In addition to being a talented interior designer, Hannah Kern also makes some world-class cookies. Here's her recipe for her impossibly good sea salt chocolate chip cookies.
Makes 20 to 24 cookies, depending on the size of your cookie scoop
Dry Ingredients:
3½ cups all-purpose flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons coarse sea salt, plus more for sprinkling (I like Maldon)
Wet Ingredients:
1¼ cups unsalted butter (2½ sticks)
1¼ cups light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1½ cups semi-sweet chocolate chunks
Step 1
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and sea salt. Set aside.
Step 2
Using a mixer fitted with the paddle attachment, cream the butter and sugars together until very light and fluffy, about 5 minutes. Don’t skip this step—it helps create that perfect chewy texture. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Reduce the mixer speed to low and slowly add in the dry ingredients. Mix until just combined—don’t overmix.
Step 3
Remove the bowl from the mixer and add the chocolate chunks. Use a rubber spatula to fold them in gently so they stay whole.
Step 4
Using a small cookie scoop, portion out the dough onto a baking sheet. The cookies can be placed close together at this stage since they won’t be baked yet. Freeze for at least 1 hour (this is my secret trick!). Once frozen, you can either bake them (see next step) or transfer to a freezer bag to store for later.
Step 5
When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Step 6
Place your desired number of frozen cookies onto the prepared baking sheet. If needed, gently reshape. Sprinkle each with a little sea salt.
Bake for 14–16 minutes, until golden on the edges but still soft in the center. Cool on a wire rack for a few minutes (if you can wait).
Serve warm with a scoop of vanilla ice cream or just as they are—there’s no wrong way to enjoy them!
Tip:
There’s nothing better than a warm, freshly baked cookie—but you don’t always want to bake a full batch. That’s why I keep these in the freezer and just bake a few at a time. They’ll last a month (or longer) frozen. I usually double the recipe so I always have some on hand. Whether you have last-minute guests, a long day, or a sweet craving, you’ll have fresh cookies ready in just 20 minutes.