When it comes to baking, there’s nothing quite like the joy of biting into a warm, gooey chocolate chip cookie. But add a pinch of flaky sea salt on top, and you’ve got something truly special.
These Salted Chocolate Chip Cookies strike the perfect balance of sweet and savory, with semi-sweet chocolate chips melting into a buttery base, topped with just enough salt to make the flavors pop.
For an extra indulgence, pair these cookies with a Matcha Lime Fizz or a Spiced Citrus Shrub Cocktail. The earthy notes of matcha and the tangy brightness of lime or citrus offer a delightful contrast to the cookies’ richness. It’s an elevated combo that feels both cozy and refined.
What I didn’t expect when I first tried this recipe was how transformative the salt would be, turning a classic into a showstopper. Bake these cookies and see for yourself—you won’t regret it!
Why This Recipe Works
- Simple but irresistible: The ingredients are pantry staples, yet the combination of sea salt and chocolate takes these cookies to a whole new level.
- Chewy texture: The dough stays soft and chewy, thanks to a generous amount of butter and a perfect baking time.
- Versatile flavor options: Add your favorite chocolate (dark, milk, or even white) for variations that suit your tastes.
- Genuine crowd-pleaser: Whether you’re baking for family or friends, these cookies disappear fast.
Salted Chocolate Chip Cookies Recipe
Equipment
- Stand Mixer
- Mixing Bowl
- Measuring Cups
- Spatula
- Baking sheet Parchment paper
- Cookie Scoop
Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips use your favorite
- flakey sea salt for garnish
Instructions
- Cream together butter and sugars in a stand mixer until smooth, light, and fluffy (about a few minutes).
- Scrape the sides of the bowl, then mix in the egg and vanilla until fully combined.
- Add flour, baking soda, and salt to the bowl, and mix until just combined.
- Stir in chocolate chips until evenly distributed.
- Measure dough into 1/4 cup portions for large cookies or 2 tbsp for smaller ones.
- Roll dough into a ball, then break it in half and press the two halves back together, leaving jagged edges for texture (optional).
- Place dough portions on a baking sheet and bake at 350°F for 13-15 minutes for large cookies, or 9-11 minutes for smaller ones, until edges are golden brown.
- Sprinkle with flaky sea salt immediately after baking, and let cool on the pan for 10 minutes before serving warm.
Nutrition
Expert Tips for Perfect Salted Chocolate Chip Cookies
- Use room temperature ingredients: Let your butter and eggs sit out for a bit before using them. This helps everything mix together more smoothly.
- Check your ingredients: Make sure your baking soda is fresh. Old baking soda won’t help your cookies rise properly.
- Chill the dough: Put your dough in the fridge for at least 30 minutes. This helps the cookies hold their shape and bake better.
- Roll, don’t flatten: Roll the dough into balls and leave them as they are—don’t press them flat. This keeps them thick and chewy.
- Use parchment paper: Line your baking sheet with parchment paper so your cookies don’t stick and bake more evenly.
- Leave space between cookies: Don’t crowd them on the baking sheet. Leave enough space for them to spread out a little while baking.
- Add extra chocolate chips: Gently press a few more chips into the top of each dough ball for that extra “wow” factor when they bake.
- Don’t overbake: Take your cookies out when they look just almost done. The center should still look soft. They’ll continue to bake as they cool on the sheet.
