Chocolate Chip Cookies with Sea Salt (Print View)

Classic chocolate chip cookies with crisp edges, chewy centers, and a sprinkle of flaky sea salt for irresistible flavor depth.

# 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

→ Mix-Ins

09 - 2 cups semi-sweet chocolate chips
10 - Flaky sea salt for sprinkling

# How to Make:

01 - Preheat 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.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing on low speed just until incorporated.
06 - Fold chocolate chips into dough until evenly distributed.
07 - Scoop dough using approximately 2 tablespoons per cookie onto prepared baking sheets, spacing each cookie 2 inches apart.
08 - Sprinkle each cookie with a small pinch of flaky sea salt.
09 - Bake for 11 to 13 minutes, until edges are golden brown and centers are just set.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The contrast between the flaky sea salt and sweet chocolate creates this moment where your taste buds cant decide whether to dance or melt into pure bliss.
  • These cookies maintain that perfect crispy edge while staying impossibly chewy in the center, even when stored overnight in a container.
02 -
  • Chilling the dough for at least 2 hours (or up to 24) makes an enormous difference in flavor development, as the flour fully hydrates and the sugars caramelize more beautifully when baked.
  • The cookies will look slightly underbaked in the center when you take them out, but will finish cooking on the hot baking sheet, creating that perfect chewy middle.
03 -
  • Bang the baking sheet against the counter a few times halfway through baking to create those beautiful crinkly tops and force air out of the rising dough.
  • Reserve some chocolate chips to press into the tops of the shaped dough balls just before baking for that professional bakery look with visible chocolate on top.

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