Chocolate Chunk Beach Cookies: Soft, Salty & Easy to Make

Don't Overmix the Dough

When you add the flour mixture, mix on low speed just until you no longer see streaks of flour. Overmixing develops the gluten, which makes cookies tough. I use a rubber spatula for the final stir to fold in any remaining flour from the bottom of the bowl.

Baking for the Perfect Doneness

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper—no greasing needed. Scoop the dough into 1.5-tablespoon rounds (a cookie scoop makes this easy) and place them 2 inches apart. Flatten the tops slightly with your palm so they bake evenly.

Bake for 11 to 13 minutes. The edges should be deep golden brown, but the centers will still look puffy and soft—almost underdone. That's exactly what you want. The residual heat from the pan will finish cooking the centers as they cool. If you wait until the centers look fully set, you'll have dry cookies.

The Final Salt Sprinkle

As soon as the cookies come out of the oven, sprinkle a tiny pinch of flaky sea salt over each one. This is the moment that makes them "beach cookies." The salt sticks to the warm surface and creates that savory-sweet contrast that keeps people reaching for another.

Common Mistakes to Avoid

• Skipping the chill. Warm dough spreads too much. Even 20 minutes makes a difference.
• Using fine salt for the finish. Fine salt dissolves and tastes harsh. Flaky sea salt stays visible and gives a gentle crunch.
• Overbaking. Pull the cookies when the centers are still soft. They will set up as they cool on the sheet.