Sweet and Salty Chocolate Chunk Cookie Recipe with Video Instruction
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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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!”
What makes these dark chocolate chunk cookies so special?
- The 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.
- 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.
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!
Sweet and Salty Chocolate Chunk Cookies
- 2 Cookie Sheet Pans Lined with a Silpat or parchment paper
- 1 Hand Mixer or
- 240 Grams Bread Flour (2 Cups)
- 210 Grams all-purpose flour (1 ¾ Cups)
- 2 Tbsp Cornstarch
- 1 tsp Sea Salt
- 1 ¼ tsp Baking Soda
- 1 ½ tsp Baking Powder
- 282 Grams Unsalted Butter, room temperature (10 ounces/2½ sticks)
- 200 Grams Granulated Sugar (1 Cup)
- 319 Grams Brown Sugar (1 ½ Cup)
- 2 Large Eggs, room temperature
- 18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
- Coarse Sea Salt For sprinkling over cookies before baking
- In a medium bowl, whisk together flour, salt, cornstarch, baking soda, and baking powder. Set aside.
- Using a stand mixer with the paddle attachment, begin creaming the butter, granulated sugar and brown sugar until light and fluffy (2 – 3 minutes on medium speed). Scrape the bowl as needed.
- 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.
- Add the flour mixture and mix on low speed until combined.
- Stir in chocolate chunks by hand.
- Wrap the dough and place in refrigerator for approximately 2 hours. Remove the dough from the refrigerator approximately 15 minutes before baking to allow it to soften slightly.
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or a Silpat.
- Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies.
- Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Sprinkle a dash of coarse sea salt over each cookie.
- 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.