If you’re looking for a quick sweet treat then try these salted chocolate cookies and if you love salted caramel then you will definitely love salted chocolate too. These cookies are soft with a chewy centre and the extra salt gives them the most delicious flavour.
![chocolate chip cookies](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0801.jpg)
So, I will admit this recipe is just a standard cookie recipe with additional salt but the key to get the best flavour is to use sea salt flakes. Sea salt flakes gives a totally different flavour to regular salt and is softer and more pleasant on the palate. The flavour from sea salt flakes is gradually and mixed with the flavour from the chocolate, it creates the perfect cookie.
Why You’ll Love this Recipe!
Quick – this recipe is quick to prepare and you can have the dough prepared in under 10 minutes.
Ease – this is one of the easiest recipes to make.
Flavour – the sea salt flakes give these cookies the perfect flavour.
Texture – perfect textured cookies that are soft with a chewy centre.
Long storage time – you can store the unbaked cookies in the freezer for up to 2 months and have cookies to hand whenever you need a sweet treat.
Adaptable – If you prefer regular chocolate chip cookies, you can half the salt.
![chocolate chip cookies](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0795.jpg)
Ingredients for Salted Chocolate Chip Cookies
- Flour – use plain flour or all-purpose flour.
- Salt – I use sea salt flakes.
- Raising agent - bicarbonate soda also known as baking soda.
- Butter – I use unsalted butter which should be very soft.
- Sugar - soft brown sugar and granulated sugar.
- Vanilla – use good quality vanilla extract.
- Egg – use a room temperature egg.
- Chocolate – use milk chocolate chips or chopped milk chocolate.
![unbaked cookies](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0783.jpg)
How to Make Salted Chocolate Chip Cookies
1. To a large bowl, add and mix the flour, salt and bicarbonate soda. To another bowl, use a hand whisk to cream the butter and both sugars together until light and fluffy. You can also do this using a stand mixer with a paddle attachment. Add in the vanilla, the egg and mix until smooth. Gently fold in the dry ingredients then mix in the chocolate chips.
2. Roll the dough into 20 balls which weigh around 40g each then use a palette knife to press down on each ball so the resemble a thick disk as pictured above. Place the cookies in the fridge for 1 hour to chill. You can also freeze them to bake at a later date.
3. Preheat the oven to gas mark 4/350oF/180oC/160oC Fan and place the cookies on a baking sheet lined with parchment paper. Bake the cookies for 12 minutes from the fridge or 14 minutes if baking from the freezer.
![chocolate chip cookies](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0830.jpg)
Nutrition
Nutrition based on 1 serving - Calories: 154kcal | Fat: 6.9g | Saturates: 4.2g | Carbs: 20.7g | Sugar: 11.7g | Fibre: 0.5g | Protein: 2.0g | Salt: 0.27g.
Storage
Store leftover baked cookies in an airtight container at room temperature for up to 4 days. You can store unbaked cookies in the freezer for up to 2 months.
![chocolate chip cookies](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0811.jpg)
Recipes You May Like!
Salted Chocolate Chip Cookies
Ingredients
- 260g plain flour (all-purpose flour)
- 1 teaspoon Sea salt flakes
- ¾ teaspoon bicarbonate soda (baking soda)
- 125g unsalted butter very soft
- 100g soft light brown sugar
- 70g granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 200g milk chocolate chips
Instructions
- To a large bowl, add and mix the flour, salt and bicarbonate soda. To another bowl, use a hand whisk to cream the butter and both sugars together until light and fluffy. You can also do this using a stand mixer with a paddle attachment. Add in the vanilla, the egg and mix until smooth. Gently fold in the dry ingredients then mix in the chocolate chips.
- Roll the dough into 20 balls which weigh around 40g each then use a palette knife to press down on each ball so the resemble a thick disk as pictured above. Place the cookies in the fridge for 1 hour to chill. You can also freeze them to bake at a later date.
- Preheat the oven to gas mark 4/350oF/180oC/160oC Fan and place the cookies on a baking sheet lined with parchment paper. Bake the cookies for 12 minutes from the fridge or 14 minutes if baking from the freezer.
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