These Salted Chocolate Chip Cookies are crispy around the edges, but soft and chewy in the middle. Top it off with sea salt for the perfect sweet and salty treat!
Why You Need These Salted Chocolate Chip Cookies
- They are the best combo of salty and sweet!
- Don’t want salt? You can easily omit the salt on top and keep it classic!
- No chill time is needed and you can use one large bowl!
- They freeze great so if you don’t want to make a large batch, you can scoop and freeze them for later date
Salted Chocolate Chip Cookies Ingredients
Your cookie is only as good as your ingredients. We recommend your go all out on your ingredients below to ensure you get the best chocolate chip ever.
- Unsalted butter – I almost always use unsalted butter in my baking recipes so I can control the amount of salt in my recipes.
- Brown sugar and granulated sugar – using both sugars for your salted chocolate chip cookies will give you that chewy texture plus the crispy edges around the cookies.
- Eggs – eggs will bind your cookies together. A single egg and an egg yolk will give these cookies their chewy, soft, not too cakey texture.
- Vanilla extract – this is essential in your cookies!!
- Flour: All-purpose flour is our flour of choice for these chewy cookies. Make sure when you are measuring your flour you measure it carefully! Do not pack your flour down. Add the first cup and then add the remaining flour a little at a time.
- Chocolate chips – When it comes to chocolate chip cookies, your chocolate can make or break your cookie! I used a combination of semi-sweet chips and a chopped-up chocolate bar. You can use whatever chocolate you like, but it really helps to use a good quality chocolate bar. I use Ghirardelli’s grand chips as well as their chocolate bar!!
- Flaky sea salt – Ok this just might take these cookies from a 10 to a 12/10! The bigger the flakes the better (in my humble opinion). My favorite salt is Maldon Sea Salt!
Tips & Tricks
- Measure your flour properly – Make sure to measure your flour correctly to ensure you aren’t adding too much flour, which can change the consistency of your cookies!
- Add extract chocolate – if you love chocolate like I do, add an extra 1/2 cup to your batter, and be sure to press chocolate chips or chunks into the tops of your cookies as soon as they come out of the oven!
- Underbake your cookies – You want your cookies to come out when they are lightly browning around the edges and still underdone in the middle.
How to Store Chocolate Chip Cookies
These chewy salted chocolate chip cookies are best freshly baked. These are not cookies I would recommend baking a few days before a party you’re bringing them to. They will last in a sealed container for 3 days, but definitely start losing its. flavor after day 2.
If you want to prep ahead, make the dough in advance and scoop out balls of cookie dough. Place the cookie in a freezer plastic bag and freeze for up to 3 months for whenever you want fresh baked cookies!
Frequently Asked Questions
Where can I get huge chocolate chips?!
There are a few options here! For these cookies, I love chopping up a chocolate bar to get big chunks or you can use Ghirardelli’s grand chips!
Why are my cookies not spreading?
This could be because you added too much flour to your cookies! Or your oven might not be hot enough!
Can you freeze these cookies?
Heck yes!! You can freeze your cooked cookies or your dough! Here’s how to do it:
- Freeze the cookie dough. This is probs my fave way to freeze cookies because you can get the gooey warm cookies whenever you want. When you are ready to bake your cookies or a single cookie, remove the ball from the freezer and allow it to come to room temperature. Then bake according to the directions!
- Freeze the baked cookies. This is also a great way to prep ahead of time. Bake your cookies and allow them to cool COMPLETELY. You really need to make this step is correct or else they will get some ice crystals in your cookies. Place the cookies in a freezer-safe plastic bag in a single layer and freeze for up to 3 months. When you freeze these pre-made cookies, it is important to under bake them so they stay soft!
More Cookie Recipes on the Blog:
- Small Batch Chocolate Chip Cookies
- Vegan Cookie Bars
- Chewy Birthday Cake Cookies
- Single Serve Chocolate Chip Cookie
If you make these Gluten-Free Dairy-Free Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Salted Chocolate Chip Cookies
Ingredients
- 1 egg
- 1 egg yolk
- 1 cup light brown sugar
- 1/4 cup granualted suagr
- 2 tsp vanilla extract
- 1/2 cup unsalted butter at room temperature
- 1 1/2 cup all purpose flour
- 3/4 tsp baking soda
- 1 tsp salt + more for sprinkling
- 11/2 cup semi sweet chocolate chips or bar
Instructions
- Pre-heat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and egg, mixing until combined.
- Gradually add in dry ingredients. Mix until everything is combined, but don’t over-mix! Use a rubber spatula to fold in the chocolate chips.
- Scoop dough onto the baking sheet with a cookie scoop (Use 2-3 tbsp of dough)
- Bake for 9-12 minutes until the edges are lightly golden brown but the middle is still underdone. Press a few extra chocolate chips/ chunks into the tops of the cookies as soon as they come out of the oven. Transfer to a wire rack to let them cool and sprinkle some sea salt
