Chocolate Chip Cookies Sea Salt (Print View)
Crisp-edged, chewy-centered chocolate chip cookies with a touch of flaky sea salt for balance.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tsp pure vanilla extract
→ Add-ins
09 - 2 cups semi-sweet chocolate chips
10 - Flaky sea salt, for sprinkling
# Method:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and fine sea salt in a medium bowl. Set aside.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
08 - Sprinkle the tops of each cookie with flaky sea salt.
09 - Bake for 10–12 minutes, until the edges are golden but centers are still soft.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Insider Tips:
01 -
- The salt on top makes these impossible to stop eating
- They stay soft for days if you can hide them
- The recipe works every single time
02 -
- Chilling the dough for an hour or two makes the flavor deeper and the texture better
- Overbaking is the mistake everyone makes with chocolate chip cookies
- Room temperature ingredients really do matter for the final texture
03 -
- Watch the cookies like a hawk during those last 2 minutes of baking
- Letting the dough rest overnight in the fridge transforms the flavor completely