Sea Salt Chocolate Chip Cookies
Delightfully sweet and salty, these sea salt chocolate chip cookies feature a soft and chewy texture with a slightly crisp exterior, making them an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened At room temperature
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-ins
- 2 cups chocolate chips Use milk, dark, or a mix of types
- to taste Flaky sea salt for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add the vanilla extract and the eggs one at a time, mixing well after each addition until well combined.
Mixing
- Gradually add the dry flour mixture to the wet ingredients and mix just until combined; be careful not to overmix.
- Fold in the chocolate chips gently using a spatula or wooden spoon.
Baking
- Use a cookie scoop or tablespoon to drop cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Before baking, sprinkle a small pinch of flaky sea salt on top of each dough ball.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
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Notes
Store in an airtight container to maintain softness. For longer storage, freeze cookies or dough. Consider adding nuts or different chocolate types for variations.