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Chocolate Chunk Beach Cookies

These cookies have a crisp golden edge and a soft, chewy center, with generous chunks of dark chocolate and a sprinkle of flaky sea salt that evokes a day at the beach.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • mixing bowls
  • electric mixer
  • baking sheet
  • parchment paper
  • wire rack
  • cookie scoop (1.5 tablespoon)

Method
 

  1. Whisk flour, baking soda, and 1 1/2 teaspoons flaky sea salt in a bowl. Set aside.
  2. In a large bowl, beat softened butter with sugars on medium speed until pale and fluffy, about 3 minutes.
  3. Add eggs one at a time, beating well after each. Beat in vanilla.
  4. Reduce speed to low. Gradually add flour mixture, mixing until just combined — no streaks.
  5. Fold in chocolate chunks. Dough will be thick. Cover and chill for 30 minutes (or up to 48 hours for deeper flavor).
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
  7. Scoop 1.5-tablespoon rounds (about 1.5 inches) and place 2 inches apart on sheets. Flatten tops slightly.
  8. Bake for 11-13 minutes, until edges are golden brown and centers are still soft and puffy. Do not overbake.
  9. Remove from oven. Immediately sprinkle each warm cookie with a pinch of flaky sea salt.
  10. Let cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days. For softer cookies, add a slice of bread to the container. For food safety, keep eggs refrigerated until use. Contains dairy, eggs, gluten. For dairy-free, use plant-based butter; for gluten-free, use a 1:1 gluten-free flour blend. Always consult a qualified professional for personal dietary decisions.