The perfect chewy chocolate chip cookie, elevated just a little bit. Here’s how to make my new favorite salted chocolate chip cookies!
Let me tell you, if you’re looking for a truly indulgent cookie experience, look no further. These salted chocolate chip cookies are so great because, first of all, the actual chocolate chip cookie is absolutely perfect, but adding that little sprinkling of salt to them just really gives them a sophisticated twist that will make them the perfect, familiar-yet-fancy addition to your cookie trays this holiday season. The combination of the sweet chocolate and just that little hint of the salt is just something else. So simple to make, but something that will really get people talking and probably asking for a recipe. You can feel free to direct them to me and I’ll definitely fill them in. This little chocolate chip cookie trick deserves to be shared. 🙂
Ingredients Needed for the Salted Chocolate Chip Cookies
You’ll need:
- White sugar
- Brown sugar
- Butter or plant-based butter substitute
- Vanilla
- Eggs or plant-based egg substitute
- Flour
- Salt
- Baking soda
- Chocolate chips
- Flaked or semi-coarse pink Himalayan salt
I always use plant-based ingredients in my baking, and they work beautifully for these cookies, but you can definitely substitute traditional ingredients if that’s what you have and usually use. I’ve recently switched to using the Becel brand vegan butter sticks and I swear they make a difference. I know that a lot of bakeries use this brand in their plant-based baking, but I always thought that was more out of concern for their bottom line. It’s good though! I often use chia seeds in darker baked goods as my substitute (here’s how I do it), but for lighter coloured batters I use this type of egg substitute.
Method for Making the Salted Chocolate Chip Cookies
You’ll mix together your softened butter with your sugars, add in your egg and vanilla, then add in your dry ingredients and keep mixing until everything is well-combined. Then you’ll add in your chocolate chips, mix a bit more and you’re ready for the magic to happen.
Place a couple of tablespoons of the pink salt in a small, shallow dish and start forming your cookie dough into balls, using about 1.5 tablespoons of dough per cookie.
Just a note on the salt before we continue: You want just the slightest little hint of saltiness to come through in each bite. Just a tiny note, an accent to the sweetness of the rest of the cookie. For this reason, the salt you use matters. Look for salt that is either described as flaked, or find coarse salt where the chunks aren’t really huge. If you get super coarse salt, it will just be too overpowering for this recipe.
When it comes time to salt your cookies, the best method is to pick up a ball of dough and just delicately dip it in your shallow dish of salt, just on the top of the cookie. Just the tiniest bit will do. Keep in mind that the cookies will spread so the salt that sticks to the dough will be dispersed and you should end up with just a few grains in each bite.
I have to admit that I added just a bit too much salt to the cookies pictured above to make sure that it would really show up in the photos, so in real life you want a bit less than that. If you really wanted to show off the salty aspect of these cookies, I would suggest maybe sprinkling a little extra around on the plate you serve them on, just for effect. That pink salt is so pretty. 🙂
Place your cookies on a parchment-lined cookie sheet about an an inch and a bit apart, then bake and cool on a cooling rack until they’re fully set.
Here’s the full printable recipe!
If you love this chocolate chip cookie variation, you’ll definitely want to try my Lavender Chocolate Chip Cookies next!
The perfect chewy chocolate chip cookie, elevated just a little bit. Here's how to make my new favorite salted chocolate chip cookies!
- 3/4 cup White sugar
- 3/4 cup Brown sugar
- 2 sticks Unsalted butter or plant-based substitute
- 1 tsp Vanilla
- 2 Eggs or plant-based substitute
- 2 1/2 cups Flour
- 1/4 tsp Salt
- 1 tsp Baking soda
- 1 1/2 cups Semi-sweet chocolate chips
- 2 tbsp Himalayan Pink Salt
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Cream together the butter and sugars, then mix in the eggs and the vanilla until everything is combined.
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Add in flour, baking soda, and salt and mix until the dough comes together. Add in the chocolate chips and mix until they're well-distributed.
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Chill the dough for at least 20 minutes, or overnight if you'd prefer.
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Add the pink salt into a little shallow dish. Scoop out about 1.5 tbsp of the cookie dough and roll it into a ball. Lightly dip just the top of the dough ball into the salt. Repeat until all the dough has been used up.
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Bake at 350° on parchment or silpat-lined baking sheets for about 9 minutes, rotating your baking sheets halfway through. Cool for a few minutes on the baking sheet, then transfer the cookies to a wire cooling rack to cool completely.
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- The Creek Line House Dessert Recipe Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.