Salted chocolate chip cookies are a mix of savory and sweet, if you have never tried one, you’re in for a TREAT! The sprinkle of sea salt brings out the rich chocolate flavor, and this recipe makes thick and chewy cookies that will be impossible to resist!
- 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)
Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate and make them fluffy.
To the bowl of a stand 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.
- Enjoy with a glass of milk and family or friends.
Tips for getting the perfect cookie:
- 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.
Happy Holidays from your friends at EPM!