If you're a fan of the classic chocolate chip cookie but crave a little extra flair, these Crunchy Sea Salt Chocolate Chip Cookies are for you. The perfect balance of sweet and salty, they're a delightful twist on tradition with a sprinkle of sea salt that elevates every bite.
All-purpose flour gives these cookies their structure, providing the perfect foundation for chewy centers and crispy edges. Baking soda helps them rise just enough to be fluffy but not cakey. Sea salt in the dough and sprinkled on top enhances the chocolate flavor and adds a pleasant, unexpected crunch.
Unsalted butter, when melted, ensures every bit of the dough is rich and moist. Light brown sugar contributes to a deeper flavor and chewy texture, while granulated sugar adds just the right amount of crispness. Vanilla extract rounds out the flavor profile with a warm, aromatic note.
Egg and egg yolk add structure and richness, with the yolk providing extra moisture for that perfect chewiness. Finally, semi-sweet chocolate chips are a classic choice, offering sweet, melty bursts in every bite.
These cookies shine on their own, but for a truly decadent experience, serve them warm with a scoop of vanilla ice cream. They’re also delightful when crumbled over a bowl of fresh berries and whipped cream for a quick dessert.
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready by the time your dough is mixed. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
In a medium bowl, whisk together the flour, baking soda, and sea salt. This helps distribute the baking soda and salt evenly, so every cookie bakes perfectly.
In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and creamy; this step is key for those chewy centers.
Add in the vanilla extract, the egg, and the egg yolk. Mix until everything is well combined. The extra yolk gives the cookies a richer flavor and chewier texture.
Gradually add the dry ingredients to the wet ingredients. Mix gently until just blended. This prevents over-mixing, which can make cookies tough.
Time to fold in the chocolate chips. Use a spatula to ensure they’re evenly distributed throughout the dough.
Drop the cookie dough by rounded tablespoonfuls onto your prepared baking sheet. Space them out to allow for spreading as they bake.
Bake for 12-14 minutes, keeping an eye on them after the 12-minute mark. You’re looking for golden brown edges. Once out of the oven, sprinkle the tops with extra sea salt immediately.
Let them cool on the baking sheet for a couple of minutes to firm up before transferring them to a wire rack to cool completely.
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