Wonderfully soft and gooey chocolate chip cookies, packed with chocolate and sprinkled with flakey sea salt for an incredible flavor pop! This cookie recipe takes chocolate chip cookies to a whole new level!
Salted Chocolate Chip Cookies
Ahh, the simple pleasure of fresh cookies. It really is one of life’s greatest joys! And as much as I love trying out new and fun cookie recipes, like my Orange Creamsicle Cookies or my Blueberry Cheesecake Cookies, there is something so satisfying about having a perfect chocolate chip cookie recipe. And this my friends is the PERFECT chocolate chip cookie.
This chocolate chip cookie recipe is perfectly buttery and sweet, gooey and chewy yet somehow slightly crisp. It’s packed with chocolate and sprinkled with sea salt to magnify and somehow intensify the chocolate flavor. This is everything you could ever want your chocolate chip cookies to be.
A chocolate chip cookie recipe that is guaranteed to become your gold standard go to recipe for all your chocolate chip cookie cravings!
Ingredients for Sea Salt Chocolate Chip Cookies
- Salted Butter- Real butter is always front and center in the best chocolate chip cookies! The flavor that comes from using real butter just can’t be beat!
- Granulated Sugar
- Brown Sugar- The combination of 2 sugars give a wonderful depth of flavor, and the brown sugar keeps the cookie moist and chewy.
- Flour- All purpose flour is perfect for this recipe.
- Baking Soda– we use baking soda in this cookie recipe to encourage browning on the edges of the cookies and give the edges a nice crisp.
- Chocolate Chips- You can use milk or semi-sweet or a combination of both! Whatever you like!
- Flakey Sea Salt For Garnish– I purchase my flakey sea salt on Amazon.
How to Make Sea Salt Chocolate Chip Cookies
Start by preheating the oven to 350 degrees.
Cream together your butter and both sugars. Continue to mix until the butter and sugars are light in color and fluffy in texture. This will take a few minutes. Scrape the sides of the bowl and add the egg and vanilla and mix again until there are no visible egg puddles in the mixture.
Now add the flour, baking soda, and salt and mix until just combined. Be careful not to over mix the dough once the flour is added.
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Measure out your dough into 1/4 cup portions for large cookies and 2 tbsp of dough for smaller cookies. Roll the dough into a ball. Break the ball in half and add the two halves bake together leaving the jagged edges on the outsides. (I just like the way this makes the baked cookie look, but you can leave the dough in a smooth ball too if you would like.)
Bake at 350 degrees for 13-15 minutes or until the cookie has spread slightly and the edges are starting to turn golden brown. Remove the cookies from the oven and immediately sprinkle the tops with the flakey sea salt.
Allow the cookies to cool on the pan for 10 minutes. This will allow the inside of the cookie to continue to bake with out the whole cookie getting over baked.
Serve warm and enjoy!
How to Freeze Cookie Dough
If you’d like to freeze some of the cookie dough, I would suggest portioning and rolling out your dough first, placing the cookie dough on a silicone or parchment paper lined pan and freezing the cookie dough on the pan for 1 hour. At this point you’ll be able to toss all of the cookie dough balls into a zip top bag without the dough sticking to each other and you’ll be able to bake just a few cookies at a time.
How to bake cookies from frozen
If you are baking cookie dough that was frozen, allow the cookies to sit at room temperature on your pan while the oven preheats, then bake as usual.
How to store leftover cookies
Store in an air tight container for up to 3 days at room temperature or in the freeze for up to 3 months.
More Simple Cookie Recipes
Sea Salt Chocolate Chip Cookies
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
- Scrape the sides of the bowl and mix in the egg add vanilla.
- Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.
- Once the dry ingredients are mixed in, add in the chocolate chips and mix until thoroughly distributed.
- Measure out the dough into 1/4 cup portions for large cookies or 2 tbsp portions for smaller cookies.
- Roll the dough into a ball, break the dough in half and then press the two halves back together, leaving the jagged edges up for a textured cookie on top. (this is optional, I just like how the cookies look, feel free to just leave them in a ball!)
- Repeat this with all of the cookie dough.
- Bake at 350° for 13-15 minutes for the large cookies or 9-11 minutes for the smaller cookies, or until the cookie dough has spread and the edges are turning golden brown.
- Immediately after taking the cookies out, sprinkle with flakey sea salt.
- Allow the cookies to cool on the pan for 10 minutes. Serve warm.