Salted Chocolate Chip Cookies
With just a few special but simple ingredients you can make bakery-style cookies that are soft and chewy, lightly crisp on the edges, loaded with melty chocolate chips and topped with flaky sea salt. My no-chill salted chocolate chip cookies recipe is the best combination of sweet and salty flavors to make your tastebuds do a little happy dance!
Servings: 45 cookies
Calories: 125kcal
Ingredients
- 2 1/3 cups all-purpose flour
- ½ cup ground old fashioned oats or oat flour
- 2 tablespoons cornstarch
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter melted
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 12 ounces semisweet chocolate chips
- 1 teaspoon fleur de sel for tops or kosher salt
Instructions
- Preheat the oven to 325 degrees F. Line several baking sheets with parchment paper. Set aside.
- If grinding dried oats, place them in a food processor or high-power blender. Turn on high until the oats are finely ground. Then measure out ½ cup.
- Set out a large mixing bowl or stand mixer. Measure and add the flour, ground oats, cornstarch, baking soda, and salt. Mix to combine.
- Then mix in the melted butter, both sugars, eggs, and vanilla. Beat until the mixture is smooth. (This can be done by hand if you do not own an electric mixer.)
- Mix the chocolate chips in evenly by hand. Pro Tip: If you want your cookies to look very “chippy” on top, reserve one-third of the chocolate chips, then press several chips into the top of each dough ball before baking.
- Use a 1 tablespoon cookie scoop to portion out the dough balls evenly. Roll each ball a little in your hands. Then place them on the cookie sheets 2 ½ inches apart.
- Bake for 8-12 minutes, until the edges look slightly golden, but the centers look a little under baked. Once out of the oven, immediately sprinkle the tops with fleur de sel. Cool on the cookie sheets for at least 5 minutes before moving.
Video
Notes
I like semisweet chocolate chips for this recipe. However, you can use dark chocolate, milk chocolate, or chocolate chunks as well. Just be sure you have at least 12 ounces… It’s better to go over an ounce or two than to have too few chocolate chips.
This recipe makes about 45 cookies, which is admittedly a lot. But I still make a full batch, even if I only need 1 or two dozen at a time. The raw cookie dough will keep well in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
Baked cookies can be stored in a sealed container at room temperature for up to 1 week. Or so I've been told, but salty and sweet chocolate cookies never last more than a couple of days in this house!
Nutrition
Serving: 1pc | Calories: 125kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 145mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 109IU | Calcium: 11mg | Iron: 1mg