Sweet and Salty Chocolate Chunk Cookies

24 servings
27 min

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!

Chocolate chunk cookies from dessertswithstephanie.com

This post may contain affiliate links. Please refer to the terms page for more information.

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 for sweet and salty cookies
  • 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.

cookies with dark chocolate chunks for pinterest

How do I store the cookies?

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 details
  • 24  servings
  • Prep time: 15 minutes Minutes Cook time: 12 minutes Minutes Total time: 27 min
Show Nutrition Info
Hide Nutrition Info

  • 240 Grams Bread Flour (2 Cups)
  • 210 Grams all-purpose flour (1 3/4 Cups)
  • 2 tablespoon Cornstarch
  • 1 teaspoon Sea Salt
  • 1 1/4 teaspoon Baking Soda
  • 1 1/2 teaspoon Baking Powder
  • 282 Grams Unsalted Butter, room temperature (10 ounces/2 1/2 sticks)
  • 200 Grams Granulated Sugar (1 Cup)
  • 319 Grams Brown Sugar (1 1/2 Cup)
  • 2 Large Eggs, room temperature
  • 18 Ounces Bittersweet Chocolate, chopped into 1/4" to 1/3" 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.
Desserts With Stephanie
Want more details about this and other recipes? Check out more here!
  • Ansam Ansam on Feb 02, 2024

    Wonderful, but Please tell me how much the weight for each serving