Chocolate Chip Cookies Sea Salt

The smell of butter and sugar creaming together still takes me back to my tiny first apartment kitchen where I made these on repeat during graduate school Those late night baking sessions became my therapy and my apartment mates somehow appeared whenever the timer beeped.

I once brought a batch to a potluck and watched my friend Sarah take a bite her eyes go wide then immediately ask for the recipe to make for her daughters birthday That became my go to for every gathering afterward.

Ingredients

• All purpose flour: The foundation of everything scoop and level gently to avoid packing too much in
• Baking soda: Just enough lift to create those perfect puffy centers while keeping edges crisp
• Fine sea salt: Balances the sweetness inside the cookie while the flaky salt on top creates those finishing bursts of flavor
• Unsalted butter: Softened to room temperature makes all the difference for proper creaming I learned this after too many dense cookies from cold butter
• Light brown sugar: The molasses keeps these chewy and adds depth you just cannot get from white sugar alone
• Granulated sugar: Creates those crisp edges and helps the cookies spread into that classic shape
• Eggs: Room temperature eggs incorporate better into the batter creating a more uniform texture
• Vanilla extract: Do not skimp here the real stuff matters fake vanilla always leaves a weird aftertaste
• Semisweet chocolate chips: The classic choice that holds its shape while becoming gooey pools of chocolate
• Flaky sea salt: The finishing touch that makes these cookies unforgettable

Instructions

Preheat your oven:

Get it to 350°F and line two baking sheets with parchment paper the parchment saves you from scrubbing baked on sugar later

Mix the dry ingredients:

Whisk flour baking soda and fine sea salt in a medium bowl until combined set this aside while you work on the wet stuff

Cream the butter and sugars:

Beat the softened butter with both sugars for about two minutes until it looks pale and fluffy this step is literally what makes cookies chewy instead of flat

Add eggs and vanilla:

Beat in the eggs one at a time then pour in the vanilla scrape down the sides so everything gets incorporated evenly

Combine everything:

Gradually mix in the dry ingredients stop as soon as the flour streaks disappear over mixing makes tough cookies

Fold in the chocolate:

Use a spatula to gently fold in the chips making sure they are distributed throughout the dough

Scoop the dough:

Drop tablespoons onto your prepared sheets leaving about two inches between each one they will spread more than you think

Bake until perfect:

Pop them in for 10 to 12 minutes pull them out when edges are golden but centers still look slightly underbaked

Add the finishing salt:

Immediately sprinkle each cookie with a pinch of flaky sea salt while they are still hot this is the step that makes people ask for your recipe

Cool completely:

Let them sit on the baking sheet for five minutes then move them to a wire rack or just eat one warm right off the pan

Save

My dad who swears he does not even like sweets ate four of these during a family visit and started sneaking them into his jacket pocket when he thought no one was looking.

Making These Your Own

Sometimes I swap half the chocolate chips for chopped dark chocolate when I want something more intense The combination of semisweet and dark creates these little pockets of different chocolate experiences throughout each cookie.

Timing Secrets

The difference between a good cookie and a great cookie often comes down to when you take them out of the oven That moment when edges are set but centers still look soft is your sweet spot.

Storage And Sharing

These actually improve after a day or two in an airtight container as the flavors meld together though getting them to last that long requires serious willpower.

• Freeze scoops of dough on a baking sheet then transfer to a bag for fresh baked cookies anytime
• Warm a cookie for ten seconds in the microwave if it has been sitting out for a day
• Package these in little cellophane bags tied with twine for gifts that always disappear first

Save

There is something about a warm chocolate chip cookie that fixes even the worst kind of day.

Recipe FAQs

→ How does the sea salt affect the cookies?

Sprinkling flaky sea salt on top adds a subtle salty contrast that enhances the sweetness and deepens the chocolate flavor.

→ Can I use different types of chocolate chips?

Yes, swapping semisweet chocolate chips for dark or milk chocolate adjusts the flavor profile to your preference.

→ Is it necessary to chill the dough?

Chilling the dough for at least an hour helps develop flavor and prevents spreading, resulting in thicker cookies.

→ What is the ideal baking time?

Bake for 10–12 minutes until edges turn golden but centers remain soft for a chewy texture.

→ Can these cookies be made gluten-free?

Substituting all-purpose flour with a gluten-free blend can work but may slightly alter texture and baking time.