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.
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After trying to decide what recipe I should create and test out for the blog next, I quickly realized my blog is seriously lacking in the cookie department. We all know that the chocolate chip cookie is a classic treat everyone loves and it’s one of my personal favorites. So, why not recreate this classic next?
To add some personality to it, I decided I’d go with a modern twist on these traditional cookies and add some sea salt flakes, in addition to upping the chocolate sweetness with chunks instead of chips.
They are everything I dreamed of, too.
I don’t think I know a single person who would turn one of these down. In fact, I plan on making a batch to freeze and store away this fall for enjoying during the early postpartum period when I won’t be doing any cooking myself.
These are so easy to customize, too. Add chopped walnuts for crunch or date pieces for a caramel addition. So many ways to make these your very own.
If you’re curious about how I make these, read on to find out about all the little details for these tasty Chocolate Chunk Cookies with Sea Salt…
Chocolate Chunk Cookies with Sea Salt
What kind of sea salt should I use?
I prefer to use a flaky sea salt or a salt that’s in a grinder. This produces slightly bigger pieces of salt that really complement the sweet chocolate in each bite. It packs a little extra kick into each bite of the cookie. I am not super particular about the brand I use.
How do I produce the chewy cookie texture in this cookie recipe?
I have found that there are several ways to increase the chewiness of a cookie.
- Cornstarch
- Melted butter
- Extra egg yolk
I use a bit of all of these components in this cookie recipe for that perfect chewy texture.
Tools | chocolate chunk cookies with sea salt
Large mixing bowl
Small pot/saucepan
Measuring cups and spoons
Electric mixer (I use this KitchenAid hand mixer HERE. It works great and is easy to store away, out of sight.)
Baking sheet
Silicone baking mat or parchment paper
Spatula
Whisk
Rubber spatula or large mixing spoon
Cookie dough scoop, optional
Ingredients | chocolate chunk cookies with sea salt
All-Purpose Flour – Use an all-purpose flour in this cookie recipe. It allows the cookies to bake into light, chewy pieces that are perfect for snacking.
Brown Sugar – Brown sugar is preferable to white sugar in chocolate chip cookies. It gives it a slightly darker and richer taste and also helps retain moisture to the cookie. This leaves it softer and chewier.
Eggs – Use eggs + an extra yolk to act as a leavener to help it rise and to add chewy texture.
Butter – Melted butter is the preferable fat for a cookie recipe when you want chewy results. This rich-tasting fat also adds the perfect flavor to the cookies.
Cornstarch – Adding this ingredient makes the perfect texture we all know and love.
Baking Soda – Baking soda acts as a leavener that allows the cookies to rise evenly.
Vanilla Extract – Real, pure vanilla extract is a key ingredient to enhance all the flavors in this recipe.
Chocolate Chunks – Use dark or milk chocolate chunks in this recipe. I prefer dark chocolate chunks personally, but they both are delicious.
Sea Salt – Use a flaky, coarsely ground sea salt that adds texture.
Steps | chocolate chunk cookies with sea salt
1. Preheat oven to 350ºF.
2. 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.
3. In a large mixing bowl, add and combine the dry ingredients together with a whisk.
4. Next, combine the eggs, butter, and vanilla extract directly into the bowl using an electric mixer. Mix thoroughly, for about 2 minutes.
5. Fold in the chocolate chunks with a large spoon or rubber spatula.
6. Scoop cookies into small mounds, spaced about 2 inches apart on parchment lined cookie sheets.
7. Bake at 350ºF for 12-14 minutes or until cookie edges turn a slight gold brown color.
8. Remove from oven and immediately sprinkle with sea salt.
9. 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.
10. Let cool for at least 10-15 minutes before serving. Store in an airtight container on the countertop for up to 3 days.
Tips for Success | chocolate chunk cookies with sea salt
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.
More Sweet Treats
Chocolate Oatmeal No-Bake Cookies
Homemade Lemonade with Simple Syrup
Double Chocolate Zucchini Muffins
Refined Sugar Free Hot Chocolate
Ultimate Chocolate Chunk Cookies with Sea Salt
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
