Introduction
Elevate your chocolate chip cookies with a touch of elegance by adding a sprinkle of sea salt. These Sea Salt Topped Chocolate Chip Cookies offer the perfect balance of sweet and savory, combining the rich, gooey chocolate chips with a hint of salty goodness. This simple yet sophisticated twist takes the classic cookie to new heights, making it a perfect treat for any occasion.
Why You’ll Love This Recipe
These cookies offer a delightful contrast of flavors with the sweetness of the chocolate chips paired with the savory touch of sea salt. The sea salt not only enhances the flavor of the cookies but also adds a sophisticated, gourmet touch that’s sure to impress. Each bite delivers the perfect combination of rich chocolate and a subtle, crunchy salt finish, making them irresistible.
Recipe Origins
The idea of adding sea salt to chocolate chip cookies comes from the popular trend of pairing sweet and salty flavors. Salt has the ability to bring out the richness of chocolate, which is why sea salt has become a trendy topping for desserts in recent years. This recipe takes the classic chocolate chip cookie and adds a modern twist, bringing a gourmet touch to a beloved favorite.
Nutrition Information
Calories: 220
Fat: 12g
Carbohydrates: 27g
Protein: 2g
Sodium: 95mg
Sugar: 18g
Quick Facts
Preparation Time: 15 min
Cooking Time: 12 min
Total Time: 27 min
Servings: 24 cookies
Difficulty: ⭐⭐
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.
Serving Suggestions
These cookies are great on their own or paired with a glass of cold milk for the ultimate dessert. For an even more indulgent treat, serve them with a scoop of vanilla ice cream or drizzle with caramel sauce.
Common Mistakes
Too much sea salt: While sea salt enhances the flavor, too much can overpower the sweetness of the cookie. Be sure to use just a small pinch on top of each cookie before baking.
Not chilling the dough: Chilling the dough for 30 minutes helps prevent spreading and allows the flavors to develop more fully.
Overbaking: Since the cookies will continue to cook on the baking sheet after you remove them from the oven, be sure to take them out when they’re just golden around the edges.
Recipe Variations
Vegan: Replace the butter with a plant-based butter and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water) in place of the eggs.
Gluten-Free: Use a gluten-free flour blend instead of regular flour.
Low-Carb: Swap out the sugar for a low-carb sweetener like erythritol and use almond flour instead of all-purpose flour.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! You can refrigerate the dough for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
What kind of sea salt should I use? It’s best to use flaky sea salt, as it has a delicate texture and is ideal for sprinkling on top of cookies.
Can I use milk chocolate chips instead of semisweet? Yes, you can substitute with milk chocolate chips if you prefer a sweeter flavor.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1-2 tsp sea salt (for topping)
Instructions
1- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4- Beat in the eggs, one at a time, then stir in the vanilla extract.
5- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6- Fold in the chocolate chips until evenly distributed throughout the dough.
7- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8- Sprinkle a small pinch of sea salt on top of each cookie dough ball before baking.
9- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10- Enjoy the perfect balance of sweet and salty with these sea salt topped chocolate chip cookies!
