These Salted Chocolate Chip Cookies are crispy around the edges, but soft and chewy in the middle. Topped with flaky sea salt for the perfect sweet and salty bite!
Pre-heat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and egg, mixing until combined.
Gradually add in dry ingredients. Mix until everything is combined, but don’t over-mix! Use a rubber spatula to fold in the chocolate chips.
Scoop dough onto the baking sheet with a cookie scoop (I used 2-3 tablespoon worth of dough).
Bake for 9-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Press a few extra chocolate chips into the tops of the cookies as soon as they come out of the oven. Let them sit on the pan for about 5 minutes and then transfer to a wire cooling rack, sprinkle with flaky sea salt, and let them cool completely.
Take your cookies out before they are completely done so they don't overbake in the oven.
Scoop individual cookies and put them in a freezer-safe container or baggie. That way whenever you have a late-night craving for a good homemade cookie, you can just take a few out and stick them in the oven!
These cookies can be stored in an airtight container or baggie at room temperature for up to a week. They can also be frozen for up to 2 months. Leave out at room temperature to thaw.