Salted Chocolate Chip Cookies
The best sea salt chocolate chip cookies are soft and chewy, and you don't even need to chill the dough!
Servings 46 cookies
Calories 163kcal
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.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 86mg | Fiber: 1g | Sugar: 11g | Vitamin A: 140IU | Calcium: 15mg | Iron: 1mg