Chocolate Chip Cookies Sea Salt

I pulled a tray of these from the oven on a rainy Tuesday, and the smell alone made my neighbor knock on the door. The sweet-salty contrast hit me before I even tasted one, and I knew I'd never go back to plain chocolate chip cookies again. There's something about that flaky sea salt that turns a familiar comfort into something you can't stop thinking about.

I made these for a potluck once, and someone asked if I'd bought them from a bakery. I didn't correct them right away because I wanted to see if anyone else would guess. When I finally admitted I'd made them that morning, three people asked for the recipe before I even sat down. That's when I realized this wasn't just another cookie, it was the cookie I'd bring everywhere from then on.

Ingredients

• All-purpose flour: This gives the cookies their structure without making them cakey, and I've learned that spooning it into the measuring cup instead of scooping prevents them from turning out dry.
• Baking soda: It creates those crackly tops and helps the cookies spread just enough without going flat, so don't skip it even if you're tempted.
• Fine sea salt: This goes into the dough to deepen the flavor, while the flaky salt on top is what makes people ask what's different.
• Unsalted butter: Softened butter creams beautifully with the sugars and gives you control over the saltiness, which matters when you're adding more salt on top.
• Granulated sugar: It adds sweetness and helps the edges crisp up, which is the perfect contrast to the chewy center.
• Light brown sugar: The molasses in it keeps the cookies soft and adds a warm, caramel-like depth that white sugar alone can't give you.
• Eggs: Room temperature eggs blend into the dough more evenly, and I've noticed they help the cookies bake up tender instead of tough.
• Pure vanilla extract: This isn't just a background note, it makes the chocolate taste richer and the whole cookie smell like home.
• Semisweet chocolate chips: I like chopping a bar of chocolate instead of using chips sometimes because the irregular chunks melt into pockets of gooey chocolate.
• Flaky sea salt: A small pinch on each cookie before baking is the secret that turns these from good to unforgettable.

Instructions

Preheat and Prep:

Turn your oven to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from burning and makes cleanup feel like less of a chore.

Mix the Dry Ingredients:

Whisk the flour, baking soda, and fine sea salt together in a medium bowl until there are no streaks. This step makes sure the leavening is evenly distributed so every cookie rises the same way.

Cream the Butter and Sugars:

Beat the softened butter with both sugars in a large bowl until the mixture is pale and fluffy, about two minutes. You'll know it's ready when it looks lighter in color and feels almost airy.

Add the Eggs and Vanilla:

Crack in the eggs one at a time, beating well after each one, then stir in the vanilla extract. The dough should look smooth and glossy at this point.

Combine Wet and Dry:

Gradually fold the flour mixture into the butter mixture, stirring just until you don't see any dry patches. Overmixing makes the cookies tough, so stop as soon as it comes together.

Fold in the Chocolate:

Gently mix in the chocolate chips or chopped chocolate until they're scattered throughout the dough. I like to save a few chunks to press into the tops before baking for a bakery look.

Scoop the Dough:

Use a tablespoon or a small cookie scoop to portion the dough onto the prepared sheets, leaving about two inches between each one. They'll spread as they bake, and you don't want them merging into one giant cookie.

Sprinkle with Salt:

Take a pinch of flaky sea salt and scatter it over each mound of dough. This is the step that makes people pause mid-bite and ask what you did differently.

Bake:

Slide the sheets into the oven and bake for 10 to 12 minutes, until the edges are golden and the centers still look a little underdone. They'll firm up as they cool, and pulling them out early keeps them chewy.

Cool:

Let the cookies sit on the baking sheet for five minutes, then move them to a wire rack. If you try to move them too soon, they'll fall apart, and if you leave them too long, the bottoms get hard.

Save

The first time I brought these to a family dinner, my brother ate four in a row and then asked if I'd made extra to take home. I hadn't, but I started doubling the batch after that. There's something about watching people reach for a second cookie without saying anything that tells you more than any compliment ever could.

How to Store Them

I keep these in an airtight container on the counter, and they stay soft for about four days. If you want to keep them longer, freeze the baked cookies in a zip-top bag for up to three months, and they'll taste just as good after a few seconds in the microwave. I've also frozen scoops of raw dough on a tray, then transferred them to a bag so I can bake a few at a time whenever the craving hits.

Customizing the Chocolate

I've swapped the semisweet chips for dark chocolate when I want something less sweet, and I've used milk chocolate when I'm making them for kids. Chopping a chocolate bar instead of using chips gives you those dramatic melty puddles that look incredible in photos. Sometimes I'll mix in a handful of white chocolate chips too, just to keep things interesting.

Making Them Even Better

If you want to take these over the top, press a few extra chocolate chunks into the tops right after scooping the dough. I've also stirred in a handful of chopped toasted pecans or walnuts for crunch, and once I added a teaspoon of espresso powder to the dry ingredients, which made the chocolate flavor almost intense. The sea salt is non-negotiable for me now, but you can skip it if you're not into the sweet-salty thing, though I think you'd be missing out.

• Try sprinkling a tiny bit of cinnamon into the dough for a warm, subtle spice.
• Swap half the chocolate chips for butterscotch or peanut butter chips if you're feeling adventurous.
• Use a mix of flaky sea salt and smoked sea salt on top for a hint of campfire flavor.

Save

Every time I make these, I'm reminded that the best recipes aren't the ones that require fancy ingredients or complicated techniques. They're the ones that fill your kitchen with the kind of smell that makes everyone wander in asking when they'll be ready.

Recipe Questions & Answers

→ How can I make the cookies chewier?

Chilling the dough for at least one hour before baking helps develop a chewier texture by allowing the flour to fully hydrate and the fats to solidify.

→ What type of chocolate works best?

Semisweet chocolate chips or chopped chocolate provide a balanced sweetness and melt beautifully, but dark or milk chocolate can be used based on preference.

→ Why add flaky sea salt on top?

Sprinkling flaky sea salt enhances the flavor by offering a contrast that intensifies the sweetness and richness of the chocolate.

→ Can I substitute any ingredients for dietary needs?

While this version uses standard ingredients, you can try dairy-free butter or gluten-free flour, though texture and taste might vary.

→ How do I store the cookies to keep them fresh?

Store fully cooled cookies in an airtight container at room temperature for up to four days to maintain softness.