The Ultimate Salted Chocolate Chip Cookies are giant bakery-style cookies with crisp edges and a perfectly chewy center, filled with chocolate chips and sprinkled with flaked sea salt. This is a cookie you absolutely must taste to believe.
If you’ve ever been lucky enough to eat a Sea Salt Chocolate Chip Cookie from La Grande Orange Grocery, you might possibly appreciate my enthusiasm over these cookies. I tasted their salted chocolate chip cookie a few weeks ago while at brunch with a friend. I was blown away. I make dang good cookies, but that cookie was something else. I may have become a wee bit obsessed with recreating this Salted Chocolate Chip Cookie at home, but it paid off in an amazing new cookie recipe. I absolutely LOVE these cookies.
I’ve made these cookies multiple times in less than two weeks (both gluten-free and traditional recipes have been tested repeatedly) and the reviews have been fantastic from everyone who has tasted them. This is currently my favorite cookie of all time. Exaggerate much? Maybe, but I’d still take one of these over any other cookie out there.
Of course, if you’re not a chocolate lover, I recommend checking out the Coconut Lover’s Oatmeal Cookies and the Almond Shortbread Thumbprint Cookies. For a few more chocolate free cookie options, try these Iced Caramel Toffee Oatmeal Cookies or Double Vanilla Delight Sugar Cookies. Both of those cookies are pinned to my Can’t Wait To Eat This board on Pinterest!
- 1 3/4 cups light brown sugar
- 1 cup butter melted
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla
- 2 cups all-purpose flour *
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- Maldon flaked sea salt or coarse sea salt
- GLUTEN FREE ALTERNATIVE:
- 1 ¾ cups brown rice flour *
- ½ cup tapioca starch *
- ¼ cup potato starch *
- 1 teaspoon xanthan gum *
- Place the sugar in a large mixing bowl. Add the hot melted butter and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
- Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Refrigerate the dough for at least one hour, or until thoroughly chilled.
Preheat the oven to 325 degrees. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet. (Remember, just three cookies to a baking sheet!)
Bake for 16 minutes. Remove from the oven and immediately sprinkle with Maldon salt. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!
The size of the cookie will determine the texture. If you want a giant bakery-style cookie with crisp edges and a perfectly chewy center, follow the recipe exactly and make the cookies huge. (Just three to a baking sheet, seriously!) There is no way to get that perfect texture without the giant cookie. Trust me on that, okay? I made some of the cookies smaller and they were really good, but the giant ones were so much better! The finishing salt is really important here. There aren't a lot of fancy spices and ingredients in my kitchen, but Maldon flaked sea salt is a key ingredient in these cookies. You can buy it in some grocery stores, but I found the best prices by far on Amazon. (I promise that if you buy it, you'll use it for more than just these cookies!) However, if you don't want to buy a fancy salt, coarse sea salt or even kosher salt will work. Just be extra careful when sprinkling the salt on the cookies, as the smaller grains of salt can quickly make them "salty" instead of giving just a hint of salt with the sweet cookie. Last but not least, don't let the oatmeal in this recipe deter you from trying them. There is barely a hint of oatmeal flavor, but it provides a chewy texture that can't be beat.