Description
These chewy chocolate chip cookies with sea salt are the perfect balance of sweet and salty. Soft and gooey on the inside with golden edges, these classic treats are enhanced by a sprinkle of flaky sea salt, making each bite irresistibly flavorful and indulgent.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips or chopped dark chocolate
Finishing Touch
- Flaky sea salt, for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add the Eggs and Vanilla: Beat in the eggs one at a time to incorporate air for fluffiness, then add the vanilla extract for flavor.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chopped dark chocolate to distribute the chocolate through the dough without breaking it apart.
- Shape the Dough: Scoop out approximately 2 tablespoons of dough per cookie and place them spaced apart onto the prepared baking sheet to allow even spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden brown but the centers remain soft, ensuring a chewy texture.
- Add Sea Salt: Immediately after removing the cookies from the oven, sprinkle a pinch of flaky sea salt over each cookie to enhance the flavor contrast.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for the best gooey chocolate experience.
Notes
- Make sure the butter is softened, not melted, for proper creaming with the sugars.
- Do not overmix the dough once the flour is added to maintain a tender texture.
- If you prefer less saltiness, reduce or omit the flaky sea salt topping.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For an extra gooey texture, slightly underbake the cookies by 1-2 minutes.
