Chocolate Chip Cookies with Sea Salt

These cookies are what started my obsession with baking. It’s a simple cookie recipe with a few tweaks. I’ve been making these for almost 30 years and what makes them so great is not only the recipe, but the techniques I use to make sure the cookies are softest, chewiest and slightly crispiest ¬†you’ve ever had. Depending on where you live, sometimes the Maldon Sea Salt flakes can be hard to find, you can buy them HERE.

Chocolate Chip Sea Salt Cookies

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By Liz Serves: 2 1/2 dozen
Prep Time: 6 minutes Cooking Time: 24 minutes

The key to make the most perfect cookie is taking them out of the oven at the right moment. The other key is mixing them by hand. Unless you are super seasoned cookie maker, it is very easy to over mix by using a mixer. If you mix by hand, you will ensure that you do not over mix and hence your cookies will have an amazingly tender texture when they are baked.


  • 2 sticks SALTED Butter, softened
  • 1/2 cup Granulated Sugar
  • 3/4 cup Brown Sugar
  • 1 Egg
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt or regular Table Salt
  • 2 cups unbleached all purpose flour
  • 1/2 of a 12 oz bag of Guittard Super Cookie Chips or Semi-Sweet Chocolate Chips
  • Maldon Sea Salt for Sprinkling on top



Preheat oven to 350 degrees


Add softened butter (either leave them out to bring them to room temp, or zap them in the microwave for about 15 secs) and sugars to a large mixing bowl and stir together with a wooden spoon (superstition of mine) until they become one


Add egg and vanilla to the bowl and stir once again until they become one


Add baking soda and salt to the mixture and stir once again


Add flour, one half at a time to the bowl. Once the first half is incorporated fully, add the second half and stir with spoon until incorporated


Add the chocolate chips and stir until they are evenly distributed throughout the dough


Drop 2 tablespoon sized chunks of dough onto an ungreased cookie sheet, spaced about an inch apart on all sides.


THIS IS THE MOST CRITICAL STEP IN THE TECHNIQUE TO HAVING SOFT CHEWY COOKIES: Bake the cookies for 10-12 minutes. After 10 minutes, watch them closely, as soon as you see some golden highlights on only a FEW (not all) of the cookies, take them out of the oven. Some of cookies will look slightly undone still, do not worry, they continue cooking once they are out of the oven and this ensures that they are soft and chewy.


Immediately sprinkle the Maldon Sea Salt Flakes on top of the cookies right when they come out of the oven.


Let them cool for about 3 minutes and then transfer them to a cooling rack, using a spatula, to cool completely.

Softened butter and sugars into the bowl:

Blended together until they become one:

Add vanilla and egg:

Blended together until creamy:

Salt and Baking Powder into the bowl:

Blended well and distributed evenly throughout:

Half the flour:

Second half of flour added after blending the first half completely:

Now the dough should look like this, soft but not too sticky:

Add chips and stir:

Onto the baking sheet they go:

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  • Amanda
    September 23, 2018 at 8:31 pm

    Hands down best cookies I have ever had.