Chocolate Chunk Beach Cookies: Soft, Salty & Easy to Make
Storing and Serving
These cookies keep well in an airtight container at room temperature for up to 5 days. If they start to dry out, add a slice of bread to the container—it releases moisture and softens the cookies overnight. For a party spread, arrange them on a wooden board with fresh berries and a bowl of cold milk. They also freeze beautifully: bake from frozen, adding 1-2 minutes to the bake time.
Takeaway
Chocolate Chunk Beach Cookies are about balance—crisp and soft, sweet and salty, simple and special. The technique is straightforward, but the small details (the salt ratio, the chunk size, the chill time) make all the difference. Bake a batch, close your eyes, and you'll almost hear the waves.
Frequently Asked Questions
Why do you use flaky sea salt instead of regular salt?
Flaky sea salt has a lower density and larger crystals, so you get bursts of salty crunch without making the dough overly salty. The finishing salt on top also creates that sweet-salty contrast that defines the beach cookie flavor.
Can I use chocolate chips instead of chocolate chunks?
Yes, but chunks give you those irregular, melty pools of chocolate in each bite. If using chips, choose a high-quality brand with at least 60% cacao for the best flavor.
Why chill the dough for 30 minutes?
Chilling solidifies the butter so the cookies spread less in the oven, giving you a thicker, chewier center. It also allows the flour to fully hydrate and the flavors to meld.
How do I know when the cookies are done baking?
Look for golden-brown edges with still-soft, puffy centers. The cookies will continue to set as they cool on the sheet. Overbaking yields dry, crunchy cookies — remove them when the centers look slightly underdone.
Can I freeze the dough?
Absolutely. Scoop the dough into balls, freeze on a sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
Recipe: Chocolate Chunk Beach Cookies
Equipment
- mixing bowls
- electric mixer
- baking sheet
- parchment paper
- wire rack
- cookie scoop (1.5 tablespoon)
Ingredients
- 2 1/4 cups 280g all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons flaky sea salt (plus more for finishing)
- 1 cup 226g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 3/4 cup 165g packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 oz 340g dark chocolate, chopped into 1/2-inch chunks
Instructions
- Whisk flour, baking soda, and 1 1/2 teaspoons flaky sea salt in a bowl. Set aside.
- In a large bowl, beat softened butter with sugars on medium speed until pale and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each. Beat in vanilla.
- Reduce speed to low. Gradually add flour mixture, mixing until just combined — no streaks.
- Fold in chocolate chunks. Dough will be thick. Cover and chill for 30 minutes (or up to 48 hours for deeper flavor).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Scoop 1.5-tablespoon rounds (about 1.5 inches) and place 2 inches apart on sheets. Flatten tops slightly.
- Bake for 11-13 minutes, until edges are golden brown and centers are still soft and puffy. Do not overbake.
- Remove from oven. Immediately sprinkle each warm cookie with a pinch of flaky sea salt.
- Let cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.