Sea Salt Chocolate Chip Cookies

Servings: 12-14 

Prep Time: 12 minutes

Cook Time: 11-13 minutes



  • 1/2 cup (112g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 8 tablespoons (115g) unsalted butter
  • 1/4 teaspoon salt 
  • 1 large egg
  • 1 teaspoons vanilla extract
  • ½  teaspoon cider vinegar
  • ½  teaspoon baking soda
  • 1 1/4  cups (150g) unbleached all-purpose flour
  • 1 cup (170g) semisweet or bittersweet chocolate chunks (preferably hand chopped)
  • Crunchy or flaky sea salt to sprinkle on top of the cookies, such as Maldon or Sel Gris


          1. Preheat your oven to 350°F.  Line two baking sheets with parchment paper.  (Silicone baking mats can be used, but you may need to bake the cookies slightly longer, and they will have lighter color bottoms!) 
          2. In a large mixing bowl or bowl of a stand mixer, combine the sugars, butter and salt, beating with a hand mixer or paddle attachment until smooth and creamy, about three to five minutes..   You’ll need to stop beating two or three times during this process to scrape down the sides and bottom of the bowl with a silicone spatula to ensure even mixing.  
          3. Add to the bowl your egg, vanilla extract and cider vinegar, beating until thoroughly combined.  Once again stop and scrape down the sides and bottom of the bowl. 
          4. In a separate small mixing bowl, combine the baking soda and flour, mixing until everything is equally distributed.  
          5. Add the flour mixture to the bowl with your wet ingredients and mix until the flour is no more than 50% incorporated, then stop and add your chopped chocolate.  Finish mixing until your chocolate is evenly distributed and the flour mixture has JUST disappeared and is fully incorporated.  Don’t over mix!  If needed, do any final mixing by hand with your spatula, just to make sure there’s no flour left hiding on the sides or bottom of your bowl. 
          6. Using a spoon, or portioning scoop if you have it, scoop one and a half tablespoon (1 ½  inch) balls of dough onto your prepared baking sheet.  Leave 2” between them on all sides as they will spread while baking.  Chill the portioned dough in the refrigerator for 20-30 minutes.  (If you’re in a rush, you can chill the dough in the freezer for 10-15 minutes.)
          7. Once chilled, take the cookie dough from the refrigerator, place in the preheated oven (preferably on the center rack) and bake for 7 minutes.  
          8. After 7 minutes, sprinkle the top of each cookie with a pinch of flaky sea salt, rotate the pan 180 degrees, and bake for another 4-6 minutes.  Remove them from the oven when the edges have just started to set firm and the tops are a light golden brown color.  
          9. Place the baking sheet on a cooling rack and allow the cookies to cool and set firm, another 5 minutes or so.  At that point you can remove the cookies from the baking sheet and allow them to cool completely directly on the rack.  (Or you could just eat them warm.) 
          10. If there are any leftover cookies, they will store for up to 5 days at room temperature in an airtight container.


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