Chocolate Chip Cookies With Sea Salt
These super soft chocolate chip cookies with sea salt are simple to make and come out of the oven beautifully baked. (Jump to Recipe)
It was a chocolate chip cookie kind of afternoon at our home today. So tempting not to devour one (or three) right when they come out of that oven before letting them cool a bit. The melted chocolate chips just peak right through that buttery cookie surface. They are irresistible!
For these cookies, I sprinkled a dash of sea salt to give it that sweet and salty combo I’ve always loved.
To Make The Best Chocolate Chip Cookies With Sea Salt, Start Here:
Pull out the egg and butter out of the fridge about an hour prior to making these cookies. We want them at ‘room temperature’ when putting them to use.
Beat together both of the sugars and room temperature butter in a large bowl until well combined. Add in the egg and vanilla extract. Beat for about 30 more seconds, don’t overdo it or you’ll have stiff cookies.
Add in the flour, baking soda, and salt and continue to mix just until well combined. And last, fold in the chocolate chips with a rubber spatchula.
To form the balls of dough, use a ice cream scoop or your hands to form the dough into the size of an egg and place on a parchment lined baking sheet. Place about 1 1/2 to 2 inches apart from each other. Bake for 14-15 minutes until golden brown. If you like them extra chewy and soft, pull them out closer to the 14 minute mark. My sister, Yanna, taught me this trick and I think it’s worth while mentioning it. She always pulls her cookies out 2 minutes before they’re done and has the softest cookies ever!
Once they’re finished, sprinkle them with a little more sea salt and let them cool on a wire rack before getting your cookie fix on!
I doubt there will be any remaining cookies left over, but if there are, store them for 5 days at room temperature in an air tight container, once they’ve completely cooled down.
If you love this cookie recipe, I bet you’ll love these dessert recipes too!:
- Lemon Poppy Seed Muffins
- Giant Chocolate Chip Skillet Cookie (Pizookie)
- Raspberry And Almond Buttermilk Scones
If you make these Chocolate Chip Cookies With Sea Salt, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Chocolate Chip Cookies With Sea Salt
Ingredients
- ⅓ cup granulated sugar
- ¾ cup brown sugar
- ½ cup unsalted butter, at room temperature (1 stick of butter)
- 1 egg, at room temperature
- 1½ teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt, divided
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, beat together the granulate sugar, brown sugar, and butter together for 1 minute. Add in the egg and vanilla extract and beat for 30 more seconds. Add in the flour, baking soda, and ½ teaspoon of salt. Beat until well combined. Fold in chocolate chips.
- Using an ice cream scoop or your hands, form 12 balls of dough, each the size of an egg, and place on prepared baking sheet. Place about 1½ to 2 inches apart from each other. Place into oven and bake for 14-15 minutes until the edges are just barely set.
- Remove from oven, sprinkle with remaining sea salt, and cool on a wire rack.
The Tollhouse cookie recipe was always the one I referenced but this beats it hands down. Delicious and perfect! I use this one whenever I want to make chocolate chip cookies now. My teenage son can’t get enough of them.
Hi Laura, so happy they’re a hit! I’m due to make a batch myself. Thanks for sharing 🙂