Chocolate and salt. Complete opposites that were meant to be together. Sounds strange both these two ingredients although opposite, complement and help showcase one another. When I get a craving for salt and chocolate, I will normally sneak in a Dark Chocolate and Salt square from my ever-present dark chocolate bar that quietly sits in my snack drawer. However when I need more of a comfort food fix with a hint of that Chocolate/Salt romance, I make Smitten Kitchen’s Salted Chocolate Chip Cookies.
Let me start off by saying that I LOVE SmittenKitchen.com. Amazing! Tried and true recipes, beautiful inspiring photography and honest relatable writing make this site a go to for me. I’ve been loyally following Deb and her blog for over 5 years and have never been disappointed. Smitten Kitchen has become the trusty blog version of Miss Ina Garten to me. Don’t even get me started on how much I love Ina and all of her recipes.
Recently we hosted a game night, and I needed a dessert that was easy to eat with silverware, comforting and homey, yet still elevated. Smitten Kitchen to the rescue! Deb’s Salted Chocolate Chip Cookies were just the thing. Artfully made, this precise recipe takes the chocolate chip cookie to a whole other level.
All I can say is thank you Deb from Smitten Kitchen. Your site not only provided us with the most scrumptious cookies but has been a true inspiration to me over the years. It’s so refreshing to see people have a passion for what they do and share it with the world. And for anyone who has not visited this site, check it out! It’s awesome: SmittenKitchen.com.
Alright now get ready for the best Salted Chocolate Chip Cookie of your life!
Slightly adapted from Smitten Kitchen’s Salted Chocolate Chip Cookies
Roughly 18-24 cookies depending on the size
- 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
- 2 tablespoons (25 grams) granulated sugar
- 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this)
- 3/4 cup (165 grams) packed light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- Heaped 1/4 teaspoon) fine sea or table salt
- 1 3/4 cups all-purpose flour
- 3/4 cup Ghirardelli 60% Dark chocolate (or try to find a dark chocolate chip or chunk)
- Flaky sea salt, to finish
Heat oven to 360°F and prepare a baking sheet with parchment paper (I used a silicone mat).
Grab a large bowl. Cream the butter and sugars together with an electric mixer until light and fluffy, about 3 minutes. Next add egg and vanilla. Continue beating until well mixed, scraping down the bowl if needed. Mix in salt fine sea and baking soda until combined, then add the flour on a low speed until just mixed. Lastly fold in the chocolate chips.
Using a big spoon, scoop cookies into roughly 1 1/2 tablespoon mounds, making sure they are spaced on the cookie sheet as they will expand. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes. The cookies will look golden on the outside but still very gooey and soft inside.
Once they come out of the oven, let them cool on the baking sheet 5 minutes before transferring to the cooling rack.
Enjoy warm with a nice big glass of milk. Who knows maybe the kiddos will want to leave some of these for Santa this year (Ahem… I bet parents wouldn’t mind).