Chocolate Chip Cookies Sea Salt (Printable Version)

Chewy cookies with crisp edges, chocolate chips, and a sprinkle of sea salt for a balanced flavor.

# What You 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, room temperature
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract

→ Add-ins

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

# Directions:

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. Set aside.
03 - In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
06 - Fold in chocolate chips or chunks with a spatula.
07 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing cookies at least 2 inches apart.
08 - Sprinkle a pinch of flaky sea salt on top of each dough mound.
09 - Bake for 10-12 minutes, until edges are golden but centers look slightly underbaked.
10 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The sea salt on top is not optional, it is what makes these taste like a bakery cookie instead of a grocery store cookie
  • They stay chewy for days, which is both a blessing and a dangerous thing
02 -
  • Refrigerating the dough for at least an hour improves the flavor and texture, making cookies thicker and chewier
  • If you only have one baking sheet, let it cool completely between batches or the dough will start melting before it hits the oven
03 -
  • For extra crispy edges, let the dough sit at room temperature for 10 minutes before baking if you have refrigerated it overnight
  • Mix half chocolate chips and half chopped chocolate chunks for the best texture experience

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