Chocolate Chip Cookies

Chocolate chip cookie with sea salt

To chip or chunk, to sea salt or not, to cream or melt/brown the butter…chocolate chip cookies (or chocolate chunk cookies!) are personal. These are my all-time favorite, and do require creaming softened butter with sugar, and I do enjoy a hearty chunk of melty dark chocolate from a bar in these. However, they also work without sea salt on top, and chips get the job done, too. I’ve recently used Guittard’s dark chocolate chips, and actually appreciate their shape – it’s almost like a fatter mini-disc, and I fine the particle size of the chocolate is wonderful as well – producing a great melting texture and mouthfeel. But no need to be snobby here – use the chocolate that you have.

I know it’s a lot to ask to bust out the mixer for cookies some days, but these are worth it. They are at once just crunchy enough on the edges, and soft/chewy/supple in the middle. The recipe is balanced, just sweet enough (for a cookie), and has a great texture….all attributes that are quite hard to find in a cookie.

(however, if you do not have or just *cannot* get our your mixer, you can use my other favorite chocolate chunk/chip cookie, which calls for melted butter, by visiting this post).

Four chocolate chip cookies on a baking tray, with sea sat on top and chocolate smears

Each oven is different, so you’ll have to dial-in baking times. I find that my oven at 365F (yes, bake these at 365F) for 12 minutes from balls straight from the freezer are perfection. Size matters, too. I scoop mine out into 2TB size balls. I think this size is perfect for snacking, and more importantly, the diameter doesn’t inhibit dunking into milk.

Chocolate chip cookie with sea salt

Resting the batter in the fridge is not essential, but you will get more consistent results if you do. 99% of the time, I do for at least 8 hours, and up to a few days. And, 99% of the time, I am freezing the dough balls, and baking-off as I wish. Make a double batch if you’d like, too.

And my last note, please use a scale if you have one! Cookies are so, so prone to measurement errors. The investment in a scale will pay dividends in your baking, cookie and coffee-making endeavors – I promise!

Chocolate Chip Cookie on baking tray with sea salt on top

Favorite Chocolate Chip Cookies

A classic that every baker, novice or expert, should have in their repertoire. This one is a classic crunchy on the exterior circumference, but softer as you go into the middle style of cookie, with chocolate and sea salt. Baking it longer will give you a crunchier result. Baking on parchment will inhibit spreading, while baking straight on a light colored sheet pan will cause cookies to spread a bit more. Use chopped dark, milk or white chocolate (or any combo), or your favorite chocolate chips. I find that Ghirardelli 60% chips are the best between both worlds, with a fine particle size that melts into pools like a feve or disc. Portioned cookie dough balls can be frozen on a sheet pan or plate, then stored in a ziplock bag until ready to bake – straight from the freezer. Spice things up by adding nuts, or not…Do not miss the flakey sea salt topping! Adapted from Smitten Kitchen.
Prep Time 20 minutes
Course Dessert
Cuisine American
Servings 18 2″ cookies


  • 1 stick 113g unsalted butter room temperature
  • 1/2 cup 50g sugar
  • 3/4 cup plus 2 TB 165g light or dark brown sugar packed in the cup if using volumetric measures
  • 1 large egg
  • 1 tsp vanilla optional
  • 3/4 tsp baking soda
  • pinch cinnamon or a few gratings of nutmeg optional
  • 1/4 tsp fine sea salt heaped 1/4 tsp fine sea salt for you salt fanatics out there or for those of you who don't top with flakey salt
  • 1 3/4 cup 220g all purpose flour
  • 1/2 lb 225g chopped chocolate or chocolate chips/chunks any will work


  • If wanting to bake right after mixing, pre-heat oven to 365F with rack in the middle position.
  • Cream butter and sugar in a stand mixer or with hand mixer until very light and fluffy, a full 5 minutes on medium-high. Scrape down half-way through mix time.
  • Add in egg, vanilla and baking soda, cinnamon or nutmeg if using, and salt. Mix again for 1 minute, until well mixed. Scrape down sides and bottom of bowl to ensure even mixing.
  • Add in the flour, and mix briefly just to combine. Add in the chocolate, and mix again until the chocolate is combined. If using chopped bar chocolate, it may break up a bit more in the mixer, but I like the freckled texture/appearance this gives the cookie.
  • Portion out into 1/2 TB to 2 TB sized balls, rolling slightly to create a round shape (or use a cookie scoop). If freezing balls for later, place on a parchment lined baking sheet or plate and transfer to freezer to freeze entirely, then transfer into a bag once frozen.
  • To bake, place desired number of cookies on a baking sheet (staggering 3×2 to fit a total of 13 on a standard baking tray) – I usually just bake 2-4 at a time for fresh cookies on a whim. Sprinkle each cookie with flakey sea salt.
  • Bake 11-13 minutes, until golden and set on the edges, and still a bit pale in the middle. Or, bake until dark brown and crunchy – it's up to you! Allow to cool slightly before enjoying, or cool all the way and store in a container at room temp for up to 3 days.
Keyword Chocolate, Chocolate Chip Cookie, Chocolate Chunk Cookie, Cookie, Dark Chocolate, Frozen Cookie Dough, Ready To Bake Cookies, Sea Salt, Sea Salt Chocolate Chunk Cookie

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