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    Classic Sea Salted Chocolate Chunk Cookies

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    Pixicook editorial team

    Delicious cookies with a perfect blend of sweet and salty, featuring chocolate chunks and a sprinkle of sea salt.

    Ingredients for Classic Sea Salted Chocolate Chunk Cookies

    units in
    USchevron
    units in
    USchevron
    serves
    24 peoplechevron
    serves
    24 peoplechevron

    Cake Flour, sifted

    0 oz

    Substitute chevron-down

    Bread Flour, sifted

    0 oz

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Coarse Salt

    teaspoons

    Substitute chevron-down

    Unsalted Butter, at room temperature

    0.25 sticks

    Substitute chevron-down

    Light brown sugar

    0 oz

    Substitute chevron-down

    Granulated Sugar

    0 oz

    Substitute chevron-down

    Eggs

    each

    Substitute chevron-down

    Natural Vanilla Extract

    teaspoons

    Substitute chevron-down

    Bittersweet Chocolate Disks, 60% cacao, whole

    0 lb

    Substitute chevron-down

    Extra Sea Salt, for sprinkling

    to taste

    Substitute chevron-down

    How to Make Classic Sea Salted Chocolate Chunk Cookies

    1. Prep Dry Ingredients

    In a bowl, whisk together both flours, baking soda, baking powder, and coarse salt.

    2. Cream Butter and Sugars

    In a mixer with a paddle attachment, beat the butter and both sugars until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then blend in the vanilla.

    3. Combine Wet and Dry

    With the mixer on low, gradually add the dry ingredients until just combined, 5-10 seconds. Gently fold in the chocolate chunks without breaking them.

    4. Chill Dough

    Cover the dough with plastic wrap, pressing it directly onto the surface, and refrigerate for 24-36 hours, though you can chill it for up to 72 hours.

    5. Bake

    When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat. Scoop dough into 3 1/2-ounce mounds (like generous golf balls) and arrange on the baking sheet. Flatten slightly and ensure chocolate pieces are horizontal for aesthetics. Sprinkle each mound with a pinch of sea salt. Bake for 18-20 minutes, until golden yet still soft. Let the cookies rest on the baking sheet for 10 minutes before moving them to a wire rack to cool further.

    Variations

    Double Chocolate Cookies

    Incorporate cocoa powder and use white chocolate chunks.

    Filled Cookies

    Stuff the dough with peanut butter, caramel, or chocolate bar.

    Nutty Variation

    Incorporate chopped toasted nuts such as walnuts, pecans, or almonds. They add a delightful crunch and a nutty flavor that complements the chocolate chunks.

    Nutty Variations

    Add nuts or brown the butter for a nutty flavor.

    Infused Butter

    Brown the butter or infuse it with herbs like rosemary or thyme for a savory note.


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