Chocolate Chip Cookies Sea Salt

The smell of butter and sugar creaming together still pulls me back to my tiny first apartment kitchen, where I burned more batches than Id care to admit. My downstairs neighbor would knock on the ceiling when she smelled something good, and these salt topped cookies became our unofficial friendship treaty. Theres something magical about how flaky sea salt transforms a familiar sweet into something sophisticated yet comforting.

I made these for a potluck last winter and watched my friend Sarah literally hide two in her purse before leaving. She texted me the next morning demanding the recipe, saying her husband had already eaten the rest. Theres the kind of cookie you bring to parties and the kind you keep hidden in your freezer for emergency moments. These somehow managed to be both.

Ingredients

• 2 1/4 cups all purpose flour: I learned the hard way that spooning flour into the measuring cup instead of scooping directly keeps these from turning into hockey pucks
• 1 teaspoon baking soda: This is what gives you those beautiful crackly tops and perfect puff in the oven
• 1/2 teaspoon fine sea salt: Dont skip this even though youre adding flaky salt later it balances the sweetness from within
• 1 cup unsalted butter softened: Room temperature butter incorporates into sugar like a dream creating that perfect chewy texture
• 3/4 cup granulated sugar and 3/4 cup packed light brown sugar: The combination gives you crispy edges and soft centers
• 2 large eggs at room temperature: Cold eggs can make your butter seize up so trust me and let them sit out first
• 2 teaspoons pure vanilla extract: I splurge on the good stuff because you can absolutely taste the difference
• 2 cups semisweet chocolate chips: Reach for the ones with higher cocoa content for that grown up chocolate flavor
• Flaky sea salt: Maldon is my go to but any flaky salt works for that finishing crunch

Instructions

Preheat your oven:

Set your oven to 350°F and line two baking sheets with parchment paper because nobody enjoys scrubbing burnt sugar off bakeware

Whisk the dry team:

In a medium bowl combine flour baking soda and fine salt giving it a little whisk to aerate everything

Cream the butter and sugars:

Beat softened butter with both sugars until its light and fluffy which takes about 2 to 3 minutes of serious mixer action

Add eggs and vanilla:

Drop in those eggs one at a time making sure each one gets fully incorporated before adding the next then pour in the vanilla

Combine everything:

Gradually pour in your dry ingredients mixing just until you dont see streaks of flour anymore over mixing makes tough cookies

Fold in the chocolate:

Use a spatula to gently fold in those chocolate chips by hand so you dont break them up too much

Scoop and space:

Drop tablespoon sized balls onto your prepared sheets leaving about 2 inches between them because they spread out beautifully

Add the finishing salt:

Sprinkle each dough ball with a tiny pinch of flaky sea salt resisting the urge to go overboard

Bake to golden perfection:

Slide them into the oven for 10 to 12 minutes pulling them out when edges are golden but centers still look slightly underdone

The patience step:

Let them cool on the baking sheets for exactly 5 minutes before moving them to a wire rack or theyll fall apart

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My mom started calling these her gateway cookies because after trying them at my house she suddenly needed to bake every weekend. Now she sends me photos of her batches with little notes about which friends begged for the recipe. They became our thing the recipe that bridges the miles between us.

Getting That Perfect Texture

The difference between a good cookie and a great one often comes down to butter temperature and mixing time. I keep a mental note of how long I cream my butter and sugars because that extra minute of fluffiness translates directly into texture.

Making Them Your Own

Sometimes I swap half the chocolate chips for chopped pecans or throw in some dried cherries for a holiday twist. My sister loves adding orange zest to the dough which sounds weird until you try it and realize chocolate and orange were always meant to be together.

Storage and Sharing

These freeze beautifully so I always keep a stash of dough balls ready for unexpected cookie emergencies. Theres something deeply satisfying about having homemade cookies just 12 minutes away even on busy weeknights.

• Freeze scooped dough on a sheet then transfer to a bag for easy baking
• Warm baked cookies for 10 seconds in the microwave if theyve been sitting out
• Package them in clear bags tied with twine for instant thoughtful gifts

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Hope these bring as much joy to your kitchen as they have to mine over the years.

Recipe FAQs

→ What is the purpose of adding sea salt?

Sea salt enhances the flavor by providing a subtle contrast to the sweetness, balancing the cookie's taste profile.

→ How can I achieve chewier cookies?

Underbaking slightly and using more brown sugar can help keep the cookies soft and chewy.

→ Can I substitute the chocolate chips?

Yes, milk or dark chocolate chips work well and can be used based on personal preference.

→ What tools do I need for preparation?

Basic kitchen tools include mixing bowls, an electric mixer or whisk, measuring cups, baking sheets, parchment paper, a spatula, and a wire rack.

→ How should I store the cookies after baking?

Store in an airtight container and consume within two days for best freshness.