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There are a million good chocolate chip cookies out there, but for me, these sweet and salty chocolate chip cookies take the cake. They're crisp on the outside, gooey on the inside, uber-chocolatey, and the brown sugar gives them an awesome depth of flavor. Even better, they're customizable so YOU can make YOUR perfect chocolate chip cookie using this recipe.
My favorite chocolate chip cookies are a perfect balance of sweet and salty, slightly crispy on the outside, yet gooey on the inside, and flat enough to just get a sliiiight crunch on the outside cookie edge- and that’s exactly what you’ll find with this recipe.
The great news is, you can tailor this recipe to however YOU like your chocolate chip cookies. Fluffy or flat, sweet or salty, you can make this one your own. Pair it with a glass of Fairlife milk, and man- there ain’t nothin’ better!
These cookies can be made into ice-cream sandwiches with my vanilla ice cream recipe. If you don't want to mess with all the cookie scooping/shaping, you can also try out my lazy brown butter chocolate chip cookie bars.
You may also like the following recipes:
- Unsalted butter (room temperature)
- Brown sugar
- Egg (room temperature)
- All-purpose flour
- Baking soda
- Semisweet or dark chocolate chips
See recipe card for quantities.
Here are a few words to describe these brown sugar chocolate chip cookies:
- Sweet and salty
- Balanced brown sugar flavor
- Gooey from the melted chocolate
One of the best things about these cookies is how easy they are to make! Preheat the oven to 375, then check out the instructions and pictures below.
Cream together butter and sugar for 3-5 minutes using an electric mixer. It should be a light color and fluffy when done.
Add in egg and vanilla just until combined (do not overmix).
Combine flour, salt, and baking soda in a separate bowl, then add to sugar mixture.
Add chocolate chips and stir to combine.
Scoop into 1-inch balls and place on a baking sheet. Bake for 9-10 minutes, until golden-brown on the outside but still light-colored in the middle.
Read this article to learn how to make great cookies every time, and see some customization options below!
Sweet and Salty: These are already probably a little saltier than the chocolate chip cookies you're used to (that's what makes them so good), but if you’re want a little extra, sprinkle sea salt on top of the cookies right after they come out of the oven.
Make them Fluffy: If you like your cookies a little fluffier, add ¼ cup extra flour.
Real Fancy: You can chop up bars of chocolate (I like Hershey’s dark chocolate bars) to get both huge chunks of chocolate in your cookies and little shards that put chocolate in every bite. Or, experiment with white chocolate chips or your favorite chocolate candy!
Insta-Worthy: For insta-worthy photos, try adding in a few chocolate chips/chunks to the top of the cookies right before you pop them in the oven. They’ll melt and make yummy, gooey, chocolate puddles worthy of any picture.
Chocolate: You can add your favorite kind of chocolate here (milk, semisweet, or dark). I prefer semisweet with these cookies. If you want to be extra adventurous, you can also do white chocolate chips, butterscotch chips, crushed pretzels, Reese's pieces, or anything else that you think sounds good!
Flour: Different types of flour will make these cookies turn out a little differently. All purpose flour gives these cookies a nice rise but keeps them flat. If you want more fluff, you can try bread flour or a mix of bread and all purpose flour.
Sugar: You can replace the brown sugar for regular sugar in this recipe. It will result in crispier cookies with a more browned edge, but will of course still be delicious.
Cookie sheets: I like to use a darker baking sheet because it helps the edges of the cookies brown, which makes them crispy on the outside and chewy on the inside.
Cookie scoops: I love this cookie scoop. It makes my cookies an even, perfect size every time I make them.
Mixer: Though it's not totally necessary for this recipe, having a stand mixer certainly makes baking a lot easier! If your budget is a little less, this hand mixer will also help with mixing your butter and sugar so you can get the right texture of your brown sugar chocolate chip cookies.
These cookies will last about 3 days covered at room temperature. To make them last longer, freeze them for up to 6 months.
Don't skimp on the salt! The salt is what separates these cookies from the rest. It gives them a sweet and salty twist that makes you able to go back for more.
You can make these cookies up to 3 days in advance, or keep them for up to 6 months in the freezer.
Storage: Store on the counter in an airtight container for up to 3 days, or in the freezer for up to 3 months. You can also freeze the dough: scooop the dough into balls, refrigerate for one hour, then throw them in a ziploc bag for a treat whenever you'd like!
Sweet and Salty Chocolate Chip Cookies
- 1 cup unsalted butter softened
- 1 ½ cups brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla
- 2 ¼ cups flour all-purpose
- 1 ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups semisweet or dark chocolate chips
- Preheat oven to 375.
- Cream together butter and sugar for 3-5 minutes using an electric mixer. It should be a light color and fluffy when done.
- Add in egg and vanilla just until combined (do not overmix).
- Combine flour, salt, and baking soda in a separate bowl, then add to sugar mixture.
- Add chocolate chips and stir to combine.
- Scoop into 1-inch balls and place on a baking sheet. Bake for 9-10 minutes, until golden-brown on the outside but still light-colored in the middle.
- Eat all of them 😀
Did you make these sweet and salty chocolate chip cookies? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂