chocolate chunk cookies with sea salt
Serves: 16 cookies
  • 1½ cups all-purpose flour - I use King Arthur's unbleached all-purpose
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • ¾ cups packed dark brown sugar (dark brown sugar adds more flavor) - Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. The original recipe called for light brown sugar, but I really prefer dark brown sugar.
  • ½ cup granulated sugar
  • ¼ cup powdered/confectioners sugar
  • 2 large egg yolks
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8-ounces bittersweet or semisweet chocolate, coarsely chopped - I used two 4-ounce bars of Ghirardelli 60% bittersweet chocolate
  • Maldon or flaky sea salt crystals- I used Baleine coarse sea salt crystals
  1. Honestly, I find that baking cookies one tray at a time works best. Whenever I have baked two batches up at the same time, one tray comes out better than the other, even when I rotate them. SO, I would recommend baking up 1 tray at time if you have one oven. Pre-heat your oven or ovens to 375 degrees. Line 2 rimmed baking sheets with parchment paper.
  2. Let's prep your ingredients. Get out your chocolate bars and using a serrated knife, chop up your chocolate. I like to chop up my chocolate on a piece of parchment paper set over a cutting board, as it makes easy clean-up and also lets me pour the chopped chocolate easily into the batter. I literally press down on the chocolate with a serrated knife and cut the chocolate into thin strips and then cut those strips into chunks. The chocolate chunks do not have to be uniform in size, and it's actually sort of cool to have some bigger chunks in there.
  3. Crack the eggs one at a time over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolks into a small bowl and set aside.
  4. In a small bowl whisk together the flour, baking powder, salt and baking soda; set aside.
  5. Place the butter, dark brown sugar, granulated sugar, and confectioners sugar in the bowl of a standing mixer or a large bowl.
  6. Using either a hand held mixer or a standing mixer with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
  7. Add in the two egg yolks, the egg and the 1 teaspoon vanilla and beat until everything is mixed together.
  8. Reduce mixer speed to low and slowly add in the dry ingredients, mixing just to blend. One the dry ingredients are added, I always finish the mixing process with a spatula, so I don't over mix the batter with the mixer.
  9. Pour the chopped chocolate into the batter. Using a spatula, fold in the chocolate.
  10. I use my handy dandy ice-cream scooper to make the cookie balls. The ice-cream scooper I use is my 1¾-inch. Scoop out an oversized batch of dough and arrange cookies 2-inches apart on the prepared baking sheets.
  11. You will have 8 balls per cookie sheet.
  12. Top the cookie balls with some maldon or sea salt.
  13. Bake cookies, one tray at time, (or both trays if you have a double oven) until just golden brown around the edges and a bit puffy in the middle, 10-12 minutes. My cookies were done perfectly at 11 minutes. The cookies may look a bit underdone in the middle as they come out, but they will firm up as they cool.
  14. Note: Most of the sea salt will sink into the cookies, so they may not look super salty, but you will definitely taste the salt.
  15. Let them cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Recipe by Marin Mama Cooks at