Chocolate Chip Cookies Sea Salt (Print View)

Chewy chocolate chip cookies elevated with flaky sea salt for a perfect sweet and salty bite.

# 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
08 - 2 teaspoons pure vanilla extract

→ Chocolate

09 - 2 cups semisweet chocolate chips or chunks

→ Topping

10 - 1 to 2 teaspoons flaky sea salt (e.g., Maldon) for sprinkling

# How to Make:

01 - Set oven temperature to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and fine sea salt until evenly mixed.
03 - Beat softened butter with granulated sugar and brown sugar until mixture is creamy and light in color, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, stirring just until fully combined without overmixing.
06 - Gently fold semisweet chocolate chips or chunks into the dough ensuring even distribution.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Sprinkle 1 to 2 teaspoons of flaky sea salt evenly over the dough mounds before baking.
09 - Bake in the preheated oven for 10 to 12 minutes, or until edges turn golden and centers appear set.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Suggestions:

01 -
  • The flaky salt cuts through the sweetness in a way that makes each bite feel balanced and grown up.
  • You can have warm cookies in your hands in under half an hour without any fuss.
  • They stay chewy in the center even the next day, which means theyre perfect for lunchboxes or late night snacking.
02 -
  • Chilling the dough for thirty minutes before baking makes the cookies thicker and chewier, which is worth the wait if you have the time.
  • Dont skip the flaky salt on top because it truly transforms these from ordinary to unforgettable.
  • If your cookies spread too much, your butter might have been too soft or your oven too cool, so check both next time.
03 -
  • Use a cookie scoop to make sure all your cookies are the same size so they bake evenly.
  • Press a few extra chocolate chips on top of each dough mound right before baking for that bakery look.
  • Let your butter soften naturally on the counter instead of microwaving it, because melted butter changes the texture completely.

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