We were recently at a bakery and they had these big flakes of sea salt on their chocolate chip cookies. For a household where I’m not really encouraged to make anything but Chocolate Chip when it comes to cookies – this was a delightful new spin for me. Especially because I can load ours up with flaked sea salt and leave Emma’s normal without great effort. Of course, you can use any chocolate chip cookie recipe that you like, but I did include my notes & tips below. I started with the original Tollhouse recipe.
I feel like I’m probably behind the bandwagon here. I know salted everything has been around for a while. I mean, I posted a Salted Caramel recipe about 7 years ago… But, for some reason, I’ve just now gotten around to buying real flaked sea salt. It is probably the smallest investment you can make in the kitchen for a “fancy” ingredient. I think it was $6 at our grocery store? I think you can find it at Target, Williams-Sonoma and nice grocery stores.
I always scoop my cookies. It is just so much easier than using spoons. TIP : I still put SOME salt in the dough, but only 2/3 of what is called for in the recipe. This helps it from becoming too salty, and you still get to enjoy the sweetness of the cookie. 
Salted Chocolate Chip Cookies
2 sticks of softened butter
3/4 cup of brown sugar
3/4 cup of granulated sugar
2 eggs
1 teaspoon of vanilla
2 1/4 cups of flour
2/3 teaspoon of salt
1 teaspoon of baking soda
2 cups of chocolate chips
……
2 tablespoons of flaked sea salt (I used Maldon)
Cream together butter and sugars in a mixer. Add eggs and vanilla and mix until combine. Add flour, salt and baking soda. Stir until just combined. Add chocolate chips, stir until just combined.
I bake them on a Parchment Paper lined Large Baking Sheets (for 8-12), or a Small Baking Sheets (for 4-6). I usually bake one pan, then make the rest into balls and put them in the freezer. We use them for easy weeknight desserts or even when we have last minute dinner with company. Adults LOVE warm chocolate chip cookies for dessert. And so do kids.
TIP : After a couple of trials, I discovered that rolling the cookie dough tops in sea salt worked better than just sprinkling it on.
I just sort of press the balls a little bit on the salt – but not too much. They can get too salty. But, remember how cookies will spread, so just make sure there is enough for a flake on each bite when baked.
Bake at 350 degrees for 8-10 minutes.
My spring bulbs are coming along nicely! Tour our kitchen, here >
I was hoping to have them in bloom for my spring product photos next week, but it does not look like that will happen.
The baking counter is sharing space with my Valentine’s Day flowers. Mike did really well this year : ) Those ranunculus are so big and pillowy soft.
Yum! Those crunchy, salty flakes.
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