Chewy Chocolate Chip Cookies With Sea Salt

Why You’ll Love This Recipe

• Crisp, caramelized edges with soft, chewy centers that stay tender even after cooling.
• A luxurious mix of milk and dark chocolate chunks for pockets of melty chocolate in every bite.
• Simple pantry ingredients and easy techniques that any home baker can master.
• A final shower of flaky sea salt that balances sweetness and makes the flavors pop.

Grocery List

• Produce: None
• Dairy: Unsalted butter, 1 large egg, 1 large egg yolk (from another egg)
• Pantry: All-purpose flour, baking soda, baking powder, fine sea salt, flaky sea salt, light brown sugar, granulated sugar, pure vanilla extract, dark chocolate bar or chunks, milk chocolate bar or chunks, parchment paper (for lining pans)

Full Ingredients

Cookie Dough

• 2 1/2 cups (300 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine sea salt
• 1 cup (227 g) unsalted butter, melted and cooled until just warm, not hot
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature (save the white for another use)
• 2 tsp pure vanilla extract

Chocolate & Finishing

• 1 cup (170 g) dark chocolate chunks or roughly chopped dark chocolate (about 60–70% cacao)
• 1 cup (170 g) milk chocolate chunks or roughly chopped milk chocolate
• Flaky sea salt (such as Maldon), for sprinkling on top (about 1 to 1 1/2 tsp total)

Step-by-Step Instructions

Step 1: Prepare your pans and gather ingredients

Line 2 large baking sheets with parchment paper and set aside. If your eggs are cold, place them in a bowl of warm (not hot) water for 5–10 minutes so they come to room temperature; this helps them blend smoothly into the dough. Melt the butter in a small saucepan over low heat or in the microwave in 20–30 second bursts, then let it cool until just slightly warm to the touch.

Measure out all remaining ingredients. Roughly chop the dark and milk chocolate if using bars, aiming for a mix of small pieces and larger chunks about the size of a marble. This variety gives you both little flecks of chocolate and big, melty pockets in the finished cookies.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until well combined and no streaks of baking soda remain. This ensures the leavening is evenly distributed so the cookies rise and spread consistently. Set the bowl aside.

Step 3: Whisk the butter and sugars until glossy

In a large mixing bowl, combine the melted, cooled butter, light brown sugar, and granulated sugar. Whisk briskly for 1–2 minutes, until the mixture looks thick, smooth, and slightly lightened in color. You are dissolving some of the sugar and helping create that chewy texture.

Add the egg, egg yolk, and vanilla extract. Whisk again until the mixture is smooth, shiny, and fully emulsified, with no streaks of egg visible around the edges of the bowl.

Step 4: Combine wet and dry, then fold in the chocolate

Sprinkle the dry ingredient mixture over the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the flour mixture into the batter just until no dry patches remain. Avoid overmixing, which can make the cookies tough.

Add the dark chocolate chunks and milk chocolate chunks. Fold them in evenly so every scoop of dough gets a good mix of both chocolates. The dough will be soft and slightly shiny at this stage.

Step 5: Chill the dough

Cover the bowl tightly with plastic wrap or a reusable lid. Chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours. Chilling firms the dough, reduces spreading, and allows the flour to hydrate, which helps create crisp edges and chewy centers.

If chilling longer than 2 hours, let the dough sit at room temperature for 10–15 minutes before scooping so it is easier to portion.

Step 6: Scoop and bake the cookies

When you are ready to bake, preheat your oven to 350°F (175°C) with a rack in the center position. Using a 2-tablespoon cookie scoop or a rounded tablespoon, portion the dough into balls about 1 1/2 inches wide. Place them on the prepared baking sheets, spacing them 2–3 inches apart to allow room for spreading. For perfectly round cookies, roll the portioned dough gently between your palms.

Bake one sheet at a time for 11–13 minutes, rotating the pan halfway through baking. The cookies are done when the edges are golden brown and crisp, but the centers still look a bit pale, puffy, and slightly underbaked. They will firm up as they cool, keeping the centers soft and chewy.

Step 7: Finish with flaky salt and cool

As soon as the cookies come out of the oven, while they are still hot and soft, sprinkle each one generously with a pinch of flaky sea salt. For perfectly round cookies, you can gently nudge the edges into shape using a round cookie cutter or the back of a spoon while they are still soft.

Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely. The edges will stay crisp, while the centers remain soft and chewy with melty pools of milk and dark chocolate.

Pro Tips

• Do not skip the chill time. Even 30 minutes of chilling prevents the cookies from spreading too much and deepens the flavor.
• Pull them out slightly underbaked. When the centers still look a bit soft and pale, that is your cue; they will set as they cool.
• Use chopped chocolate, not just chips. Chopped bars create irregular pockets and puddles of melted chocolate that make every cookie look and taste bakery-style.
• Weigh your flour if possible. Using 300 g of flour helps prevent dry, cakey cookies and keeps the texture perfectly chewy.
• One pan at a time. Baking a single tray on the center rack ensures even browning and consistent results.

Variations

• Nutty twist: Fold in 3/4 cup (75 g) toasted chopped pecans or walnuts along with the chocolate chunks for extra crunch and flavor.
• Espresso chocolate chip: Add 1–2 tsp instant espresso powder to the melted butter and sugar mixture to subtly enhance the chocolate and add a hint of coffee.
• Extra dark version: Use all dark chocolate chunks and reduce the milk chocolate to zero for a more intense, bittersweet cookie. You can also increase the flaky sea salt slightly to balance the richness.

Storage & Make-Ahead

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To keep the centers soft, place a slice of sandwich bread or a piece of apple in the container; replace it every day or two as it dries out.

For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature, or warm for 3–5 minutes in a 300°F (150°C) oven to refresh the texture.

To make ahead, scoop the cookie dough into balls, place them on a parchment-lined tray, and freeze until solid. Transfer the frozen dough balls to a freezer bag and freeze for up to 2 months. Bake directly from frozen at 350°F (175°C), adding 1–2 minutes to the baking time.

Nutrition (per serving)

Approximate values per cookie (1 of 24): about 220 calories, 3 g protein, 29 g carbohydrates, 11 g fat, 7 g saturated fat, 1 g fiber, 18 g sugar, and 170 mg sodium. These numbers are estimates and will vary based on the exact ingredients and sizes of your cookies.