Chocolate Chip Cookies Sea Salt

My youngest sister stumbled into the kitchen last Tuesday clutching a crumpled piece of notebook paper, declaring she needed chocolate chip cookies immediately or her college finals would somehow know. We whipped these up between study sessions, and the whole house smelled like butter and caramelized sugar within minutes. The sea salt on top was her brilliant addition, borrowed from some fancy bakery she visited last summer. Now they are the only chocolate chip cookies allowed in our house during exam week.

Last Christmas Eve, I made six batches of these for our annual neighborhood cookie swap. My neighbor Sarah actually hid three in her purse before leaving the party, and her husband texted me the next morning asking for the recipe. The combination of sweet chocolate and salty flakes hits something primal that nobody can quite explain but everyone keeps coming back for.

Ingredients

• All purpose flour: This provides the structure for your cookie base, so spoon and level it gently instead of scooping directly from the bag
• Baking soda: Gives the cookies just the right amount of lift without making them cakey
• Fine sea salt: A small amount inside the dough enhances the chocolate flavor without making the cookies taste salty
• Unsalted butter: Using unsalted butter lets you control exactly how much salt goes into the cookie
• Granulated sugar: Creates crisp edges and helps the cookies spread beautifully in the oven
• Light brown sugar: The molasses in brown sugar is what gives these cookies their chewy texture and deep caramel notes
• Eggs: Room temperature eggs incorporate better into the butter mixture for a more uniform dough
• Pure vanilla extract: Do not skip this even though it seems like a small amount, it makes a huge difference in the final flavor
• Semisweet chocolate chips: These provide the classic chocolate chip flavor everyone expects
• Flaky sea salt: Sprinkled on top before baking creates those gorgeous salty crystals that contrast perfectly with the sweet chocolate

Instructions

Preheat and prepare:

Set your oven to 350°F and line two baking sheets with parchment paper, leaving no gaps between sheets for even baking

Mix dry ingredients:

Whisk together the flour, baking soda, and fine sea salt in a medium bowl until everything is evenly distributed

Cream the butter:

Beat the softened butter with both sugars until the mixture looks pale and fluffy, usually about two to three minutes of mixing

Add eggs and vanilla:

Drop in the eggs one at a time, letting each one fully incorporate before adding the next, then mix in the vanilla

Combine the mixtures:

Pour the dry ingredients into the wet mixture and stir gently just until you no longer see streaks of white flour

Fold in chocolate:

Use a spatula to fold in the chocolate chips, being careful not to overmix the dough at this stage

Scoop the dough:

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about two inches between each cookie

Add the finishing touch:

Sprinkle a tiny pinch of flaky sea salt on top of each dough ball before they go into the oven

Bake to perfection:

Bake for ten to twelve minutes until the edges turn golden brown but the centers still look slightly soft and underbaked

Cool completely:

Let the cookies rest on the hot baking sheets for five minutes before moving them to a wire rack to finish cooling

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These cookies have become my go to for bringing to new neighbors or comforting friends going through hard times. Something about that salty sweet combination feels like a hug in food form, and they never fail to make people smile even on difficult days.

Making Them Ahead

The dough freezes beautifully for up to three months, so I always keep a log of it wrapped in parchment paper in the freezer for unexpected cookie emergencies. You can bake them straight from frozen, just add one or two extra minutes to the baking time.

Getting The Texture Right

The real magic happens in that final cooling time on the baking sheet, where the cookies finish cooking and set into their perfect texture. I learned the hard way that moving them too soon results in thin, sad cookies, so patience really pays off here.

Easy Variations

Sometimes I swap half the chocolate chips for chopped pecans or walnuts when I want something with more crunch. Milk chocolate chips work beautifully if you prefer a sweeter cookie, and dark chocolate lovers can use bittersweet chips for a more sophisticated flavor profile.

• Add one teaspoon of cinnamon to the dry ingredients for a cozy spice cookie variation
• Press an extra chocolate chip into the top of each dough ball before baking for that professional bakery look
• Store these in a tin with a slice of bread to keep them soft for days

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There is something timeless about chocolate chip cookies that makes any kitchen feel like home, and these have become the standard by which I measure all others.

Recipe FAQs

→ What does the sea salt add to the cookies?

Flaky sea salt enhances the flavor by balancing the sweetness and adding a subtle savory contrast that highlights the chocolate chips.

→ How can I achieve chewier cookies?

For chewier results, slightly underbake the cookies so the centers remain soft and moist once cooled.

→ Can I substitute the chocolate chips?

Yes, you can use milk or dark chocolate chips as alternatives depending on your preference.

→ Why is it important to cool cookies on a wire rack?

Cooling on a wire rack allows air circulation, preventing sogginess and keeping the cookies crisp on the edges.

→ What is the role of brown sugar in these cookies?

Brown sugar contributes moisture and a deeper caramel flavor, helping to create a soft, chewy texture.