Chewy Chocolate Chip Cookies (Printable)

Classic chewy chocolate chip cookies with a touch of sea salt for a sweet and salty flavor.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Chocolate

09 - 2 cups semisweet chocolate chips or chunks

→ Topping

10 - 1 to 2 teaspoons flaky sea salt (such as Maldon), for sprinkling

# How to Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and fine sea salt until evenly mixed.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and light, about 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
05 - Gradually add dry mixture to the wet ingredients, stirring just until combined to avoid overmixing.
06 - Gently fold semisweet chocolate chips or chunks into the dough until evenly distributed.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle a pinch of flaky sea salt over each dough mound to enhance flavor.
09 - Bake for 10 to 12 minutes, or until edges are golden and centers are just set.
10 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The sea salt flakes hit at just the right moment, making each bite feel intentional and sophisticated without any fuss.
  • These cookies are chewy in the center and crisp at the edges—the kind of texture that makes people ask for the recipe before they've finished the first one.
  • They come together in under 30 minutes from start to finish, which means you can have warm cookies on the table before anyone expects it.
02 -
  • Chilled dough is your secret weapon—if you have 30 minutes, refrigerate the scooped dough before baking and watch the cookies bake thicker and chewier instead of spreading thin and cakey.
  • The moment you pull them from the oven they look slightly underdone, but that's exactly right; they continue baking on the hot sheet and will be perfectly chewy when cool.
  • Room temperature ingredients are not optional here—cold eggs and butter refuse to cream properly and sabotage your entire batch.
03 -
  • Use a cookie scoop instead of a spoon—it gives you consistent sizing so all the cookies bake evenly and look intentional on the plate.
  • Brown your butter ahead of time if you want to level up; it adds a toasty, nutty depth that makes people ask what your secret ingredient is.

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