These sweet and salty chocolate chunk cookies take a basic chocolate chip cookie to a new level - soft on the inside, crunchy on the outside, loaded with chocolate chunks and topped with a dash of sea salt!
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What I like about these cookies
In pastry school we made a batch of chocolate chunk cookies that were simply amazing. I knew I had to improve on the recipe just a bit so I could make them even better and make them my own. After a few dozen tries I decided on this recipe and have not looked back since. I will toot my own horn here and tell you how many times I have been told "these are the best chocolate chunk cookies I've ever tasted!"
Ingredients
- This cookie recipe calls for over a pound of large chunks of a high-quality bittersweet chocolate (65% - 72%). I've been told more than once these "are not chocolate chip cookies - they are chocolate surrounded by some cookie."
- Two types of flour are used in this recipe: bread flour and all-purpose flour. Additionally, cornstarch is added. What does this do? The bread flour strengthens the outside of the cookie just enough so it has some crunch but is not tough. The all-purpose flour combined with cornstarch ensures a super-soft cookie center.
- Baking powder, baking soda and sea salt
- Eggs and unsalted butter: bring both of these ingredients to room temperature before mixing the dough
- A dash of coarse sea salt sprinkled over the top of each cookie prior to baking enhances the cookies taste and adds just a wee bit of texture.
Time needed
I suggest making the cookie dough, wrapping in plastic and placing in the fridge for at least 2 hours. Why? This allows the flavors to meld and develop more fully. Additionally, chilling the dough helps the fats in the dough solidify, resulting in less spread in the oven.
FAQs
After baking, cookies should be placed in an airtight container and left at room temperature for up to 3 days. The baked cookies may be frozen for up to three months - note: you may also freeze the unbaked cookie dough.
I hope you enjoy these cookies as much as my customers, family and friends have over the years!
📋 Recipe
Sweet and Salty Chocolate Chunk Cookies Recipe
Equipment
- 2 Cookie Sheet Pans lined with parchment paper of silicone baking mats
- 1 Stand Mixer or hand mixer
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups Bread Flour
- 1 ¾ Cups All-purpose flour
- 2 Tablespoons Cornstarch
- 1 teaspoon Sea Salt
- 1 ¼ teaspoons Baking Soda
- 1 ½ teaspoons Baking Powder
- 1 ¼ Cups Unsalted Butter softened
- 1 Cup Granulated Sugar
- 1 ½ Cups Brown Sugar
- 2 Large Eggs room temperature
- 18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
- 1 Tablespoon Coarse Sea Salt for sprinkling on cookie dough before baking
Instructions
- In a medium bowl, whisk together both flours, salt, cornstarch, baking soda, and baking powder. Set aside for later.2 Cups Bread Flour, 1 ¾ Cups All-purpose flour, 2 Tablespoons Cornstarch, 1 teaspoon Sea Salt, 1 ¼ teaspoons Baking Soda, 1 ½ teaspoons Baking Powder
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.1 ¼ Cups Unsalted Butter, 1 Cup Granulated Sugar, 1 ½ Cups Brown Sugar
- Add the eggs, one at a time, to the mixing bowl. Mix on medium speed after each addition until combined, scraping the bowl as needed.2 Large Eggs
- Add the flour mixture and mix on low speed just until combined. Be careful not to overmix, as this can make the cookies tough.
- Stir in chocolate chunks by hand.18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
- Wrap the dough and place in refrigerator for a minimum of 2 hours. Remove dough from the refrigerator approximately 15 minutes before baking to allow it to soften slightly.
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies.
- Place the dough on prepared baking sheets leaving approximately 2 inches of space between each cookie.
- Sprinkle a dash of coarse sea salt over each cookie.1 Tablespoon Coarse Sea Salt
- Bake cookies for 12 - 14 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
Monika Harrison says
Tried this recipe. Easy and tasty.
Kimberley Asante says
I tried this recipe and they came out really delicious. I love the balance of sweet and salty. Thanks for sharing
Claudia says
These might be the best chocolate chip cookies I've ever eaten! I love those big chunks of chocolate and the saltiness with the sweetness. Yummo!
Angela says
My tastebuds are dancing! These cookies are so good and totally hit the spot. Thanks for the great recipe!
Monidipa Dutta says
Wow, stumbled upon this recipe and it was a game-changer! The combo of sweet and salty in those chocolate chunk cookies is pure genius. Even for a non-cook like me, the instructions were a breeze. Thanks a million!
Luna S says
I love these cookies, they are delicious! A little pinch of salt is always so good with chocolate and having it in cookie form is even better.
Lavanda Michelle says
These cookies are legit a game-changer – the perfect combo of soft and crunchy, loaded with chocolatey goodness, and that dash of sea salt on top?
Beth says
These cookies are so delicious! I love the saltiness with the sweetness in the cookies and the chocolate chunks. They're just so good!
dessertswithstephanie says
Ned, thanks for taking the time to provide feedback! So pleased you enjoyed the cookies.
Shadi Hasanzadenemati says
What I love about this recipe is the clever use of salt to enhance the flavors. It adds a delightful contrast to the sweetness of the chocolate, creating a harmonious blend of tastes that keeps you coming back for more. The addition of chocolate chunks takes these cookies to the next level, providing delicious pockets of melty chocolate in every bite.
dessertswithstephanie says
Thank you for letting me know, Shadi. Perfect description of these sweet and salty cookies!