Enjoy the perfect balance of sweet and salty with our sea salt chocolate chip cookies. Soft and chewy as my Egg yolk Chocolate chip cookies with a combination of rich chocolate and a hint of sea salt making these cookies an irresistible favorite for any cookie lover.
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You must try this salty chocolate chip cookies recipe because it offers a delightful twist on the classic chocolate chip cookies with just the addition of one ingredient sea salt.
The combination of sweet and salty flavors is a winning combination in many desserts, and sea salt in these salted chocolate chip cookies are no exception.
Why you'll love this recipe
Ingredients Notes
You need these ingredients to make salted chocolate chip cookies:
- Flour: All-purpose flour is best for making cookies that are tender and have a slightly chewy texture. For a bit more tender and cake-like cookies, you can use cake flour.
- Butter: It's important to use only unsalted butter to control the addition of sea salt and avoid having a more salty than sweet flavor when you use salted butter.
- Egg: Use medium to large eggs and make sure they are at room temperature to get the most even texture possible.
- Sugar: A mixture of white sugar and flavored sugar such as dark brown sugar, light brown sugar, or other whole sugar.
- Leavening agents: Using both baking soda and baking powder in cookies helps to achieve a balanced rise and gives a slightly crisper and chewier texture to cookies.
- Sea Salt and vanilla extract: Use pure vanilla extract and sea salt flakes (fleur de sel) which I like to use like the top French chefs.
- Chocolate chips: Last but not least, use chocolate chips or chocolate chunks cut from a chocolate bar, we most often use semi-sweet chocolate.
How to Make Salted Chocolate Chip Cookies
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place softened unsalted butter, granulated sugar and brown sugar in a large mixing bowl. Mix with an electric mixer at medium speed until creamy and smooth.
Step 2: Add room temperature egg and vanilla extract and mix again with electric mixer for 1 minute to incorporate.
Sep 3: Finally add dry ingredients, all-purpose flour baking soda or baking powder and sea salt. And mix again but gently with a wooden spoon or a spatula until you get a well-blended dough.
Step 4: Finish by adding the semi-sweet chocolate chips (or chocolate chunks) to the cookie dough and gently mix them in with the wooden spoon or with your hands.
Chill: Cover with plastic wrap and chill in the fridge for 1-2 hours.
Step 5: Shape your cookie dough into balls with an ice cream scoop, also called a cookie scoop or with your hands. Place them on a lined baking sheet with parchment paper, making sure to space them out by about 2 inches apart as they will rise during baking to prevent them from sticking together.
Step 6: Sprinkle salt on top of the chocolate chip cookies dough balls.
Bake cookies
Step 7: Preheat oven to 350 degrees F./ 180°C and bake cookies at half height for about 15 to 17 minutes depending on the diameter until golden brown.
Enjoy! Let them cool for a few minutes in the baking sheet before putting them on a cooling rack to cool completely where they also will firm up a bit.
Tips for this recipe
Storage and Freeze
Room temperature: Store salted chocolate chip cookies in an airtight container for up to 1 week.
How to freeze?
After shaping the cookie dough balls, place them in a bag and put them in the freezer. And simply put them on the baking tray and let them come back to room temperature before following the instructions for baking.
Or store them in the freezer after cooking:
Once your salted chocolate chip cookie is cooked and completely cooled, put them in a storage bag and place them in the freezer. And for these two methods, you can keep them for up to 3 months.
Variations & Substitutions
Recipe Questions
Why add sea salt to chocolate chip cookies?
Flaky sea salt enhances the sweetness and rich flavor of the chocolate, creating the perfect salty-sweet balance in each bite.
What type of sea salt should I use?
Use flaky sea salt, such as Maldon, for a light crunch. Avoid fine table salt, as it can make the cookies too salty.
When do I add the sea salt?
Sprinkle the sea salt on top of the cookies right before baking or immediately after removing them from the oven for the best flavor.
How do I make the cookies thicker?
To get thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent them from spreading too much in the oven.
Can I omit the sea salt?
Yes, you can leave off the sea salt if you prefer, but it adds a delightful contrast to the sweet chocolate and enhances the overall flavor.
More Cookie Recipes
I hope you love these chewy salty chocolate chip cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Sea salt Chocolate chip cookies
- Total Time: 25 minutes
- Yield: 12 cookies
Description
Recipe for sea salt chocolate chip cookies , soft and chewy texture with chocolate chip (for about 12 cookies)
Ingredients
- 120 g (½ cup or 1 stick + 1tsp) Butter unsalted and softened or melted and cooled
- 100 g (½ cup) Sugar granulated
- 50 g (¼ cup) Brown sugar or light brown sugar
- 1 egg room temperature
- 1 tsp vanilla extra
- 200 g (1 ⅓ cup) Flour - all-purpose
- 1 tbsp baking soda - (6 g)
- ½ tsp baking soda
- 3 pinches Sea salt
- 150 g (¾ cup) Chocolate chips - semi-sweet or chocolate chunks
Instructions
- Place softened and unsalted butter white granulated sugar and brown sugar in a large container and beat with a hand whisk or a hand mixer for about 2-3 minutes.
- Then add the egg and vanilla extract and continue beating for another 1 minute.
- Gradually stir in the dry ingredients, all-purpose flour, baking soda and baking powder and sea salt and mix with a wooden spoon.
- Finish by adding the chocolate chips and mix gently, just enough for the chocolate to cling to the dough.
- Leave the dough chill for at least 2 hours in the fridge.
- Preheat your oven to 350°F / 180°C and line a large baking sheet with parchment paper.
- Take the cookie dough out of the fridge and using a tablespoon or an ice cream scoop, form balls of dough and place them on the baking tray at about 2 inch / 5 cm intervals.
- Sprinkle sea salt on top of the cookie dough balls.
- Bake for about 15-17 min depending on the diameter of your cookies until golden on top but still soft in the center.
- Let your chocolate chip cookies cool down a bit before moving them from the baking sheet then let them cool completely on a wire rack.
Notes
Storage: Approximately 1 week at room temperature in a covered storage box or up to 3 months in the freezer.
- Replace white sugar with light brown sugar or use only brown sugar in the recipe.
- If you don't have time to let them sit in the fridge, then immediately form them into balls and place them in the freezer for 15 minutes before baking.
- You can use salted butter directly, in this case remove the sea salt from the ingredients to avoid having too salty chocolate chip cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies,
- Cuisine: americain
Nutrition
- Serving Size:
- Calories: 188
- Sugar: 17
- Sodium: 93
- Fat: 5
- Saturated Fat: 4
- Carbohydrates: 33
- Fiber: 1
- Protein: 4
- Cholesterol: 15
Oh, your cookies are beautiful! Good evening!