, and an unwavering ability to deliver consistently excellent results. For anyone who appreciates a cookie with a beautiful contrast—crisp, caramelized edges giving way to a soft, deeply chewy center, all punctuated by rich chocolate and a hint of salt—this is the recipe you’ll return to again and again.

What makes these chocolate chunk cookies truly exceptional lies in the thoughtful combination of specific, high-quality ingredients. Their extraordinary texture and profound flavor are largely thanks to the ingenious inclusion of crunchy **turbinado sugar**, generous amounts of finely chopped **bittersweet chocolate**, and the essential finishing touch of **flaky sea salt**. Each element is carefully chosen to contribute to a symphony of flavors and textures that elevate these cookies beyond the ordinary homemade treat.

This cherished recipe draws inspiration from Ashley Rodriguez’s well-known Chocolate Chip Cookies, which first graced her celebrated website, Not Without Salt, back in 2010. Over the past decade, that original recipe has become a cornerstone for many home bakers, inspiring countless variations. While maintaining the brilliant core of her original concept, I have meticulously adapted and refined several ingredient quantities over the years to perfectly suit my personal preferences for taste and texture.

As with many older online recipes, the original iteration from Not Without Salt can be challenging to locate or follow today without modern adaptations. My goal with this updated version was to make the process as straightforward and foolproof as possible. To ensure consistent success for every baker, I have thoughtfully added precise **metric weights** alongside standard volume measurements—a practice I highly recommend for all serious baking. Furthermore, I’ve expanded and clarified the instructions, providing more detailed guidance at each step to demystify the baking process and help you achieve flawless results every single time.

Beyond their incredible taste, one of the most compelling reasons to fall in love with these cookies is the sheer convenience and flexibility of the dough. You have the freedom to bake it immediately for instant gratification, or, for an even richer flavor profile and a slight textural improvement, you can chill the dough in the refrigerator for one to two days. However, my absolute favorite method—and one that truly revolutionizes cookie baking—is to scoop the dough into portions and bake them directly from frozen. Seriously, there is **nothing** quite like the luxury of having a ready-to-bake batch of this delectable chocolate chunk cookie dough stashed in your freezer. Imagine: warm, gooey, freshly baked cookies, with that irresistible crisp-chewy texture, available on demand whenever a craving strikes, or for unexpected guests. *Yes, please, to freshly baked cookies anytime!*

Why These Chocolate Chunk Cookies Will Become Your New Favorite

These aren’t just another cookie recipe; they’re an experience designed to delight. Here’s a deeper dive into why these chocolate chunk cookies will quickly earn a permanent spot in your recipe rotation:

• Unmatched Baking Precision with Gram Measurements: Consistency is the cornerstone of great baking. Following the example of my other popular dessert recipes, this guide includes both traditional volume measurements and precise gram measurements. I wholeheartedly recommend baking with a reliable digital kitchen scale. Weighing your ingredients (especially flour) eliminates inconsistencies caused by varying packing densities, ensuring that your cookies achieve the perfect texture and rise every single time. This precision also makes it incredibly easy to scale the recipe up for a party or down for a smaller batch.
• The Epitome of Crisp & Chewy Texture: If you dream of thick, substantial cookies that boast beautifully caramelized, crispy edges and a soft, melt-in-your-mouth chewy interior, these chocolate chunk cookies are your answer. The magical touch comes from the turbinado sugar, which caramelizes distinctively during baking, creating an unparalleled textural contrast that is both satisfying and addictive. Each bite offers a delightful interplay of textures, making these the ultimate crisp-chewy cookies. Once you master these, consider venturing into new flavors with my Orange Pistachio Chocolate Chunk Cookies for a unique twist!
• A Superior Chocolate Experience: Say goodbye to waxy, uniform chocolate chips. This recipe champions high-quality, chopped bittersweet chocolate (ideally 70-72% cocoa solids) for an incomparably rich and complex flavor. Unlike chocolate chips, which contain stabilizers to hold their shape, chopped chocolate melts beautifully, creating luscious, irregular puddles and delicate slivers throughout the cookie. This ensures a more intense and varied chocolate presence in every bite. The inherent bitterness of the chocolate perfectly complements the sweetness of the dough, preventing the cookies from being overly sugary and allowing both the chocolate and cookie base to shine. You’ll truly taste the quality!
• Unbeatable Versatility: Bake Fresh, Chill, OR Freeze: The adaptability of this cookie dough is truly a standout feature, making it suitable for any spontaneous craving or planned event.
  • Bake Immediately: For those moments when you simply can’t wait, this dough performs wonderfully without any chilling period, producing delicious cookies straight away.
  • Chill for Enhanced Flavor: If you have the luxury of time, chilling the scooped dough in the refrigerator for 1-2 days allows the flavors to deepen and mature. This slight delay also contributes to a slightly thicker cookie with a chewier texture.
  • Freeze for On-Demand Indulgence: This is arguably the most convenient option. Scoop and freeze individual cookie dough balls, and then bake them directly from the freezer whenever a craving strikes. Cookies baked from chilled or frozen dough generally hold their shape better, resulting in a slightly thicker profile with minimal spread, while maintaining the same incredible flavor. Having a freezer stash means warm, homemade cookies are always just minutes away!

Essential Ingredients for Your Perfect Chocolate Chunk Cookies

While the backbone of these extraordinary cookies relies on standard baking staples such as **all-purpose flour**, a precise measure of **baking soda**, a harmonious blend of **light brown sugar** and **granulated sugar**, large, fresh **eggs**, and a generous pour of **pure vanilla extract**, it’s the following special additions that truly elevate them to an unforgettable treat. Each ingredient is carefully selected to ensure the distinct flavor and texture that defines these cookies.

• TURBINADO SUGAR – The Ultimate Texture Transformer: The inclusion of coarse, raw cane sugar, known as turbinado sugar, is a stroke of genius and a hallmark of this recipe, echoing its roots in Ashley Rodriguez’s original creation. Unlike regular granulated sugar, turbinado sugar’s larger crystals retain their crunchiness even after baking, imparting an incredibly desirable texture to the cookies. This contributes significantly to those coveted crisp edges and a nuanced mouthfeel. It also adds a subtle, molasses-like undertone. This ingredient is truly non-negotiable for achieving the signature character of these chocolate chunk cookies.
• BITTERSWEET CHOCOLATE – For Unparalleled Depth of Flavor: To achieve a truly gourmet chocolate cookie, steer clear of standard chocolate chips. These typically contain stabilizers that prevent them from melting fully, resulting in a less desirable texture. Instead, opt for high-quality chopped bittersweet chocolate, ideally with a cocoa content of 70-72%. Chopping a bar of chocolate yourself yields a delightful variety of chocolate shards and small chunks, which melt into luscious pockets and streaks throughout the cookie dough. The robust, slightly bitter notes of bittersweet chocolate provide a perfect counterpoint to the sweetness of the dough, creating a balanced and deeply satisfying flavor profile. For an excellent option that offers both quality and value, I highly recommend **Trader Joe’s Pound Plus 72% Dark Chocolate Bars**. They are often more affordable, pound for pound, than many premium brands while delivering superb flavor.
• FLAKY SALT – The Secret Flavor Amplifier: A delicate sprinkle of flaky finishing salt makes a profound difference, transforming these cookies from merely delicious to truly sublime. The salt doesn’t just add a touch of salinity; it expertly enhances and brightens the complex flavors of both the rich chocolate and the caramel notes from the sugars. This creates an exquisite sweet-and-salty contrast that makes each bite irresistible. My go-to choice is Maldon sea salt, renowned for its distinctive pyramid-shaped crystals and clean, crisp flavor, which adheres beautifully to the cookie surface, providing that perfect salty spark.

Make-Ahead & Freezing Instructions: Your Key to On-Demand Freshness

One of the most liberating aspects of this chocolate chunk cookie recipe is its remarkable flexibility for make-ahead preparation. Whether you’re planning a week of fresh treats or preparing for unexpected guests, this dough has you covered. The cookie dough can be easily scooped into individual portions and refrigerated for 1 to 2 days before baking, offering a convenient option for planning ahead. Even better, it can be frozen for longer storage and baked directly from the freezer, providing you with fresh, warm cookies whenever the craving strikes, without any advance notice!

How to Freeze Cookie Dough for Future Indulgences: If you’re looking to prep a batch of these glorious cookies for future enjoyment, the freezing method is an absolute game-changer, ensuring you always have homemade goodness on standby.

1. Scoop the Dough: After preparing your cookie dough, use a large cookie scoop (approximately 3 ounces per scoop) to portion the dough into even rounds. Place these scoops next to each other on a large baking sheet that’s lined with parchment paper. Ensure there’s a little space between each scoop to prevent them from freezing together.
2. Flash Freeze: Transfer the entire baking sheet with the scooped dough into your freezer. Allow them to freeze for approximately 30 to 45 minutes, or until the dough balls are completely firm and solid to the touch. This crucial “flash freezing” step prevents them from sticking together once they are transferred to a storage bag.
3. Long-Term Storage: Once the dough scoops are thoroughly firm, gently transfer them from the baking sheet into a large, freezer-safe Ziplock bag or an airtight silicone bag. Press out as much excess air as possible from the bag before sealing to prevent freezer burn and maintain freshness. Don’t forget to label the bag clearly with the date and basic baking instructions!
4. Enjoy Later: This perfectly prepared frozen cookie dough can be stored in the freezer for up to 3 months, ensuring you always have a stash of homemade cookies ready to bake and enjoy at a moment’s notice.

How to Bake These Glorious Cookies Directly From Frozen: When that irresistible cookie craving hits, or you need a quick dessert, simply grab your frozen dough – no thawing required!

1. Preheat Oven & Prepare Tray: Preheat your oven as instructed in the recipe to 350°F (176°C). Line a baking sheet with parchment paper to ensure even baking and easy cleanup.
2. Arrange & Season: Place the frozen cookie dough scoops directly onto the prepared baking sheet, ensuring they are adequately spaced apart (roughly 1-2 inches) to allow for proper spreading. This is a crucial moment: don’t forget that vital sprinkle of flaky Maldon salt on top of each frozen dough ball – it’s a non-negotiable step that significantly enhances the flavor balance!
3. Adjust Baking Time: Cookies baked from a frozen state will naturally require a slightly longer baking time compared to fresh or chilled dough. Generally, you’ll need to add an additional 1 to 2 minutes to the total bake time. In my extensive experience with this specific recipe, baking for approximately 14 minutes yields cookies with a perfectly crisp exterior and a beautifully molten, chewy interior. However, it’s important to remember that every oven can vary slightly, so it’s always wise to start checking your cookies a minute or two early. Look for light golden-brown edges and a center that appears slightly puffed but still soft. Resist the urge to over-bake!

Once you’ve experienced the delightful crunch, satisfying chewiness, and deep chocolate flavor of these exceptional cookies, you’ll undoubtedly be eager to explore more of my favored treats! For a vibrant citrus and nutty twist that complements the chocolate beautifully, be sure to try my Orange Salted Pistachio Chocolate Chunk Cookies. Or, if you’re a true chocolate connoisseur seeking an even more intense cocoa experience, my Triple Chocolate Cookies are an absolute must-bake next!

My Favorite Salted Bittersweet Chocolate Chunk Cookies

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Yield:

18 – 20 Large Cookies

Prep:
25 minutes

Cook:
12 minutes

Total:
37 minutes

This extraordinary cookie recipe is a thoughtful adaptation of Ashley Rodriguez’s renowned chocolate chip cookies from her website Not Without Salt. These Salted Bittersweet Chocolate Chunk Cookies achieve an unparalleled texture thanks to the strategic use of turbinado sugar, high-quality bittersweet chocolate, and a finishing touch of flaky sea salt. I’ve enhanced the original by adding precise metric measurements and more detailed instructions, along with fine-tuning a few ingredient quantities to perfectly align with my preferred taste and texture.

The versatility of this recipe is one of its greatest strengths, consistently yielding delicious and reliable results. The dough can be baked immediately, eliminating the need for any chilling time. Alternatively, for planning ahead, you can scoop and refrigerate the dough for 1-2 days, or even freeze it to bake perfect cookies on demand. While cookies baked from chilled or frozen dough may result in a slightly thicker profile, the exquisite flavor remains virtually indistinguishable from freshly made dough, ensuring a delightful experience every time.

Equipment

• KitchenAid 5 Qt. Artisan Stand Mixer
• Natural Parchment Paper
• Half Sheet Pan
• Large Cookie Scoop (3-ounce capacity)
• Rubber Spatula
• Whisk
• Large Mixing Bowls
• Sharp Serrated Knife and Cutting Board (for chocolate)

Ingredients

• 3¼ cups (390g) unbleached all-purpose flour
• 1½ teaspoons (8g) baking soda
• 1 teaspoon (3g) kosher salt
• 2 sticks (226g; 8 oz) unsalted butter softened to room temperature
• 1½ cups (300g) packed light brown sugar
• ¼ cup (50g) turbinado sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs room temperature
• 1 tablespoon (12g) pure vanilla extract
• 10 ounces (285g) bittersweet (72%) chocolate chopped into small to medium chunks with a large serrated knife (Trader Joe’s Pound Plus bars are excellent!)
• Maldon flaky sea salt for sprinkling (do not omit!)

Instructions

1. 1. Prepare Your Baking Station (If Baking Immediately): Begin by preheating your oven to 350°F (176°C) and ensure an oven rack is positioned in the center. This precise temperature is crucial for the optimal spread and texture of the cookies. Next, line a half-sheet baking pan with parchment paper. This simple step prevents sticking, aids in even baking, and makes cleanup a breeze. Set this prepared pan aside while you mix the dough.
   
2. 2. Combine Dry & Wet Ingredients: In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, and kosher salt. It’s important to ensure these dry ingredients are well combined to guarantee an even distribution of leavening throughout the cookie dough. Set this bowl aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter with the light brown sugar, turbinado sugar, and granulated sugar. Beat this mixture on medium speed for a good 5 to 6 minutes, until it transforms into a wonderfully light, fluffy, and noticeably pale consistency. Throughout this creaming process, pause several times to scrape down the sides and bottom of the bowl with a rubber spatula, ensuring all ingredients are fully incorporated and no unmixed sugar or butter remains. This step is critical for incorporating air, which is vital for the cookies’ signature texture.
   
3. 3. Add Eggs and Vanilla: With the stand mixer still running on medium speed, gradually add the room temperature eggs, one at a time. Allow each egg to fully incorporate into the butter-sugar mixture before adding the next. This ensures a smooth, emulsified batter. Continue to beat until the mixture appears even fluffier and lighter in color, indicating proper aeration. Finally, add the pure vanilla extract and beat just until it is fully combined, infusing the dough with its warm and inviting aroma.
4. 4. Incorporate Dry Ingredients and Chocolate: Reduce the mixer speed to low. Gradually and slowly add the reserved flour mixture to the wet ingredients, mixing only until just absorbed. It is perfectly normal for the dough to appear slightly crumbly and dry at this initial stage. Immediately stop the mixer and thoroughly scrape down the sides and bottom of the bowl with your spatula. This ensures all flour is incorporated, preventing dry pockets. Continue mixing on low speed, as needed, until the cookie dough is smooth, consistent, and uniform. Once the dough is cohesive, add your prepared bittersweet chocolate chunks. Mix for just 5 to 10 seconds on low speed to partially distribute, then switch to a large metal spoon or even your hands to gently fold the mixture until the chocolate pieces are evenly and thoroughly distributed throughout the thick dough. This hand-folding step prevents overmixing, which can lead to tough cookies.
   
5. 5. Bake Now or Prep for Later (Make-Ahead & Freeze Options): At this point, your versatile cookie dough is ready for action! While you can certainly bake this cookie dough immediately for instant gratification, my strong recommendation is to scoop and freeze it right after mixing. This allows for quick, on-demand baking later, offering unparalleled convenience. If you opt to bake immediately, be mindful that you shouldn’t allow the dough to get too warm, as this can cause excessive spreading during baking. This recipe yields approximately 18-20 generously sized cookies.

   Comprehensive Guide to Make-Ahead & Freezing This Dough: For ultimate convenience, this chocolate chunk cookie dough can be prepared well in advance. Scoop the dough into uniform rounds using a large cookie scoop (about 3 ounces per cookie is ideal for a substantial cookie). Arrange these scoops on a large baking sheet, ensuring they are not touching each other. Transfer the entire sheet to the freezer for 30-45 minutes, or until the dough is very firm to the touch. Once thoroughly firm, transfer the frozen dough scoops to a large, airtight freezer bag (Ziplock or silicone bags work perfectly), pressing out as much excess air as possible to prevent freezer burn. The dough can be frozen for up to 3 months, ensuring you always have a stash of homemade goodness ready to be baked at a moment’s notice.

6. 6. Immediate Baking Instructions: If you’re baking your cookies right away, use a large (3-ounce) cookie scoop to portion the dough into even rounds. Place them at least 1 to 2 inches apart on your parchment-lined baking sheet. To prevent crowding and ensure optimal spread and even baking, I recommend baking no more than six cookies per half-sheet pan at a time. Generously sprinkle the tops of each cookie scoop with a pinch of Maldon flaky sea salt – this is an absolutely essential step for that perfect sweet and salty balance! Remember, do **not** flatten or press the dough down; let it maintain its rounded shape for the best texture and rise.

   Important Note on Baking Multiple Batches: If you are baking multiple rounds of cookies from fresh dough and not freezing any portion, it is crucial to allow the baking sheet to cool **completely** between rounds. Alternatively, use several prepped baking pans to keep your workflow efficient and prevent the cookie dough from warming up excessively. A warm baking sheet can cause cookies to spread too much and flatten.

7. 7. Bake to Perfection: Bake the cookies for 12 to 13 minutes. It’s a good idea to start checking for doneness around the 10-minute mark, as oven temperatures can vary. Halfway through the baking time (around 6-7 minutes), carefully rotate the baking pan 180 degrees to ensure even browning across all cookies. The cookies are perfectly baked when their edges are lightly golden and set, but their centers still appear soft and slightly puffed – they might even look a little under-baked. Resist the urge to overbake, as this is the ultimate secret to achieving their delightfully chewy interior! Once removed from the oven, allow the cookies to cool **on the baking pan** for 5 to 7 minutes before gently lifting and transferring them to a wire cooling rack to finish cooling completely. This resting period allows them to set up properly and ensures they don’t break apart. Serve warm for an ultimate treat, or store them once fully cooled.
   
8. 8. How to Bake These Cookies From Frozen for Instant Gratification: One of the absolute best ways to enjoy these cookies on demand is to bake them directly from their frozen state! Simply preheat your oven as usual to 350°F (176°C) and arrange the frozen cookie dough scoops on a parchment-lined baking sheet. Crucially, don’t forget to sprinkle each frozen dough ball with that essential flaky Maldon salt before baking! You will need to add 1 to 2 minutes to the standard bake time. In my experience, a total bake time of approximately 14 minutes is **perfect** for frozen cookies, resulting in wonderfully crisp edges and a beautifully molten, chewy interior. However, keep in mind that oven temperatures can vary significantly, so begin checking for doneness a minute or two early to prevent over-baking.
   
9. 9. If you enjoyed this fantastic recipe for Salted Bittersweet Chocolate Chunk Cookies, please consider leaving a review and a ⭐️ rating! Your feedback is immensely appreciated and helps other bakers discover this wonderful treat. Thank you for your continued support!

Notes

This recipe is very lightly adapted from Ashley Rodriguez’s celebrated chocolate chip cookies, originally published on her inspiring website Not Without Salt. The core genius of her approach, particularly the turbinado sugar, remains a cornerstone of this enhanced version.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and texture. For longer storage, you can freeze already baked cookies in an airtight container for up to 1 month; simply thaw them at room temperature when you’re ready to enjoy.
Scaling the Recipe: Utilizing gram measurements makes scaling this recipe up or down incredibly easy and accurate, ensuring consistent results regardless of batch size. For smaller batches, simply halve all ingredient weights.
Chocolate Quality Matters: Using a high-quality bittersweet chocolate (70-72% cocoa) is key. The better the chocolate, the more complex and delicious your cookies will be.
Don’t Overmix: After adding the flour, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tough cookies.

Nutrition Information

Serving Size: 1 cookie
,
Calories: 358kcal
,
Carbohydrates: 67g
,
Protein: 6g
,
Fat: 7g
,
Saturated Fat: 4g
,
Polyunsaturated Fat: 0.5g
,
Monounsaturated Fat: 2g
,
Trans Fat: 0.02g
,
Cholesterol: 22mg
,
Sodium: 235mg
,
Potassium: 171mg
,
Fiber: 2g
,
Sugar: 32g
,
Vitamin A: 42IU
,
Calcium: 36mg
,
Iron: 3mg

Course: Chocolate, Cookies and Bars, Desserts

Cuisine: American