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!
Andréa Janssen says
Always made my chocolate chunk cookies without the salt, but after making this, I'm not so sure of that anymore. Loved the salt sweet combination.
Lindsay says
I made a batch of these for a mountain weekend and came home with zero leftovers - they were so good!
dessertswithstephanie says
Lindsay, thank you for your feedback. These are are favorite cookies!
Debra says
Yum...the salt really brings out the rich chocolate in the best possible way.
Elizabeth says
These cookies are incredible! The whole family loved them!
dessertswithstephanie says
Thank you for your feedback on the chocolate chunk cookies! So pleased you enjoyed these.
Elizabeth says
I made these yesterday and they were so good! Perfect comfort food.
Lindsay says
These were fantastic! My kids gobbled them up - definitely will be making again!
dessertswithstephanie says
Lindsay, thank you for the feedback on our cookie recipe!
Andréa Janssen says
As a chocoholic, these were definitely a winner. The salt and sweet was such a delicious combination!
dessertswithstephanie says
Thank you for your feedback, Andrea! So pleased you enjoyed the cookies.
Marie L says
My family agrees with you? Super duper yummy cookies!
Sara B says
I have tried a zillion chocolate chip cookies...after making this one I will never make another. These are too good to be true ?
JAZZIE says
I agree! These are the best ever...at first I thought I may have used too much salt, but they were amazing.