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Wonderfully soft and gooey chocolate chip cookies, packed with chocolate and sprinkled with flakey sea salt for an incredible flavor pop! This cookie recipe takes chocolate chip cookies to a whole new level!
These are the perfect Salted Chocolate Chip Cookies
Ahh, the simple pleasure of fresh cookies. It really is one of life’s greatest joys! And as much as I love trying out new and fun cookie recipes, like my Orange Creamsicle Cookies or my Blueberry Cheesecake Cookies, there is something so satisfying about having a perfect chocolate chip cookie recipe. And this my friends is the PERFECT chocolate chip cookie.
Why you’ll love these Sweet and Salty Chocolate Chip Cookies
This chocolate chip cookie recipe is perfectly buttery and sweet, gooey and chewy yet somehow slightly crisp. It’s packed with chocolate and sprinkled with sea salt to magnify and somehow intensify the chocolate flavor. This is everything you could ever want your chocolate chip cookies to be.
A chocolate chip cookie recipe that is guaranteed to become your gold standard go to recipe for all your chocolate chip cookie cravings!
Sea Salt Chocolate Chip Cookies ingredients
- Salted Butter- Real butter is always front and center in the best chocolate chip cookies! The flavor that comes from using real butter just can’t be beat!
- Granulated Sugar
- Brown Sugar- The combination of 2 sugars give a wonderful depth of flavor, and the brown sugar keeps the cookie moist and chewy.
- Egg
- Vanilla
- Flour- All purpose flour is perfect for this recipe.
- Salt
- Baking Soda– we use baking soda in this cookie recipe to encourage browning on the edges of the cookies and give the edges a nice crisp.
- Chocolate Chips- You can use milk or semi-sweet or a combination of both! Whatever you like!
- Flakey Sea Salt For Garnish– I purchase my flakey sea salt on Amazon.
What kind of salt do you use for cookies?
In the cookie dough, I use just regular table salt. For sprinkling on top of the cookie, I love using flakey sea salt. I purchase my sea salt on amazon.
How to make Salted Chocolate Chip Cookies
Start by preheating the oven to 350 degrees.
Cream together your butter and both sugars. Continue to mix until the butter and sugars are light in color and fluffy in texture. This will take a few minutes. Scrape the sides of the bowl and add the egg and vanilla and mix again until there are no visible egg puddles in the mixture.
Now add the flour, baking soda, and salt and mix until just combined. Be careful not to over mix the dough once the flour is added.
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Measure out your dough into 1/4 cup portions for large cookies and 2 tbsp of dough for smaller cookies. Roll the dough into a ball. Break the ball in half and add the two halves bake together leaving the jagged edges on the outsides. (I just like the way this makes the baked cookie look, but you can leave the dough in a smooth ball too if you would like.)
Bake at 350 degrees for 13-15 minutes or until the cookie has spread slightly and the edges are starting to turn golden brown. Remove the cookies from the oven and immediately sprinkle the tops with the flakey sea salt.
Allow the cookies to cool on the pan for 10 minutes. This will allow the inside of the cookie to continue to bake with out the whole cookie getting over baked.
Serve warm and enjoy!
Storing Sea Salt Cookies
Store in an air tight container for up to 3 days at room temperature or in the freeze for up to 3 months.
How to Freeze Cookie Dough
If you’d like to freeze some of the cookie dough, I would suggest portioning and rolling out your dough first, placing the cookie dough on a silicone or parchment paper lined pan and freezing the cookie dough on the pan for 1 hour. At this point you’ll be able to toss all of the cookie dough balls into a zip top bag without the dough sticking to each other and you’ll be able to bake just a few cookies at a time.
How to bake cookies from frozen
If you are baking cookie dough that was frozen, allow the cookies to sit at room temperature on your pan while the oven preheats, then bake as usual.
Salted Cookies FAQs
I sprinkle immediately after the cookies come out of the oven. They are warm enough to make the salt adhere to the cookies but the salt won’t melt into the cookie like it would if it is added on before baking.
The salt on top of the cookie really enhances the sweetness of the cookie and it pairs very well with the chocolate.
It can make a difference in the flavor of your final cookie when added on top. It ads a complexity to the cookie that you can’t achieve otherwise.
The salt does enhance the sweetness of the cookie and gives it more flavor so you may find that adding salt makes your cookies seem sweeter.
More Simple Cookie Recipes
Chocolate Chip Sea Salt Cookies
Ingredients
- 1 cup (222g) salted butter
- 1 cup (246g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 1/4 cup (342g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (400g) chocolate chips , use your favorite
- flakey sea salt, for garnish
Instructions
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.1 cup (222g) salted butter, 1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape the sides of the bowl and mix in the egg add vanilla.1 egg, 1 tsp vanilla
- Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.2 1/4 cup (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Once the dry ingredients are mixed in, add in the chocolate chips and mix until thoroughly distributed.2 cups (400g) chocolate chips
- Measure out the dough into 1/4 cup portions for large cookies or 2 tbsp portions for smaller cookies.
- Roll the dough into a ball, break the dough in half and then press the two halves back together, leaving the jagged edges up for a textured cookie on top. (this is optional, I just like how the cookies look, feel free to just leave them in a ball!)
- Repeat this with all of the cookie dough.
- Bake at 350°F (180° C) for 13-15 minutes for the large cookies or 9-11 minutes for the smaller cookies, or until the cookie dough has spread and the edges are turning golden brown.
- Immediately after taking the cookies out, sprinkle with flakey sea salt.flakey sea salt
- Allow the cookies to cool on the pan for 10 minutes. Serve warm.
This is my go to chocolate chip cookie recipe
It’s the best and every time I make them I get requests for the recipe
I happily share your link
These are amazing!! Thank you for another great recipe!
BEST RECIPE IVE MADE OF COOKIES!!!
Love your Cookies this is the eighth time making them and this time I added only 1 & 1/2 CUPS of CHOCOLATE CHIPS…………..VERY YUMMY
I absolutely love this recipe! Best cookies; ever! It’s now my go to chocolate chip cookie recipe which I make a couple times a week at least.
I was wondering how this recipe would work using browned butter? How would I go about doing that so that they turn out the same? Would I let the melted browned butter cool so that its solid again ? Or should I just leave a great recipe alone?
I am so glad you love these cookies! I am also a fan of browned butter and made a brown butter chocolate chip cookie if you’d like to check that out: https://cookiesfordays.com/chocolate-chip-cookies-with-brown-butter/. If not, using brown butter should work here, especially if you let it firm up a little before mixing with the sugars.
hey, I think that for using browned butter its a different reciepe but still delicious, you should still try it though. You might like it. If you were to let your brown butter cool, make sure its not completely solid but just cool enough to not heat your eggs. I think if you try the browned butter receipe for then first time and you like it, you could just alternate days where you would make this great reciepe then the other
This is THE BEST cookie I have ever had! It was the perfect combo of soft and chewy and the sea salt takes it to the next level! I usually have pretty good self control when it comes to sweets, but not when it comes to these cookies!
This is a great cookie! Nothing complicated or fancy and the texture is just perfect. And they maintained the great texture for days!
I just made this recipe! I’ve tried lots of different recipes and they’ve inly been ok. This one my kids gobbled up and loved it. I used a cup of dark chocolate and a cup and semi-sweet and it turned out so good!!
These were quick and easy to make but most importantly they were delicious!
This is the perfect cookie. The texture is fantastic, crispy at the edges, chewy in the middle. The buttery/chocolate taste with the dash of salt is perfect. This one is my new go-to recipe. It’s getting taped up on the inside of the cabinet door.
What an honor! I am glad you love them!
Doubled the recipe (and made smaller cookies to have 40ish of them) and made these for the first time for my son’s grad party. We had these alongside 3 different bakery cookies. This recipe was by far the most popular cookies. Everyone was asking for the recipe. GREAT recipe!! Can’t wait to make them again.