Chocolate Chip Cookies Sea Salt

The first time I tasted a chocolate chip cookie topped with flaky sea salt, I actually paused mid-bite. I was at a small bakery in Portland, Oregon, caught between meetings and desperate for coffee and something sweet. That single crystals-on-top moment completely rewired my understanding of what a cookie could be. Now I cannot make them without reaching for the sea salt jar.

Last December my neighbor Sarah stopped by while I was testing this recipe. She stood in my kitchen eating one warm cookie and immediately asked for the recipe to include in her holiday baking boxes. Three months later and her whole family still texts me whenever they make a batch.

Ingredients

• All-purpose flour: The backbone of the cookie providing structure and that satisfying bite
• Baking soda: Helps the cookies spread just enough while keeping them tender
• Fine sea salt: Enhances the chocolate flavor and balances the sweetness
• Unsalted butter: Softened to room temperature for proper creaming with the sugars
• Granulated sugar: Creates crisp edges and helps the cookies spread
• Brown sugar: Adds moisture and deep caramel notes for chewiness
• Eggs: Room temperature eggs emulsify better creating a uniform dough
• Vanilla extract: Pure vanilla adds that classic comforting aroma we associate with home baking
• Semisweet chocolate chips: The classic choice that holds its shape while becoming melty pockets
• Flaky sea salt: The finishing touch that makes these cookies unforgettable

Instructions

Preheat your oven:

Set your oven to 350°F and line two baking sheets with parchment paper

Whisk the dry ingredients:

In a medium bowl combine the flour baking soda and fine sea salt until well blended

Cream the butter and sugars:

Beat the softened butter with both sugars until pale and fluffy about 2 minutes

Add the eggs and vanilla:

Add eggs one at a time mixing well after each then stir in the vanilla

Combine everything:

Gradually mix in the dry ingredients just until the flour streaks disappear

Fold in the chocolate:

Gently fold in the chocolate chips until distributed throughout the dough

Scoop the dough:

Drop tablespoon sized mounds onto the baking sheets leaving 2 inches between each

Finish with salt:

Sprinkle each cookie lightly with flaky sea salt right before baking

Bake to perfection:

Bake for 10 to 12 minutes until edges are golden but centers still look slightly soft

Cool completely:

Let the cookies rest on the baking sheet for 5 minutes then move to a wire rack

Save

My daughter helped me make these for her school bake sale last spring. We arranged them on pretty platters and every single cookie sold within twenty minutes. Now she requests them for every class party and I happily oblige.

Getting the Perfect Texture

I have learned that cookie texture is mostly about baking time and temperature. Pull them out when the edges look set but the centers still seem slightly underdone. Those soft centers firm up during cooling creating that irresistible chewy texture.

Making Them Your Own

Sometimes I swap half the chocolate chips for chopped dark chocolate when I want something more sophisticated. Other times I add a handful of toasted pecans for extra crunch. The basic dough is incredibly forgiving and welcomes experimentation.

Storage and Sharing

These cookies stay fresh in an airtight container for up to five days though they rarely last that long in my house. I have also frozen scoops of raw dough on baking sheets then transferred them to bags for emergency fresh baked cookies anytime.

• Wrap baked cookies individually if gifting or shipping
• Let frozen dough balls thaw 10 minutes before baking
• Always cool completely before storing to prevent soggy bottoms

Save

There is something deeply comforting about the smell of chocolate chip cookies baking. It fills the whole house and somehow makes everything feel right with the world.

Recipe FAQs

→ How does the sea salt affect the cookies?

Flaky sea salt adds a subtle contrast that enhances the sweetness while providing a delicate savory note.

→ What’s the best way to achieve chewy texture?

Slightly underbake the cookies and allow them to cool on the baking sheet to retain softness.

→ Can I substitute the semisweet chocolate chips?

Yes, dark or milk chocolate chips can be used, or you can mix different types for varied flavor.

→ What tools are recommended for preparation?

Use mixing bowls, an electric mixer or whisk, measuring cups, baking sheets, parchment paper, a cooling rack, and a spatula.

→ Are these suitable for vegetarian diets?

Yes, the ingredients used are vegetarian-friendly.