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.