Salted Chocolate Chip Cookies

These Salted Chocolate Chip Cookies are crispy around the edges, but soft and chewy in the middle. Topped with flaky sea salt for the perfect sweet and salty bite!

Jump to:

• Why You Need These Salty Chocolate Chip Cookies
• Recipe Ingredients
• Step by Step Instructions
• Frequently Asked Questions
• Tips and Tricks
• Storing & Freezing
• Want to try more cookie recipes?
• 📖 Recipe

If you want the perfect sweet and salty treat, these Salted Chocolate Chip Cookies are the best of both worlds. Soft and chewy center, crisp edges, pools of chocolate melted on top, and big flaky seas salt sprinkled all over. How could you resist?

These cookies are easy to make, don't need chilling time, and can be whipped up in just about 30 minutes. I love eating them warm out of the oven!

If you are looking for more amazing cookie recipes, look no further than my absolute favorites- White Chocolate and Raspberry Cookies and my Small Batch Peanut Butter Cookies.

Why You Need These Salty Chocolate Chip Cookies

• They are the best combo of salty and sweet! Hits the spot every time.
• Ready in 30 minutes- no chill time needed and you can practically use one bowl! Easiest recipe ever.
• Not a salt fan? Just omit the salt on top for some killer chocolate chip cookies.
• They freeze great so if you don't want to bake the whole batch now, you can scoop and freeze them for a later date.

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• Unsalted butter- I typically use unsalted butter in my baking recipes so I can control the amount of salt in the recipe. If you only have salted butter on hand, use ¼ teaspoon of salt in the recipe instead of ¾.
• brown sugar and granulated sugar- using both sugars for these cookies will give us that chewy texture plus the crispy edges around the cookies.
• vanilla extract- vanilla is super important to give these cookies flavor!
• chocolate chips- I used a combination of semi-sweet chips and chopped-up chocolate bar. You can use whatever chocolate you enjoy, but high-quality chocolate goes a long way! These big chips from Guittard are what I used, as well as this chocolate bar.
• Flaky sea salt- Ok this might be the star of the show here. You want to use really good flaky sea salt. The bigger the flakes, the better (in my opinion). My absolute favorite salt is Maldon Sea Salt, it is delicious and perfect for these cookies!

Step by Step Instructions

Step 1: Pre-heat the oven to 350° F. Line a baking sheet with parchment paper and set aside.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, use an electric mixer to cream butter and both sugars together until light and fluffy, about 1-2 minutes. Add vanilla and egg, mixing until combined.

Step 3: Gradually add dry ingredients. Mix until ingredients are combined, but don’t over-mix! Use a rubber spatula to fold in the chocolate chips.

Step 4: Scoop dough onto the baking sheet with a cookie scoop (I used 2-3 tablespoon worth of dough).

Bake for 9-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Press a few extra chocolate chips into the tops of the cookies as soon as they come out of the oven. Let them sit on the pan for about 5 minutes and then transfer to a wire cooling rack, sprinkle with flaky sea salt, and let them cool completely.

Frequently Asked Questions

Tips and Tricks

• Measure your flour properly- Make sure to measure your flour correctly or use a kitchen scale to ensure you aren't adding too much flour, which will change the consistency of your cookies!
• Add extra chocolate- If you love chocolate more than anything, add an extra ½ cup to your batter, and be sure to press chocolate chips into the tops of the cookies as soon as they come out of the oven!
• Under bake your cookies- This is typically the biggest mistake people make when baking cookies. You want to take your cookies out when they are just lightly browning around the edges, and still underdone in the middle. They will continue to bake when they come out of the oven- this will give you those crispy edges but a soft center!
• Freeze your dough- Scoop individual cookies and put them in a freezer-safe container or baggie. That way whenever you have a late-night craving for a good homemade cookie, you can just take a few out and stick them in the oven!

Storing & Freezing

These cookies can be stored in an airtight container or baggie at room temperature for up to a week. They can also be frozen for up to 2 months. Leave out at room temperature to thaw.

Want to try more cookie recipes?

📖 Recipe

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