Description
These chewy chocolate chip cookies with a hint of flaky sea salt offer the perfect blend of sweet and salty flavors, featuring a soft center with golden edges for an irresistible treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips or chopped dark chocolate
Topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, ensuring a smooth base for the cookies.
- Add the Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then add the vanilla extract for enhanced flavor.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in the Chocolate Chips: Gently fold the semi-sweet chocolate chips or chopped dark chocolate into the dough to maintain the mixture’s light texture.
- Shape the Dough: Scoop approximately 2 tablespoons of dough per cookie and place them on the prepared baking sheet with enough space to allow spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges turn golden, but the centers remain soft for a chewy texture.
- Add Sea Salt: Immediately after removing the cookies from the oven, sprinkle a pinch of flaky sea salt over each cookie to enhance the chocolate flavor with a subtle salty contrast.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the cookies warm for the best gooey chocolate experience.
Notes
- For softer cookies, do not overbake; remove them once edges are golden but centers are still slightly undercooked.
- Using flaky sea salt as a finishing touch intensifies the chocolate flavor and adds a pleasant crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, bake the cookie dough balls on a tray, freeze until firm, then transfer to a freezer-safe bag. Bake from frozen adding a couple of extra minutes to baking time.
