Chocolate Chip Cookies Sea Salt

My daughter came home from school one afternoon and asked if we could make cookies that tasted like the ones from the bakery down the street. I pulled out my usual recipe, but this time I grabbed the fancy sea salt my sister had given me for Christmas. That tiny sprinkle on top changed everything, and now we make these every weekend.

I brought a batch to a potluck last spring, and three different people asked for the recipe before the night was over. One friend said she never liked chocolate chip cookies until she tried mine. I think its the salt that makes people stop and pay attention.

Ingredients

• All-purpose flour: This gives the cookies structure without making them cakey, and I always spoon it into the measuring cup instead of scooping to avoid packing it down.
• Baking soda: A full teaspoon helps the cookies spread just enough while keeping them thick in the middle.
• Fine sea salt: This goes in the dough to enhance all the flavors, not just make things salty.
• Unsalted butter: Softened butter creams beautifully with the sugars and lets you control the salt level yourself.
• Granulated sugar: It adds sweetness and helps create those crispy golden edges.
• Light brown sugar: The molasses in brown sugar is what makes these cookies chewy and gives them that caramel depth.
• Eggs: They bind everything together and add richness, so make sure theyre at room temperature for easier mixing.
• Pure vanilla extract: Two teaspoons might sound like a lot, but it really shines through and smells incredible while baking.
• Semisweet chocolate chips: I like chunks better than chips because you get bigger pockets of melted chocolate, but either works perfectly.
• Flaky sea salt: Maldon or any flaky variety is key here because the delicate crystals melt just a little on your tongue and create that sweet salty magic.

Instructions

Preheat and Prep:

Turn your oven to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup so much easier.

Mix the Dry Ingredients:

Whisk together the flour, baking soda, and fine sea salt in a medium bowl. Set it aside while you work on the wet ingredients.

Cream the Butter and Sugars:

Beat the softened butter with both sugars in a large bowl until the mixture looks pale and fluffy, about two to three minutes. This step is where the cookies get their texture, so dont rush it.

Add Eggs and Vanilla:

Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla extract and take a moment to smell how good your kitchen already smells.

Combine Wet and Dry:

Gradually add the flour mixture to the butter mixture, stirring just until you dont see any dry streaks. Overmixing here can make the cookies tough.

Fold in the Chocolate:

Gently fold in the chocolate chips or chunks until theyre evenly distributed throughout the dough.

Scoop and Salt:

Drop heaping tablespoons of dough onto your prepared baking sheets, leaving about two inches between each one. Sprinkle a pinch of flaky sea salt on top of each mound before they go in the oven.

Bake:

Bake for ten to twelve minutes, until the edges are golden and the centers still look a little soft. They will firm up as they cool, so dont overbake them.

Cool:

Let the cookies sit on the baking sheets for five minutes to set, then move them to a wire rack. If you try to move them too soon, they might fall apart.

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My son once told me these cookies taste like a hug, and I think about that every time I pull a tray out of the oven. Food has a way of saying things we dont always know how to put into words.

How to Store Them

I keep these in an airtight container at room temperature, and they stay soft for up to five days. If you want to freeze the baked cookies, just layer them between sheets of parchment and pop them in a freezer bag for up to three months. You can also freeze the dough in scoops and bake them straight from frozen, adding a minute or two to the baking time.

Swaps and Variations

You can swap the semisweet chocolate for dark chocolate if you want something a little less sweet, or use milk chocolate if youre baking for kids. I once added a handful of chopped walnuts to half the batch, and my husband loved them that way. Some people like to use all brown sugar for an even chewier texture, but I prefer the balance you get from using both.

Serving Suggestions

These cookies are perfect with a cold glass of milk or a strong cup of coffee in the afternoon. I also love packing them in a tin for gifts or bringing them to neighbors when I need an excuse to say hello.

• Serve them warm with a scoop of vanilla ice cream for an easy dessert.
• Pack a few in your kids lunchbox as a sweet surprise.
• Crumble one over yogurt or oatmeal for breakfast if youre feeling indulgent.

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Baking these has become one of my favorite ways to slow down on a busy day. I hope they bring you as much joy as theyve brought my kitchen.

Recipe FAQs

→ What type of chocolate works best?

Semisweet chocolate chips or chunks provide a balanced sweetness and rich texture, but dark or milk chocolate can be used according to preference.

→ Why add flaky sea salt?

Flaky sea salt enhances the sweet notes by adding occasional bursts of salinity, creating a perfect sweet-and-salty contrast.

→ How can I ensure chewy cookies?

Chilling the dough for 30 minutes before baking helps maintain moisture and produces a chewier texture.

→ What is the ideal baking temperature?

Baking at 350°F (175°C) yields golden edges while keeping the centers soft and tender.

→ Can I substitute the sugars?

Using a combination of granulated sugar and light brown sugar creates moisture and depth; swapping sugars may alter texture and flavor.