Salted Chocolate Chip Cookies

These chocolate chip cookies satisfy your sweet and salty craving.

Is there a more crowd-pleasing dessert than a warm plate of chocolate chip cookies? We bet our version of this comfort food classic, which combines the richness of dark chocolate with a savoury hint of sea salt, will be your new go-to recipe.

12 minutes
12 people


  • 2 cups (475 mL) all-purpose flour
  • 1 tsp (5 mL) flaked sea salt, divided
  • ½ tsp (2.5 mL) baking powder
  • ¼ tsp (1 mL) baking soda
  • ¾ cups (180 mL) unsalted butter, at room temperature
  • ¾ cups (180 mL) lightly packed dark brown sugar
  • ½ cup (120 mL) granulated sugar
  • 1 tbsp (15 mL) good-quality honey
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 2 bars (100 g each) Lindt EXCELLENCE 70% Cacao, chopped


Step 1.

Arrange racks in top and bottom thirds of oven. Preheat to 350F (175C). Line two baking sheets with parchment.

Step 2.

Whisk together flour, ½ tsp sea salt, baking powder and soda; set aside.

Step 3.

In the bowl of a stand mixer, beat butter with sugars and honey on medium-high speed until very pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Beat in egg and vanilla, then flour mixture until a smooth dough forms. Stir in chocolate until combined.

Step 4.

Using a standard ice cream scoop (about ¼ cup in size), scoop dough onto prepared baking sheets, about 2 inches (5 cm) apart. Sprinkle with remaining ½ tsp sea salt.

Step 5.

Bake in top and bottom thirds of oven, switching sheets halfway through, until edges have set, 12 to 14 minutes. Let cool on baking sheet for 5 minutes. Transfer to a rack; let cool completely.

Step 6.

Substitution tip: Lindt EXCELLENCE 70% Cacao can be substituted with 2 bars (100 g each) Lindt EXCELLENCE Hazelnut or Lindt EXCELLENCE Roasted Almond.


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