Sea Salt Chocolate Chip Cookies

Sea Salt Chocolate Chip Cookies bring a sweet salty twist to the classic creating cookies that are chewy in the center golden at the edges and flecked with irresistible flakes of sea salt. Every bite hits that perfect balance of rich chocolate and just the right touch of savory crunch.

When I first made these for a family movie night everyone fought for the last cookie. Now I double the batch because they disappear just as quickly.

Ingredients

• All purpose flour: gives the cookies structure and chew always opt for the freshest bag to keep them tender
• Baking soda: helps them rise just enough for that iconic cookie dome make sure it is active by checking the expiration
• Fine sea salt: deepens flavor in the dough and works with the baking soda for soft texture
• Unsalted butter: carries the flavor and adds a soft rich crumb choose fresh cold sticks without any off odor
• Granulated sugar: provides sweetness and a slight crisp edge white sugar that is lump free is best
• Light brown sugar: adds moisture and caramel notes pick tightly packed brown sugar for fuller flavor
• Large eggs: bring richness and bind everything together always use eggs that are at room temperature for better mixing
• Pure vanilla extract: rounds out the dough with warm depth always go for real vanilla over imitation
• Semi sweet chocolate chips: offer bold chocolate flavor with less sweetness swap for other chips if preferred
• Flaky sea salt as topping: brings drama and crunch choose high quality flakes that melt on the warm cookie

Instructions

Prep the Oven and Pans:

Start by heating the oven to 350°F. Prepare two baking sheets with parchment paper for easy removal and even browning. This step sets you up for clean cookies with golden bottoms.

Mix the Dry Ingredients:

In a medium bowl whisk flour baking soda and fine sea salt for a full minute to fully distribute leavening. Even mixing prevents dense pockets and ensures smooth dough.

Cream the Butter and Sugars:

Using a mixer beat softened butter granulated sugar and light brown sugar until light and fluffy. This aerates the dough and gives the cookies their signature tender crumb. Mix for two minutes scraping the bowl halfway.

Incorporate the Eggs and Vanilla:

Add the eggs one at a time beating well after each to create an emulsified batter. Gently blend in pure vanilla extract which sets the aromatic base for your cookies.

Combine Wet and Dry Mixtures:

Gradually add the whisked dry ingredients to your wet mixture with your mixer on low speed. Only mix until just combined. Over mixing will toughen cookies so stop the moment no streaks remain.

Add the Chocolate Chips:

Fold in chocolate chips gently to spread them evenly. Take your time here so every cookie has a generous amount of melty chocolate.

Shape the Cookies:

Scoop dough using a cookie scoop or tablespoon for uniform size. Drop in rounded balls two inches apart on your prepared sheets to prevent sticking and encourage even baking.

Sprinkle with Flaky Sea Salt:

Lightly dust each dough ball with a pinch of flaky sea salt. Adding now lets the salt settle and melt as the cookies bake for subtle crunch and burst of flavor.

Bake:

Slide trays into your preheated oven and bake for ten to twelve minutes. Watch for golden edges and soft centers. If unsure give the tray a gentle jiggle and look for set sides with slightly pale tops.

Cool and Finish:

Let cookies rest on the baking sheet for five minutes. This helps them set without drying out. Move them to a wire rack to cool completely so they gain chewy texture and crisp exterior.

Pin It

I never get tired of watching chocolate melt into pools on warm cookies fresh from the oven. My favorite ingredient might be the flaky salt because it gives each bite a surprise finish. My family loves gathering around with cold milk for dunking making these a repeat hit at our house.

Storage Tips

Store the cooled cookies in an airtight container at room temperature for up to four days to keep them soft and chewy. Refrigerate dough in a sealed bag up to seventy two hours and bake off whenever cravings strike. Freeze shaped dough balls on a tray then transfer to freezer bags for cookies on demand just add a minute or two to bake time.

Ingredient Substitutions

Dark chocolate chips offer bittersweet depth swap in for semi sweet if you prefer more intense flavor. Use coconut oil if out of butter but expect a slightly different texture. Replace all purpose flour with a gluten free blend to accommodate dietary needs.

Serving Suggestions

Enjoy these cookies with a glass of cold whole milk for the classic experience. Sandwich vanilla ice cream between two cookies for a decadent dessert. Pack them in lunch boxes for a sweet midday treat or take them to a picnic.

Cultural and Historical Context

Chocolate chip cookies are a beloved staple in American baking with roots dating to the 1930s at Toll House. The addition of flaky sea salt is a modern upgrade inspired by artisan bakeries for a chef worthy twist. These cookies connect generations and always seem to bring back memories of family kitchens.

Seasonal Adaptations

Top with crushed peppermint candies for festive winter flair. Add chopped walnuts or pecans in fall for warmth and crunch. Mix in dried cherries or cranberries for a summery fruit note.

Pin It

Every bite calls for a tall glass of cold milk and good company. Baking these cookies guarantees sweet smiles and salty fingers at your table.

Recipe Questions & Answers

→ Can I use different types of chocolate chips?

Yes, you can substitute semi-sweet chips with dark or milk chocolate chips based on your preference for flavor.

→ Why add flaky sea salt on top?

Flaky sea salt enhances the flavor by balancing the sweetness of the chocolate and dough, adding a savory finishing touch.

→ Should the dough be chilled before baking?

Chilling the dough for 30 minutes develops deeper flavor and improves texture, resulting in thicker, chewier cookies.

→ How do I ensure the cookies stay soft?

Bake until edges are golden but centers remain soft. Let cookies cool on the tray briefly before transferring to a rack.

→ Are these cookies suitable for vegetarians?

Yes, with ingredients like butter, eggs, and chocolate chips, these cookies are vegetarian-friendly.

→ What allergens are present?

These cookies contain wheat (gluten), eggs, milk, and may include soy; always check ingredient labels carefully.