Chewy Chocolate Chip Cookies with Sea Salt are the ultimate cookie indulgence. Soft, gooey, and packed with rich chocolate chunks, these cookies are perfectly balanced with a hint of flaky sea salt that enhances the sweetness and deepens the chocolate flavor.

Unlike crispy cookies, chewy cookies are soft in the center, slightly crisp on the edges, and melt-in-your-mouth delightful. This recipe is perfect for baking at home for family gatherings, holiday treats, or simply indulging in a sweet moment.

Why I Love This Recipe

I love this recipe because it delivers the perfect chewy texture with just the right amount of sweetness and chocolatey richness. The addition of sea salt is genius—it balances the sugar and enhances the chocolate flavor, making these cookies taste even more indulgent.

These cookies are simple to make, yet they taste like they came from a bakery. Every bite is soft, chewy, and packed with chocolate chunks, making them the ultimate comfort dessert.

Why It’s a Must-Try Dish

1. Perfectly Chewy: Soft and gooey in the center with crisp edges.
2. Chocolate Heaven: Generous chocolate chunks throughout every cookie.
3. Sea Salt Magic: Enhances sweetness and flavor without being overpowering.
4. Quick and Easy: Minimal prep time and ingredients you likely already have.
5. Crowd-Pleaser: Perfect for kids, adults, and holiday baking alike.

Course: Dessert / Snack

Cuisine: American / Baking

Prep Time: 15 minutes

Cook Time: 12–15 minutes

Cooling Time: 10 minutes

Total Time: 40 minutes

Servings: 24 cookies

Calories: Approximately 220 kcal per cookie

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted and slightly cooled
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet or dark chocolate chunks
• Flaky sea salt, for sprinkling

Cooking Directions (Step-by-Step)

Step 1: Preheat Oven

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone baking mats.

Step 2: Mix Dry Ingredients

3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Mix Wet Ingredients

4. In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth and slightly fluffy.
5. Beat in eggs and vanilla extract until fully incorporated.

Step 4: Combine Wet and Dry Ingredients

6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in chocolate chunks gently.

Step 5: Scoop and Bake

8. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, leaving about 2 inches between cookies.
9. Sprinkle each cookie with a small pinch of flaky sea salt.
10. Bake for 12–15 minutes until edges are lightly golden but centers remain soft.

Step 6: Cool

11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How to Serve

• Serve cookies warm for gooey chocolate centers.
• Pair with a cold glass of milk, hot chocolate, or coffee for the ultimate indulgence.
• Store in an airtight container to maintain softness for several days.

Recipe Tips

• Melted Butter: Helps achieve a chewy texture, but let it cool slightly to avoid cooking the eggs.
• Don’t Overmix: Mix dry ingredients gently to avoid tough cookies.
• Baking Time: Slightly underbake for extra chewy centers.
• Chocolate Chunks: Use chunks instead of chips for more melty pockets of chocolate.
• Sea Salt: Adds contrast; sprinkle lightly to avoid overpowering the sweetness.

Variations

1. Nutty Chocolate Chip Cookies: Add ½ cup chopped walnuts or pecans.
2. White Chocolate & Cranberry: Replace chocolate chunks with white chocolate and dried cranberries.
3. Double Chocolate: Add ¼ cup cocoa powder to the dough and use dark chocolate chunks.
4. Peanut Butter Chocolate: Replace half the butter with peanut butter for a nutty twist.
5. Spiced Cookies: Add ½ teaspoon cinnamon or a pinch of cayenne for warmth.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months in a sealed container or freezer bag.
  • Reheat in the oven at 300°F (150°C) for 5–7 minutes or microwave for 15–20 seconds.
• Cookie Dough: Freeze scooped cookie dough balls for baking later; bake directly from frozen, adding 1–2 minutes to baking time.

Special Equipment Needed

• Baking sheets
• Parchment paper or silicone baking mats
• Medium and large mixing bowls
• Whisk and rubber spatula
• Cookie scoop or tablespoon
• Wire cooling rack

Frequently Asked Questions (FAQ)

Q1: Can I use butter straight from the fridge?
Melted butter works best for chewy cookies. If using cold butter, cookies will be more cake-like.

Q2: Can I substitute chocolate chips for chunks?
Yes, but chunks create larger pockets of melty chocolate.

Q3: How do I make cookies softer?
Slightly underbake and store in an airtight container.

Q4: Can I make these vegan?
Yes, use vegan butter and flax eggs (2 tbsp flax + 6 tbsp water per 2 eggs).

Q5: Why sprinkle sea salt?
Sea salt enhances the chocolate flavor and adds a subtle crunch and contrast.

Conclusion

Chewy Chocolate Chip Cookies with Sea Salt are the ultimate comfort dessert—soft, chewy, chocolaty, and perfectly balanced with a hint of salt.

Ideal for holiday baking, gifting, or everyday indulgence, these cookies combine classic flavors with a gourmet touch. Easy to make, hard to resist, and loved by all ages, they’re a must-try recipe for anyone who loves the perfect chocolate chip cookie.