I think I just found us the greatest chocolate chip cookie recipe of all time.
That is if you like your cookies slightly underdone and chewy. Are you in the crunchy cookie camp or the chewy-ooey-gooey cookie camp?
Whether you like them crispy or chewy, chocolate chip cookies are one of the few things I think almost everyone likes. Growing up my dad used to buy the chewy chips ahoy cookies in the red package. They’re one of my most nostalgic childhood foods. I can vividly remember arriving at his house on Friday evenings, heading to the kitchen for an after school snack, and opening up the white washed wood cabinets to take a peek inside, hoping to see that red package. While I loved those as a kid, I guess you can say my taste buds have grown up (though I still wouldn’t turn down a chips ahoy if offered, for the record.) These cookies take the classic chocolate chip cookie and elevate it a little bit, with organic dark chocolate and a sprinkle of sea salt on top.
Trust me, when I first heard about this salted chocolate chip cookie trend, I thought it was nuts, “keep your freaking salt, away from my desserts, thank you very much.” I had never been into the whole salted caramel thing either so my feelings were pretty strong about it. But after trying it, OH MY GOODNESS, it is so good. You won’t go back and you’ll find yourself trying to add salt to all of the sweet things.
The combo of the sweet with a little bit of savory makes these cookies completely decadent without being hurt-your-teeth sweet. The great thing about these cookies is you can switch up what kind of chocolate and salts you use if dark chocolate isn’t your thing. White chocolate with Himalayan pink salt would be amazing, or milk chocolate with black Hawaiian sea salt sprinkled on top! Lets get weird guys.
This recipe makes about a dozen and a half of cookies depending on the size you make them. I baked up half the batch and then used my cookie scoop to portion out the rest of the dough into balls and then froze it. Now whenever I want a chocolate chip cookie right out of the oven, I can grab one out of the freezer, bake it up and be ready to roll in under 15 minutes.
All of the heart eye emojis.
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 large egg yolk
- 3 teaspoons vanilla extract
- 8 ounces dark chocolate, chopped (you can use whatever kind of chocolate bars you like!)
- coarse sea salt for sprinkling
- Preheat oven to 325 degrees and prep your pan by lining it with parchment paper.
- In a bowl, whisk together flour, baking soda and salt.
- Using your electric mixer or hand mixer, beat the butter and sugars together until fluffy. This should take about five minutes. Next add the egg, egg yolk and vanilla and beat for another 2 minutes or until fully combined.
- With the mixer on low speed add the dry ingredients to the wet ingredients. This would also be a good time to drop the mixer and mix it with your hands. When the ingredients are mostly combined, add the chocolate and mix until fully combined together.
- Use a spoon or an ice cream scoop to portion out the dough into 2 tablespoon portions on your cookie sheet. Leave about 2 inches in between each.
- Sprinkle each ball with course sea salt.
- Bake for 13 minutes until the edges are slightly golden and then centers look partially cooked but not fully cooked (we want the cookies to be gooey!)
- Let cool completely!