Chocolate Chunk Cookies with Sea Salt

Ingredients

• 56 gunsalted butter, softened to room temperature
• 102 glight brown sugar, packed
• 2 tablespoonsgranulated sugar
• 1½ teaspoonsvanilla extract
• 1 largeegg, at room temperature
• 170 gplain flour
• ½ teaspoonbicarbonate of soda
• ½ teaspoonbaking powder
• ¼ teaspoon, plus more for toppingflaky sea salt
• 150 g, plus more if neededchocolate chunks

Instructions

1. 1

   Heat the oven

   Preheat the oven to 178°C. Line a large baking tray with baking paper.

2. 2

   Mix butter and sugar

   In a mixing bowl or stand mixer, beat the butter with both sugars for about 2 minutes, until the sugars have dissolved into the butter. Add the vanilla and egg and mix until combined, scraping down the sides of the bowl as needed.

3. 3

   Add dry ingredients

   Sift in the flour, bicarbonate of soda, baking powder and ¼ teaspoon of salt. Mix only until the flour is incorporated, then fold in the chocolate chunks with a spatula. Chill the dough in the fridge for 30 minutes or in the freezer for 15 minutes, so the butter firms up and the cookies do not spread too much.

4. 4

   Shape the dough

   Scoop 2 tablespoons of dough per cookie and arrange on the prepared tray, leaving 8 cm between them. For more even portions, weigh out 34 g of dough per cookie. Flatten each top slightly with your palm and add extra chocolate chunks if needed.

5. 5

   Bake and salt

   Bake for 16–18 minutes; cookies on a darker tray may need less time. Look for golden-brown edges, then remove from the oven and immediately sprinkle lightly with flaky sea salt.

6. 6

   Cool the cookies

   Leave the cookies on the tray for a few minutes, then transfer them to a wire rack to cool completely. Store in a sealed container at room temperature for up to 4 days.

7. 7

   Read the tips

   For further guidance, read the tips for successful cookies above.

What are chocolate chunk cookies?

Chocolate chunk cookies are an American-style bake with pieces of chocolate distributed through a buttery, sweet dough. This version pairs golden edges and a chewy middle with flaky salt on top.

Chunks give you larger pockets of chocolate than small chips, while a brief chill helps the shaped dough keep its form in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 62 calories, 1g protein, 13g carbs, 1g fat.

The flour and sugars provide most of the carbohydrates, while butter contributes fat and the egg adds some protein. For a more balanced plate, enjoy a cookie with plain yoghurt or fresh fruit.

Choosing the ingredients

Brown sugar: packed light brown sugar brings sweetness and helps give the centres their chewy texture. Granulated sugar is mixed in too, so measure both as listed.

Chocolate: use chunks that will hold their shape enough to leave distinct pockets in the baked cookies. Keep a little extra handy to press into the tops before baking.

Salt: the measured flaky salt goes into the dough, while a light sprinkle on the hot cookies gives the finish a more noticeable salty contrast.

Why the dough is chilled

Chilling firms the softened butter before the cookies go into the oven. This helps limit spreading, which is especially useful for keeping the cookies thick enough to stay chewy inside.

Fridge: allow 30 minutes for the dough to chill. Freezer: 15 minutes is the shorter option given in the method.

Getting the texture right

Mix gently: once the flour goes in, stop as soon as it is incorporated. Mixing more than needed can make the cookies less tender.

Watch the edges: take the tray out when they are golden brown, even if the centres still look soft. They will continue to set as they cool.

Spacing and portioning

Even portions: scoop 2 tablespoons of dough per cookie, or weigh 34 g each for a more consistent batch. Similar-sized portions are more likely to bake at the same rate.

Room to spread: leave 8 cm between dough portions on the tray. Bake in batches if they will not fit with that spacing.

Serving the cookies

These cookies are good once fully cooled, when the edges have set and the centres remain chewy. For a warm-cookie finish, serve them shortly after baking, allowing them to cool enough to handle.

Serve with tea, coffee or a glass of milk. Their chocolate and salty finish also works well alongside a simple scoop of ice cream.

Recipe notes & tips

• Bring the butter and egg to room temperature before mixing for a smoother dough.
• Scrape down the bowl after adding the egg so the mixture combines evenly.
• Stop mixing as soon as the flour disappears into the dough.
• Chill the dough for the full stated time to help limit spreading.
• Use baking paper to make it easier to lift the cookies from the tray.
• Sprinkle the flaky salt on immediately after baking so it adheres to the warm tops.

Variations

• Dark chocolate: use dark chocolate chunks for a less sweet, more intense chocolate flavour.
• Milk chocolate: swap in milk chocolate chunks for a sweeter cookie.
• Mixed chocolate: combine two kinds of chocolate chunks for varied flavour.
• Nutty addition: fold chopped nuts into the dough with the chocolate.
• Extra salt: add a slightly more generous pinch of flaky salt to each warm cookie.

Common mistakes to avoid

• Skipping the chill: the cookies may spread too much; chill for 30 minutes in the fridge or 15 minutes in the freezer.
• Overmixing the flour: the cookies can turn out tougher; mix only until it is incorporated.
• Crowding the tray: cookies may spread into one another; leave 8 cm between portions or bake in batches.
• Using uneven portions: some cookies may finish before others; measure 2 tablespoons or weigh 34 g each.
• Waiting to salt: the flakes may not stick well; sprinkle them on as soon as the tray comes out of the oven.
• Baking until the centres look firm: this can make the cookies too dry; use golden-brown edges as the doneness cue.

How to store

Once completely cool, keep the cookies in a sealed container at room temperature for up to 4 days. Warm briefly before serving if you prefer them soft and warm.

Frequently asked questions