Salted Chocolate Chip Cookies

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

Chocolate chip cookies topped with a generous dusting of salt

Author:I Heart Eating

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings:24 cookies

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie, cookie

Print Rate

5 from 2 votes

Ingredients

• ▢ 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))

Instructions

• 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.

Notes

*Cookie dough can be made 1 day ahead and stored, covered, in the fridge.

**Nutrition values are estimates. 

Nutrition Information

Serving: 1cookieCalories: 173kcal (9%)Carbohydrates: 23g (8%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 4g (20%)Cholesterol: 33mg (11%)Sodium: 101mg (4%)Potassium: 96mg (3%)Sugar: 15g (17%)Vitamin A: 155IU (3%)Calcium: 26mg (3%)Iron: 1.1mg (6%)

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Adapted from Bon Apetit January 2013