There’s a little magic that happens in my kitchen when I decide to whip up a batch of Sea Salt Chocolate Chunk Cookies. The moment warm, gooey chocolate meets a hint of flaky sea salt, I find myself transported back to family gatherings where treats like these were the centerpiece. After a particularly hectic day, nothing feels more rewarding than pulling a tray of these cookies from the oven, each one perfectly crisp on the edges while still soft and chewy in the middle.
With just a handful of ingredients and no chilling required, this recipe is my go-to for satisfying sweet cravings or impressing guests with little effort. The irresistible combination of salty and sweet not only tantalizes the taste buds but also makes these cookies incredibly versatile for adapting to your unique sweetness preferences. So, let’s get baking and create a delightful treat that promises to become a favorite in your household too!
Why are Sea Salt Chocolate Chunk Cookies a must-try?
Indulgent flavors: These cookies perfectly blend salty and sweet, creating an irresistible harmony that tantalizes your taste buds. Quick preparation: With no chilling required, you can whip these up in a flash, making them ideal for last-minute cravings or unexpected guests. Crowd-pleaser: Their delightful aroma and beautiful golden edges make them a hit at any gathering. Customizable sweetness: Adjust the chocolate or salt to suit your preferences, ensuring everyone will love them. Memorable experiences: Bake these with loved ones and create sweet memories that linger long after the last crumb!
Sea Salt Chocolate Chunk Cookies Ingredients
• Here’s everything you need to bake the ultimate Sea Salt Chocolate Chunk Cookies!
For the Dough
- Unsalted Butter – Provides fat for moisture and flavor. Note: Ensure it’s softened to room temperature for easy creaming.
- Light Brown Sugar – Sweetens the cookies while adding moisture and a hint of caramel flavor. Substitution: Can be replaced with white sugar for less moisture.
- Light Corn Syrup – Adds sweetness and helps retain moisture, contributing to a chewy texture. Note: Alternatively use honey or agave syrup, but texture may vary.
- Vanilla Extract – Enhances the sweetness and overall flavor profile. Note: Consider using pure vanilla for best flavor.
- Egg (Large, Room Temperature) – Binds ingredients and aids in leavening. Tip: Use room temperature eggs for better emulsification.
- Salt – Balances sweetness and enhances flavor. Substitution: Use kosher or sea salt, if desired.
- Baking Soda – A leavening agent that helps cookies rise. Tip: Ensure it’s fresh for maximum lift.
- All-Purpose Flour – Provides structure to the cookies. Note: For gluten-free, use a gluten-free flour blend.
- Chocolate Chunks (Semi-Sweet) – Adds richness and sweetness; the recommended brand is Baker’s Corner Belgian Semi-Sweet Chunks. Note: Reserve some to add on top before baking for presentation.
- Coarse Sea Salt – Sprinkled on top for added texture and flavor contrast. Note: Adjust to taste for more or less saltiness.
How to Make Sea Salt Chocolate Chunk Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This sets the stage for perfectly baked cookies with golden edges.
- Cream the softened butter and light brown sugar together in a stand mixer on medium speed until smooth and fluffy. This usually takes about 2-3 minutes.
- Add the vanilla extract, room temperature egg, and salt into the mixing bowl, then mix well until everything is fully combined and creamy.
- Incorporate the light corn syrup and baking soda gradually, blending until the mixture comes together. This helps achieve the perfect chewy texture.
- Mix in the all-purpose flour slowly, adding half a cup at a time, until a sticky dough forms. The dough should be just combined but not overly mixed.
- Fold in the semi-sweet chocolate chunks, making sure to save a few to sprinkle on top of the cookies before they bake for a delightful presentation.
- Scoop the dough: for jumbo cookies, form two tablespoon-sized balls and place them on the baking sheet with enough space between them (6 per sheet), or use one tablespoon for regular cookies.
- Top each dough ball with extra chocolate chunks and lavishly sprinkle with coarse sea salt for that perfect salty-sweet finish.
- Bake the cookies in your preheated oven for 9-11 minutes for regular cookies and 11-12 minutes for jumbo, until the edges are golden brown and the centers are just set, slightly gooey in texture.
- Cool the cookies on the baking sheet for 15 minutes before transferring them to a wire rack. This allows them to firm up perfectly while still remaining soft in the middle.
Optional: Enjoy them warm with a big glass of milk!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sea Salt Chocolate Chunk Cookies are a fantastic solution for busy home cooks looking to save time during the week! You can prepare the cookie dough up to 24 hours in advance. Simply mix all the ingredients, form the dough into balls, and place them on a baking sheet. Cover the sheet tightly with plastic wrap and refrigerate. When you’re ready to bake, just take the dough out, let it sit for about 15 minutes at room temperature, and sprinkle with additional chocolate chunks and sea salt before popping them into the oven. This way, you’ll enjoy freshly baked cookies with minimal effort, and they’ll turn out just as delicious and gooey!
Expert Tips for Baking Sea Salt Chocolate Chunk Cookies
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps create a smooth, well-emulsified dough, avoiding any graininess.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can lead to tough cookies instead of the soft, chewy centers you want.
- Monitor Baking Time: Ovens can vary, so keep an eye on your cookies as they bake. Pull them out when the edges are golden but the centers are still soft for the perfect chewy texture.
- Chill Dough for Flavor: For deeper flavor, consider chilling your dough for 30 minutes before baking, though this isn’t essential for great Sea Salt Chocolate Chunk Cookies.
- Experiment with Toppings: Try adding more chocolate chunks or a sprinkle of sea salt after baking for a stunning finish and a flavor boost!
- Use Quality Chocolate: Investing in good-quality semi-sweet chocolate chunks will enhance the overall flavor and gooeyness of your cookies, making each bite extra special.
How to Store and Freeze Sea Salt Chocolate Chunk Cookies
- Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week. This keeps them soft and delicious for snacking anytime!
- Fridge: If you prefer chilled cookies, place them in a sealed container in the fridge for up to 2 weeks. They’ll be slightly firmer, perfect for a cool treat!
- Freezer: For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a zip-top freezer bag, where they’ll keep well for up to 3 months.
- Reheating: To enjoy warm cookies again, simply microwave for 10-15 seconds or warm them in the oven at 350°F until just heated through.
Sea Salt Chocolate Chunk Cookies Variations
Feel free to get creative and make these cookies your own with fun variations! Each tweak adds a unique twist that’ll delight your taste buds.
- Dark Chocolate: Swap in dark chocolate chunks for a rich, intense flavor that balances beautifully with the sea salt.
- Nutty Delight: Add chopped walnuts or pecans for a delightful crunch and a hint of nuttiness that complements the sweetness.
- Oatmeal Twist: Mix in quick oats for added texture and heartiness, giving your cookies a chewy, satisfying bite.
- Spicy Kick: Add a dash of cayenne pepper or cinnamon for a warm, spicy note that elevates the traditional cookie experience.
- Flavored Extracts: Experiment with almond or coconut extract in place of vanilla to give a whimsical flavor profile to your cookies.
- Dried Fruit: Fold in chopped dried cherries or cranberries for a chewy surprise that introduces a lovely tartness.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to ensure everyone can enjoy these delectable treats.
- Maple Twist: Replace the corn syrup with pure maple syrup for a beautifully rich flavor that adds depth and complexity.
What to Serve with Sea Salt Chocolate Chunk Cookies?
Nothing elevates a cozy night in or a festive gathering quite like a plate of warm cookies paired with delightful accompaniments.
- Glass of Milk: The classic pairing that never gets old! A cold glass of milk emphasizes the rich chocolate and cuts through the sweetness of the cookies.
- Fresh Berries: Juicy strawberries or raspberries add a refreshing contrast to the sweetness, providing a burst of flavor that complements the cookies beautifully.
- Vanilla Ice Cream: Top a warm cookie with a scoop of creamy vanilla ice cream for a decadent dessert that combines textures and temperatures in every bite.
- Coffee: A cup of brewed coffee enhances the flavors of the chocolate, making each cookie savorier and even more indulgent.
- Caramel Sauce Dip: Drizzling warm caramel over each cookie gives an extra sweet dimension that sinks right into the gooey centers. A true indulgence not to be missed!
- Chopped Nuts: Consider adding a side of toasted walnuts or pecans for those who enjoy a nutty crunch along with their sweet treat, adding a delightful texture.
- Chocolate Ganache: For chocolate lovers, offering a side of silky chocolate ganache for dipping takes your cookie experience to another level of richness.
Each of these pairings brings its own magic, transforming your Sea Salt Chocolate Chunk Cookies into a centerpiece of warmth and flavor.
Sea Salt Chocolate Chunk Cookies Recipe FAQs
What type of butter should I use for my Sea Salt Chocolate Chunk Cookies?
Absolutely use unsalted butter for the best flavor! Ensure it’s softened to room temperature; this makes creaming much easier, resulting in a light and fluffy texture.
How can I tell if my cookies are done baking?
The perfect bake has golden edges with a soft, slightly gooey center. For regular cookies, aim for 9-11 minutes. If the edges are darkening too quickly but the centers are still very soft, remove them from the oven; they’ll continue to set as they cool.
How should I store my Sea Salt Chocolate Chunk Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 1 week. If you prefer chilled cookies, you can place them in the fridge for up to 2 weeks, but they’ll become firmer.
Can I freeze my Sea Salt Chocolate Chunk Cookies?
Yes! I recommend freezing your cookies for longer storage. Place them in a single layer on a baking sheet to freeze until solid, then transfer them to a zip-top freezer bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, just reheat them in the microwave for 10-15 seconds or warm them in the oven at 350°F until heated through.
What kind of chocolate chunks work best for these cookies?
For the ultimate indulgence, semi-sweet chocolate chunks are perfect! I often recommend brands like Baker’s Corner Belgian Semi-Sweet Chunks because they melt beautifully, enhancing those gooey centers. If you’re craving different flavors, consider dark chocolate for a richer taste or even white chocolate for a sweet twist!
Are there any dietary considerations for these cookies?
If you’re cooking for someone with food allergies, be mindful of the ingredients. This recipe includes butter, eggs, and flour, which could be problematic for those with dairy, egg, or gluten sensitivities. You can swap out regular flour for a gluten-free blend if needed; just ensure it’s a 1:1 substitute for best results!
Sea Salt Chocolate Chunk Cookies with a Chewy Surprise
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and light brown sugar together in a stand mixer on medium speed until smooth and fluffy.
- Add the vanilla extract, room temperature egg, and salt into the mixing bowl; mix until well combined.
- Incorporate the light corn syrup and baking soda gradually, blending until the mixture comes together.
- Mix in the all-purpose flour slowly, adding half a cup at a time until a sticky dough forms.
- Fold in the semi-sweet chocolate chunks, saving some to sprinkle on top before baking.
- Scoop the dough into tablespoon-sized balls and place them on the baking sheet.
- Top each dough ball with extra chocolate chunks and sprinkle with coarse sea salt.
- Bake the cookies for 9-11 minutes for regular cookies and 11-12 minutes for jumbo, until golden brown.
- Cool the cookies on the baking sheet for 15 minutes before transferring them to a wire rack.