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Salted Chocolate Chip Cookies

These Salted Chocolate Chip Cookies are the perfect balance of sweet and salty, featuring a crispy exterior and a chewy center.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter, softened At room temperature for easier creaming.
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs Room temperature.
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt Plus extra for topping.
  • 2 cups semi-sweet chocolate chips Consider mixing with dark chocolate chips for a richer flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until incorporated.
  4. In another bowl, whisk together the flour, baking soda, and sea salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Gently fold in the chocolate chips until evenly distributed.
  7. Drop dollops of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading.
  8. Sprinkle a tiny pinch of sea salt on top of each cookie before baking.
Baking
  1. Bake in the preheated oven for 9-11 minutes until edges are golden and centers are soft.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure butter is at room temperature. Don't overbake for a perfect chewy center. You can freeze the dough balls for up to 3 months. Store cookies in an airtight container for up to 5 days at room temperature, or refrigerate for up to 2 weeks.