It doesn’t get better than homemade chocolate chip cookies fresh from the oven, especially when they include dark chocolate and flaky sea salt! These Salted Chocolate Chip Cookies are sweet, salty and utterly addictive, and get rave reviews every single time!

Stack of chewy chocolate chip cookies with bite out of top cookie

There’s nothing more nostalgic than warm, homemade chocolate chip cookies. My mom used to bake them occasionally when I was growing up, and I loved helping her roll the cookie dough into balls and bake them up.

The crisp edges, soft middles and melty chocolate got me every time. 🙂

I know that everyone has their own personal preference when it comes to the perfect recipe, but I prefer my cookies thick and chewy.

It took a few batches to perfect the recipe for these Salted Chocolate Chip Cookies, and I’m so happy with the results. They’re my idea of the perfect cookies!

Unless of course we’re talking about my Skillet Chocolate Chip Cookie, which is thicker, chewier and even easier to make. 🙂

Thick and chewy chocolate chip cookies in a metal baking dish with parchment paper

Why you’ll love this recipe:

  • This chocolate chip cookie recipe results in perfectly thick and chewy cookies that are studded with dark chocolate chips and are finished with flaky sea salt.
  • They’re easy to make and get rave reviews every time!
  • They may be customized with your favorite chocolate chips or add-ins.
  • They’re freezer friendly!

Recipe ingredients

This recipe includes all the ingredients you’ll find in classic chocolate chip cookies. It’s no secret that I love salted chocolate (especially dark chocolate!), so I’ve include dark chocolate chips and flaky sea salt in this recipe to make them extra special.

The best part about this recipe is that it can be customized with what you have on hand as outlined in the ingredient notes below.

Ingredients for chocolate chip cookies

Ingredients notes

  • Unsalted butter. Use unsalted butter in order to control the sodium in the cookies. Pro tip: get room temperature butter quicker by cutting it into small chunks and let stand at room temperature.
  • Sugar. This recipe includes a combination of granulated and brown sugar. The brown sugar contains molasses, which adds some moisture for a chewy texture as well as flavor. It also contains acidity, which reacts with the baking soda to enhance leavening or create a puffier cookie.
  • Eggs. Use large eggs in this recipe. Pro tip: get room temperature eggs faster by placing them in a bowl of warm water for 10 minutes.
  • Chocolate chips. I used dark chocolate chips in this recipe for maximum chocolate flavor, but they can be substituted with whatever you have on hand. You may also add walnuts for a bit of crunch if desired!
  • Flaky sea salt. I sprinkled Maldon Salt over the cookies right when they came out of the oven. If you don’t have any on hand, use regular sea salt or omit altogether.

How to make this recipe

This chocolate chip cookie recipe doesn’t get easier. Once the butter and eggs have come to room temperature, the dough comes together in about 10 minutes.

The hardest part about this recipe is waiting for the cookie dough to chill so you can get baking!

How to make chocolate chip cookies
  1. In a bowl, whisk together the flour, baking soda, and salt.
  2. Place the butter, brown sugar, and granulated sugar in medium bowl and cream together until light and fluffy.
  3. Beat in the eggs one at a time until incorporated, then beat in the vanilla.
  4. Add the dry ingredients to the wet ingredients.
  5. Fold in the chocolate chips, then cover with plastic wrap and chill the dough up to 2 hours or overnight.
  6. Once the dough has chilled, scoop using a 1 1/2″ cookie scoop. Place on a parchment paper-lined baking tray about 2 inches apart. Bake the cookies until golden brown around the edges and the tops are just starting to brown, then immediately sprinkle with flaky sea salt and let them cool for 10 minutes on the tray before transferring to a wire rack.
Homemade chocolate chip cookies on a wire rack

FAQs

Does the cookie dough have to be chilled?

Cookie dough must be chilled for perfectly thick and chewy cookies. If the dough is not chilled, you’ll get thin and crispy cookies as they will spread in the oven.

What does brown sugar do in cookies?

Brown sugar contains molasses, which not only adds flavor but a bit of acidity as well. The molasses reacts with the baking soda, which helps with leavening, creating a puffy cookie.

How long does cookie dough last in the fridge?

The cookie dough for these chocolate chip cookies may be made 2-3 days in advance and stored in the refrigerator. Remove the dough from the refrigerator 10-15 minutes before baking and let stand at room temperature to allow the dough to soften so it’s easier to scoop.

Can chocolate chip cookies be frozen?

Chocolate chip cookies can be frozen before or after baking for up to 3 months in a zip top bag. Roll the cookie dough into balls and freeze, or freeze the baked cookies after they’ve cooled completely.

Chewy chocolate chip cookies with flaky sea salt

Recipe notes

  • Pro tip:  To get room temperature butter quicker, cut it into small chunks and let stand on the counter.
  • Pro tip:  To get room temperature eggs faster, place them in a bowl of very warm water for 10 minutes.
  • Baking time will vary, so start checking for doneness after 8 minutes. The cookies go from light brown to dark brown in a very short time, and the darker they are, the crispier they will be.
  • Store cookies in an airtight container at room temperature for up to 5 days. 
  • Cookies are also freezer friendly.  Freeze cookie dough balls in a zip top bag and bake when you’re ready, or freeze baked cookies for up to 3 months!
Stack of chocolate chip cookies with one cookie leaning against it

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Stack of chewy chocolate chip cookies with bite out of top cookie

Salted Chocolate Chip Cookies

Salted Chocolate Chip Cookies are thick and chewy, with dark chocolate chips and flaky sea salt. They're so easy to make and get rave reviews every time!
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Ingredients

  • 2 1/4 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter room temperature
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups dark chocolate chips or sub with your favorite
  • flaky sea salt, for finishing (I used Maldon Salt)

Instructions 

  • Place the flour, baking soda, and salt in a small bowl and whisk until combined. Set aside.
  • Place the butter, brown sugar, and sugar in medium bowl and cream at medium high speed until light and fluffy, about 2-3 minutes.
  • Beat in eggs one at a time on low speed until incorporated, then beat in the vanilla.
  • Add the dry ingredients to the wet ingredients, beating on low just until combined, then fold in the chocolate chips. Cover with plastic wrap and chill up to 2 hours or overnight.
  • Remove the cookie dough from the refrigerator and let stand at room temperature for 10-15 minutes until it's easier to scoop. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees.
  • Line 2 baking sheets with parchment paper. Using a 1 1/2" cookie scoop, scoop out 1 1/2 tablespoons of dough and roll them into balls. Place on the cookie sheet 2 inches apart.
  • Bake 8-12 minutes, or until golden brown around the edges and the tops are just starting to brown, rotating the pans halfway through during the baking time.
  • Sprinkle the cookies with the flaky sea salt immediately after they come out of the oven. Cool for 10 minutes on the pan, then remove from the pan and cool completely on the wire rack. Repeat with the remaining cookie dough, and enjoy!

Notes

  • Pro tip:  To get room temperature butter quicker, cut it into small chunks and let stand on the counter.
  • Pro tip:  To get room temperature eggs faster, place them in a bowl of very warm water for 10 minutes.
  • Baking time will vary, so start checking for doneness after 8 minutes. The cookies go from light brown to dark brown in a very short time, and the darker they are, the crispier they will be.
  • Store cookies in an airtight container at room temperature for up to 5 days. 
  • Cookies are also freezer friendly.  Freeze cookie dough balls in a zip top bag and bake when you’re ready, or freeze baked cookies for up to 3 months!

Nutrition

Serving: 1cookie, Calories: 115kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 18mg, Sodium: 138mg, Fiber: 1g, Sugar: 18g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

**This recipe was originally published in July 2014. The photos have been updated and the text has been modified to include more recipe information.

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