Salted Chocolate Chip Cookies
From the kitchen of Nicole Dorrance
Chocolate chip cookies made with mostly melted butter and milk chocolate chips, finished with flaky sea salt.
Added September 29, 2026
~ Times are estimates where the original recipe did not say.
Cook modeKeeps your screen on and makes steps bigger. Tap a step to mark it done.
Steps
Whip together the melted-ish butter and sugars until smooth, light in color, and fluffy. This will take a few minutes.
Add the egg and vanilla and mix for another minute.
Mix the baking soda into the flour, then add the flour one cup at a time until it is mixed well. This will take a few minutes.
Mix in the chocolate chips.
Refrigerate for an hour (if you want to).
Measure out the dough into 1/4 cup portions.
Roll the dough into a ball, break the ball in half, and press the two halves back together, leaving the jagged edges up for a textured cookie on top.
Bake at 350°F for 10-14 minutes, or watch them closely and take them out when they barely start to lightly brown on the edges.
When you pull them out, drop the pan on the counter to de-puff the cookies.
Salt them as soon as you take them out of the oven and do the dropping.
Leave them to cool on the pan. They will continue to cook a little bit on the hot pan. You want them soft in the middle.
Notes & tips
- Do not leave the dough in a ball, because the cookies will not bake correctly. Breaking the ball in half and pressing it back together is important.
- To drop the pan, lift one side of the cookie sheet about 2 inches and let it drop on the table.
You'll need
From the family table
Made Salted Chocolate Chip Cookies? Share a photo of how it turned out.