Easy Salted Chocolate Chip Cookies

I don’t even like to admit how often I find excuses to bake these cookies, but there it is: warm, chewy, slightly salty edges and gooey chocolate bits that make everyone hover in the kitchen like vultures. They’re the kind of cookie that survives midnight cravings, school bake sales, and the toddler’s dramatic “I hate chocolate” phase (he lied — he ate three). Simple, forgiving, and somehow always better than the last batch.

My husband is a walking cookie critic — very specific about chewiness vs. crispness — and these are the ones he asks for on repeat. One night I forgot the vanilla and panicked; he ate them anyway and declared them “still dangerously good.” They’re our house staple for movie nights, for when the neighbor drops off something vague, and for those once-a-month deep-clean-then-bake celebrations. Also: if you need a peace offering after a small kitchen argument, bring warm cookies. Works every time.

Kitchen Talk

I once tried to speed-bake these by cranking the temperature and leaving them too close together. They spread into a single giant cookie we ate with forks — not a bad fate, but not the goal. Pro tip: chilling the dough quiets the swagger of over-spread dough and gives you thicker, chewier cookies. Also, if you’re the type to press extra chocolate on top before baking, you’re doing God’s work. Finally, yes, flaky sea salt on top is non-negotiable. It’s like the cookie’s personality trait.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour and a mix of brown + granulated sugar give that classic chew-and-brownness; check your baking soda’s date — if it’s old, cookies will be flat.
– Fats & Oils: Use unsalted butter and salt separately so you control the finish; room-temp butter creams best unless you like to fight lumps.
– Chocolate: Chunky chips or chopped bars both work — I prefer a mix (chips for structure, chopped chocolate for molten pockets).
– Eggs: One large egg usually does it; if your eggs are small, you can add an extra yolk for chewiness.
– Nuts & Seeds: Optional, but toasted walnuts or pecans add great texture; throw them in chopped if you want even bites.

Prep Ahead Ideas

– Make the dough a day or two ahead and keep it tightly wrapped in the fridge; chilled dough slices into perfect scoops and bakes more evenly.
– Portion dough onto parchment-lined trays and freeze until solid, then transfer to a freezer bag — bake from frozen, add 1–2 minutes to the bake time.
– Store in a shallow airtight container with a slice of bread to keep cookies soft, or layer with parchment for freezing so they don’t stick.

✔Time-Saving Tricks

– Use a cookie scoop so all cookies are the same size and finish at the same time — no babysitting the tray.
– Bake on parchment or silicone mats; no scrubbing and even browning.
– If you’re in a rush, skip the chill and bake at a slightly lower temp for a hair longer — they’ll still be fine, just spread more.

✔Common Mistakes

– Overmixing the dough: I did this once and ended up with dense, cakey cookies. Mix until just combined.
– Skipping the salt: tasted bland. Sprinkle flaky sea salt on top right before baking for contrast.
– Crowding the pan: they’ll fuse into cookie pancakes. Give each cookie room to breathe.
– Burnt bottoms: rotate the tray halfway through baking and check the bottoms; darker pans need lower temps.

What to Serve It With

– Classic cold milk (dunking mandatory).
– Strong black coffee or an americano to cut the sweetness.
– Vanilla ice cream for an instant cookie sandwich.
– Fresh berries for a slightly lighter pairing when you don’t want full dessert overload.

✔Tips & Mistakes

– Use room-temp butter for best creaming unless you’re in a hurry — cold butter = weird texture.
– If cookies are too flat, next time chill the dough longer or add a smidge more flour.
– If too cakey, reduce mixing and don’t over-measure the flour (no scooping—spoon and level).
– Want cakier? Add an extra egg yolk. Want chewier? Swap some granulated sugar for more brown.

✔Storage Tips

Store cooled cookies in an airtight container at room temp for up to 4 days; for longer, freeze. Cold cookies are still totally snack-worthy — I eat them straight from the fridge like it’s a personality trait. Reheat a frozen cookie for 10–12 seconds in the microwave for that fresh-baked vibe (watch it — don’t melt it into oblivion).

✔Variations and Substitutions

– Brown butter: brown the butter before cooling and mixing for a nutty, deeper flavor — slightly more effort, totally worth it.
– Gluten-free: swap a 1:1 GF flour blend and chill the dough a bit longer; texture will differ but still delicious.
– Vegan: use vegan butter, a flax egg, and dairy-free chocolate chips; results are softer and slightly cakier.
– Mix-ins: swap half the chips for toffee bits, chopped pretzel, or toasted coconut — just don’t overload or the dough won’t hold together.

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Frequently Asked Questions

Easy Salted Chocolate Chip Cookies

This recipe makes delicious salted chocolate chip cookies that are crispy on the outside and soft on the inside.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 0.5 cups brown sugar
• ▢ 1 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt plus extra for sprinkling
• ▢ 2 cups semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a bowl, mix together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
• In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
• Fold in the chocolate chips.
• Scoop tablespoon-sized balls of dough onto a baking sheet, and sprinkle with a pinch of salt.
• Bake for 10-12 minutes until golden brown.
• Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

These cookies can be stored in an airtight container for up to a week.