Sheet Pan Chocolate Chunk Cookies with Sea Salt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Large, chewy chocolate chunk cookies baked on a sheet pan and finished with a sprinkle of flaky sea salt for contrast. This American-inspired recipe, ready in about 37 minutes, layers Unsalted butter, softened, Brown sugar, packed, Granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 12 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract until fully combined. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  3. Step 3: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Fold in 1 1/2 cups bittersweet chocolate chunks evenly.
  4. Step 4: Spread the dough evenly onto the prepared sheet pan, pressing gently to an even layer about 1/2-inch thick. Sprinkle 1 teaspoon flaky sea salt evenly over the top.
  5. Step 5: Bake for 18-22 minutes until the edges are golden and the center is set but still soft. Let cool completely on the pan before slicing into bars.

Frequently asked questions

How long does Sheet Pan Chocolate Chunk Cookies with Sea Salt take to make?

Total time is about 37 minutes (15 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sheet Pan Chocolate Chunk Cookies with Sea Salt?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sheet Pan Chocolate Chunk Cookies with Sea Salt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chocolate Chunk Cookies with Sea Salt for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Chocolate Chunk Cookies with Sea Salt?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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