Chocolate Chip Cookies Sea Salt (Printable Version)

Classic chewy cookies enhanced with semisweet chips and a sprinkle of flaky sea salt.

# 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, 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 the 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 the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 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 the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The sea salt creates this incredible sweet-salty dance that keeps you reaching for just one more
  • These cookies stay perfectly chewy for days, assuming they last that long
02 -
  • Chilling the dough for an hour prevents spreading too thin and develops deeper flavor
  • The underbaked look when you pull them out is exactly how they should look
03 -
  • Weighing your flour instead of measuring by cup eliminates the most common variable in baking
  • Rotating the baking sheet halfway through baking helps them cook evenly

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