Giant Sea Salt Chocolate Chip Cookies

Without a doubt the best cookie I've ever eaten. These cookies are life.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


  • 150 grams (2/3 cup) butter
  • 125 grams (5/8 cup) brown sugar
  • 100 grams (1/2 cup) granulated sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 300 grams (2-1/2 cups) flour
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt (or whatever you use for everyday stuff)
  • 100 grams milk chocolate chips
  • 225 grams dark chocolate, finely chopped
  • Sea salt flakes


  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Melt the butter and let it cool for a bit. I use the microwave in 30 second intervals. Get it all melted, then measure out the rest of your ingredients or, you know, check Facebook or something.
  3. Put the brown and white sugar in a mixing bowl, then pour the melted butter over them and beat them together with your electric mixer.
  4. Add the vanilla, egg, and egg yolk and beat until creamy and smooth.
  5. Slowly mix in the flour, baking soda, and fine sea salt.
  6. Finally, fold in the chocolate.
  7. Using your 1/4 cup measure, scoop out the cookie dough onto your parchment-lined baking sheet. Give them plenty of space to spread out. I make mine six at a time. You may need to stash your dough in the fridge between batches.
  8. Grab a small pinch of sea salt flakes and sprinkle it over each cookie, crushing the salt gently between your fingers as you do to break down the flakes into smaller pieces.
  9. Bake for 13-15 minutes. These cookies are best, in my opinion, when still a bit gooey in the middle, so don't overbake. Let them cool on the pan for five minutes, then remove to a wire rack to cool.


Keywords: Chocolate, Cookies

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