Chocolate Chip Cookies Sea Salt (Printable Version)

Classic chewy chocolate chip cookies with a hint of flaky sea salt for perfect sweet-salty flavor.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins & Topping

09 - 2 cups semisweet chocolate chips
10 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and fine sea salt until well blended.
03 - In a large bowl, beat the softened butter with granulated and brown sugars until creamy and light, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
07 - Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle each dough ball lightly with flaky sea salt.
09 - Bake for 10-12 minutes, or until the edges are golden and the centers still look slightly soft.
10 - Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Insights:

01 -
  • The salty-sweet combination hits all the right notes without feeling overwhelming
  • These cookies stay perfectly chewy for days, not that they usually last that long
  • The recipe is forgiving enough for beginners but impressive enough for company
02 -
  • Slightly underbaked cookies firm up beautifully on the hot baking sheet, so trust the process and remove them when centers look soft
  • Room temperature ingredients are not a suggestion. Cold butter or eggs will give you completely different results
  • These freeze incredibly well as dough balls, so double the batch and save half for another day
03 -
  • Weighing your flour instead of scooping it will change your cookie game forever
  • Rotate the baking sheets halfway through baking if your oven has hot spots
  • Let your dough rest in the refrigerator for at least 24 hours for deeper flavor development

Go Back