Salty Chocolate Chunk Cookies

Name: Salty Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; ¼ teaspoon baking soda; ½ cup unsalted butter; ¾ cup light brown sugar; ½ cup sugar; ¼ cup powdered sugar; 2 whole egg yolks; 1 whole egg; 1 teaspoon vanilla extract; 8 ounces semisweet chocolate; 1 tablespoon flaky sea salt

Classic chocolate chip cookies with a gourmet twist, featuring chunks of high-quality chocolate and a sprinkle of flaky sea salt. These cookies have the perfect balance of sweet and salty with a soft, chewy texture.

24 servings

32 min

Published October 4, 2025

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Ingredients

•1½ cups all-purpose flour
•1 teaspoon baking powder
•½ teaspoon kosher salt
•¼ teaspoon baking soda
•½ cup unsalted butter
•¾ cup light brown sugar
•½ cup sugar
•¼ cup powdered sugar
•2 whole egg yolks
•1 whole egg
•1 teaspoon vanilla extract
•8 ounces semisweet chocolate
•1 tablespoon flaky sea salt

Cooking Instructions

1.
Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
5 min
2.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
10 min
3.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.
5 min
4.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.
12 min

Ingredients

•1½ cups all-purpose flour

•1 teaspoon baking powder

•½ teaspoon kosher salt

•¼ teaspoon baking soda

•½ cup unsalted butter

•¾ cup light brown sugar

•½ cup sugar

•¼ cup powdered sugar

•2 whole egg yolks

•1 whole egg

•1 teaspoon vanilla extract

•8 ounces semisweet chocolate

•1 tablespoon flaky sea salt

Cooking Instructions

Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

5 min

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

10 min

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.

5 min

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

12 min