Naming anything as “the best” is usually a tall order. Claiming to have the best salted chocolate chip cookies? Well, you’re basically begging for a challenge. Today, however, I’m sharing my absolute FAVORITE rendition of the most classic dessert. They’re chewy, not too chocolatey, and have just the right amount of salt. These are, in fact, the best salted chocolate chip cookies.

Lot’s of “best ever” cookies have been around the block. For years, my go-to was Tara O’Brady’s cult favorite, and before that, the classic Tollhouse. Then there was Jacques Torres’ that require a 24-hour rest and Sarah Kieffer’s pan-banging cookies. And who could forget the Instagram famous chocolate chip shortbread from Alison Roman? With so many cookie recipes on the block, did we really need another one? Turns out, the answer is YES.

Salted Chocolate Chip Cookies

I adore these salted chocolate chip cookies, and I believe they are a best of all of my favorite cookies. For this recipe, you have the ease of the Tollhouse cookie and the chew of the O’Brady cookie. You have the crinkled edge and slightly underdone insides of Sarah’s cookie, and the salt from Alison’s. These cookies, with their chewy insides, crisp edges, and perfect balance of salt are my idea of a perfect cookie, and that’s 100% why they’re categorized under “BEST EVER” in my book.

Making the Cookies

To make them, we start by creaming room temperature butter with two kinds of sugar. I opted for a higher proportion of brown sugar to add extra chew and more flavor. Next come eggs and plenty of vanilla extract. After the dry ingredients stir in, we chop up chocolate. Here, you have a little freedom. If you’re the person who looks forward to chocolate-less pieces of cookie, you can add in closer to 6 ounces of chopped chocolate. If you’re a more is more kind of a person, add a more generous portion of 8 ounces. Finally, the cookie dough rests (nod to Jacques!) for 24 hours before baking.

The key to these cookies is slightly underbaking them. Once you see that the edges are set and barely bronzing, remove the cookies from the oven. Don’t wait for the tops to be brown; this will ensure the perfect chew throughout. The second key is a finish of salt. Here, I typically opt for flaked salt which adds visual appeal and the right amount of saltiness. Check out speciality grocery stores to find some.

I hope you guys give these cookies a chance in your repertoire of cookies. Happy baking y’all!

If you like these salted chocolate chip cookies you should try:

Shortbread Cookies
Easy Chewy Brownies
Healthyish Chocolate Chip Cookies
Vegan Chocolate Chip Cookies

Best Ever Salted Chocolate Chip Cookies

Print Recipe

These are the best salted chocolate chip cookies EVER. With chewy insides and crisp edges, these chocolate chunk cookies are easy and delish!

• Author: Kate Wood
• Prep Time: 10
• Total Time: 120
• Yield: 24
• Category: Dessert

Ingredients

• 1 cup unsalted butter, at room temperature
• ½ cup sugar
• 1–1/2 cups light brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2–3/4 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 6–8 ounces 72% chocolate, chopped 
• 3 tablespoons flaked sea salt

Instructions

1. In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes. Add the eggs and vanilla extract and stir on medium until smooth.  Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate. If you like an intensely chocolate cookie, use the full 8 ounces. If you like the occasion doughy bite, stick to 6 ounces. Stir in the chocolate and allow the dough to rest. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized) balls of dough and refrigerate them covered for about 45 minutes. If you’d prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.
2. When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2” apart on a sheet pan. You will bake these in batches. Bake in the preheated oven for 11 minutes or until the edges are barely set and the insides still looks slightly underdone. Remove from oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly.