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

If you’ve tried this salted chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

5 from 11 votes

Salted Chocolate Chip Cookies

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 24 cookies

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Chocolate chip cookies topped with a generous dusting of salt

Ingredients

  

1x2x3x

• ▢ 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.
  1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, ¼ teaspoon baking soda
• 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.
  ½ cup unsalted butter, ¾ cup brown sugar, ½ cup granulated sugar, ¼ cup powdered sugar
• 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.
  2 large egg yolks, 1 large egg, 1 tablespoon pure vanilla extract
• Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.
• Stir in chocolate by hand.
  8 ounces semisweet or bittersweet chocolate
• 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.
  Finishing or flaky 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

Serving: 1cookie | Calories: 173kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 101mg | Potassium: 96mg | Sugar: 15g | Vitamin A: 155IU | Calcium: 26mg | Iron: 1.1mg

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Adapted from Bon Apetit January 2013