Chef Mia Carter - Pastry Specialist
👨‍🍳 Professional Pastry Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ Owner of Sweet Ember Bakery 🍽️ 10+ Years Baking Experience

❤️ My Recipe Story

"I created these cookies after experimenting with different ratios of butter and sugar to find the perfect chewy texture. The addition of flaky sea salt was a happy accident that turned them into a bakery favorite. Every batch reminds me of cozy evenings with fresh cookies and cold milk."

Chef Mia Carter specializes in artisan pastries and handcrafted desserts. Her baking philosophy centers around simplicity, quality ingredients, and small indulgences that make everyday moments special.

View All Mitchell's Recipes →
Stack of golden-brown chocolate chunk cookies topped with sea salt, served on a white plate beside a glass of milk.

What Makes These Cookies Special

These cookies strike the perfect balance between sweet and salty, with a golden crispy exterior and a soft chewy center. The use of melted butter adds richness and depth, while the extra egg yolk ensures softness that lasts for days.

Dark chocolate chunks melt into luscious pools that contrast beautifully with a sprinkle of flaky salt. They’re indulgent yet balanced, easy enough for weeknight baking, and impressive enough for sharing at any occasion.

💡 Professional Tip

Chill the dough for 30 minutes before baking for thicker cookies with richer flavor.

Frequently Asked Questions

Yes! You can refrigerate the dough for up to 72 hours or freeze pre-scooped dough balls for up to 3 months. Bake straight from frozen, adding 1-2 minutes to baking time.

Absolutely. Milk chocolate will make the cookies sweeter and creamier. Semi-sweet or dark chocolate gives a richer, deeper flavor.

Use melted butter, an extra egg yolk, and slightly underbake them. The centers will continue cooking as they cool.

Use flaky sea salt like Maldon or fleur de sel—it melts beautifully and adds delicate crunch without overpowering the flavor.

Look for golden edges and slightly soft centers. The cookies will firm up as they cool on the baking sheet.

A cold glass of milk or a scoop of vanilla ice cream pairs perfectly with these cookies’ rich chocolate flavor.

Yes! Chopped pecans, walnuts, or toffee bits work beautifully. Fold them in with the chocolate chunks.

Keep cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Reheat briefly for fresh-baked taste.

Recipe Troubleshooting Guide

✅

Cookies Spread Too Much

Problem: The dough spreads excessively during baking.

Solution: Chill dough before baking or add an extra tablespoon of flour to stabilize.

✅

Cookies Too Hard

Problem: Cookies turned out crisp instead of chewy.

Solution: Reduce baking time by 2 minutes and ensure you’re using melted, not creamed, butter.

✅

Flat Cookies

Problem: Cookies bake thin and lack structure.

Prevention: Use fresh baking soda and avoid overmixing the dough.

✅

Dry Texture

Problem: Cookies taste dry or crumbly.

Recovery: Use an extra egg yolk or replace part of the sugar with brown sugar for moisture.

✅

Overly Sweet

Problem: The sweetness is overpowering.

Prevention: Use darker chocolate or reduce granulated sugar slightly.

✅

Flavor Balance Issues

Too Sweet: Add a sprinkle of flaky sea salt to balance the sweetness.

Too Salty: Reduce or omit the topping salt next batch.

Bland: Increase vanilla extract or use browned butter for more depth.

Measured ingredients for chocolate chunk cookies on a wooden surface—flour, sugar, butter, chocolate chunks, and eggs neatly arranged in bowls.

Choosing the Right Ingredients

Use high-quality dark chocolate chunks rather than chips—they melt slower and create larger, luscious pools. Always opt for unsalted butter to control flavor balance precisely.

Brown sugar adds caramel notes and moisture, while an extra egg yolk contributes chewiness. Sea salt ties everything together with the perfect finishing touch.

Essential Ingredient Notes

  • Dark Chocolate Chunks: Choose 60–70% cocoa content for balanced flavor and melt-in-your-mouth texture.
  • Brown Sugar: Use packed dark brown sugar for a deeper, molasses-like sweetness and soft chew.
  • Flaky Sea Salt: Sprinkle immediately before baking so it fuses lightly without melting completely.
Cookie dough scoops arranged on parchment paper, sprinkled with sea salt, ready for baking.

Perfecting the Technique

The secret to soft, thick cookies lies in the butter temperature and minimal mixing. Overmixing introduces too much air, causing them to flatten.

Slightly underbaking ensures a gooey center. Allow cookies to rest on the baking sheet for 5–10 minutes before transferring.

Melted Butter Method

Using melted butter gives a denser, chewier texture and deep buttery flavor—perfect for achieving that irresistible cookie center.

Sea Salt Chocolate Chunk Cookies

Prep 15 min
Cook 12 min
Serves 16 cookies servings
Level Easy

📋 Ingredients

Dry Ingredients

  • Flaky sea salt for topping
    Adds texture and flavor contrast.

Wet Ingredients

  • 1 1/2 cups dark chocolate chunks
    Use high-quality chocolate for best melt.
  • 3/4 cup unsalted butter
    Melted and slightly cooled.

Instructions

  1. Preheat Oven

    Set to 350°F (175°C) and line two sheets with parchment.

  2. Mix Wet Ingredients

    Whisk melted butter and sugars, then add egg, yolk, and vanilla.

Recipe Notes & Tips

Storage

Store in airtight container up to 4 days or freeze for 3 months.

Serving Suggestions

Best enjoyed warm with milk or coffee.

Variations

Add nuts, toffee bits, or swap chocolate types for your own twist.