Big Chocolate Salty Cookie Recipe

Prep

Bring the unsalted butter to room temperature so it's soft but still cool (not melted). Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with the granulated sugar and light brown sugar until light, pale, and fluffy, about 3–4 minutes with a hand mixer or 4–5 minutes with a stand mixer on medium speed.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Mix in the vanilla extract until incorporated. If using, dissolve the instant espresso powder in 1 teaspoon warm water and add it now.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt until evenly combined.

Incorporate Dry into Wet

With the mixer on low speed, add the dry ingredients to the butter-sugar-egg mixture in three additions, mixing just until no streaks of flour remain. Do not overmix to keep cookies tender.

Mix in Chocolate and Nuts

Fold in the chopped premium dark chocolate, milk chocolate, semisweet chips (if using), and toasted nuts (if using) with a sturdy spatula. Ensure the chunks are distributed evenly so each cookie gets generous chocolate pockets.

Portion Large Cookie Dough Balls

For a monstrous cookie, portion dough into roughly 8 equal balls (about 4–5 oz / 110–140 g each) using an ice cream scoop or scale. For smaller cookies, make 12 portions. Roll each portion into a loose ball — avoid over-compacting so the interior stays tender and gooey.

Arrange on Baking Sheet

Place 3–4 dough balls per prepared baking sheet, leaving 3 inches between each to allow spreading. If you want taller cookies, chill the scooped dough on the baking sheet for 15–20 minutes before baking.

Bake

Bake at 350°F (175°C) for 12–16 minutes for large cookies (adjust time: 10–12 minutes for smaller). Cookies should be golden at the edges but still slightly underbaked in the center — they will continue to set as they cool.

Finish with Salt and Rest

Immediately after removing from the oven, brush the cookie tops very lightly with the optional melted butter (this enhances sheen and edge crispness). While still warm, sprinkle each cookie with a light pinch (about 1/8–1/4 tsp) of coarse flake sea salt. Allow cookies to cool on the baking sheet for 10–15 minutes so they set without losing gooey centers, then transfer to a wire rack to cool further.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 1 month. To refresh, warm in a 300°F (150°C) oven for 5–7 minutes.