Baked Sea Salt Chocolate Chip Cookies

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Classic cookies with a sweet-salty balance, featuring semisweet chocolate chips and a sprinkle of flaky sea salt. This American-inspired recipe, ready in about 32 minutes, layers all-purpose flour, baking soda, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 12 American cuisine 250 cal/serving

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Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup, softened unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1/2 tsp flaky sea salt

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Instructions

Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
Step 2: In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until creamy. Add 1 tsp vanilla extract and 2 large eggs, one at a time, beating well after each addition.
Step 3: Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in 2 cups semisweet chocolate chips.
Step 4: Drop rounded tablespoons of dough onto a lined baking sheet, spacing 2 inches apart. Sprinkle 1/2 tsp flaky sea salt over each cookie.
Step 5: Bake for 10-12 minutes until edges are golden but centers are still soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.