Salted chocolate chip cookies! This recipe makes chocolate chip cookies topped with sea salt for the ultimate sweet and salty cookie!
Originally published 12/27/12. Updated with new photos 7/6/18.
Don't let the name of these cookies scare you. A little salt enhances the flavor in cookies - it lets you taste the sugar, butter, and all of the other good stuff better.
In other words, the salt makes for a more intense chocolate chip cookie.
Why salted chocolate chip cookies?
If you've ever made cookies and forgotten the salt, they just taste sort of flat and funny. The salt adds a delicious balance that evens out the sweetness of the cookie.
What type of salt is best?
It's important to use a flaky sea salt, like a fleur de sel on these; table salt just wouldn't work. Table salt will make the cookies overly salty rather than just adding a little bite.
I used a combination of chocolate melting disks and chocolate chips, but you could just use chocolate chunks, too.
More chocolate chip cookie recipes!
- Easiest Chocolate Chip Cookie Recipe
- Chewy Brown Sugar Chocolate Chip Cookies
- Chocolate Chocolate Chip Pudding Cookies
- Chocolate Chip Pudding Cookies
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Salted Chocolate Chip Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter (room temperature)
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 tablespoon pure vanilla extract
- 8 ounces semisweet or bittersweet chocolate (coarsely chopped)
- Finishing or flaky sea salt ((like fleur de sel))
- Preheat oven to 375° F. Line 2 cookie sheets with parchment paper; set aside.
- In a medium bowl, whisk flour, baking powder, kosher salt, and baking soda; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together butter, brown sugar, sugar, and powdered sugar on low for 30 seconds.
- Turn mixer up to medium and beat until light and fluffy, 3-4 minutes.
- Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes.
- Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.
- Stir in chocolate by hand.
- Spoon a small cookie scoop or tablespoon, drop scoops of cookie dough onto prepared baking sheets, spacing 1-inch apart.
- Sprinkle cookies lightly with sea salt.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (the cookies will firm up as they cool).
- Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
Adapted from Bon Apetit January 2013