Salted Butter Chocolate Chip Cookies

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I think the first time I ever baked with fleur de sel was when I made Dorie Greenspan’s World Peace Cookies, and I was immediately hooked. Since then, I’ve made a slew of other salty-sweet recipes, including the super popular NY Times chocolate chip cookie recipe.

Salted Butter Chocolate Chip Cookies

Then David Lebovitz‘s salted butter chocolate chip cookie recipe showed up in my Google Reader, and I knew it had to be made. David’s recipe uses ingredients you already have on hand–no need for special flour or gigantic chocolate pieces–and since the fleur de sel is mixed in rather than sprinkled on top, you get little bites with a salty crunch. Mmmm! If you’re a fan of fleur de sel in sweets, this is a must-make recipe!

Photos of the process.

4 ounces (115g) salted butter, at room temperature
2/3 cup packed (110g) dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/3 cup (180g) flour
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or kosher salt
1 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate (I used milk chocolate chips)
1 cup toasted nuts, coarsely chopped (I omitted these)


  1. In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.
  2. Beat in the egg and the vanilla.
  3. In a small bowl, whisk together the flour, baking soda, and salt.
  4. Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.
  5. Cover and chill the batter until firm. (David suggest letting it chill overnight, but I only waited a few hours.)
  6. To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
  7. Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.
  8. Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.
  9. Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.
  10. Remove from oven and let cookies cool.

Recipe from David Lebovitz.


10 Responses to “Salted Butter Chocolate Chip Cookies”

    Tia on 1 August 29th, 2010 9:53 pm

    I’ve been saving my fleur de sel, wondering what to splurge it on. these sound great!

    Tweets that mention Salted Butter Chocolate Chip Cookies : Nosh With Me -- on 2 August 30th, 2010 1:31 am

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    Seanna Lea on 3 August 30th, 2010 8:02 am

    I really love David Lebovitz’s recipes. I made the candied bacon ice cream for friends last month (and a lot of recipes from the Perfect Scoop). I really should add him to my delicious!

    Evan on 4 August 30th, 2010 10:49 am

    Can I possibly express how much I love these cookies? Maybe after I’m finished eating.

    Chiot's Run on 5 September 1st, 2010 12:00 pm

    I always like that his recipes are small so you don’t have tons of cookies laying around. I love the flake salt in cookies, just made some via another recipe last night and I’m enjoying one as I read this.

    Peggy on 6 September 5th, 2010 7:15 am

    Yeah… this sounds pretty amazing! Can’t wait to get these babies cooking!

    Stacey Tomisser on 7 September 5th, 2010 4:17 pm

    Can’t wait to try these! I <3 salt and butter!

    LimeCake on 8 September 6th, 2010 5:01 am

    oh wow these look delicious! who can resist a chocolate chip cookie? how did this compare to the NYT one? better?

    Dawn on 9 October 21st, 2010 6:09 pm

    YUM! I finally got around to making these and they are fantastic!

    The Entertainment guy on 10 January 26th, 2011 6:47 am

    Found your site on today and really liked it.. i bookmarked it and will be back to check it out some more later …