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.
Sea Salt Chocolate Chip Cookies
If you’ve ever been lucky enough to eat a Sea Salt Chocolate Chip Cookie from La Grande Orange Cafe, 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.
Bakery Style Chocolate Chip 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.
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!
Kitchen Tip: I use this scoop, this baking sheet, and these cooling racks to make this recipe.
Salted Chocolate Chip Cookies
You’ll need the following ingredients to make this recipe:
light brown sugar
butter
eggs
vanilla extract
all-purpose flour
old fashioned rolled oats
baking soda
kosher salt
semi-sweet chocolate chips
Maldon flaked sea salt or coarse sea salt
Side note – 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 perfectly chewy texture that can’t be beat.
Salt On Chocolate Chip Cookies
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.
If you don’t happen to be a chocolate lover, I recommend checking out the Coconut Lover’s Oatmeal Cookies and the Almond Shortbread Thumbprint Cookies.
And 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!
Check out all of the Gluten Free Dessert Recipes on this website!
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Salted Chocolate Chip Cookies
The ultimate Salted Chocolate Chip Cookes are bakery style cookies with crisp edges and chewy centers, filled with chocolate chips.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
1 hourhour
Total Time 1 hourhour31 minutesminutes
Servings 14giant 5″ cookies
Calories 468kcal
Ingredients
1¾cupslight brown sugar
1cupbuttermelted
1egg
1egg yolk
1tablespoonvanilla
2cupsall-purpose flour*
1cupold fashioned rolled oats
½teaspoonbaking soda
½teaspoonkosher salt
2cupssemi-sweet chocolate chips
Maldon flaked sea salt or coarse sea salt
*Gluten-Free Alternative
1¾cupsbrown rice flour
½cuptapioca starch
¼cuppotato starch
1teaspoonxanthan gum
Instructions
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°F. 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.
Notes
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.
