Chocolate Chip Cookies Sea Salt (Printable)

Classic chewy cookies with rich chocolate chunks and flaky sea salt for a sweet and salty balance.

# What You'll 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

→ Add-ins

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

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
03 - Using an electric mixer or whisk, beat the softened butter, granulated sugar, and brown sugar until creamy and light, about 2 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overmixing.
06 - Gently fold in the semisweet chocolate chips or chopped chocolate until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Sprinkle each cookie dough ball with a small pinch of flaky sea salt to enhance flavor contrast.
09 - Bake for 10 to 12 minutes, until the edges turn golden and the centers are set but still soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.

# Expert Advice:

01 -
  • The flaky sea salt cuts through the sweetness in a way that makes each bite feel balanced and alive.
  • They stay chewy in the center even after they cool, which is exactly what a chocolate chip cookie should be.
  • You can mix the dough in one bowl without any fuss, and still end up with something that tastes like you spent all day baking.
02 -
  • Chilling the dough for an hour before baking makes the cookies thicker and chewier, and it's worth the wait if you have the time.
  • Room temperature eggs mix into the dough more smoothly and help the cookies bake evenly, so take them out of the fridge about 30 minutes before you start.
  • Don't overbake them, the centers should look barely set when you pull them out because they'll keep cooking on the hot pan.
03 -
  • Weigh your flour if you have a scale because too much flour is the number one reason cookies turn out dry and crumbly.
  • If your cookies are spreading too much, chill the dough for 30 minutes or make sure your butter wasn't too soft when you started.
  • For perfectly round cookies, gently tap the baking sheet on the counter halfway through baking to flatten any tall edges.

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