Chocolate Chip Cookies with Sea Salt (Printable Version)
Chewy semisweet chocolate chip cookies with flaky sea salt topping for sweet-savory 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, room temperature
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 2 cups semisweet chocolate chips
10 - Flaky sea salt for sprinkling
# How to Make It:
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 bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Fold in chocolate chips until evenly distributed throughout dough.
07 - Sop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle each cookie with a pinch of flaky sea salt.
09 - Bake for 10-12 minutes, or until edges are golden and centers look slightly underbaked.
10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- That moment when warm chocolate meets flaky sea salt and your whole brain lights up
- The dough comes together in under 20 minutes but tastes like you labored over it all afternoon
02 -
- Chilling the dough for an hour prevents cookies from spreading too thin and develops deeper flavor
- That slightly underdone look when you pull them from the oven is exactly right—they keep cooking on the hot pan
03 -
- Weighing your flour instead of scooping prevents dense cookies from too much flour
- Sprinkle the salt on top just before baking not before freezing the dough