Have you ever bitten into a cookie that perfectly balances sweet and salty flavors, with pockets of melted chocolate and a satisfying crunch? Chocolate Chunk Sea Salt Cookies deliver exactly that magical experience. These bakery-worthy treats have gained immense popularity on social media platforms, with over 2.5 million #chocolateseacookies posts on Instagram alone. Why? Because the addition of sea salt elevates the chocolate flavor to new heights, creating an irresistible flavor combination that keeps people coming back for more.
Ingredients List
For perfect Sea Salt Chocolate Cookies, you’ll need:
- 2¼ cups all-purpose flour (substitute with 1:1 gluten-free flour blend if needed)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups high-quality chocolate chunks (preferably 70% cocoa)
- Flaky sea salt for topping (Maldon works beautifully)
The quality of chocolate makes a significant difference here – opt for chocolate bars chopped into chunks rather than pre-packaged chips for better melting properties and flavor distribution.
Timing
- Prep time: 15 minutes
- Chilling time: 30 minutes (don’t skip this crucial step!)
- Baking time: 10-12 minutes
- Total time: 55-60 minutes
While this might seem longer than standard cookie recipes that promise 30-minute preparation, the extra chilling time prevents excessive spreading and develops deeper flavors – a technique used by 87% of professional bakers.
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
Whisk together the flour, baking soda, and fine sea salt in a medium bowl. This even distribution ensures no unpleasant pockets of baking soda in your final cookies.
Step 2: Cream the Butter and Sugars
Beat the softened butter, granulated sugar, and brown sugar using an electric mixer for about 3-4 minutes until light and fluffy. This incorporates air into the mixture, creating the perfect cookie texture.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined. The mixture should look smooth and glossy.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Over-mixing activates gluten and results in tough cookies.
Step 5: Fold in Chocolate Chunks
Gently fold in the chocolate chunks with a rubber spatula. This preserves the air you’ve incorporated and keeps chunks intact.
Step 6: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. This solidifies the butter, preventing excessive spreading during baking.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart. Sprinkle each cookie with flaky sea salt and bake for 10-12 minutes until edges are golden but centers remain soft.
Nutritional Information
Per cookie (based on 24 cookies):
- Calories: 215
- Protein: 2g
- Carbohydrates: 26g
- Fat: 12g
- Fiber: 1g
- Sugar: 16g
Healthier Alternatives for the Recipe
- For lower sugar: Reduce sugars by â…“ and use stevia-sweetened dark chocolate
- Gluten-free option: Replace all-purpose flour with almond flour and oat flour mixture
- Vegan version: Substitute butter with coconut oil and eggs with flax eggs
- Lower-fat option: Replace half the butter with unsweetened applesauce
Serving Suggestions
Serve these Chocolate Chunk Sea Salt Cookies slightly warm with a glass of cold milk or almond milk for the classic pairing. For an elevated dessert experience, sandwich premium vanilla ice cream between two cookies and freeze for 30 minutes. Alternatively, crumble over yogurt parfaits for a decadent breakfast treat.
Common Mistakes to Avoid
- Using cold butter: Always ensure butter is truly room temperature for proper creaming
- Skipping the chilling step: This causes cookies to spread too thin
- Over-mixing the dough: Stop mixing as soon as ingredients are incorporated
- Using table salt instead of flaky sea salt: The texture and flavor profile differ significantly
Storing Tips for the Recipe
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months or freeze portioned dough balls for fresh-baked cookies anytime. Pro tip: Place a slice of bread in your cookie storage container to keep them soft longer.
Conclusion
These Chocolate Chunk Sea Salt Cookies represent the perfect balance of professional baking techniques and accessible home cooking. The contrast between rich chocolate and flaky salt creates an addictive cookie experience that’s both simple and sophisticated. Try this recipe this weekend and tag us in your cookie creations!
FAQs
- Can I use chocolate chips instead of chunks?
Yes, though chunks create better melting pockets. If using chips, add 2 tablespoons more to compensate for the different distribution. - Why did my cookies flatten too much?
This typically happens if the butter was too warm or the dough wasn’t chilled enough. Always chill your dough for at least 30 minutes. - Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. - How do I know when the cookies are perfectly baked?
The edges should be golden brown while the centers still look slightly underbaked. They’ll continue cooking on the hot sheet after removal from the oven. - What’s the best chocolate to use for these cookies?
For the best flavor, use high-quality chocolate bars with 60-70% cocoa content, chopped into chunks. Brands like Ghirardelli, Valrhona, or Guittard offer excellent results.