Salted Chocolate Chip Cookies
Salted Chocolate Chip Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup large chocolate disks or chunks
For Finishing
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric hand mixer, cream the mixture on medium speed until light, fluffy, and well-combined, about 2-3 minutes.
⏱️ 3 min
- 3
Add the large egg to the creamed butter and sugar mixture. Beat until fully incorporated and smooth.
⏱️ 1 min
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer until just combined and a thick dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Pour the large chocolate disks or chunks into the dough. Using a spatula, gently fold the chocolate into the dough until evenly distributed.
⏱️ 2 min
- 6
Using an ice cream scoop or a large spoon, portion the dough into uniform, rounded balls. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
⏱️ 6 min
- 7
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake for a gooey center.
⏱️ 12 min•🌡️ 350
- 8
Remove the baking sheets from the oven. Immediately sprinkle the warm cookies generously with flaky sea salt. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Chocolate Chip Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup large chocolate disks or chunks
For Finishing
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric hand mixer, cream the mixture on medium speed until light, fluffy, and well-combined, about 2-3 minutes.
⏱️ 3 min - 3
Add the large egg to the creamed butter and sugar mixture. Beat until fully incorporated and smooth.
⏱️ 1 min - 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer until just combined and a thick dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Pour the large chocolate disks or chunks into the dough. Using a spatula, gently fold the chocolate into the dough until evenly distributed.
⏱️ 2 min - 6
Using an ice cream scoop or a large spoon, portion the dough into uniform, rounded balls. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
⏱️ 6 min - 7
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake for a gooey center.
⏱️ 12 min•🌡️ 350 - 8
Remove the baking sheets from the oven. Immediately sprinkle the warm cookies generously with flaky sea salt. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min