Salted Butter Chocolate Chip Cookies
Prep time
Cook time
Total time
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt (Maldon Sea Salt works great)
  • 1 cup (2 sticks) salted butter, melt one stick, leave the other at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon pure vanilla extract (Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
  • 2 large eggs
  • 1½ cups of chocolate chips
  • ½ cup fine dark chocolate, chopped into bits
  1. Mix the flour, baking soda and sea salt in a small bowl. Set aside.
  2. In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar and pure vanilla extract until creamy.
  3. Add the eggs, one at a time and just mix to incorporate them into the butter and sugar.
  4. Remove the bowl from the mixer and add the flour while stirring with a large spoon or fork. Mix well but just until the flour is absorbed.
  5. Add the chocolate chips and chocolate chunks, reserving ¼ cup to add to the tops of the cookies right before baking. Mix in the chips and chunks but don’t overwork your dough.
  6. At this point, you may either refrigerate the dough for an hour (or overnight) or shape the dough into round small round balls for baking.
  7. Preheat Oven to 375 degrees F.
  8. Prepare your cookie trays by lining them with a Silpat or parchment.
  9. Form round balls by rolling the dough in your hands. Place the balls of dough on the trays about 3” apart. (I usually get a dozen on one pan.)
  10. Press some of the chocolate chips and chunks gently into the top of your balls of dough without pressing them down too much.
  11. Bake 9-11 minutes or until the tops just start to brown from the bottoms upwards. Remove from the oven and cool on the trays for 2 minutes before removing them to wire racks to cool.
Variations: I prefer purely chocolate cookies, I don't add nuts or dried fruits but you may choose to do so- add ¼ to ½ cup of your favorites at the same time you add the chocolate.

You can also make this recipe into bars by using a 10 x 15-inch pan and baking for 20-25 minutes.
Recipe by Kitchen Conundrum at