The Salted Chocolate Chip Cookies recipe brings a delightful twist to the classic favorite. With a perfect balance of sweet and salty, the cookies are sure to become a staple in your baking repertoire. Get ready for some serious cookie magic that will satisfy your cravings and impress your friends.
For those looking to substitute, feel free to use sea salt or kosher salt in place of flake salt. The choice of flours is important; using cake flour and bread flour in combination gives the cookies a unique texture. Ensure your butter is softened for easy creaming with the sugars, and choose high-quality chocolate chips for the best taste. Keep in mind any allergies to gluten or dairy when preparing.
Cookies
Salted Chocolate Chip Cookies Recipe
Ingredients
- 8 1/2 ounces cake flour
- 8 1/2 ounces bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 10 ounces unsalted butter, softened (2 1/2 sticks)
- 1 1/4 cups light brown sugar
- 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 lbs bittersweet chocolate chips (60% cocoa)
- flake salt (may substitute sea salt or kosher salt)
Instructions
- Sift together 8 1/2 ounces cake flour, 8 1/2 ounces bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons kosher salt into a bowl and set aside.
- In a mixer fitted with a paddle attachment, cream 10 ounces unsalted butter and the sugars (1 1/4 cups light brown sugar and 8 ounces granulated sugar) together until light and fluffy, about 5 minutes.
- Add 2 large eggs one at a time, mixing well after each addition, then stir in 2 teaspoons pure vanilla extract.
- Reduce the mixer speed to low, add the dry ingredients, and mix until just combined, making sure there is no flour left at the bottom of the bowl.
- Gently incorporate 1 1/4 lbs bittersweet chocolate chips into the dough.
- Press plastic wrap against the dough and chill in the refrigerator for 24 to 36 hours, or up to 72 hours for enhanced flavor.
- Preheat your oven to 350 degrees Fahrenheit. Use a non-stick baking sheet or line a baking sheet with parchment paper.
- Scoop 2-ounce mounds of dough onto the baking sheet, placing them about 2 inches apart. Lightly sprinkle with flake salt.
- Bake until golden brown but still soft, about 18 to 20 minutes. Let cookies rest for 5 minutes before transferring them to a wire rack to cool.
- Repeat with the remaining dough or reserve some for baking batches the next day.
- Serve warm with plenty of milk and napkins.
Part of our Homemade Cookie Recipes collection — Part 6 of 7:
If you’re looking for another delightful treat, try the Sand Tart Cookies. With their buttery flavor and sweet decorations, the cookies are perfect for any occasion and will surely be a hit at your next gathering.