Salted Butter Chocolate Chip Cookie
These Salted Butter Chocolate Chip Cookies are irresistibly chewy and flavorful! A delightful balance of sweet chocolate and a hint of salty goodness.
Servings: 24 servings
Ingredients
- 4 ounces salted butter at room temperature
- 2/3 cup packed dark or light brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaky sea salt or kosher salt
- 1 1/3 cups coarsely chopped bittersweet or semisweet chocolate
- 1 cup toasted nuts coarsely chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the room temperature salted butter with both sugars until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter mixture and beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and flaky sea salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the coarsely chopped chocolate and toasted nuts (if using).
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes, until edges are golden brown and centers are slightly soft. Remove and sprinkle with flaky sea salt.
- Cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Cooling Rack
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookie dough for up to three months; bake from frozen with extra time.
- For chewier cookies, add more brown sugar or chill the dough before baking.