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Soft and chewy with a hint of flaky sea salt to balance the sweetness, these easy salted chocolate chip cookies are the perfect dessert! Best of all, there’s no need to chill the dough, so you can enjoy thick, warm, homemade chocolate chip cookies in less than 30 minutes.
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While my family loves just about any chocolate chip cookie recipe — from these chocolate chip pudding cookies to this soft and chewy version or this quick-fix option — these salted chocolate chip cookies are their absolute favorites!
In fact, no homemade cookie disappears faster from our kitchen than a batch of the soft, thick, and chewy treats. They’re loaded with rich buttery flavor and tons of melty, gooey chocolate chips, and then dusted with a hint of sea salt. It’s the secret ingredient that makes these truly the best.
Why are salted cookies so good?
When you add sea salt to cookies, it balances the sweetness of the sugar and highlights and intensifies the flavor of the chocolate. It’s that extra finishing touch that transforms cookies from good to great. When cookies don’t have enough salt in them, they taste flat, dull, and overly sweet.
The Best Salt to Sprinkle on Cookies
Large, crunchy flakes of sea salt are the best topping for baked goods like cookies and brownies. I use these Maldon sea salt flakes, but any similar variety will work well. Just make sure that you’re only using the flaky sea salt as a garnish on top — not to mix into the dough.
Large flakes of sea salt don’t dissolve or disperse evenly in cookie dough, so you’ll need regular standard-grain (table) salt for the dough itself.
Do you add salt before or after baking cookies?
Sprinkle the top of the cookies with just a tiny pinch of flaky sea salt after baking — while the cookies are still warm. This way the salt doesn’t dissolve in the heat of the oven.
What makes chocolate chip cookies chewy?
More moisture yields a chewy cookie, so one way to achieve this desired texture is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier.
Ingredients for Sea Salt Chocolate Chip Cookies
This is just a quick overview of the ingredients that you’ll need for the best salted chocolate chip cookie recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- All-purpose flour: the base of the dough. I prefer White Lily flour, which is made from 100% soft winter wheat and yields the best soft and chewy cookies.
- Baking soda: the leavening agent that helps the cookies puff up and rise.
- Salt: just regular table salt is best for the dough.
- Butter: I use salted butter. If you only have unsalted butter on hand, add an extra ½ teaspoon of salt to the dough.
- Light brown sugar and granulated sugar: to sweeten the dough. Using more brown sugar than granulated sugar gives the cookies a softer, chewier texture.
- Eggs: give the cookies structure.
- Vanilla extract: for flavor.
- Semi-sweet chocolate chips: you’ll need three cups for the dough (which is equivalent to about 1 ½ bags). Add extra chocolate chips to the tops of the dough balls for bakery-style cookies.
- Flaky sea salt: I use Maldon sea salt flakes for great flavor and texture on top of the cookies. They balance the sweetness of the cookie and intensify the flavor of the chocolate.
How to Make Chocolate Chip Cookies with Sea Salt
Get ready to enjoy thick, soft, ooey, gooey salted chocolate chip cookies in less than 30 minutes! The dough comes together easily with very little prep time, and it doesn’t even need to chill before baking.
I’ve included the detailed directions in the recipe card below, but here’s the quick overview:
- Mix the dough with an electric stand mixer or hand-held mixer. Occasionally scrape the sides of the bowl with a wooden spoon or rubber spatula as you mix to make sure that all of the ingredients are properly incorporated.
- Drop the dough onto parchment-lined baking sheets.
- Press a few tablespoons of extra chocolate chips into the tops of the dough balls, if desired.
- Bake on a lined sheet pan for 8-10 minutes.
- Sprinkle with flaky sea salt.
- Use a spatula to transfer the cookies to wire cooling racks.
How to Keep Chocolate Chip Cookies Soft
The key to maintaining those decadent, soft, gooey centers in your chocolate chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.
Preparation and Storage Tips
- This cookie dough does not need to be chilled before baking. The flour-to-fat ratio is such that the cookies don’t spread too much in the oven.
- Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days.
- To extend the life of your cookies, wrap them tightly and freeze them for up to 3 months.
- You can also freeze the cookie dough before baking. This dough freezes best if you portion it into dough balls before freezing. Arrange the cookie dough balls on baking sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. When ready to bake, just pull a couple of frozen dough balls from the freezer and bake in a 375°F oven. You’ll need to add about 1-2 more minutes to the baking time since you’re starting with frozen dough.
Tips for the Best Sea Salt Chocolate Chip Cookies Recipe
- Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or a silicone mat for “grip,” so that the cookies stay thick and chewy.
- Don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies).
- Semi-sweet chocolate chips are a classic ingredient in chocolate chip cookies; however, you can substitute with any chocolate chips that you like. Milk chocolate chips, dark chocolate chips, white chocolate chips, chocolate chunks, or coarsely-chopped chocolate bars are all great options as well.
- Don’t Over-Bake. Pull the cookies out of the oven as soon as the outside edges are set and lightly browned. The inside centers should still be puffy and soft. While they might look under-baked, the cookies will firm up as they cool, maintaining that great soft and chewy texture that we all love! Baking them for too long yields a crispy cookie.
- Serve the cookies warm or at room temperature with a cold glass of milk on the side for dipping.
More Chocolate Chip Cookie Recipes to Try
Oatmeal Chocolate Chip Cookies {Soft & Chewy!}
2 hours hrs 26 minutes mins
Chocolate Chip Pudding Cookies
49 minutes mins
Double Chocolate Chip Cookies
2 hours hrs 24 minutes mins
Salted Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour (I prefer White Lily brand)
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (about 18 ounces) semi-sweet chocolate chips, plus extra for topping if desired
- Flaky sea salt (I use Maldon sea salt flakes)
Instructions
- Preheat oven to 375°F. Whisk or sift together flour, baking soda, and salt in a medium bowl.
- In a large bowl, use an electric hand mixer or the paddle attachment on a stand mixer to cream together the butter, brown sugar, and granulated sugar until smooth and completely combined. Add the eggs and vanilla extract; beat until light and fluffy. Gradually add the flour mixture, just until combined.
- Fold in the chocolate chips.
- Use a cookie scoop to drop the dough onto parchment paper or silicone-lined baking sheets. Press extra chocolate chips into the top of each dough ball (if desired).
- Bake for 8-10 minutes, or just until the edges are lightly browned and the centers are still soft. While they’re still warm, sprinkle a tiny pinch of flaky sea salt on top of each cookie. Let cool on the baking sheets for a few minutes, and then transfer to wire racks.
Notes
- Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or a silicone mat for “grip,” so that the cookies stay thick and chewy.
- Don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies).
- Semi-sweet chocolate chips are a classic ingredient in chocolate chip cookies; however, you can substitute with any chocolate chips that you like. Milk chocolate chips, dark chocolate chips, white chocolate chips, chocolate chunks, or coarsely-chopped chocolate bars are all great options as well.
- Don’t Over-Bake. Pull the cookies out of the oven as soon as the outside edges are set and lightly browned. The inside centers should still be puffy and soft. While they might look under-baked, the cookies will firm up as they cool, maintaining that great soft and chewy texture that we all love! Baking them for too long yields a crispy cookie.
- Serve the cookies warm or at room temperature with a cold glass of milk on the side for dipping.
- Recipe adapted from White Lily.
We loved these cookies…our new favorite!
I like to freeze cookies to have them on hand, but I notice that when they thaw they are almost too soft (rather limp, almost soggy). I cool them completely, layer them in wax paper and put in a freezer container. Any suggestions on how to keep a better texture when thawing? Thanks!
We recommend wrapping them with parchment paper as well! Hope that helps!