Everyone I know loves yummy chocolate chip cookies! And I’m pretty sure there are bakers out there who’ve memorized the Nestle Toll House recipe by heart. So you might ask, do we really need another chocolate chip cookie recipe? To that question I answer: Yes! These decadent salted chocolate chip cookies are seriously awesome. They tickle your taste buds with the perfect combination of sweet and salty!
Most cookie dough recipes have the same five basic ingredients: flour, a leavening agent, butter, sugar and eggs. So what makes this recipe for salted chocolate chip cookies so darn special? To start, I’ve bumped up the basic chocolate chip cookie recipe a few notches with a selection of gourmet baking products, because nothing compares to high-quality ingredients. This recipe splurges by using Guittard semi-sweet chocolate chips with 46% cacao, Kerrygold Pure Irish Butter, Mexican vanilla, and Maldon Sea Salt Flakes. But that’s not all that makes this delicious chocolate chip cookie dough recipe different…
I use 2 tablespoons of cornstarch as an additive to Bob’s Redmill all-purpose flour. This ingredient ensures these salted chocolate chip cookies, with light and crispy bottoms, will be soft and tender in the middle and on top.
Cornstarch is an important ingredient in cake flour. It makes cookies and other baked goods more delicate. Adding a bit of cornstarch into baked goods recipes that call for all-purpose flour is a little secret I learned years ago. Here’s another great baking tip: If you’re ever in a pinch and want to create a cake flour substitute, add 2 tablespoons of cornstarch for each cup of all-purpose flour. Although it’s not exactly the same as using cake flour for your recipes, the baked results will be lovely.
When baking cookies I love adding in a little extra vanilla for the perfect taste! For this recipe I use 2 + 1/2 tablespoons Mexican Vanilla. Once you start using Mexican vanilla there’s no turning back to the ordinary stuff! You can absolutely tell the difference. I travel several times a year to Mexico, so I bring back bottles in my suitcase. But conveniently this specialty product is now available online from Amazon.
Before adding in the whole bag of chocolate chips to the mixing bowl, I reserve about 1/3 of the chocolate chips for later. I’ll tell you why in just a little bit! After the cookie dough is mixed I line my baking trays with silicone liners and then use my cookie scoop to portion out the dough. I love it when my cookies come out the same size and shape. Every oven is different, but the cookies you see here were baked for 14 minutes at 350 degrees Fahrenheit. If you want your cookies to look just like mine, pull them out of the oven once they become just ever so slightly golden around the edges, are lightly puffy on top, but still look a bit undercooked.
As soon as the chocolate chip cookies come out of the oven I reach for the chocolate chips I reserved earlier. I hand press these additional chocolate chips into the warm cookies before they settle, solidify and cool. Although it only takes a minute to do, this little extra step gives my chocolate chip cookies a beautiful bakery-style look. For this cookie recipe I also sprinkle delicate flakes of salt all over the tops of my chocolate chip cookies. The finished result is outstanding! Here’s a closer look at these delicious salted chocolate chip cookies.
This gourmet version of the traditional chocolate chip cookie dough recipe has that special twist that makes these cookies so darn special. They’re perfect for cookie exchanges, bake sales and Father’s Day festivities. Actually, any time you feel like a little indulgence you can pull out this recipe and get baking!
How to Make Salted Chocolate Chip Cookies >> Best Kitchen Tools
Below are the kitchen tools I use for making homemade cookies. One item I cannot live without is my KitchenAid stand mixer. I use it at least once a week. Other items that are super handy include a stainless steel cookie scoop, silicone baking mats, and a salt box.
- KitchenAid stand mixer
- Measuring cups
- Measuring spoons
- Dish towels
- Cookie sheet
- Silicone baking mats
- Cookie scoop
- Lipper salt box
Salted Chocolate Chip Cookies
Yield 3 dozen Cookies
- 2 sticks unsalted Kerrygold pure Irish butter (1 cup), softened
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 2 large eggs, room temperature
- 2 + 1/2 teaspoons Mexican vanilla extract
- 1 teaspoon baking soda
- 2 tablespoons cornstarch
- 1 teaspoon sea salt
- 2 + 1/4 cups all-purpose flour
- One 12-ounce bag Guittard semi-sweet chocolate chips
- Maldon sea salt flakes
- Adjust oven rack to center position. Preheat oven to 350 degrees.
- Line cookie sheets with silicone baking mats or parchment paper
- In the bowl of a stand mixer, cream butter, sugars, and vanilla until light and creamy.
- Add in eggs and blend again.
- Add in baking soda, cornstarch and salt. Blend briefly.
- Gradually add in flour and mix until combined.
- Add in 2/3 of the package of chocolate chips. Blend briefly until incorporated. Reserve remaining chocolate chips for later.
- Using a cookie scoop, place rounded scoopfuls of cookie dough onto lined cookie sheets.
- Put only one cookie sheet into the oven at a time. Bake for approximately 12-14 minutes or until cookies are just barely golden on the edges, puffy on top, yet slightly undercooked. Monitor the cookies carefully. Do not over bake!
- Remove cookie tray from oven and immediately hand press several additional chocolate chips into each cookie. Sprinkle the cookies with flakes of sea salt. Allow the cookies to remain on the hot cookie sheet until they have cooled. Enjoy!
🍪 To control the salt content in these scrumptious cookies, this recipe calls for unsalted butter. However, if you'd like to use salted butter instead, just dial down the sea salt in this cookie dough recipe from 1 teaspoon to 1/2 teaspoon.
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Salted Chocolate Chip Cookies >> Share Your Thoughts!
Do you have a favorite cookie recipe? What do you think about these salted chocolate chip cookies? Share your thoughts in the comments below. I’d love to hear from you!