Fabulous Everyday Chocolate Chip Cookies with Sea Salt
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These fabulous Everyday Chocolate Chip Cookies with sea salt have a crispy crust on the outside and stay soft and gooey on the inside with three kinds of chocolate chips! They’re the best kind of treat and it’s very easy to indulge in several of these chocolate chip cookies everyday.
If you are like me than you are often in search of a new recipe to try, especially if it is for chocolate chip cookies. The more chips and chunks, the better, right?
I came across this great recipe and thought I would try them for Valentine’s gifts.
These chocolate chip cookies have a lovely nutty, buttery taste because of the browned butter. And, they have an abundance of chocolate chips – three kinds – which is what makes them so fabulous.
Cookies are the perfect treat because you can eat a few (or more than a few!) and give some away, too! Of course, if you find that you need them on hand you might have to double the recipe just in case!
Why you’ll love this Everyday chocolate chip cookie RECIPE
They’re absolutely fabulous!
Soft and gooey because they have tons of chocolate chips inside
Super easy recipe, even for inexperienced bakers
Really good enough to eat everyday
You can count on them disappearing quickly and everyone loving them – they’re that good!
Ingredients
All-purpose flour
Baking soda
Flaky sea salt
Salted butter
Dark brown sugar
Granulated sugar
Vanilla
Eggs
Semi-sweet chips
Dark chocolate chips
Bittersweet chocolate chips
Flaky sea salt (Technically an optional garnish, but highly recommended)
Line 2 large baking sheets with parchment paper or Silphat lines and set aside.
In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes – stirring almost constantly – until the butter has browned.
Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth.
Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. (The butter is at room temperature when you press a finger into the top and it makes a slight indentation.)
Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light and fluffy; about 2 minutes.
Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined.
Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds.
Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Do not over mix.
Fold in all chocolate chips.
Roll dough into 3 tablespoon sized balls (they should be big; almost a 1/4 cup) and place on prepared sheet and sprinkle with a little sea salt.
Place baking sheets in preheated 375 oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle.
Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
Tips & Variations
Swap out some chips. Try swapping in some white chocolate or peanut butter flavored chips.
Add some nuts. Chopped pecans or walnuts will add some crunch in with the gooey chips.
Adjust the size. Roll the dough into small balls for bite-sized treats. Be sure to reduce the baking time!
Storage
These chocolate chip cookies with sea salt will last for up to 3 days on the countertop after which they should be refrigerated in an airtight container for up to 4 days.
They can be frozen if brought to room temperature after baking and wrapped tightly in aluminum foil and placed in a freezer-safe airtight container for up to one month.
Line 2 large baking sheets with parchment paper or Silphat lines and set aside.
In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes – stirring almost constantly – until the butter has browned.
Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth.
Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. (The butter is at room temperature when you press a finger into the top and it makes a slight indentation.)
Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light and fluffy; about 2 minutes.
Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined.
Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds.
Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Do not over mix.
Fold in all chocolate chips.
Roll dough into 3 tablespoon sized balls (they should be big; almost a 1/4 cup) and place on prepared sheet and sprinkle with a little sea salt.
Place baking sheets in preheated 375 oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle.
Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies with sea salt, everyday chocolate chip cookies
