These thick, chewy salted chocolate chip cookies are the ONLY chocolate chip cookie recipe you’ll need! Plus a tip to keep them super soft for days!
If you’ve never tried salted chocolate chip cookies before, you’re in for a TREAT!! The sprinkle of sea salt truly accentuates the rich chocolate flavor, and this recipe produces super thick and chewy cookies that will be impossible to resist!
While everyone loves a classic chocolate chip cookie, once you add salt to the top, the become the ultimate dessert!
Even though these cookies are made entirely from scratch, they really don’t take very long at all! Yes, there is some chilling time… but that’s not hands on, so you have some down time.
If the “salted” part of these salted chocolate chip cookies is throwing you off, just promise me you’ll try it before you make a decision. The sea salt doesn’t make these overly salty, it’s just a pinch that truly accentuates the rich chocolate flavor.
Kind of like the Guinness does in these cupcakes, or the baking chocolate does to this turkey chili! I do really recommend sea salt for these cookies though, not kosher or table salt.
And of course, you can’t have these salted chocolate chip cookies without a glass of cold milk!
As we all know, baking, while more of a science, isn’t exactly the same from one kitchen to the next. The way someone measures their flour, temperature of ingredients, ambient temperature, freshness of ingredients, and different ovens are just a few of the variables.
To help you guys get the PERFECT cookies every time, here’s a few of my helpful tips.
Tips for Perfect Cookies:
- 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.
I also have a super awesome tip I just HAVE to share with you guys. You know that freshly baked texture of cookies that you love, but fades after just a couple of hours? I found a way you can have that soft texture for days. Yes, DAYS!
Grab an airtight storage container and line the bottom with wax paper. Place a flour tortilla on top of the wax paper, then top the tortilla with another sheet of wax paper. Then add your cookies as usual, with wax paper between the layers.
Seal the container. That’s it! The tortilla gives off a bit of moisture, and it keeps the air in the container moist enough to keep the cookies super soft.
For some extra ooey-gooey fresh baked feel, pop a cookie in the microwave for 5 seconds or so before serving!
Think of these salted chocolate chip cookies a base recipe.. there will be other versions of these cookies coming to the blog!
Some Helpful Tools To Make This Recipe:
- Cooling Rack – this cooling rack has crossbars to reinforce it… no more saggy, flimsy racks!
- Cookie Scoop – Get perfectly sized cookies, every time!
- Sea Salt Flakes – You’ll love the texture and flavor of this sea salt!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 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)
Instructions
- Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate and make them fluffy.
- In a separate bowl that's compatible with a stand mixer (or you can use a regular mixing bowl and use a hand 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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
2. If you use UNsalted butter, add 1/4 tsp salt to the dry ingredients
3. I measure my flour by whisking flour beforehand, scooping the flour with the measuring cup, leveling off with the back of a butter knife, then making sure to whisk the flour again before adding to the dough.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Isabella says
I’ve made these cookies 3 times now and I’m obsessed with them! They are so delicious and soft. I’ve been baking mine for about 8 minutes (a little less than what the recipe says) and they’ve been perfect. Highly rate them!
Randa says
I have made these twice now for my family and they are our new favorite! These are the best cookies!!! Thank you for sharing!
Mz. Prosperity says
I actually just finished using this recipe, and the cookies are scrumptious! Thank You.😊
Stephanie says
Can I still make this without a stand mixer??
The Chunky Chef says
Yes, but I do highly recommend at least a hand mixer.
Mike says
First time making these cookies .Just made up my first batch of dough for 40 cookies …Will absolutely use the mixer next time .
Kaysha says
These are THE BEST!!! I have made this recipe at least 10x and they are flawless. I keep coming back again and again, it cannot be beat!
Connie says
How many cookies does salted chocolate chip recipe make please?
Can it be doubled?
The Chunky Chef says
This recipe makes approximately 24 cookies. You can double it, but for the best results I would make two batches, to ensure everything gets mixed together properly and not over-mixed. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc 🙂
Brooke says
They kept going flat no matter what I did would not recommend
The Chunky Chef says
Happy to troubleshoot if you’d like!
Jill says
Can you freeze the dough to make cookies later?
The Chunky Chef says
Yes 🙂
Sheila says
I’ve been baking choc chip cookies for over 40 years and this is the first time my family said to never do another recipe. They all loved them!
bella says
how many does this recipe serve ?
The Chunky Chef says
This recipe makes about 24 cookies
M says
The best cookies I’ve ever made!
Chelsy says
Tastes great, but came out all sorts of wrong. 3 different pans of cookies, all 3 pans look different. Not sure what I did wrong.
The Chunky Chef says
Hmm, I’ve never had that happen before! Were the three baking sheets all the same color? I only ask because darker pans will bake differently than other pans. Was the dough for all three baking sheets chilled the same?
D says
Great recipe! We have made it many times and it always comes out perfect! The tip to cool the dough is very helpful as the dough is much less sticky and it’s easier to form the cookies
Lynn Kidd says
I have used this recipe more than any other cookie recipe. What I like about it is the sea salt. I like sweet and salty foods. Very good recipe!!! Thanks for sharing.
Martie says
I needed to make some chocolate chip cookies for work, and I only had salted butter on hand. Instead of going to get unsalted butter, I decided to try these. I followed the recipe exactly, and these turned out perfect! I can’t wait to share these with my coworkers!
Chrissy says
Made these tonight and they were awesome. Didn’t come out as thick as I thought but that could’ve been my fault? Either way, delicious
Rebecca says
My family loved these cookies so much my daughter requested them again!
Olinka says
This recipe did not work for me. I tried chilling the dough, not chilling the dough, etc. No matter what, I had to bake the cookies way too long before the center was slightly underdone. Otherwise, they would be very raw in the middle. I was trying something new to see if there was a better recipe out there than what I always use. I think I will stick to my go-to recipe instead.
Jeannine says
Can I add Sweet coconut flakes to this recipe?
The Chunky Chef says
I’ve not tested this recipe that way, so I can’t say for certain how well that would work.
Jeannine says
Think I will do 1 cup of chips & 1/2 cup coconut flakes. Going for the sweet-salty taste. Let you know if it’s pass or fail. Also I just have a electric hand mixer. Fingers crossed 🤞
Esther says
I’ve baked these a couple times now – tonight’s batch was doubled 😉 these are just so good. thanks for sharing!