Sublime Salted Chocolate Chip Cookies

Salted Chocolate Chip Cookies

Adapted from Not Without Salt. This cookie recipe has become my go to and I bet it will become a staple for you as well.


  • 2 sticks (8 oz) butter
  • 1/4 cup (2 oz ) white sugar
  • 1/4 cup (2 oz ) Turbinado sugar
  • 1 3/4 cup (12 oz ) light brown sugar, packed
  • 2  eggs
  • 2 tsp (1/4 oz) vanilla
  • 3 1/2 cup (1 lb. ) all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 lb. chocolate (use the best quality chocolate you can.  Cut chocolate chunks roughly 1/2 inch with a serrated knife)
  • 1/2 teaspoon good quality salt, sprinkled on top of each cookie before baking


  1. In a stand mixer, cream the butter and the sugars until fluffy, about 5-7 minutes on medium high, making sure to scrape down the side of the bowl.
  2. Continue mixing while adding the eggs one at time. Incorporate each egg completely before adding the next.
  3. Add the vanilla. Scrape down the bowl.
  4. In a separate bowl combine the flour, soda and salt.
  5. With the mixer on low, slowly add the flour. Mix until just combined.
  6. With a spatula fold in the chocolate.
  7. Scoop out mounds of the dough on a parchment lined baking tray, leaving about 2-inches between each.
  8. Place baking tray in the refrigerator for at least an hour.
  9. When ready to bake, sprinkle a dusting of good quality sea salt on each mound of cookie dough.
  10. Bake at 360 degrees for 10-12 minutes. The cookies should be lightly golden on the outside and soft and oozy on the inside.