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Salted Chocolate Chip Cookies

How To Do It


1 pound butter, softened

1 cup sugar

3 cups packed dark brown sugar

4 large eggs

2 tablespoons pure vanilla extract

5-1/2 cups all-purpose flour

1 tablespoons kosher salt

1 tablespoons baking powder

2 teaspoons baking soda

5 cups dark chocolate chips or chopped dark chocolate

Jacobsen's sea salt


Preheat oven to 350 degrees F. Cream the butter and both sugars together in a stand mixer (or handheld) until fluffy, about 5 minutes. Add egg and vanilla; beat for an additional 2 minutes.

In a bowl, whisk together dry ingredients. Add to wet ingredients slowly, mixing until fully incorporated. Stire in chocolate chips. Drop 2-tablespoon sized mounds of dough onto baking sheets (about 12 per sheet) lined with parchment paper.

SH Tip: use a cookie or ice cream scoop for perfectly shaped cookies.

Bake for 15 minutes until the edges turn brown. Sprinkle with sea salt and allow to rest on baking sheet for 5 minutes before transferring to a rack to cool.

Makes 6 to 7 dozen.

Get the Goods

A stand mixer makes cooking baking a breeze (and the pistachio color doesn't hurt, either.)

Jacobsen's is our favorite finishing salt and the perfect match to these chocolate chip cookies.

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The only chocolate chip cookie recipe you'll ever need. Bold statement? Perhaps. But once you taste these cookies, you'll understand. Dark chocolate chips and sea salt are the key to the best chocolate chip cookies ever. Salt brings out the flavor of the chocolate in the best way possible. Our favorite way to serve them is on a big platter with Frangelico-spiked milk. And once you try it, you'll never have it another way.