I prefer coarse salt, but you could use fine table salt for this recipe. I’d use though only a 1/2 teaspoon!


  • Prep Time: 10m
  • Cook Time: 9m
  • Total Time: 30m
  • Yield: 20 cookies
  • Category:


  • 1 cup semisweet chocolate chips
  • 170 grams unsalted butter at room temperature
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups granulated sugar
  • 1 egg (medium or large)at room temperature
  • 1/4 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda


  1. Preheat the oven // 375 °F -190°C
  2. Grease the cookie sheets, or do as I do and use baking paper sheets.
  3. Cream butter. Add sugars and beat on high until light in color and very fluffy (about 3 minutes, or if you’re like me about the length of a song if you listen to music while baking!). Beat in egg and vanilla.
  4. In separate bowl, whisk the flour, salt, and baking soda. Add gradually to the wet ingredients, scraping down the sides. Beat only until incorporated–avoid over mixing. Stir in the chocolate chips.
  5. Drop ping-pong- to apricot-sized dough balls onto the cookie sheet, leaving ample space between each ball. They will spread considerably. Cook 9 – 12 minutes until edges are browned and middle is barely set.