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+ servings
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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  • 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)


  • 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!


  • 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!


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!