Close up of a chewy chocolate chip cookie sprinkled with sea salt.

Chewy Chocolate Chip Cookies

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10-12 large cookies


The secret to the ultimate chewy chocolate chip cookies! These chewy cookies are thick, utterly chocolatey, and addictively soft-baked, with buttery edges and a sprinkle of sea salt.


  • ½ cup (113g)  unsalted butter, melted
  • ½ cup (55g) light brown sugar, packed
  • ¼ cup (48g) granulated sugar
  • 1 large egg
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup (135g) chocolate chips
  • Flaky sea salt


  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
  2. Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  3. Next, add the egg and vanilla extract and continue beating until well incorporated.
  4. In a separate bowl, combine the flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. As the dough thickens, add the chocolate chips. Beat until incorporated.
  5. Using large cookie scoop, scoop the dough onto a baking sheet, placing 2 inches apart. Sprinkle with flaky sea salt.
  6. Bake for 9-11 minutes. The center of the cookies should be slightly under-baked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.


  • Chocolate chips: Any type of chocolate chips can be used
  • Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/4 teaspoon.
  • Gluten-free flour: these can be made with a measure for measure all-purpose gluten-free flour (that includes xanthan gum).
  • Pro tip! Right when you pull these from the oven, place a few chocolate chips on top of the cookie for extra chocolate goodness.
  • Storing and Freezing baked cookies: These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds.
  • Storing cookie dough: If needed, it’s best to freeze the dough directly after preparing, I would recommend freezing single scoops of dough, thawing to room temperature for approximately 1 hour and 15 minutes and then bake.
Nutrition Information:
1 Cookie
  • Category: Cookie
  • Method: Baked
  • Cuisine: American