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4.68
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55 minutes minutes
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By: The Chunky Chefpublished: 09/28/2016
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These thick, chewy salted chocolate chip cookies are the ONLY chocolate chip cookie recipe you’ll need! Plus a tip to keep them super soft for days!
If you’ve never tried salted chocolate chip cookies before, you’re in for a TREAT!! The sprinkle of sea salt truly accentuates the rich chocolate flavor, and this recipe produces super thick and chewy cookies that will be impossible to resist!
While everyone loves a classic chocolate chip cookie, once you add salt to the top, the become the ultimate dessert!
Even though these cookies are made entirely from scratch, they really don’t take very long at all! Yes, there is some chilling time… but that’s not hands on, so you have some down time.
If the “salted” part of these salted chocolate chip cookies is throwing you off, just promise me you’ll try it before you make a decision. The sea salt doesn’t make these overly salty, it’s just a pinch that truly accentuates the rich chocolate flavor.
Kind of like the Guinness does in these cupcakes, or the baking chocolate does to this turkey chili! I do really recommend sea salt for these cookies though, not kosher or table salt.
And of course, you can’t have these salted chocolate chip cookies without a glass of cold milk!
As we all know, baking, while more of a science, isn’t exactly the same from one kitchen to the next. The way someone measures their flour, temperature of ingredients, ambient temperature, freshness of ingredients, and different ovens are just a few of the variables.
To help you guys get the PERFECT cookies every time, here’s a few of my helpful tips.
Tips for Perfect Cookies:
- Use room temperature ingredients (eggs, butter, etc).
- Make sure your ingredients are fresh (like baking soda for example, if it’s not fresh, it won’t act the same during the baking).
- Chill your dough for at least 30 minutes.
- Roll dough into balls and don’t flatten them.
- Bake cookies on parchment paper, and don’t put them too close together.
- Gently press a few extra chocolate chips into the top of the balls of dough before baking (makes them look really pretty and bakery-like).
- Take cookies out when they look like they’re ALMOST done. The center should still look slightly underdone. They’ll keep baking as you let them cool a few minutes on the baking sheet.
I also have a super awesome tip I just HAVE to share with you guys. You know that freshly baked texture of cookies that you love, but fades after just a couple of hours? I found a way you can have that soft texture for days. Yes, DAYS!
Grab an airtight storage container and line the bottom with wax paper. Place a flour tortilla on top of the wax paper, then top the tortilla with another sheet of wax paper. Then add your cookies as usual, with wax paper between the layers.
Seal the container. That’s it! The tortilla gives off a bit of moisture, and it keeps the air in the container moist enough to keep the cookies super soft.
For some extra ooey-gooey fresh baked feel, pop a cookie in the microwave for 5 seconds or so before serving!
Think of these salted chocolate chip cookies a base recipe.. there will be other versions of these cookies coming to the blog!
Some Helpful Tools To Make This Recipe:
- Cooling Rack – this cooling rack has crossbars to reinforce it… no more saggy, flimsy racks!
- Cookie Scoop – Get perfectly sized cookies, every time!
- Sea Salt Flakes – You’ll love the texture and flavor of this sea salt!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Salted Chocolate Chip Cookies
4.68 from 99 votesAuthor: The Chunky Chef
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Chill Time: 30 minutes minutes
Total Time: 55 minutes minutes
Calories: 154
Servings: 24 cookies
(hover over # to adjust)
These thick, chewy salted chocolate chip cookies are the ONLY chocolate chip cookie recipe you'll need! Plus a tip to keep them super soft for days!
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup salted butter at room temperature, 1 stick
- 1/2 cup packed light brown sugar
- 1/3 cup + 2 tsp granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 1 1/2 cups semisweet chocolate chips (more or less, to your tastes)
- sea salt flakes (for sprinkling)
Instructions
Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate and make them fluffy.
In a separate bowl that's compatible with a stand mixer (or you can use a regular mixing bowl and use a hand mixer), add softened butter and both sugars. Beat with paddle attachment for about 2 minutes, until mixture is smooth and fluffy.
Add egg and vanilla, beat on LOW speed until combined.
Add flour, half the mixture at a time, beating on LOW speed until JUST combined after each addition. Don't overmix, or your cookies won't be soft and tender.
Add chocolate chips and stir together with a wooden spoon.
Cover bowl and chill for at least 30 minutes.
minutes before you want to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Use a large cookie scoop (or a 1/4 cup filled about 2/3 of the way), scoop round balls of dough onto parchment paper about 2 inches apart. I baked 6 cookies per sheet.
Press a couple chocolate chips into the tops of the balls of dough, and bake about 10-12 minutes, or until edges are lightly golden brown and tops of cookies look a little underdone. (mine took 11 minutes).
Sprinkle top of baked cookies with some sea salt flakes.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
1. Recipe adapted from Williams Sonoma
2. If you use UNsalted butter, add 1/4 tsp salt to the dry ingredients
3. I measure my flour by whisking flour beforehand, scooping the flour with the measuring cup, leveling off with the back of a butter knife, then making sure to whisk the flour again before adding to the dough.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Meet The Chunky Chef
Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
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Reader Interactions
4.68 from 99 votes (24 ratings without comment)
Leave a Comment
Keishawn says
The taste was phenomenal but the cookies came out flatter than my sister on prom night.
See AlsoThe Best Monster CookiesReply
The Chunky Chef says
This comment made me chuckle! That’s unfortunate that they ended up flat; did you chill them as indicated? Or perhaps use margarine instead of real butter?
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Aliya says
Hi! I have sworn by this recipe for 4 years now 🙂
Question- can you freeze the dough for a few days? I have to make a big batch for a party so I’m debating prepping the dough a few days early.
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The Chunky Chef says
So happy to hear how much you enjoy this recipe! Yes, you can definitely freeze the dough 🙂
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Diana says
BRB, stealing this recipe for when I’m 80 and my grandkids ask for a family recipe. It’s that good😩😊😍!
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Nellie says
Legit the best cookies! I pass this recipe on to everyone I can because they are that good. Just follow the instructions to a T and they’ll be perfection!!!
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Erin says
Does not specify at the beginning to separate and at quick glance it’s easy to mess it up
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The Chunky Chef says
Hi Erin, could you specify which part of the process tripped you up? I offer clear step by step instructions, as well as a video which shows each part of the process as well.
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Cee says
Hi Amanda, I think Erin is referencing step two, ” to the bowl of a stand mixer, add…” Upon first read (and time making) I did not realize it called for a separate bowl only that the bowl should be compatible with a stand mixer. I simple change of ‘In a separate bowl compatible with a stand mixer, add…” would make it easier to understand.
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The Chunky Chef says
Thank you Cee, I appreciate the helpful criticism! I’ve updated the recipe instructions to be a bit more clear 🙂
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Allison says
My husband and I love these! We have a convection oven so bake them for 9 minutes. I get about 20 using my cookie scoop (two tablespoons). Thanks for the recipe!
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Anne says
Amanda, I love all your recipe and this is one of my favorites! Thank you for your recipes which always become star in my dining table. If it’s not too much to ask, would you consider having the ingredients measurement in metrics too? I live in Asian country with metric measurements and I would love to jump to baking directly without having extra time to convert the measurement 🙂 thank you and I’ll look forward for your new recipes!
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Heather Klassen says
Hello Amanda I have to tell you I tried the salted chocolate chip cookies and was blown away with how easy and perfect they are ! Thank you so much for sharing g this recipe !
Heather Klassen aka Halocafe888
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Shay says
Have made this receipt many times and it’s simply “the BEST”. I received so many great complements from friends. They are moist and have a chewy element to them.
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Cala says
These cookies are the best cookies I’ve ever made. I don’t want to give them up at the potluck I’m making them for. Seriously considering making another batch for myself! Thank you for making such a perfect recipe!
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Holly says
This is it. This is the recipe I’ve been looking for! This recipe is a game changer!! When I say perfect, I mean PERFECT! I will never go back to any other recipe.
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Amber says
I only had salted butter, so Google brought me here. Let me say–I CANNOT bake-I mean so bad it has become a running joke amongst my family and friends. I followed this recipe doubling all ingredients for a larger batch. AMAZING!!!! I did not place salt on them, and instead used crushed salted mixed nuts. I am so happy! Thank you! I can finally bake something great!
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Gabby says
I did everything this recipe said and my cookies came out flat and wet in the middle, they taste great but not what I was looking for when I made this recipe.
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Brandi says
Me too!
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Jo says
Same!
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Julie Johnson Edwards says
Mine were the same, almost completely flat and not anywhere close to the right texture in the middle. I even purchased all fresh items as recommended. Disappointed, but they taste great!
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Angie says
These cookies tasted great and looked beautiful! I did have to press them down prior to baking because our house runs cold. And it only gave me 21 2.5″ cookies! 😭 I was making for a baby shower and could only sample one. ABSOLUTE TORTURE. 🤣
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