Who likes chocolate chip cookies? ME! They’re my absolutely favorite. And, I have made a LOT of chocolate chip cookies over the years, but recently, I’ve grown to love a salted chocolate chip cookie with sea salt sprinkled on top. I think I’ve tried at least 50 chocolate chip recipes but I don’t like sharing recipes that I don’t like or really think you’ll enjoy. Some are too crispy, some are too soft, some have way to many chocolate chips, and some are just fine, but not great. No one wants to eat a mediocore chocolate chip cookie, right?!
So, if I’m sharing one that I didn’t come up with myself, you know they have to be good. These are good. Really good. They have the perfect amount of chew, sweetness and texture. I did lower the amount of chocolate chips compared to the original recipe, but that’s just my preference. I really love the cookie itself and don’t like the chocolate masking the flavor.
Also, you can prep these cookies to bake at a later time up through step 5 (before the bake) and freeze them so you can grab a few and bake them fresh when you want them. Or, you can bake them fully and then freeze them. I’ve tried both ways and they’re great! Fresh comes out great but homemade baked goods any way are delicious.
What’s your favorite cookie recipe? I’d love to hear in the comments below. Happy baking!
Salted Chocolate Chip Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup (1 stick) salted* butter, room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup + 2 tsp granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3/4 cups semisweet chocolate chips
- Sea salt flakes, for sprinkling
Directions
- Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate and make them fluffy.
- In a separate bowl or stand mixer, beat softened butter and both sugars until smooth and fluffy, about 2 minutes. Add egg and vanilla, beat until combined. Add flour until just combined. Add chocolate chips and stir together with a wooden spoon.
- Cover bowl and chill for at least 30 minutes.
- About 15 minutes before you want to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Use a large cookie scoop, scoop round balls of dough onto parchment paper about 2 inches apart. Bake 10-12 minutes, or until edges are lightly golden brown.
- 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. Serve immediately, or freeze!
A little salt does bring out the sweet!