Ultimate Chocolate Chunk Cookies with Sea Salt

Chocolate chunk cookies with sea salt are cooling on a cooling rack.
Cookies are baked and ready to be eaten.
Cookies are shown in a close-up shot with melted chocolate chunks.
Chocolate chunk cookies are ready to be devoured from a cooling rack.
Chocolate chunk cookies with sea salt are shown up close.
Cookie dough is mixed in a mixing bowl.
Cookie dough is stopped into mounds on a silicone baking mat.
Cookies have sea salt added to them.
Cookies are cooling on a rack.
Chocolate chunk cookies with sea salt are lined up on a silicone baking mat.

Ultimate Chocolate Chunk Cookies with Sea Salt

Chocolate Chunk Cookies with Sea Salt are a gourmet twist on a classic treat. With flakes of salt atop mounds of chocolate, this sweet chewy cookie recipe will never let you down.
Course Dessert, Snack
Cuisine American
Keyword chocolate chunk cookies, chocolate chunk cookies with sea salt, dark chocolate chunk cookies with sea salt, sea salted chocolate chip cookies
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 13 minutes
Total Time 40 minutes
Servings 22
Calories 155kcal


  • large mixing bowl
  • small pot/saucepan
  • measuring cups and spoons
  • electric mixer
  • Baking sheet
  • silicone baking mat or parchment paper
  • rubber spatula
  • whisk
  • large mixing spoon or rubber spatula
  • cooling rack
  • cookie dough scoop


  • 2 cups all-purpose flour
  • 1 1/4 cups brown sugar
  • 1 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 cup butter melted
  • 1 tbsp vanilla extract
  • 1 cup chocolate chunks plus more for topping
  • 1 1/2 tsp sea salt


  • Preheat oven to 350ºF.
  • Start by adding butter into a small pot/saucepan and melting it on low heat for about 5-10 minutes. Set aside to cool once melted.
  • In a large mixing bowl, add and combine the dry ingredients together with a whisk.
  • Next, combine the eggs, butter, and vanilla extract directly into the bowl using an electric mixer. Mix thoroughly, for about 2 minutes.
  • Fold in the chocolate chunks with a large spoon or rubber spatula.
  • Scoop cookies into small mounds, spaced about 2 inches apart on parchment lined cookie sheets.
  • Bake at 350ºF for 12-14 minutes or until cookie edges turn a slight gold brown color.
  • Remove from oven and immediately sprinkle with sea salt.
  • Let cool on the cookie sheet for about 2-3 minutes.
  • Then, carefully with a spatula, move the cookies onto a cooling rack to cool the remaining time. Let cool for at least 10-15 minutes before serving.
  • Store in an airtight container on the countertop for up to 3 days.


For perfect sized cookies, use a cookie dough scoop like this one HERE to have them all cook evenly and match perfectly.
If you want a bakery-style look to your cookies, save a few chocolate chunks for topping on the cookie dough. Use about 3 chocolate chunks placed on top immediately before baking.
Immediately sprinkle sea salt on cookies after baking. This allows the salt to sit on top instead of baking into the dough. It allows a small burst of salty flavor in each bite, along with a glimmer and texture of the flakes. 

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