I am so excited to share with you this recipe for Sea Salt Chocolate Chunk Cookies. These are my favorite type of cookies because they have the perfect amount of sweetness and saltiness. I love how these cookies bake up beautifully and maintain their shape even after cooling off. They’re also really easy to make!
Crispy on the outside, chewy and gooey in the middle. These Sea Salt Chocolate Chunk Cookies are unbelievably good! They have a perfect balance of salty and sweet with just enough chocolate chunks to satisfy any craving. And they’re so easy to make that you can whip them up for a last-minute dessert or snack. You do not need to wait for the dough to chill!
These cookies are the perfect balance of salty and sweet. They’re crispy on the outside, chewy in the middle, and melt-in-your-mouth delicious! The contrast between dark chocolate chunks with a light sweetness from brown sugar is perfection.
- Butter – Unsalted butter at room temperature is key. If your butter is cold, cube it into tablespoon sized pieces to warm up faster.
- Light brown sugar – Sweetens the dough and provides color and chewiness.
- Light corn syrup – This is the magic trick to make these cookies chewy!
- Vanilla extract – Enhances the flavor; real quality extract will produce the tastiest cookie.
- Egg – One large (fresh) egg will work best. If you have not used farm-fresh eggs for baking, you’re missing out!
- Salt – Enhances the flavor of the dough.
- Baking soda – Helps these cookies to spread.
- All-purpose flour – This is the type of flour that works best with these cookies.
- Chocolate chunks – Baker’s Corner Belgian Semi-Sweet Chunks from Aldi are by far the best, and most economically priced chocolate chunks for baking. They are under $3 per bag and produce delicious cookies.
- Coarse sea salt – This salt is not as salty tasting as table salt. Do not use table salt as the garnish or it will ruin your cookies.
Equipment and Supplies
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- KitchenAid Stand Mixer – fitted with the paddle attachment, this helped effortlessly create the dough for these cookies.
- rubber spatula – to help scrape down the sides of the bowl.
- baking sheet – One large (oven-sized) or two standards. We find the lighter-colored ones work best. Darker ones always seem to get our cookie bottoms extra toasty.
- cookie scooper – We used a tablespoon size, but if you have a 2-tablespoon size that is perfect!
- parchment paper – To keep the cookies from sticking to the pan.
If you like to have an extra pinch of saltiness or if you prefer your sweets sweeter, feel free to make adjustments when making these Sea Salt Chocolate Chunk Cookies at home. We hope that this recipe inspires you to bake up some fresh batch for yourself – we know it will become one of your go-to recipes! Will you be trying these cookies? Let us know what other flavors sound good to you in the comments below!
Always preheat your oven before baking cookies. Your oven needs to be just the right temperature to bake up cookies perfectly. Placing cookies in a cool oven spells out disaster. Also, ensure your oven rack is set to the middle notch so cookie bake evenly.
Use room temperature butter and egg. This allows the butter and egg to break down more easily when at the creaming stage. It also allows for more air to get into the dough producing a fluffy baked good. If your butter is not room temperature, cube it into 8 tablespoons. Microwave a cup of water for 2 minutes, and safely remove it from the microwave. Place the cubed butter inside the warm, steamy microwave for 15 minutes and this will help it reach the proper consistency.
More Delicious Chocolate Chip Cookie Recipes
- Chewy Christmas Chocolate Chip M&M Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Chewy Peanut Butter Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
Sea Salt Chocolate Chunk Cookies
- large cookie sheet
- stand mixer
- cookie dough scoop
- ¾ cup unsalted butter softened to room temperature
- ¾ cup light brown sugar
- ½ cup light corn syrup
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- 2½ cups all-purpose flour
- 2 cups chocolate chunks Baker's Corner Belgian Semi-Sweet Chunks (Aldi). Reserve 1/4 cup to adds after you form the dough balls.
- 1 tablespoon coarse sea salt
- To bake right away (you can prepare this dough up to 24 hours in advance)- preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a stand mixer, add the softened butter and brown sugar, and cream over medium speed.
- Add in the vanilla extract, egg, and salt; mix well until combined. Carefully pour in the corn syrup.
- Add in the baking soda, and slowly add the flour 1/2 a cup at a time.
- Once all the flour is added, the dough will be slightly sticky. Remove the bowl from your mixer, and fold in the chocolate chunks.
- If making jumbo sized cookies: Spoon two tablespoon-sized dough balls onto your baking sheet. These are double the size of a standard cookie, but you can also make them smaller-sized if you want at just one tablespoon size. Make sure you only put 6 on a sheet or they will spread into one another. Add 3 additional chocolate chunks to the outside of the dough. This will give them a pretty look afterwards.
- Bake for 9-11 depending on the cookie size. Check standard cookies at the 9 minute mark. They will have golden-browned edges and the dough will not look visibly gooey. For jumbo cookies they will need 11-12 minutes each. Once they are out of the oven, use a spoon to gently smear the chocolate chunks, and sprinkle each with a bit of sea salt.
- Allow too cool for 15 minutes before removing from the pan, repeat 2 more times until all 18 cookies are baked.