New Sea Salt Chocolate Chip Cookie Recipe

Prep

Remove the butter from the refrigerator about 30–60 minutes before starting so it softens to room temperature. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cornstarch (if using) until evenly combined. Set aside.

Cream butter and sugars

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 1 minute until smooth. Add the granulated sugar and light brown sugar and continue beating on medium-high for 2–3 minutes until the mixture is paler, light, and fluffy. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, mixing about 20–30 seconds after each addition until incorporated. Add the vanilla extract and mix for another 10–15 seconds. Do not overmix once eggs are fully combined.

Combine wet and dry

Reduce the mixer speed to low. Add about half of the dry ingredient mixture and mix until just combined. Add the remaining dry ingredients and mix on low until there are no visible streaks of flour. Avoid overmixing to keep cookies tender.

Fold in chocolate

Using a spatula, fold in the chocolate chips or chopped chocolate until evenly distributed through the dough.

Chill (optional but recommended)

For best texture and flavor, cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 2 hours. Chilling firms the dough, helps control spread, and deepens flavor. If short on time, you can bake immediately (cookies will spread a bit more).

Portion dough

When ready to bake, scoop dough using a medium cookie scoop (about 2 tablespoons or 30–35 g) or roll by hand into 1.5-inch to 2-inch balls. Place dough balls on prepared baking sheets, spacing about 2 inches apart to allow for spreading. For extra bakery-style appearance, gently press a few extra chocolate chips onto the tops of the dough balls.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–13 minutes. Cookies should be golden around the edges and still slightly soft in the center. Rotate the pan halfway through baking for even color if your oven has hot spots.

Finish with sea salt

Within 1 minute of removing each sheet from the oven, sprinkle a light pinch (about 1/8 to 1/4 tsp per 12 cookies) of coarse sea salt flakes onto the warm cookies so the flakes adhere and provide a bright contrast to the chocolate.

Cool

Let the cookies cool on the baking sheet for 5–7 minutes to set, then transfer to a wire rack to cool completely or to desired temperature. If you prefer slightly gooey centers, eat warm after a few minutes of cooling.

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies or the dough balls: dough balls can be frozen on a tray then transferred to a sealed bag for up to 3 months; bake from frozen adding 1–2 minutes to the bake time. To refresh slightly stale cookies, warm in a 300°F (150°C) oven for 3–5 minutes.