Chewy chocolate chip cookies sea salt (Printable Version)
Classic chewy cookies with chocolate chips and a sprinkle of flaky sea salt for balanced flavor.
# What You’ll 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
→ 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.
03 - Beat softened butter with granulated and brown sugars until creamy and light, about 2–3 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 with a spatula until evenly distributed.
07 - Drop dough balls onto prepared baking sheets using a tablespoon or cookie scoop, spacing 2 inches apart.
08 - Sprinkle each dough ball lightly with flaky sea salt.
09 - Bake for 10–12 minutes until edges are golden and centers appear slightly soft.
10 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Top Tips:
01 -
- That moment when you break a warm cookie in half and the chocolate chunks are still melting
- The way flaky sea salt cuts through the sweetness and makes you pause between bites
02 -
- Underbaking is intentional. Those soft centers set as they cool and become chewy perfection.
- Room temperature ingredients matter. Cold butter creates weird texture pockets.
03 -
- Chill your dough for 30 minutes if you have time. It makes thicker cookies with deeper flavor.
- Weigh your flour instead of scooping. One extra cup of flour changes everything.