Sea Salt Chocolate Chunk Walnut Cookies
July 2, 2026
Bakery-style cookies loaded with chocolate chunks, walnuts, and flaky sea salt!
If you’re the type of person who always reaches for the chocolate chip walnut cookie, this recipe is calling your name. These Sea Salt Chocolate Chunk Walnut Cookies have everything you’d want in a bakery-style cookie. They’re thick, soft in the center, loaded with chocolate chunks, and packed with crunchy walnuts. Then they get a sprinkle of flaky sea salt for that salty-sweet combo. A few can even be dunked in chocolate for an even richer cookie experience.
Flavor Profile
These cookies are rich, buttery, and packed with chocolate in every bite. The walnuts add a slightly toasted flavor and a satisfying crunch that balances the soft texture of the cookie. Flaky sea salt brings out the chocolate flavor, and the result is a cookie that’s sweet, salty, crunchy, and soft all at the same time.
Why You’ll Love This Recipe
- The cornstarch keeps the cookies soft and bakery-style thick.
- Chocolate chunks create big pockets of melted chocolate throughout every cookie.
- Walnuts add the perfect amount of crunch and texture.
- Flaky sea salt balances the sweetness and makes the chocolate flavor pop.
- You can leave them classic or dip a few in chocolate for a fun chocolate-covered finish.
The Twist
The flaky sea salt is what sets these cookies apart. Instead of blending into the dough, it’s sprinkled right on top where every bite gets a little sweet-and-salty contrast. It’s a small addition that completely changes the cookie.
Ingredient Highlights
- Salted Butter: Creates a rich, buttery cookie base.
- Cornstarch: Helps keep the cookies thick, soft, and tender.
- Chocolate Chunks: Give the cookies larger pockets of chocolate than traditional chips.
- Walnuts: Add crunch and a buttery nutty flavor.
- Flaky Sea Salt: The finishing touch that makes all the flavors stand out.
- Dark Chocolate Melting Wafers: Perfect for dipping a few cookies if you’d like an extra chocolate layer.
Sea Salt Chocolate Chunk Walnut Cookies
Ingredients
- 1 cup salted butter, softened
- ¾ cup light brown suga
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chunks or chips
- ¾ cup chopped walnuts
Chocolate Dip
- 1 bag Ghirardelli Dark Chocolate Melting Wafers
- Flaky sea salt
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Fold in the chocolate chunks and chopped walnuts.
- Using a #20 cookie scoop (about 1 1/2 ounces of dough), scoop the dough onto the prepared baking sheets, leaving room for spreading. Gently flatten the tops.
- Bake for 11 to 12 minutes, or until the edges are set and the centers still look slightly soft.
- Immediately after baking, place a round cookie cutter slightly larger than the cookie around it and gently swirl to create perfectly round bakery-style cookies.
- For a classic bakery cookie, sprinkle the tops with flaky sea salt while they’re still warm and let them cool completely.
- For the chocolate-dipped version, allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Melt the chocolate wafers according to the package directions.
- Dip half of each cooled cookie into the melted chocolate. Place them on parchment paper and immediately sprinkle the chocolate with flaky sea salt.
- Allow the chocolate to set completely before serving.
FAQ
Can I use pecans instead of walnuts?
Yes. Pecans work beautifully and create a slightly sweeter flavor.
Do I have to dip the cookies in chocolate?
Not at all. The cookies are delicious with just the sea salt topping.
Can I use regular chocolate chips?
Yes. Chocolate chunks create bigger pockets of chocolate, but chips work just fine.
Why do I need cornstarch?
Cornstarch helps keep the cookies soft while preventing them from spreading too much.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 4 days.
Sprinkle of Fun
Bake a batch for family movie night and set them out with bowls of popcorn. The sweet-and-salty combination fits right in with a marathon of favorite movies.
Suggested Recipes
If you like Sea Salt Chocolate Chunk Walnut Cookies, then you’ll love the recipes below.
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