Chocolate Chip Cookies Sea Salt (Print Version)
Chewy chocolate chip cookies enhanced with dark chocolate and sea salt flakes for a balanced sweet and salty finish.
# 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
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 2 cups dark chocolate chips or chunks
10 - 1 cup chopped walnuts or pecans (optional)
11 - Flaky sea salt, for sprinkling
# Step-by-Step Guide:
01 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly blended.
03 - In a large bowl, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and creamy, approximately two minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the pure vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
06 - Fold in the dark chocolate chips and optional chopped nuts gently using a spatula to evenly distribute without overworking the dough.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
08 - Sprinkle each portioned dough mound with a pinch of flaky sea salt to enhance flavor contrast.
09 - Bake in the preheated oven for 11 to 13 minutes, or until edges are golden while centers remain soft and slightly underbaked for chewiness.
10 - Allow cookies to cool on the baking sheets for five minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- That salty-sweet moment hits different, especially when someone expects regular cookies and their eyes light up.
- They're chewy in the middle where it matters, crispy enough at the edges to feel intentional, not accidental.
- Dark chocolate means less cloyingly sweet, more sophisticated without pretending to be something fancy.
02 -
- Underbaking is not a mistake here; cookies that look slightly soft in the center will set perfectly as they cool and stay chewy for days.
- The flaky salt must go on raw dough, not baked cookies, or it just sits on top instead of integrating into the texture.
- Dark chocolate brands vary wildly in quality; Ghirardelli or better makes a noticeable difference in how the cookie tastes after cooling.
03 -
- Chill the dough for at least 30 minutes before baking if your kitchen is warm; it prevents excessive spreading and gives you more control over shape.
- Use a cookie scoop instead of a spoon for consistent sizes so everything bakes at the same rate and looks intentional on the plate.