Chocolate Chip Cookies Sea Salt (Print)
Classic chewy chocolate chip treats enhanced with flaky sea salt for balanced sweet and salty flavor.
# Ingredient list:
→ 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
→ Mix-Ins & Topping
09 - 2 cups semisweet chocolate chips
10 - Flaky sea salt for sprinkling
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and fine sea salt in a medium bowl until well blended.
03 - Beat softened butter with granulated and brown sugars in a large bowl until creamy and light, about 2 to 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold chocolate chips into the dough using a spatula until evenly distributed.
07 - Drop tablespoon-sized dough balls onto prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle each dough ball lightly with flaky sea salt.
09 - Bake for 10 to 12 minutes until edges are golden brown and centers appear slightly soft.
10 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The sea salt creates this incredible sweet and salty dance that keeps you reaching for just one more
- These cookies stay perfectly chewy for days thanks to a trick I learned about underbaking
02 -
- Underbaking by one or two minutes is the difference between good cookies and legendary ones
- Room temperature ingredients incorporate better and prevent that sandy texture from creaming butter that is too cold
03 -
- Weighing your flour instead of scooping prevents the most common baking mistake
- Rotate your baking sheets halfway through for even browning