The Best of Both Worlds: Sweet ‘N Slightly Salty Chocolate Chip Cookies

Cooling Chocolate Chip Cookies
It wasn’t too long ago that I didn’t understand the idea of putting salt to compliment something sweet. It was weird and odd to me. If something was supposed to be sweet, why would I want to add salt?

This next part you have to trust me on— salt makes anything sweet taste a bit better and it seems that this trend is catching on. In grocery stores I see a lot of desserts that feature salt like salted caramel ice cream. While the pairing with salt tends to work with caramel, it also works equally as well with chocolate. That’s why I think the traditional Toll House cookie recipe work so well— because it includes a bit of salt in the recipe to heighten the sweetness without adding more sugar.

Unbaked closeup

In this cookie recipe, there’s a bit of salt in the dough and I sprinkle flecks of sea salt on top right before baking. While any sea salts work, my favorite is XRoads Sea Salts from the Philippines and packaged in a woven box made from nipa palm. It’s an premium-grade sea salt still harvested by hand. Plus, I like to have something fancy in my cabinet once in a while, even if it’s just salt.

Salts

These cookies are so delicious and perfect: thick cookies using chocolate chip chunks that are crispy on the edges but still slightly chewy with a crackly top. These are my go-to chocolate chip cookies that I always make.

If you don’t trust me on the salt, feel free to omit the sea salt on some of the cookies and do a taste test for yourself.

Sweet ‘N Slightly Salty Chocolate Chip Cookie

Makes about three dozen cookies

1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup white sugar
1/4 cup turbinado sugar
1 3/4 cup packed light brown sugar
2  eggs, at room temperature
2 teaspoon vanilla
3 1/2 cup white flour
1 1/2 teaspoon baking soda
3/4 tsp salt
11.5 oz. bag of semisweet chocolate chip chunks
1/2 teaspoon sea salt, for sprinkling on top before baking

Heat oven to 360 degrees F.

Cream the butter and the sugars until very light and fluffy, about 5 minutes on medium high. Continue mixing while adding the eggs one at time. Add vanilla.

Combine the flour, soda and salt in another bowl. With the machine on low, slowly add the flour until combined. Fold in the chocolate.

Using a tablespoon, form dough into balls and place on a cookie sheet lined with parchment paper about an inch apart. Slightly flatten the cookies balls. Sprinkle a bit of sea salt on top of cookies.

Bake for 12 minutes.

10 thoughts on “The Best of Both Worlds: Sweet ‘N Slightly Salty Chocolate Chip Cookies

Add yours

  1. I love the salty-sweet combination. Adding salt to chocolate chip cookies sounds like a great idea to me!

    Sometimes, when in a jam, I’ll eat fritos and plain m&m’s together. I’m sure it sounds weird, but it’s good in a pinch when I have that craving.

  2. I’ve always wondering about the salt and sweet combo too but thought it was weird. Definitely going to try sprinkling some sea salt onto some of my unbaked cookies to do a taste test for myself.

  3. oooh, a new recipe to try! i have that pink himalayan sea salt from Trader Joe’s and some Maldon sea salt flakes I could use. where did you get your philippine sea salt? I like that it’s packaged in nipa palm.

    my husband will really love these cookies. he’s easy – anything pb, salty, or caramel!

  4. I love the idea of adding a bit of salt on top! I have some Fleur de Sel that I can use. I think I have some course and fine sea salt too. Ooooo, I can’t wait to make these.

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