These cookies come out perfectly round every time I bake them and are the perfect mix of soft and crispy. The sea salt and dark chocolate are key to this recipe and leave you with a scrumptious cookie!


  1. 3½ cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon sea salt 
  4. 1 cup (2 sticks) unsalted butter, at room temperature
  5. ¾ cup packed brown sugar
  6. 1 cup granulated sugar
  7. 2 large eggs
  8. 1 tablespoon plus 1 teaspoon of vanilla extract
  9. 1 1/2 cups dark chocolate chips


How To:

  1. Preheat the oven to 350 F. Line cookie sheets with tin foil or parchment paper (this makes for much easier clean up!) and set aside.
  2. In the bowl, combine the butter and sugars and cream together on medium-high speed until light and fluffy, about 3 minutes. Having the butter at room temperature really makes this step easier. 
  3. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
  4. Sprinkle the flour, baking soda and salt over the butter mixture and mix on low speed until just combined with no flour-y streaks. Use a spatula to fold in chocolate chips.
  5. Use a cookie scoop or spoon about 2 tablespoons of dough onto prepared baking sheets
  6. Bake for about 14-16 minutes or until just set with the edges slightly golden. 
  7. Let cool on the baking sheets about 5 minutes before transferring to a cooling rack. Store in an airtight container.


Take Note:

  • I found that having my oven on convection bake really made a difference. If the oven isn’t on convection bake the cookies tend to come out underdone and too gooey. If you don’t have a convection bake oven, rotate the baking sheets halfway through, around the 7 or 8 minute mark.
  • A cookie scoop is how you get that perfect shape and almost store bought look. It’s not a huge deal, but if you’re going for presentation (say for a gift or something) then a cookie scoop is a great investment. Pampered chef makes an awesome one.


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They look so delicious! <3

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