Desserts, Recipes 71 comments

The Best Salted Chocolate Chip Cookies

IMG_4119Over the years, I’ve made SO MANY different chocolate chip cookie recipes. I have one on my blog that was the recipe my mom made growing up that I loved, but it still wasn’t my perfect chocolate chip cookie. I’ve made recipe after recipe looking for the perfect one. I have officially cracked my own code! This is MY ideal chocolate chip cookie, and it just might be yours too! Crispy on the edges, soft in the middle, loaded with chocolate, and sprinkled with sea salt to bring out the best flavor. Thomas literally told me to never make another cookie haha, so that’s basically the best compliment I’ve ever gotten!

What you need to make my best salted chocolate chip cookies:

  • Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp instead of 1 tsp. Make sure the butter is at room temperature, it makes a huge difference!
  • Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
  • Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color.
  • Eggs- The eggs help bind the recipe and really help give it taste and texture. Make sure these are room temperature as well (on the counter for at least an hour) to help the recipe bind together better. I don’t know if flax eggs would work as an alternative.
  • Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
  • All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
  • Baking soda- Helps to produce a light and fluffy and perfectly cooked cookie bar.
  • Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
  • Chocolate chips- I used semi-sweet but feel free to use whatever you like! You could use dark chocolate or milk chocolate. Even better, use a mix of two different chocolates! You can use chocolate chunks, chips, etc.

Tips for making my best salted chocolate chip cookies:

  • Baking at 375 degrees will make the cookies melt faster & get those crispy edges with a soft center AKA the ultimate cookie.
  • Refrigerating the dough will help the flavors really come together! It also makes all the difference in baking to get that caramelization.
  • Topping with sea salt will help bring out the flavor of the cookie without making it salty. It just basically enhances the flavor in your mouth!
  • Making giant cookies will really give you those bakery style cookies! It’ll also make it so that the cookies are perfectly soft in the middle and crispy on the outside.
  • Using 2 different types of chocolate, for example mixing 1 cup of dark chocolate & 1 cup of semi-sweet or milk chocolate will make the flavor insane and even more delicious! Or you can use chocolate chunks (which I didn’t have) but will help to get bigger chocolate pockets!

So that’s everything you need to know to make the cookies! All the different ways to bake them are followed below. I froze a bunch so now we have cookie dough balls in the fridge to pull out and bake whenever we want to just make 1 or 2 cookies rather than a whole batch! I hope you guys enjoy these cookies! As you can tell, I am VERY passionate about them! Tag me on IG in your stories or posts if you make them! I want to hear what you think 🙂

Alright, let’s get to making the recipe! Enjoy friends!

Print Recipe
4.79 from 19 votes

Best Salted Chocolate Chip Cookies

Over the years, I’ve made SO MANY different chocolate chip cookie recipes. I have one on my blog that was the recipe my mom made growing up that I loved, but it still wasn’t my perfect chocolate chip cookie. I’ve made recipe after recipe looking for the perfect one. I have officially cracked my own code! This is MY ideal chocolate chip cookie, and it just might be yours too! Crispy on the edges, soft in the middle, loaded with chocolate, and sprinkled with sea salt to bring out the best flavor!
Course: Dessert
Keyword: chocolate chip, chocolate chip cookies, cookies, dessert
Servings: 14

Ingredients

  • 1 cup unsalted butter room temperature (required)
  • 1 cup granulated sugar
  • ½ cup brown sugar light or dark
  • 2 eggs room temperature (required)
  • 2 tsp vanilla extract
  • cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 cups semi- sweet chocolate chips
  • flakey sea salt for topping

Instructions

  • In a large mixing bowl, beat butter & sugar with a hand mixer until smooth & incorporated.
  • Add in the eggs & vanilla extract & mix until combined.
  • Add in the flour, salt, & baking soda. Mix until everything is well combined.
  • Sprinkle in the chocolate chips (use can reserve some for topping or just add more). Using a spatula, mix in the chocolate chips. The batter should be thick and sticky.
  • Form the dough into 12-14 large balls! They seem huge, but trust me on this one. This is how they get the perfect crispy to soft/ chewy ratio. They are supposed to be a bakery style/ size cookie. If you don’t like big cookies, just eat half, but good luck haha! You can make them smaller, but I promise making them this size is part of what makes them!
  • From here, you have three options. You can bake right away, refrigerate, or freeze the dough.

To bake now:

  • If you want to bake them right away, you will still get a fabulous cookie, it just won't be very crispy on the bottom. It will be most soft throughout. If that's what you want to do, preheat your oven to 375 degrees.
  • Place your cookies on a lined baking sheet. You will have to do 2 batches. If you want, you can top the cookies with extra chocolate chips. This also gives that bakery style look.
  • Bake for 8-12 minutes until cooked but still soft in the center.
  • When they are done, remove from the oven, sprinkle with sea salt and let cool on your baking sheet for 5-10 minutes. Move to a wire rack & enjoy!

To bake from fridge:

  • For refrigerated cookies, which is my ideal method, you can form your dough balls and refrigerate right on your baking sheet for at least an hour. You can also leave them in the fridge for up to 2 days and you'll just bake them directly from the fridge. If you do them in the fridge for more than a few hours, I'd go ahead and store them in an airtight container. This step always seems like it takes too long, but Im telling you IT IS SO WORTH IT! Letting the dough sit for an hour or overnight lets the flavors come together & brings them out even more when baking them. It also creates the perfect cookie that’s crispy & caramelized on the edges and soft and doughy on the inside. It’s perfection!
  • When you bake them, preheat your oven to 375F degrees. Take the cookies straight from the fridge to a lined baking sheet (if they aren't on there already), and bake for 12-15 minutes until your cookies are crispy on the edges and still soft in the middle. They should have a little golden on the edges! Remove from oven, sprinkle with sea salt and let cool on your baking sheet for 5-10 minutes. Move to a wire rack & enjoy!

To bake from freezer:

  • For the freezer version, all you have to do is store the dough balls in the freezer bag or you can just freeze some if you don't want to cook all 12 at once!
  • When you're ready to bake, preheat your oven to 375F degrees. Once the oven is ready, place your cookies on a lined baking sheet and bake for 15-18 minutes until cookies are crispy on the edges and soft in the middle.
  • This version will give you the crispiest edges with a super soft middle! They're amazing! Remove from the oven, sprinkle with sea salt and let cool on your baking sheet for 5-10 minutes. Move to a wire rack & enjoy!

Notes

For Storing: Once fully cooled, store in an airtight container on the counter for 3-5 days.
 
For Freezing: As I shared above, freeze in individual dough balls. That way you can pull them out to bake anytime! OR you can also freeze them once they’re freshly baked and completely cooled. Just pull out of the freezer and thaw on the counter until room temperature and enjoy!

71 Comments

  1. I can’t wait to try this recipe!

    I don’t have any cane sugar though. Can it be replaced with white sugar?

  2. Hi! If I only have salted butter on hand, can I still make these? Thanks!!

    • Yes for sure! Just decrease the salt in the recipe to 1/2 tsp and then still sprinkle with flaky salt at the end!

    • How do you get the cookies so flat and brown? Mine are super thick (high not flat) and not brown, super pale. Do you flatten them before putting in and use dark brown sugar? Regardless — delish!

      • Hi! Glad you like them! When you measure the flour, make sure to spoon and level because sometimes the flour gets too packed into the measuring spoon making them so they don’t flatten better. Also, make sure you’re using 2 sticks of butter (1 cup)! As far as sugar, I just used Trader Joe’s regular brown sugar but you should be able to use light or dark. Having the measurements right should make them be able to brown correctly and they do the best straight from the fridge!

  3. Emily Erwin

    SO delicious! Thanks for sharing!

  4. Made my dough last night and preheating my oven now! Can’t wait!!

  5. Allison Peters

    How do you get a big cookie though? I tried a dozen of these recipes and cannot figure out how to get them to expand in the oven like this?

    • Hi!! I measure them into 12 balls and then cook high at 375 degrees! It should have all the steps to make them work. It has been seeming to work for others! Have you tried the recipe out yet?

      • Allison Peters

        Not yet! I am doing them tomorrow evening as part of my dessert tray for my daughters 1st birthday! I am SOOO excited though because I saw you post on your IG stories and they looked heavenly!

      • So fun! Hope everyone loves them 🙂

  6. I made them today for the family and the words of my husband “there dangerous”. 😋 This will now be my go to chocolate chip cookie recipe!

  7. Elizabeth

    Wow. This recipe is amazing. The cookies came out so good. This will now be my go to cookie recipe. Thank you so much. 5 stars!!!

  8. Mackenzie

    How many cookies does this make?

  9. Katherine

    These are by far the BEST chocolate chip cookie recipe I’ve ever made or tasted!!!! My 18mo old helped me bake them and my husband was so impressed! I am so excited to have these be our family chocolate chip cookie for years to come! Thank you so much for the time you put into creating and perfecting these! I followed the instructions to a T and did the refrigeration method. MIND. BLOWN. Xoxo

  10. She is so right, the BEST chocolate chip cookies ever! I refrigerated them overnight and baked 6 of them for 15 minutes. Absolute perfection. So fluffy, crispy bottom, pillow middle. Ah-mazing.

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  12. Can you like the pan with foil? Afraid to use spray on the foil in case it makes them spread too much? Do you think they’ll stick? I don’t have parchment paper or silpat.

  13. these are the best choc chip cookies i’ve ever made!! I like to call them the tiffs treats cookies because they are so similar 😱

  14. I made your chocolate chip cookies today and they are AMAZING! Thank you for sharing!

  15. Can you replace the flour with gluten free all purpose?!

  16. Hello! I am getting ready to bake the cookies now, would it be ok if I froze some after they have already been baked?

    • Hi! You definitely could but then won’t be AS good! I suggest freezing the dough and then just baking it whenever you want a cookie (explained in the bottom of the recipe)! But you can freeze them baked, they just aren’t as delish!

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  18. Hey Lex, would cake flour be an acceptable substitute for the flour used in your recipe? Also, if I’m only wanting to bake 3 after I make the 12 balls, should I still cook them at 375 for 15 minutes?

    • Hi Katelyn! So cake flour is actually different so I am not positive if it will substitute with the exact same measurements but you can try! It’s usually closer to 17-20 min from frozen but it really depends on how gooey you prefer yours!

  19. Any high altitude suggestions? I really want to make these!

  20. Lesley Fitts

    Can you specify if the brown sugar is packed? I packed it hoping that it needed to be. Mine are baking now! Can’t wait!

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  23. These turned out AMAZING! I really badly messed them up the first time (I embarrassingly used 2 cups of butter instead of 1 and they melted into one big puddle on the pan!), as I am clearly not a natural baker, but with actually following the instructions, they were absolutely perfect! I deeply appreciate the simplicity of this recipe and that I could make them without trouble even though I don’t have a standing mixer 🙂

  24. Why they so dry man

  25. Made these last night based on a friends Instagram post, misread 1 cup of butter as 1 stick. First batch didn’t flatten, confused read comments quickly realizing what I did wrong. Threw remaining “balls” back in with some additional butter and surprised how well they turned out. My husband commented they “were dangerous”. Thanks for the recipe, thankfully this stopped him from placing a $30 for cookie delivery 😳 Excited yo attempt again with correct measurements although these turned out pretty dang good!

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  28. I’ve made these three times in the last month, because my fiancé and I can’t stop eating these! He’s super picky about cookies, and he has seemed these “the best.” SO GOOD! And a simple recipe that I’ve now almost memorized!

  29. Abby Leonard

    These exceeded all of my expectations!!! The only chocolate chip cookie recipe I’ll be using from now on – SO DELICIOUS!

  30. These cookies are legitimately the best!! Made so many batches for my family- always a hit!!

  31. I can’t stop making these. Always make extra for the freezer. Best cookies I’ve ever had!!! Truly addictive!

  32. Hi can you substitute earth balance or palm shortening or a combination if you have a dairy allergy.

    • Hi!! You can substitute with Earth Balance butter no problem! When I was DF, I used that and Enjoy Life chocolate chips and it worked out great. I haven’t tested shortening but I think it would work too. I hope you enjoy! 🙂

  33. Have you ever weighed the dough for the cookie balls? I don’t have a scoop so thought maybe I could make the balls by hand and weigh them?

  34. These are SO good and SO easy! Thank you so much! I love following you and your fam on instagram 🙂

  35. So simple to make and so delicious!

  36. Marissa Critelli

    These cookies are delicious and come out perfect everytime!

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