If you’re looking for the ultimate chocolate chip cookies, look no further. These Chunky Salted Chocolate Chip Cookies tick all the boxes. Simple chocolate chip cookies with sea salt taking them to the next level.
I’m so happy to share this recipe today for my Chunky Salted Chocolate Chip Cookies. I’ve been wanting to post a recipe for my own chocolate chip cookies for a long time but have you seen how many are already out there?? Well it’s pretty close to a bazillion and I didn’t want to just add another any old choc chip cookie to the noise.
WHY YOU’LL LOVE THESE CHUNKY SALTED CHOCOLATE CHIP COOKIES
The classic chocolate chip cookie is something everyone should have in their arsenal. This one is crisp on the edges, chewy in the middle and loaded with choc chips. Leave out the salt if you prefer and you can even make these vegan.
DIFFICULTY – Easy. As any good chocolate chip cookie recipe should be, the dough is quick to put together with minimal ingredients and no need to refrigerate before baking.
MAKE AHEAD – Definitely. You can bake the cookies and store them in a cool place for around a week. Fridge is fine but let them come to room temp before eating them. You can even store these baked or unbaked in the freezer for up to 3 months.
STORAGE – Store the baked cookies in an airtight container in a cool spot, or the fridge. To freeze the unbaked dough, wrap it well in plastic wrap and then in an airtight bag or container. You can portion up the cookies before freezing too, just place on a baking tray in the freezer for one hour, then transfer to an airtight bag or container. You can store the baked cookies in the freezer in the same way.
TOOLS USED IN THIS RECIPE
- I find a stand mixer easiest for the dough
- A cookie tray to bake them on
- A medium ice cream scoop is how I portion the dough
OTHER RECIPES YOU MIGHT LIKE
I had to be confident that this would be the ultimate chocolate chip cookies recipe and one that I’d go back to time and time again because it’s just that good. Then, and only then, is it worthy of being added to the thousands already floating around the webosphere.
Well over 2 years into my baking blog and finally I have the ultimate chocolate chip cookies to share with you that I indeed will go back to time and time again. This one is just that good.
Add some salt
There’s something about adding salt to sweet treats. Not to the point of turning them savoury but just to add an edginess to them. Like salted caramel. I’m a huuuuuuge fan of salted caramel. Remember that craze, yeah I never gave up on it. My Salted Caramel Fudge is one of the most popular recipes on Sugar Salt Magic and then there’s the decadent Baked Salted Caramel Cheesecake.
Salted chocolate has that same edge to it and these Chunky Salted Chocolate Chip Cookies have just a subtle rebel salt streak running through them that elevates them to the next-level
In fact, I think it’s a combination of three things that make these cookies next-level.
- Sea salt, obviously
- Light brown sugar which adds to the chewiness but also gives a slight caramel edge
- Dark chocolate chips – milk choc chips just aren’t rebel enough 🙂
So what makes the ultimate chocolate chip cookies?
Well, obviously everyone has their own idea of the perfect choc chip cookie but to me, these are the qualities a perfect cookie needs
- Crisp on the outside but chewy or soft in the centre
- Loaded with dark choc chips. I think a good ratio is 1:1 🙂 (there will look like too many in the dough but persevere, once baked the ratio is perfect)
- Slightly golden around the edges which adds to the crispness on the edges but also adds the flavour
- Buttery and full of flavour
- They need to be simple chocolate chip cookies because patience is not really my thing.
- No resting time, you can bake them straight away
- The dough is freezable, meaning you can be ready to bake cookies at a moments notice.
- It’s a recipe you WILL come back to time and time again.
These super simple chocolate chip cookies are all that. The outside is crisp and the inside perfectly soft and a little chewy.
How to make chocolate chip cookies?
The dough is a very simple mixture of creamed butter and sugar, then adding in the dry ingredients.
You don’t want to roll solid balls of dough. Ideally, you want to use a medium ice cream scoop, where you just scoop the dough, press it slightly to make sure the scoop is full, then release them onto the baking tray. Mine creates dough balls about the size of a golf ball.
If you don’t have an ice cream scoop just roll the balls very lightly before sitting them on the tray. If you have a small cookie scoop, you can use that but they will be much smaller and won’t need to bake so long. The medium ice cream scoop makes cookies that bake up to thick chocolate chip cookies.
It’s all about options
Do I need to chill the dough.
No. The other great thing about these cookies is there is no need to chill the dough first. Just mix it up, scoop and bake. You can have fresh and warm, Chunky Salted Chocolate Chip Cookies to serve in less than half an hour.
Some people swear by sitting cookie dough in the fridge overnight to intensify the flavour and some even suggest up to 72 hours. I’ve tested my cookie dough and the flavour did not change by refrigerating them overnight.
Not into salt?
That’s ok. They do taste great without the sea salt too, so you can still use this recipe to make a non-salted choc chip cookie.
Can I make these vegan?
Yes, very easily. Swap the milk for almond milk and the butter for a vegetable based butter or spread.
So have at it. Get your cookies on 🙂
Chunky Salted Chocolate Chip Cookies
If you're looking for the ultimate chocolate chip cookies, look no further. These Chunky Salted Chocolate Chip Cookies tick all the boxes. Simple chocolate chip cookies with sea salt taking them to the next level.
- 260 g (2 cups / 9.2oz)plain (AP) flour
- 90 g (2/3 cup / 3.2oz) cornflour (cornstarch)
- 1 1/2 teaspoons baking soda (bicarbonate)
- 1 teaspoon sea salt flakes
- 150 g (3/4 cup / 5.3oz) light brown sugar
- 100 g (1/2 cup / 3.5oz) caster (superfine) sugar
- 190 g (6.7oz) salted butter, room temp (notes)
- 1 1/2 tablespoons milk (notes)
- 2 cups (400g) dark chocolate chips
- Extra sea salt flakes, for sprinkling
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, cornflour and baking soda
In a separate bowl, beat together the butter and both sugars until lightened and fluffy. Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
Finally, add the choc chips and salt and give the mixture another beat until mixed through and the dough is clumping
Pull the dough together with your hands and then use a medium ice cream scoop to scoop the mixture and transfer to the baking trays. Space the cookies about 1-2 inches apart.
Sprinkle a little more sea salt over the top of each one.
Bake for around 16 minutes, turning the trays halfway through until golden on the edges.
Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- If you only have unsalted butter on hand, no problem, just add an extra 1/2 teaspoon of sea salt while mixing.
- I use corn starch a lot in my baking – this is not an error. Cake flour is a combination of all purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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