Perfect Sweet & Salty Chocolate Chip Cookie Recipe

Chocolate chip cookies are one of the most popular desserts for a reason – they’re PERFECT. This sweet and salty chocolate chip cookie recipe is the perfect mix of ingredients for a pillowy/chewy cookie with slightly crispy edges. If you want to wow your loved ones, try these!

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Best Ever Sweet and Salty Chocolate Chip Cookies

When I was expecting my oldest child, I decided that I wanted to be a “chocolate chip cookie” mom. I envisioned myself bringing my signature cookie to play dates and bake sales and having all the kids and parents rave about them.

She was born in 2020, so it just so happened that thanks to a global situation (you know the one), I had LOTS of time at home with her. I lost count of how many different versions of chocolate chip cookies I made that year, but I settled on this one as my perfect “bake sale mom” chocolate chip cookie. 

I come from a family of great bakers but I tend to stick with making savory dishes instead. THIS has become my signature dessert and at a recent family gathering my cousin’s son declared them “the best chocolate chip cookies of life” which has now given me quite the ego.

One important note – said great bakers in my family always say to double the amount of vanilla extract in any published recipe to make whatever dessert you’re baking taste best. I’ve already added double what most recipes call for so keep that in mind if you’re an eye-baller or an extract doubler like me. 

WHY THIS CHEWY CHOCOLATE CHIP COOKIE RECIPE WORKS

Perfect Texture: These chocolate chip cookies have an amazing texture! They are slightly pillowy, soft and chewy, but with nice crispy edges.

Sweet and Salty Balance: The recipe itself has a bit of salt (plus salted butter), but I love sprinkling a bit of Maldon sea salt on top of these cookies before baking for the perfect balance of sweet and salty.

Customizable: I love that you can mix it up with this recipe. It calls for two cups of chocolate chips. I sometimes do a mix of semisweet and milk chocolate but sometimes do it with all semisweet. You can also change it up and add peanut butter chips, white chocolate chips, nuts, etc. This is a GREAT base recipe for a number of different types of cookies. 

INGREDIENTS IN THE SWEET AND SALTY CHOCOLATE CHIP COOKIE RECIPE:

All Purpose Flour: The base of our cookies is all purpose flour. 

Baking Soda & Baking Powder: I don’t have anything exciting to say about these but I know they’re important in cookies. Trust me. 

Salted Butter: Most cookie recipes call for unsalted butter but I like to add a bit of extra saltiness with salted butter. It’s also what I typically have on hand.

Salt: A little bit of salt in the dough mixture and if you’d like… add a pinch of flaky sea salt on top for an delicious sweet/salty combo. 

Sugar: A combination of brown sugar and granulated sugar creates the perfect sweet treat. 

Eggs: Hold it all together with two large eggs.

Vanilla Extract:  My great aunt says that you should double the vanilla extract in any dessert recipe to make it “extra good” and I’ve already added more than usual here. No need to double this amount if your family is like mine! Haha. 

Chocolate Chips or Chunks: Of course the most important ingredient in a great chocolate chip cookie is the chocolate! Use your favorite chocolate chips. My favorite combination is half semisweet and half milk chocolate. 

TOOLS YOU’LL NEED:

Large Mixing Bowl

Stand or Handheld Mixer: I’ve had my trusty KitchenAid Mixer for well over a decade and still swear by it! If you’re a baker, it’s a great investment!

Spatula

Cookie Scoop or Spoon: I tend to stick with a trusty old tablespoon and do a heaping amount of the dough for each cookie. If having uniform cookie sizes is important to you, a medium sized scoop would be a great idea!

Large Baking Pan: You’ll use a traditional baking sheet and will need a large one unless you don’t mind making multiple batches!

Parchment Paper or Silicon Baking Mat: In order to avoid sticking, you’ll want to line your baking sheet. I’m a huge fan of silicon baking mats as they’re reusable and work incredibly well! If you don’t have one, parchment paper will work just fine!

HOW TO MAKE THIS SWEET AND SALTY CHOCOLATE CHIP COOKIE RECIPE:

1. Preheat the Oven: Preheat the oven to 375 degrees.
2. Combine all dry ingredients: Combine flour, baking powder, baking soda, and salt into a bowl. Set aside.
3. Cream The Butter and Sugar: Melt the butter then using your mixer with paddle attachment cream the butter and sugars until fluffy, approximately 4 minutes. Reduce the speed of the mixer and add in the eggs and vanilla. Add in dry ingredients slowly and don’t over-mix. Mix in chocolate chips slowly with a spatula. 
4. Bake: Drop spoonfuls of the dough onto the baking sheet (approximately 2 Tbsp each or a medium size cookie scoop), top with a sprinkle of flaky sea salt if desired, and bake for approximately 12 minutes. 

STORAGE

These cookies can be stored at room temperature in an airtight container for approximately two weeks. They never last this long in my home, though. 

These cookies are GREAT for freezing too. You can freeze the raw dough in individual servings and bake when you’re in the mood for a cookie. You can also freeze the baked cookies for up to two months and simply warm them in the oven. It’s such a nice treat to have cookies on hand in the freezer for unexpected visitors or a random sweet tooth. 

RECIPE TIPS AND TRICKS

1. Always use room temperature butter. Using cold or melted butter will impact the end result texture.
2. If you only have unsalted butter on hand, no worries! The recipe will still be great. You can always add an additional pinch of salt to the recipe if desired.
3. While not necessary, adding a sprinkle of fancy flaky sea salt to the top of these cookies make them next level delicious! I like to keep a box of Maldon sea salt on hand for recipes like this because it makes me feel a little fancy. Any flaky sea salt will be great. Trust me!
4. This dough is PERFECT to keep on hand in the freezer to bake whenever a cookie craving hits. You can cook these directly from frozen by adding a few minutes to the cooking time or by allowing them to thaw in the refrigerator for approximately 12 hours.
5. You can use any combination of chocolate chips to make these cookies. Just use two cups total of whatever you have on hand. I’ve done them with semi-sweet, dark, and milk chocolate. I will say that if you do the full two cups of milk chocolate they are VERY sweet. I prefer a mixture of half semi-sweet and half milk chocolate. My husband loves it when I use all dark chocolate and my kids are just happy anytime they’re made regardless of the chocolate used.
6. This recipe is SUPER versatile and you can change it up to make different flavors. Keep the rest of the recipe the same, and substitute the chocolate chips for two cups of your favorite cookie ingredients. I love to use salted caramel chunks, peanut butter chips, white chocolate and macadamia nuts, etc. The sky is the limit!

FAQ

How long do homemade chocolate chip cookies last?

Homemade chocolate chip cookies can last in an airtight container at room temperature for around 2-3 weeks. We’ve never technically made it that long with ours because we tend to eat them well before then. They can last in the freezer for up to two months.

How do you freeze chocolate chip cookies?

You can freeze chocolate chip cookies two ways: as raw dough or as baked cookies. Both options are great, but I prefer to freeze the dough in small individual balls so that I can have freshly baked cookies whenever I want. 

How to keep chocolate chip cookies soft?

Keep chocolate chip cookies soft by slightly underbaking them. They’ll continue to bake after you remove them from the oven. 

How long does cookie dough last in the freezer? 

According to the USDA, for best quality freeze dough for up to two months. 

OVERHEARD IN MOM’S KITCHEN ABOUT SWEET AND SALTY CHOCOLATE CHIP COOKIE RECIPE

“These are the BEST COOKIES OF MY LIFE!” – Cousin Boone (8 years old)

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