Salted Chocolate Chip Cookies - a luscious mix of gooey dark and milk chocolate with a touch of sea salt for the perfect balance of irresistible sweet and salty in every bite.
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Chocolate chip cookies are a classic for a reason—they’re comforting, timeless, and downright delicious. But what if you could elevate this beloved treat to something even more extraordinary? Enter Salted Chocolate Chip Cookies: a perfect blend of rich dark and creamy milk chocolate chips, topped with a sprinkle of flaky sea salt.
These cookies bring together the best of all worlds—decadent chocolate, buttery dough, and the surprising twist of salt that enhances every bite.
What Makes Salted Chocolate Chip Cookies Special?
It’s all about the balance. The combination of dark and milk chocolate chips adds depth and complexity, blending bittersweet richness with creamy sweetness. The addition of sea salt cuts through the sweetness, bringing out the flavors of the chocolate while adding a satisfying contrast that keeps you coming back for more.
Why You’ll Love These Cookies
- Dual Chocolate Goodness: The mix of dark and milk chocolate chips offers a nuanced flavor profile that feels indulgent yet approachable.
- Flaky Sea Salt Finish: A sprinkle of sea salt adds texture and elevates the flavor, turning a simple cookie into a gourmet treat.
- Versatile Perfection: These cookies are equally suited for an afternoon snack, a holiday gift, or a standout dessert at any gathering.
The Magic of Sweet and Salty
Sweet and salty desserts are beloved for a reason—they awaken your taste buds in ways that pure sweetness can’t. In these cookies, the sea salt doesn’t overpower; it simply enhances. It accentuates the chocolate and balances the buttery richness of the dough, creating a cookie that feels indulgent but never cloying.
Tips for Baking the Perfect Salted Chocolate Chip Cookies
- Use Quality Chocolate: High-quality dark and milk chocolate chips make all the difference. Opt for brands known for their smooth texture and rich flavor.
- Don’t Skip the Salt: Flaky sea salt (like Maldon) is key. Its delicate crystals melt slightly into the cookie, leaving just the right amount of crunch and flavor.
- Chill the Dough: Resting your dough in the fridge for a few hours—or overnight—helps the flavors meld and creates a cookie with the perfect texture.
- Bake Just Right: For soft centers and slightly crisp edges, pull the cookies from the oven when the edges are golden, but the center still looks a little underdone.
Ready to Bake?
If you’re looking for a way to elevate your baking game, Salted Chocolate Chip Cookies are a must-try. They’re simple to make, yet their complex flavors make them feel special. Gather your ingredients, sprinkle on the sea salt, and get ready to bake a cookie that’s bound to impress.
These cookies may start as a classic, but with their dark and milk chocolate combo and touch of sea salt, they’re destined to become your new favorite!
Salted Chocolate Chip Cookies
Ingredients
- 2 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 and ¼ teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
- sea salt
Instructions
- In a medium-sized bowl, whisk together flour, baking soda, and kosher salt. Set aside.
- In a large bowl using an electric mixer, lightly cream together butter and sugars; try not to incorporate too much air. Add eggs, one at a time, then vanilla extract; mixing after each addition until smooth.
- Add flour mixture to wet ingredients; mix just until combined.
- Gently fold in dark chocolate chips and milk chocolate chips.
- Cover cookie dough with plastic wrap and refrigerate for 30 minutes, or overnight.
- Preheat oven to 350F degrees.
- Scoop chilled dough into 2 teaspoon balls, or use a small cookie scoop to scoop balls of dough. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet. Sprinkle with sea salt. Keep dough chilled in between batches.
- Bake 8-10 minutes, or until edges are golden brown.
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