Salt Chocolate Chip Cookies Recipe

Prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure and have all ingredients at room temperature (butter and egg).

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter (1 cup) with the granulated sugar (1/2 cup) and light brown sugar (3/4 cup) on medium speed until light, fluffy, and pale in color—about 2 to 3 minutes. Scrape down the bowl as needed.

Add egg and vanilla

Add the large egg (1 piece) and vanilla extract (1 tsp) to the butter-sugar mixture and beat on medium-low until fully incorporated, about 30 seconds to 1 minute. Scrape the bowl.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour (2 1/4 cups), baking soda (1 tsp), and fine sea salt (3/4 tsp) until uniformly mixed.

Mix dough

With the mixer on low speed, gradually add the dry ingredients to the wet mixture in two additions, mixing just until incorporated. Do not overmix. Use a spatula to fold the last traces of flour if needed.

Fold in chocolate chips

Fold in the semisweet chocolate chips (1 1/2 cups) by hand with a spatula or mix on low just until distributed evenly throughout the dough.

Chill (optional but recommended)

For thicker, more flavorful cookies, cover the dough and refrigerate for at least 30 minutes up to 24 hours. If short on time, you may proceed immediately, but chilling improves texture and reduces spreading.

Portion dough

Scoop dough into rounded tablespoon-sized balls (about 1.5 tablespoons each) or use a 1.5-tablespoon cookie scoop. Place balls 2 to 3 inches apart on the prepared baking sheets to allow spreading.

Optional surface shaping

If you prefer a flatter top, gently press the top of each dough ball with your palm or the back of a spoon. If chilled, you may let dough warm for 5 minutes before shaping for easier scooping.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10 to 12 minutes, until edges are golden brown but centers still look slightly soft. Rotate the pan front-to-back halfway through baking for even color.

Salt and cool

Immediately after removing the cookies from the oven, sprinkle a small pinch of flaky sea salt (about a generous pinch per cookie; total about 1 tsp across the batch) on the tops while they are still warm. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.