Salted Chocolate Chip Cookies
User Reviews
4.7
Salted Chocolate Chip Cookies
Description
The recipe mixes flour and baking soda before creaming salted butter with sugars. An egg and vanilla extract are then incorporated, followed by gradual addition of flour to maintain softness. Chocolate chips are folded in, and chilling the dough for at least 30 minutes helps control spread and texture.
Baked at 350°F on parchment paper, the cookies emerge with golden edges and a tender center. Pressing additional chocolate chips and a sprinkle of sea salt flakes on top before baking enhances the chocolate flavor and adds a savory note to balance sweetness.
The cookies offer a chewy yet soft bite with melty chocolate throughout, suitable for dessert or snack. The sea salt flakes provide bursts of saltiness that complement the rich chocolate.
The notes recommend measuring flour carefully and adding salt if using unsalted butter, emphasizing the importance of ingredient handling for optimal texture.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup butter at room temperature, 1 stick, salted
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar + 2 tsp
- 1 egg at room temperature, large
- 1 tsp vanilla extract or vanilla bean paste
- 1 1/2 cups semisweet chocolate chips (more or less, to your tastes)
- sea salt flakes for sprinkling
Instructions
- Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate and make them fluffy.
- In a separate bowl that's compatible with a stand mixer (or you can use a regular mixing bowl and use a hand mixer), add softened butter and both sugars. Beat with paddle attachment for about 2 minutes, until mixture is smooth and fluffy.
- Add egg and vanilla, beat on LOW speed until combined.
- Add flour, half the mixture at a time, beating on LOW speed until JUST combined after each addition. Don't overmix, or your cookies won't be soft and tender.
- Add chocolate chips and stir together with a wooden spoon.
- Cover bowl and chill for at least 30 minutes.
- minutes before you want to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Use a large cookie scoop (or a 1/4 cup filled about 2/3 of the way), scoop round balls of dough onto parchment paper about 2 inches apart. I baked 6 cookies per sheet.
- Press a couple chocolate chips into the tops of the balls of dough, and bake about 10-12 minutes, or until edges are lightly golden brown and tops of cookies look a little underdone. (mine took 11 minutes).
- Sprinkle top of baked cookies with some sea salt flakes.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Notes
- When using unsalted butter, add 1/4 teaspoon salt to the dry ingredients to balance flavors.
- Measure flour by whisking first, scooping, leveling, and whisking again to avoid dense cookies.
- Recipe inspired by Williams Sonoma adds reliability to the approach.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 91mg | 4% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 135IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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