Chocolate chip cookies sea salt (Printable)

Crisp-edged, chewy-centered chocolate chip cookies enhanced with a touch 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 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 2 cups semi-sweet 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 - Whisk together flour, baking soda, and fine sea salt in a medium bowl. Set aside.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Fold in chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Sprinkle tops of dough portions with flaky sea salt.
09 - Bake for 10 to 12 minutes, until edges are golden and centers remain soft.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The salt on top does something almost unfair to your taste buds, making each bite feel like a discovery rather than dessert.
  • These cookies forgive you: underbake them, overbake them, freeze the dough for a month, they still disappear.
02 -
  • Chilling the dough for even one hour transforms texture dramatically; the flavors marry and the cookies bake thicker with more complex caramel notes.
  • Pulling cookies when centers still look raw is the difference between chewy and crispy; they will look wrong when you remove them and right ten minutes later.
03 -
  • Underbake by one minute if you plan to store them; they harden as they sit and overbaked cookies become dental hazards by day three.
  • Sprinkle salt immediately after removing from oven so it adheres to the soft surface; waiting even five minutes means the salt bounces off.

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