Salted Butter Chocolate Chip Cookie
This Salted Butter Chocolate Chip Cookie recipe is the ultimate sweet and salty treat with crispy edges and a chewy center. Perfectly melty chocolate and optional nuts make it irresistible!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie scoop or spoon
Ingredients
- 4 ounces salted butter room temperature
- 2/3 cup dark or light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaky sea salt or kosher salt
- 1 1/3 cups bittersweet or semisweet chocolate coarsely chopped
- 1 cup toasted nuts coarsely chopped, optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the room temperature salted butter, dark or light brown sugar, and granulated sugar using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
- Beat in the large egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and flaky sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Gently fold in the coarsely chopped bittersweet or semisweet chocolate and toasted nuts, if using.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can prepare the dough in advance and freeze dough balls for up to three months.
- Add a pinch of salt if using unsalted butter to keep the sweet and salty balance.
- Try seasonal variations like cinnamon in fall or peppermint in winter for festive twists.
- Store leftover cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Be careful not to overmix the dough to keep cookies chewy.