Warm Chocolate Chunk Cookies with Sea Salt Finish

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft-baked cookies loaded with generous chunks of dark chocolate and a sprinkle of flaky sea salt, balancing sweet and savory notes beautifully. This American-inspired recipe, ready in about 26 minutes, layers all-purpose flour, baking soda, unsalted butter, softened 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 180 calories and feeds 24, 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: 11 min Serves 24 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a medium bowl, whisk together 2 1/4 cups all-purpose flour and 1 tsp baking soda; set aside.
  2. Step 2: In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Step 3: Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  4. Step 4: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  5. Step 5: Fold in 2 cups dark chocolate chunks evenly.
  6. Step 6: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing about 2 inches apart. Bake for 9-11 minutes until edges are golden but centers remain soft.
  7. Step 7: Immediately sprinkle 1 tsp flaky sea salt over the hot cookies, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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