If you’re looking for a quick sweet treat then try these salted chocolate chip cookies made with sea salt. If you love salted caramel then you will definitely love salted chocolate too.
So, I will admit this recipe is just a standard cookie recipe with additional salt but the key to get the best flavour is to use sea salt flakes which gives an amazing flavour when paired with the chocolate. Sea salt flakes gives a totally different flavour to regular salt and is softer and more pleasant on the palate. The flavour from sea salt flakes is gradual and mixed with the flavour from the chocolate, it creates the perfect cookie. These cookies are soft with a chewy centre and the extra salt makes them extra delicious.
Why You’ll Love this Recipe!
- Quick – this recipe is quick to prepare and you can have the dough prepared in under 10 minutes.
- Ease – this is one of the easiest recipes to make.
- Flavour – the sea salt flakes give these cookies the perfect flavour.
- Texture – perfect textured cookies that are soft with a chewy centre.
- Long storage time – you can store the unbaked cookies in the freezer for up to 2 months and have cookies to hand whenever you need a sweet treat.
- Adaptable – If you prefer regular chocolate chip cookies, you can half the salt.
Ingredients for Salted Chocolate Chip Cookies
For the full list of ingredients and measurements, scroll to the recipe card below.
- Flour – use plain flour or all-purpose flour.
- Salt – I use sea salt flakes for better flavour.
- Raising agent - bicarbonate soda also known as baking soda.
- Butter – I use unsalted butter which should be very soft.
- Sugar - soft brown sugar and granulated sugar.
- Vanilla – use good quality vanilla extract.
- Egg – use a room temperature egg.
- Chocolate – use milk chocolate chips or chopped milk chocolate.
How to Make Salted Chocolate Chip Cookies
Prepare dry ingredients
Start by adding the flour, salt and bicarbonate soda to a large bowl then whisking them together and setting aside.
Cream together the butter and sugar
In another bowl, use a hand whisk to cream the butter and both sugars together until light and fluffy. You can also do this using a stand mixer with a paddle attachment.
Add the vanilla and egg
Mix in the vanilla and the egg until smooth.
Add in the dry ingredients and chocolate chips
Gently fold in the dry ingredients and the chocolate chips.
Roll the dough into balls
Roll the dough into 20 balls, weighing around 40g each then press down on each ball to slightly flatten them.
Refrigerate the cookie dough balls
Refrigerate the cookie dough balls for 1 hour. Chilling the dough will mean they spread less when baking. You can also freeze them to bake at a later date.
Preheat the oven
Preheat the oven to 180oC and place the cookies on a baking sheet lined with parchment paper. You can bake in batches to ensure they have space between them.
Bake the cookies
Bake the cookies for 12 minutes from the fridge or 14 minutes if baking from the freezer.
Storage
Store any leftover baked sea salt chocolate chip cookies in an airtight container at room temperature for up to 4 days. You can store unbaked cookies in the freezer for up to 2 months.
Nutrition
Nutrition based on 1 serving - Calories: 154kcal | Fat: 6.9g | Saturates: 4.2g | Carbs: 20.7g | Sugar: 11.7g | Fibre: 0.5g | Protein: 2.0g | Salt: 0.27g.
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Salted Chocolate Chip Cookies
Ingredients
- 260g plain flour (all-purpose flour)
- 1 teaspoon sea salt flakes
- ¾ teaspoon bicarbonate soda (baking soda)
- 125g unsalted butter soft at room temperature
- 100g soft light brown sugar
- 70g granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 200g milk chocolate chips
Instructions
- To a large bowl, add and mix the flour, salt and bicarbonate soda. In another bowl, use a hand whisk to cream the butter and both sugars together until light and fluffy. You can also do this using a stand mixer with a paddle attachment.
- Add in the vanilla, the egg and mix until smooth. Gently fold in the dry ingredients then mix in the chocolate chips.
- Roll the dough into 20 balls which weigh around 40g each then use a palette knife to press down on each ball so they resemble a thick disk as pictured above.
- Place the cookies in the fridge for 1 hour to chill. You can also freeze them to bake at a later date.
- Preheat the oven to gas mark 4/350oF/180oC/160oC Fan and place the cookies on a baking sheet lined with parchment paper. Ensure there is space between them for a little spreading.
- Bake the cookies for 12 minutes from the fridge or 14 minutes if baking from the freezer. Once baked, allow the cookies to sit on the baking tray for 15 minutes to firm up then transfer them to a wire rack to completely cool.
Vanessa says
Yummy recipe. Just wanted to ask if I can use normal salt next time as I didn't have sea salt so borrowed some.
Andrea says
Hi Vanessa, yes you can use regular table salt though it does give a slightly different flavour.