Chocolate Chip Sea Salt Cookies

The perfect balance of chewy and crispy, this is our favorite chocolate chip cookie recipe!

  • Yield: approx. 18
  • Prep Time: 15 min
  • Cook Time: 15 min


1/2 teaspoon sea salt, fine (4 grams)
1/2 teaspoon baking soda (2 grams)
1/3 cup + 1 tablespoon granulated sugar (80 grams)
1/2 cup light brown sugar (114 grams)
1/2 cup unsalted butter (1 stick), softened (114 grams)
2 teaspoons vanilla extract (5.5 grams)
1 egg (56 grams)
1 cup semi-sweet or dark chocolate chips (85g)
Finishing sea salt, large flake (1 pinch per cookie)


  1. Preheat your oven to 325° F. Lightly grease (or line with parchment) two baking sheets. 
  2. In a bowl, combine the Caputo "00" Pastry Flour, fine sea salt, and baking soda. Thoroughly stir together. 
  3. In a large bowl, combine the sugars, butter, and vanilla extract, beating until smooth and creamy. In a Kitchen Aid mixer, about 3 minutes on speed 2.
  4. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. In a Kitchen Aid mixer, about 1 minute on speed 2.  
  5. Mix in the combined flour, salt, and baking soda (about 1 minute on speed 1), then the chocolate chips (30 seconds)
  6. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread to about 2 3/4". Do not flatten the dough balls. 
  7. Sprinkle a pinch of coarse sea salt on each cookie and gently press the salt into the top. 
  8. Bake the cookies for 15-16 minutes, until their edges are amber brown and their tops are a light golden brown. 
  9. Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking. 


Caputo "00" Chef's Flour can be substituted for Caputo "00" Pastry Flour.

Products Used In The Recipe

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About the Chef

Meet Chef Jesse Dodson

Chef Jesse Dodson

Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.

“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”

Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.