Salted Chocolate Chip Cookies

5 from 1 vote

Prep Time 15

Cook Time 8

Chilling Time 30

Total Time 1

Servings cookies

Line a cookie sheet with a silicone baking mat and set aside.
To a large mixing bowl, add the butter and sugars. Cream with a hand mixer until combined.
1 cup butter, 3/4 cup sugar, 3/4 cup light brown sugar
Add in the eggs, one at a time, mixing after each addition until smooth.
2 eggs
Add in the vanilla, baking soda, and salt.
1 tsp vanilla extract, 1/2 tsp baking soda, 1 1/4 tsp salt
Add in the flour (I like to add it in 3 parts) and mix until just combined.
2 1/2 cups flour
Add in the chocolates and stir to evenly distribute them.
2 cups chocolate feves
COVER & REFRIGERATE DOUGH FOR AT LEAST 30 MINUTES.
Preheat your oven to 350 degrees.
Once chilled, use a cookie scoop to portion out approximately 2 Tablespoon balls of dough. I like to roll the balls to be taller than wide (see photo) for even baking.
Sprinkle the cookie dough balls with a pinch of Maldon salt.
Maldon salt
Bake for 7-8 minutes, depending on your oven. The cookies should be golden brown at the edges and puffy in the center.
Remove from oven and let cool for approximately 5 minutes before removing from the pan to cool completely.

Use room temperature butter and eggs for smoother mixing.
Chill the cookie dough for at least 30 minutes before baking to prevent excessive spreading.
For thicker cookies, scoop dough into taller balls rather than wider ones.
Top with Maldon Sea Salt Flakes for a perfect balance with the chocolate feves.

Recipe from Dan Kluger