Sea Salt Chocolate Chip Cookies
These soft and chewy sea salt chocolate chip cookies are my favorite! They are so easy to make and taste so good!
Servings: 24 cookies
Ingredients
- 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
Instructions
- 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!