Bittersweet chocolate chunk cookies pair a brown sugar heavy dough with two cups of dark chocolate chunks and a sprinkle of sea salt, baked at 350 degrees F until the edges are deep golden and the centers stay soft. The recipe takes fifteen minutes of prep, fifteen minutes of baking per batch, and makes twenty four generous cookies.
Bittersweet chocolate is less sweet than milk chocolate, so it balances the sugar in the dough and keeps each bite from tasting flat. The coarse sea salt sharpens the chocolate and brings out the butter. Using a cookie scoop gives big, even portions that bake into thick cookies with crisp edges and tender middles.
Table of Contents
What Makes Bittersweet Chocolate Chunk Cookies Special
Dark chocolate balances the sweet dough.
Sea salt sharpens every bite.
A scoop gives thick, even cookies.
Ingredients for Bittersweet Chocolate Chunk Cookies
- The dough is one cup of unsalted butter, one cup of brown sugar, half a cup of granulated sugar, two large eggs, and one teaspoon of vanilla extract.
- The dry mix is two cups of all purpose flour, plus a quarter cup more, one teaspoon of baking soda, and one teaspoon of sea salt, with two cups of bittersweet chocolate chunks.
Bittersweet chocolate. It gives deep, balanced flavor.
Brown sugar. It adds chew and caramel notes.
Sea salt. It sharpens the chocolate.
Butter. It gives richness.
Baking soda. It helps browning.
How to Make Bittersweet Chocolate Chunk Cookies
1. Heat the oven. Heat the oven to 350 degrees F and line baking sheets with parchment paper.
2. Cream. Beat the softened butter with the brown sugar and granulated sugar until creamy.
3. Add the eggs. Beat in the eggs one at a time, mixing well after each, then add the vanilla.
4. Mix the dry ingredients. Whisk the flour, baking soda, and sea salt, then stir them into the wet mixture until just combined.
5. Scoop and bake. Fold in the chocolate chunks, scoop generous portions about two inches apart, and bake for twelve to fifteen minutes until the edges are golden and the centers look soft.
Cream the butter and sugars well. Beating for about three minutes whips air into the dough and dissolves the sugar, which helps the cookies spread evenly and brown. The mixture should look pale and creamy. Scrape the bowl once so no butter hides on the bottom.
Chop a high quality bar for a good mix of chunks and shards. The small pieces melt into the dough while the large ones form pools. Do not taste the raw dough, since it contains raw eggs and raw flour, and wash your hands and tools after mixing. Let the cookies cool on the sheet for a few minutes before moving them.
Notes and Swaps for Bittersweet Chocolate Chunk Cookies
Flag the allergens. These cookies contain wheat, egg, and milk, and the chocolate may contain soy and nuts, so check every label.
Do not taste raw dough. Do not taste the raw dough, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Check the doneness. The edges should be golden brown with soft centers.
Chill the dough. A rest of an hour deepens the flavor.
Space the cookies. They spread as they bake.
Top with sea salt. A pinch on warm cookies adds shine.
Use a scoop. It makes even cookies.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and flour.
For a deeper flavor, rest the dough in the refrigerator overnight before baking. The sugar and flour hydrate, which gives a toffee note and a chewier cookie. Let the dough sit at room temperature for about fifteen minutes before scooping.
You can swap the chunks for a mix of dark chocolate and chopped toasted nuts, or use semi sweet chocolate for a sweeter cookie. For smaller cookies, use a tablespoon scoop and bake for about nine minutes. Larger cookies need closer to fifteen minutes and a bit of extra care.
Serving Ideas for Bittersweet Chocolate Chunk Cookies
Serve the cookies warm with milk or coffee, or sandwich ice cream between two. For more cookies, try thick bakery chocolate chip cookies, brown sugar edible cookie dough, crisscross peanut butter cookies, or peanut butter cookie cups.
Storing Bittersweet Chocolate Chunk Cookies
Cool the cookies completely, then store them in an airtight container at room temperature for up to five days. Freeze baked cookies for up to three months, or freeze the scooped dough on a tray and bake from frozen with an extra minute or two. Warm a cookie for ten seconds in the microwave to bring back the melted chocolate.
FAQ About Bittersweet Chocolate Chunk Cookies
Why use bittersweet chocolate in bittersweet chocolate chunk cookies?
It balances the sweetness of the dough.
Can you make bittersweet chocolate chunk cookies ahead of time?
Yes. Chill or freeze the dough balls.
Can you freeze bittersweet chocolate chunk cookies?
Yes, baked or as dough, for three months.
Should I chill the dough?
It is optional but deepens the flavor.
Can I use milk chocolate?
Yes, for a sweeter cookie.
Bittersweet Chocolate Chunk Cookies
Equipment
- Baking sheets
- Parchment paper
- Cookie scoop
Ingredients
Main Ingredients
- 2 cup all purpose flour plus 1/4 cup more
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup bittersweet chocolate chunks
- 1 tsp sea salt
- 1 tsp baking soda
Instructions
Cooking
- Heat. Heat the oven to 350 F and line sheets.
- Cream. Beat the butter and sugars until creamy.
- Eggs. Beat in the eggs and vanilla.
- Dry. Mix in the flour, baking soda, and salt.
- Bake. Fold in the chunks, scoop, and bake 12 to 15 minutes.
