Chocolate Chip Cookies Sea Salt (Print Version)

Chewy chocolate chip treats with a touch of flaky sea salt for perfect sweet-salty harmony.

# 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, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins & Topping

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

# Preparation Steps:

01 - Preheat the 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 until well blended.
03 - In a large bowl, beat the softened butter with granulated and brown sugars until creamy and light, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
07 - Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle each dough ball lightly with flaky sea salt for a sweet-salty contrast.
09 - Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly soft.
10 - Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The sea salt transforms ordinary cookies into something that feels like a treat from a high end bakery but takes zero extra effort
  • That perfect crisp edge and chewy center ratio makes them impossible to stop eating
02 -
  • Underbaking slightly is the secret to chewy cookies, so remove them from the oven when the centers still look soft
  • Room temperature ingredients make a huge difference in how the dough comes together
03 -
  • Chill your dough for at least thirty minutes before baking to prevent the cookies from spreading too much
  • Use a kitchen scale to weigh your flour for the most consistent results every time

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