Sea salt chocolate chip cookies

If you’re looking for another chocolate chip cookie recipe to try, this is it! It’s soft, chewy, and tastes amazing when it’s still warm!

Sea salt chocolate chip cookies

Yes, I know that I have a lot of chocolate chip cookies here on Eva Bakes (see here, here, here, here, and here). So do you really need another chocolate chip cookie recipe? The answer, obviously, is ABSOLUTELY! It’s better to have too many recipes to choose from rather than none at all. Right?

Believe it or not, but Addie made this all by her sweet self. I was working upstairs while the little baker was whisking away in the kitchen downstairs. The only part where I helped was to judge whether or not the cookies were done baking after 9 minutes (they were). Our oven is a bit wonky so we usually start checking cookies about 1 minute before a recipe’s baking time. Thankfully we pulled these out at the 9 minute mark because otherwise our cookies would have been overbaked. Cue sad panda noises.

Sea salt chocolate chip cookies

These cookies were soft and chewy and were slightly underbaked when they came out of the oven (which is PERFECT and just the way I like them). We let them cool and then dug right in. I’m pretty sure I was licking my fingers after devouring a cookie – I likely had some chocolate on my face too, but perhaps I was just saving that for later.

Sea salt chocolate chip cookies

My husband enjoyed these so much that he gave them a perfect rating. I would have preferred a bit more saltiness in the cookies (perhaps slightly upping the salt or adding more sea salt to the tops) to balance out the flavors. The texture was just the way I like them, and they continued to stay munchable after several days on the counter. If you make these, you may consider doubling the recipe because they will get eaten very quickly!

Husband’s rating: 5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Sea salt chocolate chip cookies

A wonderful recipe for chocolate chip cookies that are slightly crispy on the outside and soft and chewy on the inside
Prep Time25 minutes
Cook Time10 minutes
Chilling time2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 18
Author: Eva Bakes


  • 2 and ¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • 1 cup brown sugar packed
  • 14 Tablespoons unsalted butter
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 10 and ½ ounces dark or semi-sweet chocolate we used a mix of chips and chunks
  • flaky sea salt optional


  • In a small saucepan, melt the butter over low heat. Set aside to cool (alternatively, you can melt some butter in a microwave-safe bowl and melt it using the microwave).
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer (or if mixing by hand), mix together the brown and granulated sugars together on medium speed. Slowly stream in the melted butter and mix well.
  • Add the egg and the vanilla and keep mixing until the mixture gets paler.
  • Turn the mixer to low and slowly add in the dry ingredients a little bit at a time until a few dry streaks remain. Turn off the mixer and fold in the chocolate chips or chunks by hand.
  • Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 2 hours.
  • Preheat your oven to 350℉. Line two baking sheets with parchment paper or silicone mats.
  • Using a medium sized cookie scoop, scoop out portions of dough and place them on your prepared baking sheet, making sure to leave about 2 inches in between each mound of dough.
  • Place the sheets in the oven and bake for 6 minutes.
  • Then rotate the pans from front to back, and top to bottom (the tray that was on the upper sheld should be moved to the middle shelf and vice versa). Bake for another 3-4 minutes.
  • The cookies should look fairly raw in the middle but the sides should appear to mostly be set. DO NOT OVER BAKE YOUR COOKIES. Sprinkle some flaky sea salt on top of each cookie if desired.
  • Allow your cookies to cool completely before moving to a wire rack to rest.
  • Enjoy!


Leftover cookies should be stored in an airtight container at room temperature and will last at least a week.
Source: Easy Gay Oven


  1. Ron Evans
    June 25, 2024 / 12:51 pm

    Hi Eva
    Can I double everything for two batches and can I use gluten free flour. I make cookies for the office but one woman only eats gluten free.
    Thank you

    • evabakes
      June 26, 2024 / 2:19 pm

      Hi Ron – I’ve never tried using GF flour but imagine it would work (I’d make sure to do the “normal” swaps you’d have for all-purpose flour. I’m not sure if that means you’d need to add xantham gum or if the GF substitute already has those ingredients included). And yes, you can double the recipe!

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