I must confess that a good chocolate chip cookie is my favorite dessert. Nothing beats the crunchy, chocolate, sweetness of a chocolate chip cookie. I’ve loved them for as long as I can remember and they definitely dream up the concept of nostalgia while also satisfying adult and kids cravings alike.
For this recipe I used a combination of the Nestle Toll House Recipe and the recipe on the back of the Ghirardelli SemiSweet Chocolate Chip bag. They’re very similar recipes.
Salty Chocolate Chip Cookies
2 sticks of softened butter
3/4 cup of brown sugar
3/4 cup of granulated sugar
1 teaspoon of vanilla extract
2 1/4 cups of flour
3/4 teaspoon of kosher salt
1 teaspoon of baking soda
2 cups of chocolate chips (AKA 1 12 oz. bag of Ghiradelli Semisweet Chocolate Chips or Brand of your liking).
Malden flaked sea salt for sprinkling on top before baking
Preheat the oven to 350.
Line a large baking sheet with parchment paper or a Silpat pad.
In an electric mixer fitted with the paddle attachment, beat together butter and sugars until light and fluffy. Scrape down the sides of the bowl with a rubber spatula . Add eggs one at a time until mixed in and then vanilla and mix until combined. Add flour, salt and baking soda. Stir until just combined. Add chocolate chips, stir until just combined. You may need to turn your mixer off at this point and finish mixing by hand with your rubber spatula.
Use a rounded tablespoon to scoop the cookie dough out onto the lined baking sheet.
Sprinkle with sea salt on top of each cookie.
Bake for 10-15 minutes checking them often once reaching 10 minutes.
Let cool for at least 1 minute on the baking sheet then transfer with a spatula to a wire cooling rack to finish cooling.
Serve with a cold glass of milk and enjoy by yourself or with loved ones! I love sharing these with my toddler when he wakes from his nap.
*Please note that the photos in this post are when I used a bigger scoop to bake them. I found I prefer making them a little smaller with a rounded tablespoon. If you make them bigger then you’ll have to bake longer keeping a close eye on them.
I love to flash freeze these cookies then I can sprinkle salt on top and bake whenever I like!
How to flash freeze cookies: Scoop cookies out onto silpat or parchment lined baking sheet. Put in the freezer for about 20 minutes or until firm. Transfer to a freezer safe container or Ziplock bag. Save until ready to bake. While the oven preheats, you put the frozen cookies out onto your baking sheet and they quickly start to defrost while the oven heats up.
Some of my other favorite chocolate chip cookie recipes:
I haven’t made this recipe in a long time (we’re talking years here), but every time I do make them people go crazy for them.
Ina’s recipe for Giant Crinkled Chocolate Chip Cookies from her latest cookbook Modern Comfort Food is absolutely amazing too. Maybe I’ll share the recipe on here soon!
What are some of your favorite chocolate chip cookie recipes? I like trying them all. Traditional, salted, vegan, flour free, etc. However, the ones listed above are some of my favorites.