Everyone needs a go-to chocolate chip cookie recipe! These sea salt chocolate chip cookies are definitely my favorite. Soft and chewy in the center and a tad bit crispy around the edges. Just how I like them!
I have to start by asking: do you like your cookies crispy, soft, cakey, or chewy?
I like mine soft and slightly chewy, with lots and lots of chocolate chips. I also like them with a hint of sea salt. I mean, sea salt chocolate chip cookies are simply the best!
Achieving your favorite chocolate chip cookie texture is all about the ratios between butter, white sugar, and brown sugar. I’ll be posting more chocolate chip cookies over the next few months, but today it’s all about those soft and slightly chewy salted chocolate chip cookies!
Ratio for Soft and Chewy Chocolate Chip Cookies
The texture of your chocolate chip cookies depends on the ratio between the butter, granulated sugar, and brown sugar. For example, for thin or crispy cookies, you want more butter and granulated sugar, and less brown sugar than soft and chewy cookies. For soft and chewy cookies, you definitely want to add more brown sugar than granulated sugar.
For these sea salt soft and chewy chocolate chip cookies, the proportions are as follows:
- 2 sticks unsalted butter (1 cup)
- 1/2 cup granulated sugar
- 1 cup brown sugar
As you can tell, we’ve got more brown sugar than granulated sugar here for 2 sticks of unsalted butter. The brown sugar will give your cookies that molasses-ish texture in soft and chewy cookies.
How to Make Sea Salt Chocolate Chip Cookies
Making salted chocolate chip cookies is super easy! And don’t let the “sea salt” part scare you. Each cookie only gets a light sprinkle of sea salt that balances out the sweetness. I love it!
- In a large bowl, combine the flour, baking soda, and salt.
- In a stand mixer (using the paddle attachment) or using a handheld mixer, beat the granulated sugar, brown sugar, and softened unsalted butter on medium-high speed until light and fluffy. Then, beat in eggs, one at a time. Add vanilla extract and mix. Tip: to soften butter, leave it out at room temperature for about 1 hour. Or microwave butter for about 20-30 seconds, checking every 10 seconds to make sure it’s not melted.
- Adjust mixer to low speed. Gradually add the flour mixture and mix until well combined.
- Using a rubber spatula, fold in chocolate chips.
- Cover dough with plastic wrap, making sure the plastic wrap touches the dough. Refrigerate for at least 1 hour or up to 24 hours Why? It will make it easier to roll into balls and give the cookies a nice round shape and consistent texture.
- Preheat oven to 350 degrees F. If you refrigerated the dough overnight, let sit at room temperature for 15 minutes. Why? if the dough is too cold, it will crack.
- Line 2 large baking sheet pans with parchment paper. Rolls into balls (about 1.5 tablespoons) and place onto the prepared baking sheet about 2-3 inches apart so they have room to expand. Tip: do NOT use aluminum foil instead of parchment paper (been there, done that…it will burn the bottom of your cookies).
- Gently press a few extra chocolate chips into the cookie dough balls. Bake 10-11 minutes until edges are golden brown.
- Sprinkle with some sea salt as soon as you remove them from the oven. Let cool before devouring them!
Per usual, all the exact measurements are in the recipe card below. I just like to provide extra tips and notes in this step-by-step section 🙂
Refrigerate Dough Before Baking
A BIG piece of advice: refrigerate the dough for about 1 hour before baking!
If your dough is too warm, it will get sticky and you’ll have trouble rolling them into balls or dropping them on your baking sheet. Worst of all, they will spread a lot faster in the oven and you’ll end up with shapeless cookies that are way too flat.
If the dough is sticky, don’t just add more flour (provided you followed this recipe ingredients measurements). Adding more flour will only make your cookies dry and tough. Most likely, all you need to do is chill the dough.
Once again: chill the cookie dough before baking! 🙂 Mkay.
Tips for Making the Best Chocolate Chip Cookies
- Chill the dough before baking! See section above 🙂
- Check your baking soda: combine some vinegar or lemon juice with a teaspoon of baking soda. If it fizzes up, it’s good!
- Line the baking sheets with parchment paper so the cookies don’t burn. Bonus tip: if you don’t want to fight with stubborn parchment paper, buy parchment paper sheets instead of rolls.
- Don’t overbake! The cookies will look a bit undone in the center, and that’s totally fine! Look for barely browned spots in the middle. They will continue cooking a bit when cooling.
- Use chocolate chunks instead of chocolate chips if you want.
To store the cookies (if you don’t end up eating them all in one sitting, hehe), place them in an airtight container. Airtight containers will keep your cookies fresh for days.
That was a lot of information! Now that you are a cookie expert, go bake some delicious sea salt chocolate chip cookies. Your kitchen will smell like a bakery and you will feel like you’re in heaven!
And if you’re looking for more delicious sweets, try these:
- perfect brownies
- pistachio and almond chocolate bark
- fresh strawberry quick bread
- apple peach crumb bars
- samoa brownies from my friend Chelsey at The Saucy Fig
Thank you so much for reading! I hope you enjoy these sea salt chocolate chip cookies as much as I do.
And please don’t forget to pin this recipe. Much appreciated!
Sea Salt Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 sticks unsalted butter, softened at room temperature (1 cup)
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 1/2 cups semi-sweet chocolate chips, plus more as needed
- Coarse sea salt for sprinkling
- In a bowl, whisk the all-purpose flour, baking soda, Kosher salt until evenly combined.
- In a stand mixer with the paddle attachment or using a handheld mixer, beat the granulated sugar, brown sugar, and softened butter at medium-high speed until light and fluffy. Beat in eggs, one at a time. Add the vanilla extract and mix.
- Adjust the mixer speed to low speed. Gradually, add the flour mixture and mix until well combined.
- Using a spatula, stir in the chocolate chips and fold in until just combined.
- Cover the dough with plastic wrap, making sure that the plastic is touching the dough. Refrigerate for about 1 hour or up to 24 hours.
- Preheat oven to 350 degrees Fahrenheit. Remove dough from refrigerator and let sit for 15 minutes so it’s not too cold if you refrigerated it overnight.
- Meanwhile, line 2 baking sheet pans with parchment paper. Roll dough into balls (about 1.5 tablespoons), and place onto the prepared baking pan making sure they are about 2-3 inches apart. You can also use a cookie scoop.
- Gently press a few extra chocolate chips into the cookie dough balls so they look prettier.
- Bake or 10-11 minutes, until edges are golden brown but center is still soft. It may look a bit underdone, and that’s okay. Just look for barely browned spots in the middle.
- Sprinkle with some sea salt as soon as they come out of the oven. Let cool for about 15 minutes. Enjoy!