Sea Salt Chocolate Chip Cookies
Warm, gooey sea salt chocolate chip cookies that combine the perfect balance between sweet and salty, making them an irresistible treat.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips Use high-quality chocolate for best results.
- to taste coarse sea salt for sprinkling Add before baking.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Add vanilla extract and eggs to the butter mixture and beat until well combined, scraping down the sides of the bowl as needed.
- Gradually mix in the dry flour mixture on low speed until just combined.
- Fold in chocolate chips gently using a spatula.
Baking
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, leaving space between them.
- Sprinkle a pinch of coarse sea salt on top of each dough ball.
- Bake for 10-12 minutes until edges are golden brown and centers look slightly underbaked.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies and thaw when needed. Use high-quality chocolate and ensure butter is at room temperature for best results. Chilling the dough enhances flavors and reduces spread.