Salted Chocolate Chip Cookies

By Ashley Rodriguez
June 9, 2015
26 Comments


Author Notes: This is my classic cookie. It’s what I crave and the reason that I often have butter coming to room temperature on the counter. The dough exists only to hold the chocolate in place. But without the chocolate, this dough makes a great base for any number of cookies: dried cherry, white chocolate and cardamom, chopped dates and walnut, or oatmeal and rum raisin (just replace some of the flour with oatmeal).

Use all three sugars; if you need cookies now and don’t have turbinado sugar (also known as raw sugar), add more dark brown sugar.You’ll miss out on a nice little sugary crunch, but the cookies will still be amazing. Don’t skimp on the time you spend creaming the butter and sugar. As the sugar cuts through the butter to create bubbles, you build air and structure. Most people think baking soda and baking powder create bubbles in baking, but they only make existing bubbles bigger. So cream until the butter and sugar mixture is very pale and light, which takes a good 5 minutes with your electric mixer on medium speed.

There is a lot of chocolate, good dark chocolate, in this recipe. Chocolate chips work too, but they won’t puddle and melt into chocolate layers. To cut down the cost a bit, I often use a combination of a great chocolate bar and chocolate chips.

Finally, don’t over-bake.The oven temperature is an obnoxious 360° F so that an extra burst of heat sets the outside while the inside remains gooey. The end result is a crispy, gooey, and chewy cookie. Let the cookies cool on the tray for at least 5 minutes before transferring to a wire rack—any less than that and the cookie will most likely fall apart from all that chocolate and gooeyness. Oh goodness, it's time to start softening more butter.

The dough is best made a day or two before you plan to bake the cookies—their flavor and texture improves with time. Leftover dough can be rolled into a 2-inch-thick log, wrapped in parchment paper, and then refrigerated for 1 week or frozen for up to 1 month.You can also freeze the baked cookies, but I prefer to freeze the dough.

One final note: I always double this recipe. Just thought you should know.

From Date Night In (Running Press 2014)
Ashley Rodriguez

Makes: 18 to 24 cookies
Prep time: 24 hrs
Cook time: 20 min

Ingredients

  • 1/2 cup (115 grams) unsalted butter, at room temperature
  • 2 tablespoons granulated sugar
  • 2 tablespoons turbinado sugar
  • 3/4 cup plus 2 tablespoons (170 grams) packed dark brown sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (250 grams) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces (170 grams) bittersweet chocolate (use the best-quality chocolate you can), cut into roughly 1⁄2-inch chunks with a serrated knife
  • 1-2 pinches Flaky salt, such as Maldon, for finishing

Directions

  1. In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Again, stop the machine and scrape down the bowl with a spatula.
  2. In a medium bowl, whisk the flour, baking soda, and salt to combine.
  3. With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout. Add the chocolate and mix until everything just comes together. Finish mixing the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.
  4. At this point, it is best to refrigerate the dough for 24 hours. Resting the dough intensifies the deep toffee flavors and improves the texture of the baked cookie.
  5. When ready to bake, preheat the oven to 360° F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of flaky salt just before baking.
  6. Bake for 10 to 12 minutes. Rotate the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden on the outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes.
  7. Transfer the cookies to a wire rack to finish cooling.
  8. These are best eaten the day of baking but will keep, if well sealed, for up to 2 days.

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Reviews (26) Questions (1)

26 Comments

Kris July 1, 2018
I hate to ask but will this work without the egg? If I substitute flax egg or sour cream?
 
kkimberly March 15, 2018
Seriously, these cookies are IMMENSE! Without question the best best CCC recipe I've tried. It's in regular rotation here already. Highly recommended for breastfeeding mums
 
souschef February 12, 2018
A local restaurant serves up a salted chocolate chip cookie that is great, so I looked to see if I could find a recipe online. Wow, this is it! Amazing. Thank you so much for sharing.
 
Annie December 30, 2016
these are A+, would make again! love the flavor and the fact that these have more brown sugar than most. <br /><br />I added a pinch of nutmeg for funsies and, uh, a tablespoon of rum because the dough felt somewhat dry. they turned out spectacularly!
 
KJR November 11, 2016
Incredible recipe and my go-to whenever I'm feeling peckish for a sweet/salty pop of flavor. They taste best right out of the oven so I only bake off a couple at a time. Thank you!
 
Douglas B. October 6, 2016
salty goodness w a kiss of chocolate YUM
 
Sauertea August 16, 2016
Love these and also the Smitten Kitchen adaptation!<br />
 
Kay August 1, 2016
Wow. You didn't say these were going to turn out to be these delicious biscuit-like sugar cookies with chocolate chips and a salty edge? totally amazing! I paired them w/ vanilla ice cream and make ice cream cookie sandwiches- Glorious! Thank you!
 
Lynn S. July 6, 2016
I have made these before and they were delicious. Now I want to try them as oatmeal cookies, but I am unsure what amounts of flour and rolled oats I should use. Any suggestions?
 
monica June 25, 2016
One word to describe this recipe-SOLID. This is my go to CCC recipe. If you want these cookies to be chewy, be careful not to over bake them or they will be dry. Also, I always use Maldon Salt.
 
AlabasterPetal November 28, 2015
I really want to love these cookies...I made them yesterday and they went totally FLAT. I was embarrassed to bring them to Thanksgiving dinner and as a result left them at home (bummer)... They stuck to the parchment and we ended up eating a huge squishy mess of them out of a ziploc bag :( they tasted fantastic but I wish they would have come out better tbh
 
Fern November 10, 2015
Can you just use bitter sweet chocolate chips???????????
 
Charlotte October 13, 2015
Dough was very crumby and was falling apart even when forming cookies. Any suggestions? Is this expected?
 
Amy C. November 1, 2015
I had the same effect at first! thought I was following the recipe wrong (I also subbed butter for coconut oil and put less sugar than prescribed)<br />I ended up adding some chocolate coconut rum into the mixture, and they came out really great-- a nice hint of rum-yness. I did flatten the cookie dough balls down ~7 minutes into the baking though, since they weren't flattening themselves.
 
jayaymeye September 20, 2015
Confirmed: These are delicious. The salt really makes it. That, and the 24-hour rest time. It does make a difference. And yes, 360 degrees is correct. Thank you!!
 
L August 14, 2015
I like my cookies slightly crispier, so I did 15 minutes. Anyway, yep, super great! They can be any size, I think, as long as you watch them as they brown.
 
Scott S. June 22, 2015
Made the dough tonight and will be baking in a few days. But I couldn't resist baking a few tonight for a "test run." In short: delicious!<br /><br />A few notes from the test run: the cookies don't spread much, so if you want flatter cookies, flatten slightly after placing on the sheet. The chocolate is the star of this recipe, so good dark chocolate (in 1/2 in or bigger chunks) is definitely recommended. Also, don't skimp on the maldon salt on top; it pairs beautifully with the pools of melted dark chocolate. Under bake them slightly for a better result; mine were perfect at 10.5 minutes in the oven an came out still gooey on the inside, yet well-formed.<br /><br />Can't wait to try them again in a few days after "aging" the dough in the fridge!
 
Scott S. June 25, 2015
Update: ever better after the dough spent a few days in the fridge. I also under cooked them just slightly. So good. Picture: http://cl.ly/bm0r
 
lynda June 25, 2015
what size portion of batter do you use to bake the cookies? How many cookies does one batch make? Will regular sea salt (crystals) work instead of flakes?
 
Scott S. June 25, 2015
I got about 14 cookies per batch, but I was making some decent sized cookies. Sea salt will certainly work but you won't get that same light, delicate, salty crunch on top. Most grocery stores sell Maldon salt - it's worth the investment!
 
lynda June 25, 2015
Thanks for responding. I was able to get everything BUT the Maldon sea salt. I made the batter and it's sitting in the fridge now; looks and smells heavenly. I can't wait to bake them. I guess I'm going to have to go with the sea salt I have... I just won't grind it.
 
Scott S. June 25, 2015
Let us know how it goes - enjoy!
 
Emily M. June 19, 2015
Is the dough supposed to be this dry? Seems much drier than other cookie recipes I've tried, but maybe after baking it changes?
 
Tobster June 13, 2015
What size/weight should the cookies be portioned out ?
 
Shikha K. June 11, 2015
Is the oven temperature meant to be at 360 degrees instead of 350?
 
quetzales June 11, 2015
Hey there, I've seen this recipe all over the food blogosphere, and in every reiteration, it's 360 degrees. I've baked these pretty often, and they turn out perfect at that temperature.