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Dang Good Salted Chocolate Chip Cookies

If you ever make one of my recipes, please let it be this one!! DANG Good Salted Chocolate Chip Cookies are what chocolate chip cookie dreams are made of! A decadent brown sugar cookie is puddled with sweet pools of melted, semi-sweet chocolate and a sprinkle of flaky sea salt. Each bite will make you want to go back for another! All the cookies will be gone before you know it.

Creating this recipe was one of those times where I ended jumping up and down in excitement. I don’t feel like my words are doing it justice! Not only have I whipped up way too many batches of these cookies to count for the two of us, but I’ve gotten to serve these up for guests and different parties and they disappear every time! Are these quite possibly the best chocolate chip cookies you’ve ever had? You will have to bake a batch for yourself to see! 🙂 I could definitely cram about 5 of them right now.

Adding a sprinkle of flaky salt on top of these cookies may sound crazy, but it is totally worth it. Flaky salt, such as Maldon salt, is a very mellow salt and helps amplifly the chocolatey goodness of these chocolate chip cookies. It makes them look pretty fancy, too!

Dang Good Chocolate Chip Cookies are perfect for any occassion. Whether you are baking them up for a cookie craving, serving them for a crowd or just for some casual baking on the weekend, these cookies will make your heart happy!

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Dang Good Salted Chocolate Chip Cookies


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 18 cookies 1x

Description

If you ever make one of my recipes, please let it be this one!! DANG Good Salted Chocolate Chip Cookies are what chocolate chip cookie dreams are made of! A decadent brown sugar cookie is puddled with sweet pools of melted, semi-sweet chocolate and a sprinkle of flaky sea salt. Each bite will make you want to go back for another! All the cookies will be gone before you know it.


Ingredients

Scale
  • 2 sticks (16 tablespoons) salted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 1/4 cups flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • (3) 4oz semi-sweet chocolate baking bars, such as Ghiradelli
  • Flaky sea salt for topping

Instructions

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream the butter, brown sugar and sugar together on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time until combined, making sure to wipe down the edges of the bowl in between each addition.Mix in the vanilla extract.
  2. With the mixer speed on low, mix in the flour, baking soda and 1 teaspoon of salt until combined and a dough has formed. Chop one of the 4oz baking bars into about 1/4 inch pieces. Evenly mix into the cookie dough. Scoop the cookie dough out into balls using a tablespoon-sized scoop onto a non-greased cookie sheet, placing them 3-4 inches apart.
  3. Cut the remaining 4oz baking bars into varying-sized pieces, no larger than an inch. Bake the cookies for 5 minutes. Remove them from the oven and gently press a couple pieces of the chopped chocolate into the tops of all the cookies. Put them back into the oven and bake for another 5-6 minutes, or until slightly golden brown and set in the middle.
  4. Remove the cookies from the oven. If you would like a glossy-chocolate effect, gently use a butter knife to open the tops of the chocolate pieces on top of the cookies until glossy. Lightly sprinkle each cookie with the flaky sea salt. Move the cookies to a cooling rack to cool completely. Enjoy!

Notes

  • These cookies do very well frozen! After scooping the cookie dough out onto the baking sheet, gently press a couple pieces of the chocolate into the tops of the cookie dough balls and freeze them on the baking sheets for a couple hours. You can then transfer the frozen cookie dough balls into a freezer-safe bag to keep up for a week in the freezer. When you are ready to bake (even if you just need a couple!), preheat the oven to 350 and bake the cookies for 12-13 minutes, or until the cookies are slightly golden brown. You can then follow the same directions in section 4 listed above.
  • I usually do 6 cookies per cookie sheet. The max I would do per standard cookie sheet is 8 cookies, otherwise you run the risk of the cookies melting into each other.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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2 Comments

  1. Sophie Wood

    I made these today and they were definitely Dang Good! They were easily the best chocolate cookies I’ve ever made. Very tasty and chocolatey. I’m going to substitute butter with coconut oil and see how they turn out. Thank you for sharing a wonderful recipe and beautiful photos.

    Reply
    • KJ

      I’m so glad you liked them, Sophie! 🙂 Thank you so much for giving them a try! You’ll have to let me know how they turn out with coconut oil!

      Reply

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