Soft Chocolate Chip Cookies with Sea Salt and Brown Sugar
There’s something magical about the perfect chocolate chip cookie—soft, chewy, and packed with rich chocolate goodness. The deep caramel notes of brown sugar and sprinkle of flaky sea salt in this cookie transform it into a next-level treat that’s impossible to resist.
Equipment
- mixing bowl
- electric hand mixer or stand mixer
- measuring cups and spoons
- tablespoon or cookie scoop
- baking sheet
- spatula
- parchment paper (optional)
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2-½ cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 2 cups chocolate chips
- 1 tablespoon flaky sea salt
Instructions
- Preheat the oven to 350 F (180 C).
- In a mixing bowl combine butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture is light and fluffy (2-3 minutes).
- Beat in the eggs and vanilla until fully incorporated.
- Whisk together the flour, baking powder, baking soda, and table salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Stir in the chocolate chips with a wooden spoon.
- Grease a baking sheet or line with parchment paper. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 8-10 minutes. They will still appear slightly underbaked when removed from the oven, but this cooking time will lead to extra-soft cookies.
- Immediately after removing the cookie sheet from the oven, sprinkle a pinch of sea salt flakes over each cookie.
- Let the cookies sit on the cookie sheet for another 5-10 minutes, until they can be lifted off with a spatula without falling apart. Move the cookies to a wire rack until cool enough to handle.
- Serve immediately, or let the cookies cool completely and store in an airtight container.