The BEST Salted Chocolate Chip Cookies
Two changes to the Tollhouse recipe yield the best chocolate chip cookies ever. Make them and tell me I'm wrong, I dare you.
Equipment
- Big Mixing Bowl
- Hand Mixer or Stand Mixer
- Big Baking Sheet (2 preferred)
- Cooling Rack
- Spatula
Ingredients
- 2¼ Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Sticks Butter Unsalted preferred
- ¾ Cup White Sugar
- ¾ Cup Brown Sugar
- 1 Tsp Vanilla Extract
- 2 Large Eggs
- 14 oz Semi-Sweet Chocolate Chips ¼ cup divided out
- 1 Cup Chopped Nuts (optional) walnuts, pecans, or macadamia suggested
- Course Sea Salt for sprinkling
Instructions
- Combine the flour(2¼ cup), baking soda (1t), and salt (1t) in a small bowl. Stir to combine and set aside.
- In a microwave safe bowl, combine the butter (2 sticks) and chocolate chips (¼ cup). Microwave in 15 second intervals until the chocolate chips have melted.
- Combine the softened butter, melted chocolate chips, white sugar (3/4 cup), brown sugar (3/4 cup), and vanilla extract (1t). Cream the sugar for 3 minutes. Beat in the eggs (2) until well mixed.
- Add the dry ingredients, slowly while mixing until completely combined, forming a soft dough. Stir in the chocolate chips (whole bag) and chopped nuts (if desired). Stir by hand until well mixed.
- Optional. Chill the dough for 1 hour, if you have time.
- Preheat the oven to 375°F. Line the baking sheets with parchment paper. Drop 1"-2" dough balls onto the sheet, leaving enough space for spreading.
- Bake the cookies for 9-11 minutes. Remove when the look cooked but still soft. Sprinkle with a pinch of course sea salt now, and allow to cool for a few minutes. Transfer to a cooling rack to cool completely.
- Store in an airtight container with a piece of bread to maintain softness for up to a week.
Nutrition
Calories: 100kcal
Tried this recipe?Let us know how it was!