Chocolate Chip Cookies with Sea Salt
I still get that giddy, warm feeling when the first cookie comes out of the oven – edges glistening, centers soft and cakey, and a gentle crunch of sea salt on top that makes each bite sing. These Chocolate Chip Cookies with Sea Salt are the kind of treat that turns ordinary afternoons into memorable…
I still get that giddy, warm feeling when the first cookie comes out of the oven – edges glistening, centers soft and cakey, and a gentle crunch of sea salt on top that makes each bite sing. These Chocolate Chip Cookies with Sea Salt are the kind of treat that turns ordinary afternoons into memorable moments, and I love sharing this version with friends when they drop by for an impromptu cup of coffee.
Why These Cookies Steal the Show
- Salted peaks wake up the deep, caramel-like notes of browned butter and dark chocolate.
- Soft, slightly underbaked centers contrast with crisp, golden edges for irresistible texture.
- Brown sugar and granulated sugar balance chewiness and spread for the perfect bite.
- A modest sprinkle of flaky sea salt creates that addictive sweet-salty melt-in-your-mouth finish.
- They are simple to make and endlessly shareable, great for cookie swaps or a cozy night in.
I sometimes riff on this base; if you enjoy fruit or mocha notes, try my twist that adds cherries and mocha chips for a delightful contrast with the sea salt I linked here to a recipe I adore that uses similar principles.
The Ingredient Lineup with Handy Notes
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly – browning adds warm, toasty, nutty flavor.
- 1 cup packed brown sugar – gives chew and caramel notes.
- 1/2 cup granulated sugar – helps with crisp edges and spread.
- 2 large eggs – bind and give structure.
- 1 teaspoon pure vanilla extract – lifts the flavors.
- 2 1/4 cups all-purpose flour – foundation for the dough.
- 1 teaspoon baking soda – helps with rise and lightness.
- 1/2 teaspoon fine sea salt – balances sweetness in dough.
- 1 1/2 cups semisweet or dark chocolate chips or chopped chocolate – the melty pockets everyone loves.
- Flaky sea salt for sprinkling – the finishing touch that makes them sing.
If you want a nuttier texture or a heartier cookie, consider swapping part of the flour for oats – I often look to recipes like this one for oatmeal-chocolate inspiration that I find useful.
How to Put It All Together
I like to remind myself to preheat and prep before I start mixing so the workflow feels relaxed and fun. Here are the steps to follow exactly.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium saucepan, melt the butter over medium heat, stirring frequently, until it turns golden brown and smells nutty; remove from heat and let cool slightly.
- In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, mixing until combined, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips or chopped chocolate, being careful not to overmix.
- Scoop dough by generous tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 12 minutes, or until the edges are golden and the centers look slightly underbaked. Remove from oven and immediately sprinkle with flaky sea salt.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
If you love playful presentation, check out this colorful sprinkle cookie idea for different cookie shapes and finishes I use sometimes.
Little Secrets I Use Every Time
- Chill the dough for 30 minutes if your kitchen is warm – this helps control spread and gives a thicker cookie.
- Use a mix of chopped chocolate and chips – chopped chocolate melts into glossy pools while chips hold shape.
- Don’t overbake – remove when centers still look slightly underdone; they finish as they cool.
- Brown the butter slowly, scraping the pan so the toasted milk solids distribute evenly – it adds a deep, toffee-like note that feels gourmet. For a similar approach to complex butter flavors I borrow a technique from a cake recipe I trust you might enjoy.
- Sprinkle flaky sea salt immediately after baking so it lightly adheres to the warm cookie.
Playful Ways to Make Them Your Own
- Double chocolate – swap 1/2 cup of flour for unsweetened cocoa powder and add extra chips for fudgy intensity; try the fudgy approach in my favorite double chocolate version linked here.
- Nutty crunch – fold in 3/4 cup chopped toasted pecans or walnuts for texture and warmth.
- Citrus twist – add 1 tablespoon finely grated orange zest to the dough for a bright lift that complements dark chocolate.
- Brown-butter bourbon – stir in 1 tablespoon bourbon with the vanilla for an adult, caramel note.
- Add mix-ins like toffee bits or espresso powder for different flavor profiles.
How I Like to Serve These Warm
I love arranging a small stack on a ceramic plate with a linen napkin, the flaky salt glinting on top. Try them while still slightly warm with:
- A tall glass of cold milk for the classic match.
- A scoop of vanilla bean ice cream sandwiched between two cookies for an instant dessert.
- A strong espresso or a milky latte to cut through the sweetness.
- A small bowl of extra flaky sea salt at the table so guests can add a little more if they like.
Keeping Your Cookies Fresh and Tempting
- Room temperature: Store in an airtight container for up to 4 days; place a slice of bread in the container to keep them moist.
- Refrigeration: Cookies will last about a week in an airtight container in the fridge, but bring them back to room temperature before serving.
- Freezing dough: Scoop dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
- Reheating: Warm in a 300°F oven for 3 to 5 minutes to revive that just-baked feeling, or microwave for 8 to 10 seconds for a gooey center.
Quick Questions You Might Have
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added fine sea salt in the dough to 1/4 teaspoon so the cookies do not become too salty.
Q: Why did my cookies spread too thin?
A: Likely dough was too warm, or there was too much sugar or not enough flour. Chilling the dough for 30 minutes helps, and measuring flour by spooning it into the cup and leveling avoids packing too much.
Q: Can I make these vegan?
A: Replace butter with a firm vegan butter and use a flax "egg" (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and swap the chocolate for dairy-free chips. Texture will be slightly different but still delicious.
Q: How can I get thicker cookies?
A: Chill the dough, use a slightly higher ratio of brown sugar to granulated sugar, and avoid overmixing to retain more structure.
Conclusion
These Chocolate Chip Cookies with Sea Salt are one of those simple pleasures that feel special with every bake – warm, aromatic, and full of contrasts between sweet, salty, and richly toasted butter. If you enjoy experimenting, you might like this similar sea salt chocolate chip version that highlights flaky salt in each bite Chocolate Chip Salted Cookies – Cooking With Karli. For a take on the classic with raves from readers, see this highly praised recipe that many call the best chocolate chip cookie The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine. And if you want another perspective with a lovely narrative and tips, this post offers a warm, approachable rendition of these salted cookies Chocolate Chip Cookies with Sea Salt – The Ranch Table.
Give these a try, and let the first warm, salty-sweet bite transport you. I hope they become your go-to cookie for cozy nights and friendly gatherings.
Chocolate Chip Cookies with Sea Salt
Ingredients
Method
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium saucepan, melt the butter over medium heat, stirring frequently, until it turns golden brown and smells nutty; remove from heat and let cool slightly.
- In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, mixing until combined, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips or chopped chocolate, being careful not to overmix.
- Scoop dough by generous tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 12 minutes, or until the edges are golden and the centers look slightly underbaked. Remove from oven and immediately sprinkle with flaky sea salt.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
