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Salted Chocolate Chip Cookies - crispy and delicious cookies loaded with chocolate chips and topped with salt. This Chocolate Chip Cookies recipe is all you need this holiday season!
Chocolate Chip Cookies
It’s December and that time of year again. I am excited about Christmas holiday baking season and all the cookies for the festivities.
Chocolate chip cookies are on top of my list and these salted chocolate chop cookies easily top my favorite cookies ever!
The recipe is from Tiffani Thiesen’s new cookbook; it was published on People magazine. The salt brings out the sweetness of the chocolate and adds amazing nuance and flavors to the cookies.
The cookies are also crispy and crunchy, every bite is delightful with the rich taste of the chocolate lingers in the mouth. I just can’t stop eating these cookies.
How To Avoid Chocolate Chips From Sinking Into Cookies
One of the common problems of baking chocolate chip cookies is that the chocolate chips will sink into the bottom of the cookies as they bake.
To avoid this problem, press a few chocolate chips on the tops of the dough balls. This will ensure that the chocolate chips don’t sink and the end results will look extra chunky, beautiful and chocolatey.
How Do You Make Crispy Chocolate Chip Cookies
While many people like their cookies soft and chewy, I like mine crispy and crunchy, just like Mrs. Field’s Cookies at the mall.
The secret ingredient in chocolate chip cookies is whole-wheat flour. Also, chilling the dough in the refrigerator overnight or quickly freeze for 15-20 minutes before baking.
This is the BEST chocolate chip cookies I have made, really. I had so many of these cookies. The sea salt really elevates the taste to a new level. Try this salted chocolate chip cookie recipe this holiday season. Happy baking!
Frequently Asked Questions
This recipe is only 514 calories per serving.
What To Serve With Salted Chocolate Chip Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Other Recipes You Might Like
Salted Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup salted butter, cold, cut into 1/2-inch (1cm) cubes
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- flaky sea salt
Instructions
- Line two large baking sheets with parchment paper. In a bowl, stir together the all-purpose flour, whole-wheat flour, baking powder, and baking soda. Set aside.
- Cream together the butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add the eggs and vanilla, and beat for 2 minutes.
- Gradually add the flour mixture, beating until combined, about 30 seconds. Gently fold in the chocolate chips using a wooden spoon or rubber spatula.
- Divide the dough evenly into 12 balls. Arrange 6 balls on each baking sheet, leaving 2 inches (5 cm) between each ball. DO NOT FLATTEN. Sprinkle each ball lightly with sea salt flakes. Cover and chill overnight, or freeze for 15-20 minutes.
- Preheat the oven to 375°F (190°C). Uncover the cookie dough and bake the cookies until the edges are golden brown, about 20-22 minutes. Let them cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee, I’m loving your baking recipes! Baked these cookies and everyone loves them! The orange chiffon cake and paper wrapped sponge cake are a hit and now the kids have a new favourite – these salted chocolate chip cookies! Can I prepare the cookie dough in advance and freeze them and bake it 3 to 4 days later?
You can! I recommend plastic wrap around them and freeze.
Hi Bee Bee,
Is wheat flour the same as whole wheat flour or is there a difference?
They are pretty close to the same. Whole Wheat Flour has a more grainy texture.
After removing from the fridge, does the dough need to sit at room temperature before going into the oven?
No just bake right away.
My cookies are not crispy, it’s soft inside. What did I do wrong?
I have no idea, these cookies are crispy. I am sure your measurement is off or you didn’t follow the method properly.
Wow. Fabulous cookies. I did give mine a slight push down before cooking and rolled some of the salt onto them as it hadn’t stuck too well.
Hi Anna, thanks for trying the cookies. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi, can I check if these cookies will spread out bigger while baking?
Yes they will.
So far, three tries later. This recipe was superior to the other two I tried. I went with 2 1/2C. Wheat flour and 1/2 C. Cold butter and 1/2 C. Soft butter. No spreading, yay. I baked for 13 minutes instead of 22. Just what I was looking for.
Hi Coline, great that you like these salted chocolate chip cookies.
Can i omit the whole wheat flour and use all all-purpose flour instead?
Hi Phylicia, I am not sure because I never tried.
What a great looking cookie! My kiddos would be all over these!
It says scroll down for recipe, but I have yet to find the link on which to click. Please help.
Hi Maritza, there is nothing to click anymore. Just scroll all the way down and the recipe is there at the bottom.
After removing from the freezer or fridge, does the dough need to sit at room temperature before going into the oven?