Bakery-Style Chocolate Chip Cookies With Sea Salt

Course Sweets & Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Calories 220kcal

Author Kristine Underwood

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, cream butter and sugars together with an electric mixer on medium speed for 1–2 minutes, until light and fluffy.
Add egg and vanilla extract and mix for another minute, until fully incorporated.
Add flour, baking soda, and sea salt. Mix just until crumbly because we're going to continue mixing it when we fold in the chocolate chips and sprinkles.
Using a large spoon or rubber spatula fold in chocolate chips and mix until a soft even dough forms.
Using a 3 tablespoon cookie scoop, scoop dough onto lined cookie sheets 2 inches apart.
Bake for 10-11 minutes, rotating the pan halfway through to ensure even baking.
As soon as the cookies come out of the oven, sprinkle the tops with flaky sea salt and gently round into circles using the edges of a spatula or a circle cutter if needed.
Let cookies cool on the baking sheet for 5 minutes prior to transferring to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.

Spoon and level your flour instead of scooping directly from the bag. Extra flour is one of the biggest reasons cookies turn out thick, dry, and cakey or don't spread properly.
Underbaking is the secret to a soft, chewy center. Pull the cookies from the oven when the edges are set but the centers still look underdone.
Rotating the baking sheet halfway through helps the cookies bake more evenly.
A 3 tablespoon cookie scoop gives these cookies their bakery-style size and thickness. You can use a 4 tablespoon scoop to make bigger cookies, but make sure to add a minute or two to the baking time.
These cookies usually require some shaping as soon as the come out of the oven. A quick swirl with a spatula or large round cutter while they’re warm fixes that in about five seconds and creates that wrinkle around the outside
Sprinkle the flaky sea salt on while the cookies are still hot so it sticks to the tops.