Salted Chocolate Slice and Bake Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These salted chocolate slice and bake cookies are my go to when I want something homemade without the fuss. The dough comes together in just 15 minutes, then you can refrigerate it and bake fresh cookies whenever you want, which makes them perfect for busy weeknights. The combination of salted chocolate chips with flaky sea salt creates this amazing sweet and savory balance that's so addictive. Plus, the brown sugar in these cookies contains molasses, which gives you a bit of extra minerals and a deeper flavor than regular sugar. Trust me, once you master this recipe, you'll be making it constantly.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gunsalted butter
- 150 ggranulated sugar
- 100 gbrown sugar
- 2 egglarge eggs
- 200 gsalted chocolate chips
- 10 gflaky sea salt
- 2 gbaking soda
- 1 mLvanilla extract
- 50 mLunsalted milk
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a light-colored parchment paper for a better cookie color.
- 2
Whisk together the flour, baking soda, and confectioner's sugar in a medium bowl.
Tip: Sifting helps incorporate air and ensures even baking.
- 3
Cream the butter and sugars until light and fluffy, about 2-3 minutes.
Tip: Scrape down the sides of the bowl to ensure even mixing.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Don't overbeat, as this can lead to tough cookies.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Fold the flour mixture into the wet ingredients until just combined, being careful not to overmix.
Tip: The dough should still be slightly lumpy.
- 7
Stir in the melted chocolate and flaky sea salt until well combined.
Tip: Be gentle to avoid developing the gluten.
- 8
Scoop the dough into balls, about 2 tablespoons each, and place on the prepared baking sheet.
Tip: Leave about 2 inches of space between each cookie.
- 9
Bake for 10-12 minutes or until the edges are lightly golden.
Tip: Rotate the baking sheet halfway through baking for even cooking.
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before serving for the best texture.
- 11
Dust with confectioner's sugar and sprinkle with flaky sea salt, if desired.
Tip: Get creative with toppings, but be gentle to avoid crushing the cookies.
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