I refrain from calling things “perfect,” partly because nothing really is, and partly because I think that perfect is a dangerous word.

However, I am completely comfortable with calling these sea salt chocolate chip cookies *almost* perfect. They are light and fluffy, soft and chewy, sweet with melted dark chocolate chips, and slightly salty from flaky sea salt. I’m getting emotional even writing about them.

I baked these cookies at an ideal moment because my best friend Rachel just came into town. If anyone can distinguish between a real and a poser chocolate chip cookie, it’s Rachel. We both agree that the ideal chocolate chip cookie should be soft, not crispy, with a tender middle and slightly brown outside. If a cookie doesn’t meet this description, we don’t want to mess with it.

I’m looking forward to getting Rachel’s expert opinion on these cookies. I already ran them past one taste tester, my boyfriend, who said, “These are good,” in an appreciative but also surprised tone. I think it’s because he thought they looked like scones from the picture I sent him, which to be honest, they kind of do. But it’s only because I took the picture right as the cookies came out of the oven because I was so excited.

ANYWAY. Make these cookies as soon as possible. If you’re searching for an ideal chocolate chip cookie, these will satisfy your needs. Even if you’re not, they’re delicious as a treat or all-day snack. I think I had about five yesterday without feeling like I was having a sugar overload.

Here’s a song to get you started on your sea salt chocolate chip journey.

(Almost) Perfect Sea Salt Chocolate Chip Cookies

Ingredients

1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 cups unsalted butter, softened
2 tsp vanilla
3 eggs
4 1/4 cups all-purpose flour
2 tsp baking soda
1/4 tsp fine salt
2 cups dark chocolate chips
flaky sea salt for sprinkling

Directions

Preheat the oven to 375 degrees F. Beat the sugars and butter in the bowl of a stand mixer on medium high until the mixture is light and fluffy. Add the vanilla and eggs and beat the mixture on medium until the ingredients are incorporated.

In a medium bowl, whisk together the flour, baking soda, and fine salt. Add the flour mixture to the bowl of the stand mixer, and mix on low speed (working up to medium) until your dough comes together. Mix in the chocolate chips (you can also do this with a spatula if you prefer).

Line baking sheets with silicone baking mats or parchment paper. Drop a rounded tablespoon-full of dough onto the tray, spacing the balls about two inches apart.

Bake the cookies for about 10 minutes, or until they’re slightly golden brown on top and set in the center. Do not overbake. Remove the cookies from the oven and sprinkle them with flaky sea salt. Allow the cookies to cool on the sheet for a minute before removing them to cool the rest of the way on a wire rack.

Cookies will keep for a few days (or more) in an airtight container. Enjoy!