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Salted Chocolate Chip Cookies | Thick, chewy chocolate chip cookies that are perfectly crisp on the edges and soft in the middle. The sea salt just accentuates the rich chocolate flavor! | http://thechunkychef.com
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4.75 from 36 votes

Salted Chocolate Chip Cookies

These thick, chewy salted chocolate chip cookies are the ONLY chocolate chip cookie recipe you'll need! Plus a tip to keep them super soft for days!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 24 cookies
Calories: 154kcal
Author: The Chunky Chef


  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup salted butter at room temperature, 1 stick
  • 1/2 cup packed light brown sugar
  • 1/3 cup + 2 tsp granulated sugar
  • 1 large egg at room temperature
  • 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)


  • Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate and make them fluffy.
  • To the bowl of a stand 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.



1. Recipe adapted from Williams Sonoma
2. If you use UNsalted butter, add 1/4 tsp salt to the dry ingredients
3. I measure my flour by whisking flour beforehand, scooping the flour with the measuring cup, leveling off with the back of a butter knife, then making sure to whisk the flour again before adding to the dough.


Calories: 154kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 91mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 135IU | Calcium: 14mg | Iron: 1.1mg