These bakery-style chocolate chip cookies are soft, chewy, and loaded with pools of rich chocolate and a sprinkle of flaky sea salt. Made with melted butter, dark brown sugar, and chopped chocolate, they come together in one bowl with no chilling required. Whether you're a cookie purist or just need a fast fix, this recipe delivers big flavor and that picture-perfect wrinkled look every time.
¾cup(130g)Chopped chocolate (bittersweet or semi-sweet)
Flaky sea salt for topping
Instructions
Oven & Pan - Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.
Wet ingredients - In a mixing bowl, whisk together the melted butter, white sugar, and dark brown sugar until glossy and smooth. Add the egg and vanilla, and mix until well combined.
½ cup Unsalted butter, ¼ cup Granulated sugar (white), ½ cup Dark brown sugar, 1 large Egg, 1 tsp Vanilla extract
Dry ingredients - Fold in the flour, baking soda, and salt until just combined. Don’t overmix! Stir in most of the chopped chocolate, saving a few chunks to press on top.
1½ cups All-purpose flour, ½ tsp Baking soda, ½ tsp Sea salt, ¾ cup Chopped chocolate
Scoop - Use a cookie scoop or tablespoon to portion 12 dough balls (about 50–55g each). Place them on the tray with space in between. Top each with extra chocolate chunks.
Bake & Cool - Bake for 8–10 minutes, then bang the tray at 7 minutes to create wrinkles. When edges are golden and centers look just set, remove the tray from the oven.
Salt - Sprinkle with flaky sea salt while the cookies are still warm. Let cool on the tray 5 mins before transferring.
Flaky sea salt for topping
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you