Salted Chocolate Chip Cookie Recipe

Adapted by another blogger, this was a favorite of a reader, and makes a darn good chocolate chip cookie

Salted Chocolate Chip Cookies ©heather irwin

Salted Chocolate Chip Cookies ©heather irwin

Sea Salt Chocolate Chip Cookies

“I consider myself a chocolate chip cookie connoisseur. I have tried many recipes and believe to have found the one. There are a few things that make this recipe special. The flour, the salt and the size…and of course good chocolate. Trust me…all the prepping is worth the wait. I will repeat, the salt at the end IS KEY. it makes the chocolate sing. I wish i could claim that description, but i can not. Now go forth and bake and then share!” – Elizabeth

Submitted by Elizabeth (from the blog For Me, For You)


2 cups minus 2 Tbsp. cake flour (8 1/2 oz)*
1 2/3 cups bread flour (8 1/2 oz)*
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks
Sea salt or kosher salt for garnishing

1. Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined.

3. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

4. When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

5. Scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.


2 thoughts on “Salted Chocolate Chip Cookie Recipe

  1. Barbara, this is my go to Chocolate Chip cookie recipe and I get 18 large cookies. I measure out a 3 1/2 ounce portion for each cookie. I agree, please add quantities.

  2. I am looking forward to trying all the cookie recipes at this website, but I REALLY wish you would make them easier to print (i.e., all on one page) and add the quantity to each recipe. Thanks.

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