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5 from 17 votes

Sea Salt Chocolate Chip Cookies

These insanely delicious sea salt chocolate chip cookies are our favorite go-to everyday cookies. Perfectly soft, chewy, slightly crisp, and golden brown...all in one! These cookies are make-ahead and freezer friendly as well.
Prep Time20 minutes
Cook Time10 minutes
Refrigeration2 hours
Total Time2 hours 30 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 24 cookies
Calories: 281kcal
Author: Tania

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt preferably Kosher salt
  • 1 cup unsalted butter, SOFTENED at room temperature equiv to 2 standard sticks
  • ½ cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups semi-sweet chocolate chips, plus more for topping
  • Coarse or flaky sea salt for sprinkling

Instructions

  • Dry ingredients: In a bowl, whisk the flour, baking soda, and ½ teaspoon salt until evenly combined. Set aside.
  • In a stand mixer with the paddle attachment or using a handheld mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes, scraping the sides of the bowl as needed. Tip: Don’t overbeat, as this could introduce excess air and cause the cookies to deflate in the oven.
  • Reduce speed to medium. To the butter and sugar mixture, mix in the eggs, one at a time. Add the vanilla extract and mix until evenly combined.
  • Gradually, add the dry ingredients mixture and mix until combined and no pockets of flour remain. Then, stir in the chocolate chips until just combined. Do not overmix. The dough should be sticky and moist.
  • Cover the dough with plastic wrap, making sure that the plastic is touching the dough. Refrigerate for at least 2 hours or up to 3 days. Note: The dough has to refrigerate. Unchilled dough can cause flat and shapeless cookies.
  • Preheat oven to 350 degrees F. Remove dough from the fridge and let it sit for 15 minutes on the counter so it’s not so hard and easier to scoop.
  • Meanwhile, line your sheet pans with parchment paper. Tip: Without parchment paper, the cookies bottoms will turn brown too quickly and overbake. I’d also recommend using light-colored aluminum sheet pans.
  • Using a medium cookie scoop (1.5 tablespoon capacity), scoop out the dough and shape into balls. Arrange 3 inches apart on the sheet pan. Press a few extra chocolate chips into the cookie dough balls so they look prettier.
  • Bake for 11-12 minutes in the middle rack or until the edges are slightly golden brown (also look for a few brown spots in the middle). Bake in multiple batches. They may look a bit underdone but will continue to cook and set with the residual heat.
  • As soon as they come out of the oven, sprinkle with some sea salt on top. Let cool for about 5 minutes and then transfer to a wire cooling rack to cool completely. Enjoy!

Notes

  • It’s super important to chill the dough for at least 2 hours. Unchilled dough will result in flat and shapeless cookies.
  • Softened butter: When you press it with a finger, it should give easily but still hold its shape very well. It should not be too hard or runny. If you forgot to soften it, put it in the microwave for 5 seconds at a time, until just softened. It should NOT be melted at all.
  • Use parchment paper or a silicone baking mat, otherwise the cookie bottoms may brown too fast and burn. Do NOT grease the pan. I’d also recommend light-colored aluminum sheet pans, as dark pans transmit more heat.
  • How to get perfectly round cookies: While the cookies are still hot, run a round cookie cutter around each cookie in a swirling motion to reshape and mold the edges as needed. Use a cookie cutter that’s slightly bigger than the cookie.
  • Storage: Store in an airtight container at room temperature for up to 5 days.
  • Make-ahead: The dough can be made and refrigerated up to 3 days in advance. Prior to using, let it sit at room temperature for 15 minutes so it’s easier to scoop.
  • Freezing: Freeze the dough for up to 3 months and thaw in the fridge prior to using. You can also freeze shaped cookie dough balls and bake from frozen (add an extra 2-3 minutes into the baking time).
 
Substitutions and variations:
  • Do not adjust the ratios between brown sugar and granulated sugar, as this can affect texture.
  • Chocolate chips: chocolate chunks.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1cookie | Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 105mg | Potassium: 140mg | Fiber: 2g | Sugar: 20g | Vitamin A: 266IU | Calcium: 26mg | Iron: 2mg