Chocolate chunk cookies with a little something extra, flaky sea salt. Crispy edges and a chocolatey, chewy center is what you will enjoy when you make these Chocolate Chunk Cookies with Sea Salt, and they are heavenly. With sea salt in the cookie and also on top for a slightly salty bite that is perfect with the sweet chocolate.
These are simple, delicious, every day chocolate chip cookies. They are pretty fool proof to make with the focus on the chunks and the sea salt.
Why chocolate chunks and not chocolate chips? Simply because you get more chocolate than using small chocolate chips and when you bite into one of the melty chunks, you’ll see why.
When it comes to buying chocolate chunks, I found quite a few options to buy. I like to buy the best quality ones that I can find because they tend to melt a little, as apposed to some that don’t and that can be grainy. I like to use semi-sweet.
Let’s talk about the flaky sea salt. Produced through the evaporation of ocean water using minimal processing (my favorite is from the southern coastal waters in Maldon, Essex England). It is pyramid shaped and is delicious to use as a finishing salt in savory and sweet dishes.
Salt is added to food to enhance the flavor of the ingredients, not to make food taste salty. The same goes with baked goods and especially these cookies.
With crispy edges and a chewy center, these cookies come with chocolate chunks topped with flaky sea salt.
Prep Time1 hour
Cook Time16 minutes
Total Time1 hour16 minutes
1/4 cup (56 grams) unsalted butter, softened to room temperature
1/2 cup (102 grams) light brown sugar, packed
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg, room temperature
1 1/4 cups (170 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon flaky sea salt, plus more for topping
1 cup (150 grams) chocolate chunks (plus more if needed)
Preheat oven to 350°F/177°C.
To a mixing bowl (if using a hand whisk) or stand mixer, add the butter and both sugars. Mix until the sugars are dissolved into the butter, about 2 minutes. Add the vanilla and egg, mix until well combined, scraping the sides of the bowl until well mixed.
Sift in the flour, baking soda, baking powder and mix, just until the flour is incorporated. Add the chocolate chunks and use a spatula to mix them in. Refrigerate for 30 minutes or freezer for 15 minutes. This allows the butter to firm up and prevent the cookies from spreading too much.
Scoop 2 tablespoons of dough and place onto the cookie sheet, 3-inches/8 cm apart. If you want to really make sure they are all the same size, weigh them to 1.2 ounce/34 grams each. Use the palm of your hand to flatter the top slightly and add more chunks if needed.
Bake for 16-18 minutes, the time may be shorter if your baking pan is darker. The edges should be golden brown. Remove from the oven and immediately sprinkle a light coverage of flaky sea salt.
Cool the cookies on the pan for a few minutes. Transfer to a baking rack and cool completely. They will keep for up to 4 days in a sealed container at room temperature.
4 Comments on “Chocolate Chunk Cookies with Sea Salt”
My kids are stuffing thei faces as I write this. I managed to wrangle a bite and they are soooo good. Crispy edges soft center perfection 👌🏻
Haha, glad they are such a hit 🙂
I’ve been looking for a reason to use my sea salt. They look amazing.
Thank you and enjoy 🙂