Chocolate Chip Potluck Cookies with Sea Salt

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Large, chewy chocolate chip cookies sprinkled with flaky sea salt to balance the sweet richness, perfect for sharing at gatherings. This recipe, ready in about 27 minutes, layers unsalted butter, granulated sugar, packed light brown sugar 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 200 calories and feeds 24, 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: 15 min Cook: 12 min Serves 24 Desserts cuisine 200 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 375°F and line baking sheets with parchment paper.
Step 2: In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and light, about 2-3 minutes.
Step 3: Add 2 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
Step 4: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 6: Fold in 2 cups semisweet chocolate chips evenly.
Step 7: Drop large spoonfuls (~1/4 cup) of dough onto prepared baking sheets, spacing 2 inches apart.
Step 8: Sprinkle about 1/4 tsp flaky sea salt over each cookie.
Step 9: Bake for 10-12 minutes until edges are golden but centers remain soft.
Step 10: Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.