Salted Chocolate Chip Cookies

Does the world really need another chocolate chip cookie recipe? Perhaps not. Am I still going to share this? A resounding yes. I have always loved the mix of salty & sweet when it comes to a treat. If you’re not from the midwest, you may not be familiar with the fries + Frosty combination but it is my favorite! These cookies, purposefully made small, with a sprinkle of salt on top are a delectable combination.

does anyone else wash as they go? nothing better than minimal dishes to do at the end!

What You’ll Need:

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 cup (or 1 stick) salted butter at room temperature

1/2 cup packed light brown sugar

1/3 cup + 2 tsp granulated sugar

1 large egg at room temperature

1 1/2 tsp vanilla extract

1 1/2 cups semisweet chocolate chips (more or less to your taste)

sea salt flakes for sprinkling
(if you’re craving these and don’t have flakes, regular sea salt can substitute)

The How To:

  1. Mix flour and baking soda in a mixing bowl.
  2. In your standing mixer, add softened butter and both sugars. Beat with paddle attachment for about 2 minutes, until mixture is smooth.
  3. Add egg and vanilla, beat on LOW speed until combined.
  4. Add flour, half the mixture at a time, beating on LOW speed until JUST combined after each addition. Don’t over-mix! or your cookies won’t be soft and tender.
  5. Add chocolate chips and stir together with a wooden spoon.
  6. Cover bowl and chill for at least 30 minutes.
  7. Before you want to bake, preheat oven to 350 degrees F. Either line a baking sheet with parchment paper or use nonstick sheets.
  8. Use a spoon (or a cookie scoop if you’re fancy) and form round balls of dough onto parchment paper about 2 inches apart.
  9. Press a couple chocolate chips into the tops of the balls of dough, and bake about 10 minutes, or until edges are lightly golden brown and tops of cookies look a little underdone.
  10. Sprinkle top of baked cookies with some sea salt flakes.
  11. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
  12. Enjoy!

Important Perfect Cookie Tips To Live By

  • Use room temperature ingredients (eggs, butter, etc).
  • Make sure your ingredients are fresh (like baking soda for example, if it’s not fresh, it won’t act the same during the baking).
  • Chill your dough for at least 30 minutes.
  • Don’t flatten dough, leave them as rolled balls.
  • Bake cookies on parchment paper, and don’t put them too close together.
  • Gently press a few extra chocolate chips into the top of the balls of dough before baking (makes them look really pretty and bakery-like).
  • Take cookies out when they look like they’re ALMOST done.  The center should still look slightly underdone.  They’ll keep baking as you let them cool a few minutes on the baking sheet. I learned the hard way when the bottoms got too dark! 


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