Are you looking for the ultimate Sea Salt Chocolate Chip Cookie recipe? Experience the perfect blend of sweet and savory with these delicious cookies, featuring rich chocolate chips and a hint of sea salt, for a taste that's truly unforgettable.
Searching for the Best Sea Salt Chocolate Chip Cookie Recipe?
Are you here for the ultimate recipe for Sea Salt Chocolate Chip Cookies? You've come to the right place! This recipe for Sea Salt Chocolate Chip Cookies isn't a typical overly sweet cookie recipe. It blends the richness of dark chocolate chips with the unique twist of thyme and the distinct flavor of large flakes of sea salt.
This distinctive combination sets these apart as the best cookies, offering a gourmet experience that balances sweet, savory, and aromatic flavors, making it our go-to recipe for the holidays. If you're looking for a unique version of homemade chocolate chip cookies that's a bit more mature, this is it.
Give classic chocolate chip cookies a complete overhaul with some easy swaps.
- All-purpose Flour
- Baking soda
- Kosher salt - its important to use kosher salt for the flavor in these cookies, not traditional table salt.
- Fresh thyme (literally the most time-consuming part of this recipe is peeling those little leaves from the stems)
- Unsalted butter - at room temperature
- Granulated sugar
- Dark brown sugar
- Bourbon - you could use vanilla extract but we love the subtle flavor of bourbon in these
- Dark chocolate chunks - or chips
- Flaky Sea salt
If you love walnuts in your cookies, feel free to add toasted walnuts that have been finely chopped to the mix when you add dark chocolate chips.
How to Make these salted chocolate chip cookies
This cookie recipe is just like any classic cookie.
Start by preheating your oven to 350 degrees F and lining two baking sheets with foil or parchment paper.
Whisk the flour, baking soda, salt, and thyme in a large bowl.
In the bowl of your stand mixer, cream the butter until smooth. Add in the white sugar and dark brown sugar and mix to combine. Then, using a rubber spatula, scrape down the sides of the bowl and the mixing paddle attachment. Add in the eggs and mix again, scraping down the sides and the bottom of the bowl to make sure everything is incorporated. Add the bourbon and mix one more time.
Then, working in batches, mix in the dry ingredients a little at a time until they are fully incorporated. The dough should come together. At this point, you could cover the cookie dough with plastic wrap and let it sit in the fridge overnight or freeze it to bake later.
Add in the chocolate chips and mix just once more to incorporate. Then, using a small cookie scoop or teaspoon, drop the cookie dough onto the prepared cookie sheet about 2 inches apart. Sprinkle of sea salt over the top of the cookie, pressing gently with your fingers.
Slide the baking sheets into the oven and bake for 9-11 minutes, until the bottoms are golden brown and the tops are set for a chewy center. Add an extra minute if you like crispy edges.
Let the cookies sit on the sheet for another 2 minutes before transferring them to a wire rack to cook completely. Repeat the process until the dough is all gone.
The thyme flavor is mild right out of the oven, but who can resist a warm chocolate chip cookie? The next day, the thyme starts to pop in every bite.
How to remove thyme leaves from the stems.
Removing thyme leaves from the stem is a straightforward process. Hold the top of the stem with one hand, then gently slide the fingers of your other hand down the stem, against the direction of the leaves, stripping them off. This works best when the thyme is fresh as the leaves come off more easily. For woody or dried stems, you might need to pick the leaves off individually. This method quickly separates the leaves from the stem, leaving you with the flavorful thyme leaves for your cooking, just be sure to discard the stems.
Once cooled, store the cookies in an airtight container or resealable bag. We love old-fashioned cookie tins, which we find on sale at the dollar store around the holidays. They also make perfect gift boxes if you're baking cookies in batches for Christmas or the holidays.
More Cookies Recipes to Try
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Sea Salt Chocolate Chip Cookies with Thyme
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tbs fresh thyme leaves
- 1 cup butter - softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon bourbon
- 2 large eggs
- 2 cup dark chocolate chunks - or chips
- ½ teaspoon sea salt - coarsely ground
- Preheat oven to 350 degrees F. Line baking sheets with aluminum foil or parchment paper.
- In a medium bowl, whisk together flour, baking soda, kosher salt, and thyme leaves. Set aside.
- In the bowl of a stand mixer, cream butter and sugars together. Add bourbon, scrape down sides and mix again.
- Add eggs, one at a time, scraping down sides as needed.
- In three batches, combine the flour mixture until combined after each addition.
- Remove bowl from mixer and fold in the chocolate chunks.
- Using a small ice cream scoop or two spoons, scoop out tablespoon size portions of cookie dough onto sheets about 2 inches apart from each other.
- Sprinkle with sea salt.
- Bake 9-11 minutes until golden brown.
- Cool on for 5 minutes on sheet before transferring and cooling completely on a wire rack.
Feel free to substitute vanilla extract for the bourbon if desired.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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