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Salted Chocolate Chip Cookies

Semi-sweet chocolate


Active Time:
~10 min
Total Time:
~20 min


Prep cookie dough

  • Pro Tip: Leave butter and eggs at room temperature for 1 hour before beginning. This will soften butter for easy mixing and ensure more even distribution of eggs in the dough.
  • In medium bowl, stir together flour, baking soda and kosher salt.
  • In bowl of stand mixer with paddle attachment or in large bowl with wooden spoon, combine butter and granulated sugar; mix until creamy and well incorporated.
  • Add brown sugar; mix well.
  • Add egg; mix well.
  • Add flour mixture and chocolate chips and mix well; continue to mix for 30 seconds to thoroughly blend dough.


Portion cookies

  • Pro Tip: For thicker, chewier cookies, portion dough, cover and let rest in refrigerator for at least 1 hour before baking. For thinner, crispier cookies, bake right away. Portioned cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Scoop about 1 heaping tablespoon dough per cookie. Place 2 cookies 3–4 inches apart in each zone of Brava metal tray (total of 6 cookies).
  • Sprinkle tops of cookies with flaky sea salt.


Preheat oven, then bake cookies

  • Select Bake. Set temperature 325°F and set timer for 10 minutes. Press green button to begin preheating.
  • Once preheated, after 3–4 minutes, slide metal tray into top oven shelf. Bake until tops of cookies are golden brown, 10–12 minutes.


Cool cookies & serve

  • When your food is done, transfer cookies to wire rack to cool before serving.
  • When tray is cool enough to handle, wipe it out. Preheat oven again to 325°F before baking additional batches of cookies.
  • Any leftover cookies can be stored in an airtight container at room temperature for 2–3 days.