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–+ servings
chocolate chip cookie with sea salt flakes.

Dark Chocolate Chip Cookies with Sea Salt

Kaylie
These crispy and decadent dark chocolate chip cookies, sprinkled with sea salt flakes will be your new favorite cookie after just one bite! They’re baked to perfection, with a generous amount of dark chocolatey goodness!
5 from 9 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 30 cookies
Calories 209 kcal

Equipment

Ingredients
  

  • 2 ½ cups all purpose flour
  • 1 cup softened butter keep it out at room temperature until it softens and can easily be mixed.
  • 2 large eggs
  • 1 cup white sugar
  • ¾ cup dark brown sugar
  • 2 cups dark chocolate chip chunks/chips
  • 2 teaspoon vanilla extract
  • 1 teaaspoon baking soda
  • 1 teaspoon kosher salt
  • Maldon sea salt flakes, to tatse regular kosher salt or sea salt works too

Instructions
 

  • Whisk together flour, baking soda and salt in a large bowl. Set aside.
  • Place white and dark sugar in a large bowl, add softened butter. Mix on low speed until fully incorporated and creamy, about 3 minutes.
  • Add eggs and vanilla extract, mix for an additional 1 minute.
  • Add the flour and mix in until it just forms a dough, about 30 seconds.
  • Add chocolate chunks, using a wooden spoon to mix the chocolate in.
  • Form the dough together at the bottom of the bowl, cover with plastic wrap squeezing out any air and refrigerate for 1 hour.
  • When ready to bake, preheat oven at 350 degrees Fahrenheit.
  • Grease a baking pan or use parchment paper to line the pan. Scoop dough into golf size balls, you do not have to form it into perfectly shaped balls.
  • Bake for 15 to 16 minutes, or until brown with crispy edges.
  • Remove pan from oven when done, wait 2 minutes, transfer cookies to a cooling rack and enjoy!

Notes

*Nutritional facts provided is only an estimate. Accuracy for nutritional information on recipes on this site is not guaranteed.
  • Make sure to use fresh baking soda, using old or expired baking soda will result in flat cookies.
  • Chilling the dough prevents the cookie from spreading and flattening too much when baking. 
  • To get crispy edges and tops, I scoop the dough out instead of forming it into perfectly shaped balls.
  • Cooking time may vary depending on different ovens, adjust the cooking time as needed to get the crispy baked perfection to your liking. 
  • I do not rotate the baking sheet when baking, if you have an older oven, you may need to rotate it halfway into baking to have it cook evenly. 
  • If you want to save the dough to bake later, just roll it into a log shape and wrap it in plastic wrap. When ready to bake, take it out to thaw for 5-10 minutes, remove the wrap, then slice it into 1 inch rounds and bake at 325 for 15-20 minutes, or until the cookie bakes thoroughly. 

Nutrition

Serving: 30cookiesCalories: 209kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 155mgPotassium: 101mgFiber: 1gSugar: 16gVitamin A: 208IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
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