Ready to take your chocolate chip cookies to the next level? These Salted Chocolate Chip Cookies are the perfect blend of sweet, salty, and indulgent. With their chewy centers, crisp edges, and gooey chocolate chunks, each bite is a flavor-packed treat you’ll savor.
What makes them extra special? A sprinkle of flaky sea salt on top enhances the rich chocolate and buttery dough, creating a delightful balance of flavors that are simply irresistible. The salt elevates the sweetness, making these cookies a standout twist on the classic favorite.
Each cookie is loaded with melty chocolate and has a soft, chewy texture that’s complemented by a slight crunch from the sea salt. They’re easy to make, impossible to resist, and perfect for any occasion.
Whether you’re enjoying them fresh from the oven, pairing them with a glass of milk, or sharing with friends, these Salted Chocolate Chip Cookies are sure to impress. Let’s bake a batch and experience the magic of sweet and salty perfection!
Salted Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment
- Parchment paper
- Baking sheets
- Cookie or ice cream scoop
- Mixing bowls
Ingredients
- ¼ cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 3 cups all-purpose flour
- flaked sea salt for sprinkling
- 1 tsp salt
- 7 oz milk chocolate bar chopped
- 1 cup butter room temperature
- 2 large eggs room temperature
- 1 tsp baking powder
- 1 tbsp vanilla
- 1 tbsp baking soda
- ¼ cup turbinado sugar
- 1½ cups packed brown sugar
Instructions
- Beat butter and sugars in a stand mixer until fluffy (3–4 minutes).
- Add eggs one at a time, mixing until smooth, then mix in vanilla.
- Gradually mix in flour, baking soda, baking powder, and salt.
- Stop mixing when some flour streaks remain.
- Chop a chocolate bar into chunks (large and small), and stir these with chocolate chips into the dough.
- Scoop dough into ¼-cup-sized balls.
- Place on a parchment-lined tray, then chill for at least 24 hours.
- Preheat oven to 375°F.
- Place 6 chilled dough balls on parchment-lined sheets, sprinkle with sea salt, and bake for 12–14 minutes.
Notes
- Use a mix of dark and milk chocolate for more depth in flavor.
- Slight underbaking ensures the cookies stay soft and chewy as they cool.
Nutrition Facts:
Calories | 286kcal |
Total Fat | 14g |
Carbohydrates | 39g |
Protein | 3g |
What To Avoid While Making Salted Chocolate Chip Cookies!
- Using Only One Type of Chocolate: Relying solely on one type of chocolate can make the flavor flat. A combination of dark and milk chocolate adds depth and richness.
- Baking Too Long: Overbaking leads to crispy cookies. Slightly underbake them so they stay soft and chewy after cooling.
- Not Using Parchment Paper: Skipping parchment paper can lead to cookies sticking to the baking sheet and uneven baking. Always use it for even baking and easy removal.