Ultimate Salted Chocolate Chip Cookies

One of our favourite pastimes now the children are older, is to bake with them. Freddie in particular often suggests it, and will go and get one of our many cake/bread/biscuit recipe books, before picking out our ‘weekend recipe’. Both him and Sasha love the whole process- from beginning to understand the need for weighing out the different ingredients, to  helping me use the Kitchen Aid.

This past weekend we decided on baking cookies, but this time I adapted them for the baking treat with a twist: Ultimate Salted Chocolate Chip Cookies. As the years have gone on, I’ve grown more confident playing about with old favourites, and making them my own. I’m a big fan of salted caramel, as well as salted chocolate (hellooooooo Green and Black’s Salted Milk Chocolate!), so I decided to make these bad boys!

What’s great about these is the fact that they are so quick and easy to make, and you don’t have to chill or freeze the dough beforehand, which can be time consuming , especially if you have young children who are keen to crack on and get baking!

You Will Need (Tools & Equipment)

• Mixing bowls (1 large, 1 medium)

• Electric hand mixer or stand mixer

• Measuring spoons

• Digital kitchen scale (or measuring cups, if preferred)

• Sieve or flour sifter

• Wooden spoon or spatula

• Baking trays (2-3, depending on size)

• Baking paper (parchment paper)

• Wire cooling rack

• Sharp knife and chopping board (for chopping chocolate)

• Small bowl (for beaten egg yolk)

Ingredients for Salted Chocolate Chip Cookies

225g Butter, softened
140g Caster Sugar
1 Egg yolk, beaten
2 tsp Vanilla Extract
225g Plain Flour
55g Cocoa Powder
85g Milk Chocolate Chips
85g White Chocolate Chips
120g Dark Chocolate, coarsley chopped

2 tsps Salt

If you want to include a few dried fruits to the ingredients you can, for a more chewy texture.

Step-by-Step Guide to the Ultimate Salted Chocolate Chip Cookies

Step 1: Preheat and Prep

Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
Line two baking trays with baking paper and set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together 225g softened butter and 140g caster sugar until light and fluffy. Use an electric mixer if you have one—it saves your arm!

Step 3: Add Egg Yolk and Vanilla

Stir in the beaten egg yolk and 2 tsp of vanilla extract until fully combined.

Step 4: Sift in Dry Ingredients

Sift in 225g plain flour and 55g cocoa powder.
Stir everything together to form a soft but slightly crumbly dough.

Step 5: Add All the Chocolate

Fold in your chocolate:

• 85g milk chocolate chips

• 85g white chocolate chips

• 120g dark chocolate, coarsely chopped

Mix until the chunks and chips are evenly spread through the dough.

Step 6: Form the Cookies

Roll tablespoons of dough into balls and place them on the lined trays. Flatten slightly with your palm or the back of a spoon—leave space between them as they will spread.

Step 7: Sprinkle with Salt

Lightly sprinkle a pinch of salt (from your 2 tsp total) over each cookie ball. This adds that irresistible sweet-salty contrast.

Step 8: Bake

Bake for 12–14 minutes, or until the edges are just set but the centres still look a little soft (they’ll firm up as they cool!).

Step 9: Cool and Finish

Leave cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Sprinkle a final touch of salt on top while warm if you like a little extra.

FAQs: Salted Chocolate Chip Cookie Questions Answered

Can I use just one type of chocolate?
Absolutely! Feel free to use only dark, milk, or white chocolate—just keep the total amount around 290g.

Why use egg yolk only, and not the whole egg?
Using just the yolk makes the cookies richer and chewier. The white can make them too cakey.

Do I need to chill the dough?
It’s not essential for this recipe, but if your dough feels too soft or you want thicker cookies, chill for 30 minutes before baking.

What kind of salt should I use?
Flaky sea salt like Maldon works best for topping—it’s gentle and enhances flavour without overpowering. Avoid table salt for sprinkling!

Can I freeze the cookie dough?
Yes! Roll into balls and freeze on a tray. Once solid, transfer to a bag and freeze for up to 2 months. Bake from frozen—just add 2 extra minutes to baking time.

Can I make them gluten-free?
Yes—swap the plain flour for a 1:1 gluten-free flour blend. Make sure all your chocolate is also gluten-free.

Enjoyed these cookies? See more of my baking posts here!

Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.