Sea Salt Chocolate Chunk Cookies
These chewy chocolate chunk cookies with dark chocolate and flaky sea salt are so satisfying and easy to make—no mixer or chilling required!
or read on for step-by-step instructions with photos
Gooey Dark Chocolate Chunk Cookie Goodness
These soft, chewy chocolate chunk cookies are easy to make and full of sweet-and-salty flavor. With melted pockets of dark chocolate and a sprinkle of flaky sea salt, they’re an elevated take on the classic chocolate chip cookie—perfect for holidays, potlucks, or weeknight cravings.
Inspired by a handwritten recipe from my husband’s grandma, her method streamlines the usual steps. Instead of creaming butter and sugar, softened butter is stirred directly into the dry ingredients—a simple technique that gives these cookies their signature chewy, bakery-style texture. I kept that clever method and added a few modern touches: dark chocolate chunks, flaky sea salt, and salted butter for a deeper, more complex flavor.
Why You’ll Love This Chocolate Chunk Cookie Recipe
No mixer or chill time: Just grab a bowl and a spoon. Quick to make and beginner-friendly.
Bakery-style flavor: Melty dark chocolate and a salty-sweet finish in every bite.
Make-ahead friendly: Scoop and freeze the dough for cookies when the craving hits.
Ready to make the best salted chocolate cookies? Let’s get mixing!
What You’ll Need for This Salted Chocolate Chunk Cookie Recipe
Chocolate Chunk Cookie Ingredients
1 cup all-purpose flour
½ teaspoon baking soda
¼ cup white sugar
½ cup brown sugar
½ cup salted butter, softened
1 teaspoon vanilla extract
1 egg
1 cup chopped dark chocolate (about one and a half 100 g bars)
Equipment for Baking Chocolate Chunk Cookies
Measuring cups & spoons
Bowl & wooden spoon for mixing
Ice cream scoop or spoon for scooping
Sheet pan & parchment paper
375°F oven
Makes: 12 cookies
Prep: 10 min Cook: 8–10 min
How to Make Dark Chocolate Sea Salt Cookies
Step-by-Step with Photos
Step 1: Prep ingredients and chop dark chocolate
Preheat your oven to 375°F and position the rack in the center.
Soften the butter to room temperature. If you're short on time, cube and microwave it in 10-second bursts until just soft—not melted.
Chop the dark chocolate into irregular chunks. A mix of sizes creates melty pockets throughout the cookies.
Measure the flour, baking soda, white sugar, and brown sugar into a mixing bowl.
Set out the egg, vanilla extract, and flaky sea salt so everything’s ready to go.
Step 2: Mix dry ingredients with butter and vanilla
Stir together the flour, baking soda, and both sugars until evenly combined.
Add the softened butter and vanilla extract directly to the bowl.
Mix until mostly combined. It’s okay if the mixture looks a little lumpy—it’ll smooth out as you go.
Step 3: Add egg and fold in chocolate chunks
Crack the egg into a small bowl and whisk it lightly.
Add the whisked egg and chopped dark chocolate to the mixing bowl.
Stir until a smooth cookie dough forms, making sure the chocolate chunks are evenly distributed.
💡Pro Tip: Save a few chocolate chunks to press on top of the scooped dough before baking for a melty, bakery-style finish.
Step 4: Scoop dough, top with salt, and bake cookies
Line a baking sheet with parchment paper.
Scoop the cookie dough into 12 evenly sized balls and space them a couple of inches apart on the tray.
Flatten each dough ball slightly with your fingers, then top with a pinch of flaky sea salt and a few reserved chocolate chunks.
Bake at 375°F for 8–10 minutes, rotating the tray halfway through.
The cookies are ready when the edges are golden and the centers still look soft—they’ll finish setting as they cool.
Step 5: Let cookies cool, then serve and store
Let the chocolate chunk cookies rest on the baking sheet for at least 10 minutes until cool and set.
Enjoy warm or at room temperature for the best soft, gooey texture.
Store any leftover cookies in an airtight container at room temperature for 4–5 days.
My Tips for the Best Chocolate Chunk Cookies
Mix gently for the perfect texture: Stir just until the dough comes together after adding the wet ingredients. Overmixing can lead to tough cookies.
For crispier edges: Flatten the dough balls a little more before baking.
For softer, thicker cookies: Keep them slightly taller.
Use room-temperature butter: Cold butter doesn’t mix well, and melted butter can make cookies dense. Softened butter blends easily and creates steam in the oven for a lighter texture—especially helpful since we’re skipping the creaming step that usually aerates the dough.
Don’t chill the dough: Chilled dough makes scooping harder and limits spread. For the best soft, chewy texture, bake the cookies right after mixing while the dough is still at room temperature.
Want to prep ahead? See storage tips below.
Avoid overbaking: Pull the cookies out while the centers still look soft—they’ll continue baking on the sheet as they cool. This keeps the centers soft and pliable rather than hard or crisp.
Watch bake times if making multiple trays: Your first tray may take 1–2 minutes longer than later ones. Keep an eye on the second and third batches—they might bake faster.
Serving suggestions: These cookies are great on their own, but they also make amazing ice cream sandwiches. Add vanilla ice cream between two cookies and roll the edges in extra chocolate chunks for a fun twist.
For the holidays, pair them with homemade aged eggnog for a cozy treat.
Chocolate Chunk Cookie Ingredient Substitutions
Brown sugar: Light, medium, or dark brown sugar all work well. The flavor difference is subtle, so use whatever you have on hand. Just don’t alter the white-to-brown sugar ratio (¼ cup to ½ cup), since that’s what controls the cookie’s chewy texture.
Flaky sea salt: Maldon is my favorite, but any finishing salt or kosher salt will do. If using kosher salt, sprinkle lightly—it’s finer and saltier.
Butter: Salted butter is my default. Unsalted or even shortening works too—just add ½ teaspoon of salt if using either to balance the flavors.
Chocolate: I use Lindt 70% dark chocolate for its bold, molten richness, but milk or white chocolate makes for a sweeter version. Chocolate chips work in a pinch, though chopped chunks create better gooey pockets and texture.
Flour: Use a 1:1 gluten-free baking flour to make these cookies gluten-free—no other changes needed.
Stand mixer: You don’t need one for this recipe, but if you prefer using one, go ahead! Use the paddle attachment and avoid overmixing to keep the cookies soft and tender.
Storing and Freezing Salted Chocolate Cookies
Baked cookies: Store fully cooled cookies in an airtight container at room temperature for 4–5 days. To make them warm and melty again, microwave for 10–15 seconds. Baked cookies can also be frozen for up to 3 months—thaw at room temperature or reheat in the microwave.
Raw cookie dough: Keep raw cookie dough in the fridge for up to 1 week or freeze for up to 3 months. Let the dough come to room temperature before scooping and baking, or bake directly from frozen (see below).
Make-Ahead Tips for Chocolate Chunk Cookie Dough
Scoop dough into balls and flatten into discs.
Freeze on a tray until solid, then transfer to a freezer bag or airtight container.
Bake straight from frozen: Place on a parchment-lined tray, sprinkle with flaky sea salt, and bake at 375°F for 8–10 minutes.
💡 Pro Tip: Flattening the dough into discs before freezing helps them bake more evenly and prevents underbaked centers.
Salted Chocolate Cookie FAQs
How do I know when chocolate chunk cookies are done?
The cookies are ready when the edges are golden and the centers still look slightly underbaked. Let them cool on the baking sheet, so they finish setting up and stay soft and chewy.
Why did my cookies spread too much?
Cookies may spread too much if the butter was too soft or melted, the dough was warm, or the flour was under-measured. Use room-temperature butter, measure carefully, and let the baking sheet cool between batches.
Why didn’t my cookies spread?
Too much flour, cold dough, or a low oven temperature can cause cookies to stay too puffy. Let the dough warm up or flatten into discs before baking, and double-check your flour measurements for better spread.
What makes chocolate chunk cookies soft and chewy?
Brown sugar adds moisture, and room-temperature butter creates a tender texture. Stir just until combined and remove the cookies while the centers are still slightly soft—they’ll firm up as they cool.
What kind of chocolate is best for chocolate chunk cookies?
Chopped 70% dark chocolate bars are ideal for creating melty pockets and rich flavor. You can also use milk or white chocolate for a sweeter twist, or chocolate chips in a pinch.
Can I freeze chocolate chunk cookies?
Absolutely. Cool baked cookies completely, then store in an airtight container or freezer bag for up to 3 months. To enjoy warm, microwave for 10–15 seconds. For freezing dough, see the make-ahead tips above.
Do I need Maldon sea salt for this cookie recipe?
Maldon is my favorite for its crisp texture and clean flavor, but any flaky sea salt or even kosher salt will work. Just use less if the salt is finer to avoid over-seasoning.
That’s it—enjoy your rich, melty dark chocolate chunk cookies!
I’ve made these cookies for Thanksgiving the past two years, and they’ve been a hit with the whole family every time. They’re quick to prep, easy to bake, and always crowd-pleasing.
Back when my husband and I managed a cafe, we baked thousands of chocolate chunk cookies. We’d scoop, flatten, and freeze the dough, then bake it straight from frozen each morning. The result? Perfect cookies with crisp edges, soft centers, and pools of melted chocolate in every bite.
That technique has never failed me—and now you can use it too to enjoy chewy, gooey dark chocolate cookies anytime the craving hits!
Pin This Chocolate Chunk Cookie Recipe for Later!
Salted Chocolate Chunk Cookies Recipe
Soft, chewy salted chocolate cookies with gooey dark chocolate and a hint of flaky sea salt for a bakery-style finish.
Makes: 12 cookies Prep: 10 min Cook: 8–10 min
Dietary Notes: Vegetarian
Chocolate Chunk Cookie Ingredients
1 cup all-purpose flour
½ teaspoon baking soda
¼ cup white sugar
½ cup brown sugar
½ cup salted butter, softened
1 teaspoon vanilla extract
1 egg
1 cup chopped dark chocolate (about one and a half 100 g bars)
How to Make Salted Dark Chocolate Chunk Cookies
Prep ingredients. Preheat oven to 375°F and position the rack in the center. Soften butter to room temperature (microwave in 10-second bursts if needed, but don’t melt). Chop dark chocolate into irregular chunks. Measure flour, baking soda, white sugar, and brown sugar into a mixing bowl. Set out the egg, vanilla extract, and flaky sea salt.
Mix ingredients. Stir together the flour, baking soda, and both sugars. Add the softened butter and vanilla to the bowl and mix with a wooden spoon until mostly combined—it’s okay if it looks a little lumpy.
Add egg and chocolate. Whisk the egg lightly and add it along with the chopped dark chocolate. Stir until a smooth, evenly mixed cookie dough forms. Pro Tip: Set aside a few chocolate chunks to add on top of the scooped cookie dough for a bakery-style finish.
Form & bake. Scoop the dough into 12 evenly sized balls and arrange on a parchment-lined baking sheet, leaving space to spread. Flatten each dough ball slightly and sprinkle with flaky sea salt and reserved chocolate chunks. Bake for 8–10 minutes, rotating the tray halfway through, until edges are golden and centers look just set.
Cool & serve. Let cookies cool on the tray for at least 10 minutes before serving. Store leftovers in an airtight container at room temperature for 4–5 days.
Top Tips for the Best Chocolate Chunk Cookies
Don’t over-stir for soft & chewy cookies: Stir the dough just until combined to avoid tough cookies.
Use room-temperature butter: Soft butter mixes evenly and helps create fluffier cookies—no need to chill the dough since it spreads better when baked at room temperature.
Don’t overbake: For perfectly chewy centers, remove cookies when the edges are golden, and the centers still look underbaked—they’ll finish setting as they cool.
For more, check out my tips, substitutions, storage & make-ahead tips, and FAQs!
Did you try these salted dark chocolate chunk cookies?
I’d love to hear how they turned out—or how you made them your own. Leave a comment below or tag me on Instagram @onecreativecook if you share your chocolate chunk cookie creation!
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