Salted Chocolate Chip Cookie Recipe

Salted Chocolate Chip Cookies

Written by Becky

The way to a man’s heard is actually quite simple, a quality chocolate chip cookies recipe, or in my case, a quality chocolate chip cookie dough recipe (Josh prefers the dough to the cookie itself). And, if I’m honest, the way to my heart is also a warm, well made, chocolate chip cookie. Making chocolate chip cookies may seem too mundane, but really, everyone needs a good go-to chocolate chip cookie recipe. Salted Chocolate Chip Cookie Recipe After searching high and low for the best chocolate chip cookies, and even spending long hours making the New York Times best chocolate chip cookie, I discovered that my go-to recipe is one that’s quite simple, using all ingredients I usually have on hand and spending only a short time in process so they can be easily made on a whim. My go to chocolate chip cookies have a touch of sea salt on top (a copy cat of my favorite bakery cookie at The Rose) and a hint of almond extract (for my almond loving husband).

Salted Chocolate Chip Cookie Recipe


favorite chocolate chip cookie story involves our old neighbors. They had 8 kids, several of which were still young and often running around the neighborhood. One day, I made a batch of peanut butter oatmeal cookies and decided I would share them with the kids next door. So, I happily strided a few steps to the neighbor’s house and nocked on the door to find little George there waiting for me. I asked if he wanted some cookies. Then he proceeded with a question of his own – ‘What kind of cookies you got?’ Suddenly self conscious with this 5 year old, I replied, ‘Well, they’re peanut butter oatmeal cookies.’ His quick response, ‘Uh no thanks.’ My back straightened and I got a little protective of my cookies, then responded with, “What kind of cookies were you hoping for?’ He said, “I only like chocolate chip.” So, me and my peanut butter oatmeal cookies returned home with a lesson learned.

Salted Chocolate Chip Cookie Recipe

Salted Chocolate Chip Cookie Recipe

While many of us, myself included, try to win over the men in our lives with decadent and elaborate desserts, sometimes a simple but well done chocolate chip cookie trumps it all. My valuable lesson that day… Chocolate Chip cookies are always the safe bet when baking for others, especially men and kids. I’ve recently shared these cookies at Alt Summit, and at the last SLCmixer – Beers, Brats, and Beards. Chocolate chip cookies are simply crowd pleasers, and with a few alterations in the average recipe, you can have an amazing cookie.

Salted Chocolate Chip Cookie Recipe

Salted Chocolate Chip Cookie Recipe

Salted Chocolate Chip Cookies

A simple, tried-and-true, chocolate chip cookie recipe dusted with sea salt.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Dessert, Snack
Cuisine American
Servings 2 dozen cookies


  • 2 1/4 cup all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 2 sticks unsalted butter (1 cup)
  • 1 1/4 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon plain greek yogurt
  • 2 cups semi-sweet chocolate chips, or even better chocolate chunks
  • Coarse sea salt for sprinkling


  • Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. When the butter will begins to foam, make sure you start whisking to prevent any burning. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set the butter in the refrigerator for 15-20 minutes or until room temperature.
  • Meanwhile mix together the dry ingredients (except the 2 sugars).
  • Once the butter has cooled to room temp, with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and almond extracts, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
  • Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager.
  • Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 heaping tablespoon of dough and roll into a ball. Dip the top of the ball into coarse sea salt. Place dough on prepared cookie sheet, 2 inches apart (about 8-9 balls per cookie sheet)
  • Bake the cookies for about 11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. After a few minutes, transfer the cookies to a wire rack to cool completely.


I have made these several times and have found that they come out flat if you don't take the time to refrigerate the dough.

Comments (35)

  1. I can totally relate! I can make homemade anything, but if I haven’t made Wes’s favorite chocolate chip cookies in a while, he lets me know! He just asked for them yesterday in fact. These look wonderful, but I’m afraid if I deviated from his Granny’s recipe I’d be in trouble : )

  2. You’re right, sometimes it really is the simple things! That five year old made me chuckle with his honesty – love how kids just say what’s on their minds, it’s refreshing!

    These cookies look perfect!

  3. These look incredible! Silly question – is it ok if I refrigerate the dough overnight, or is that too long? My husband has been ongoing this recipe for weeks – it’s high time I made them!

  4. becky, they look amazing. but i also wanted to say that i totally remember you telling me that story. so funny! so glad we have known each other for so long. love you friend.

    • Josh is always willing to try something new but I know he prefers the simple classic recipes. Someone brought us meat loaf the other day and he devoured it, then I started feeling guilty for not feeding him more meaty things 🙂

  5. So I made these last night and I’m in complete heaven… I mean, even the dough is addicting. I was too impatient to wait 2 hours while it refrigerated so after a short time in the freezer I baked them and got amazingly delicious (though flat) cookies. These are a keeper. My favorite chocolate chip cookies so far.

  6. Can the dough be frozen? I don’t think my husband and I could go through two dozen in one week (well, we could, but we shouldn’t)

  7. I’ve made these a few times and they are a definite hit around the fam! Most of the time I have to make a double batch just to give them out to everyone who requests them.

    One concern I’ve had though is that sometimes when I make them, the dough remains slightly gooey and the cookies turn out flat and moist and they stick to the foil. Other times they are picture-perfect.

    Any ideas on what I’m doing wrong when this happens? Thanks!

    • Jon, it could be the temperature of the dough, butter or the date of your baking soda. Cookies rise well when the dough is chilled for a bit before baking and when the the baking soda is fresh. Also, make sure the browned butter is back to a solid before you mix it with the sugar. Hope that helps!

  8. Planning on making these for someone tomorrow, do you think they’d still taste good with a gluten free flour? If not it’s fine, but I’d like to enjoy them as well! Lol

  9. Just made them today! just a little note, it says the mix all the dry ingredients together Except for the two sugars (white and brown). Then add the sugars to the egg yolk mixture.

    Delicious! They’re not too sweet for choco chip cookies. Had a lot of fun chopping up three chocolate bars for choco chip chunks. I don’t really like chocolate chip cookies, but will make again for my friends. I’ve found a winner.

  10. Hi I just read a reply you wrote and it says that the butter should be solid again before adding the sugar but in the region open you just say to bring it back to room temp which is what I did and now the dough is chilling in the fridge so will they work out thanks

    • Sharon, by solid I just mean room temp (not hot and melted). I usually place it in the fridge until it is back to a solid state but not cold. Hope that helps. Sorry for any confusion!

  11. LOVE this recipe. I am a sucker for anything salted and anything with almond extract. 🙂 thanks for sharing this recipe! I make them all the time!

    Side note, your directions say: add the egg, yolk, vanilla and yogurt- it doesn’t mention the almond extract. Maybe rephrase it saying add in both extracts? I would never forget the almond myself because I am a bit of an addict over here, but some might if they don’t refer back to the recipe list! 😉

    • Laila, thanks so much for letting me know about the almond extract in the directions! I’ll change it asap!

      So glad you’re enjoying these!

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