There has been an awful lot of chatter on the web about how good salted cookies are. I personally never added salt on top, just the salt that’s asked for in the dough. Could adding a pinch of salt to the top of a cookie make all that much of a difference? That would be a resounding YES…absolutely! I wouldn’t have believed it until I actually tried it. That tiny sprinkle of salt enhances the sweet butteriness of these cookies, making them utterly irresistible. There’s something utterly delectable when you combine salty with sweet. These cookies are one of the most popular, best of the blog recipes on the site. I sure hope you give these cookies a try. You are going to love them!
Is there anything better to eat in this world than a warm cookie straight out of the oven? All that hot, steamy, moist, soft, sweet gooeyness, oh my! Nom…nom…nom…please pass me the milk!!!
Adding a sprinkle of pink Himilayan salt to each cookie just before popping them in the oven makes a world of difference!
Gather together all the ingredients.
PRO TIP: For best results, allow butter to come to room temperature so that it is soft but not melted.
Combine flour, salt, corn starch, and baking soda in a mixing bowl and set aside.
On high speed, using the whisk attachment of a stand mixer, cream together softened butter, vanilla, brown and white sugar.
Beat until batter is light and fluffy, scrape down the sides of the bowl as needed.
Add eggs slowly, one at a time until fully incorporated.
On low speed, gradually add the flour mixture and mix until well combined.
Don’t ask me how I know this 😂
Stir in white chocolate chips by hand using a rubber spatula.
Now for the hardest, place the dough in the refrigerator and refrigerate dough for an hour. This additional step helps produce thicker, chewier cookies. It will prevent the dough from spreading and flattening out while the cookies bake.
When ready to bake, preheat oven to 350 degrees. Form uniform sized balls of dough and place them about 2 inches apart onto a silpat or parchment lined cookie sheet.
Two must have tools if you like to bake cookies regularly and want consistently good results: a cookie dough scoop and silpat liner(s). The cookie dough scoop ensures all your cookies are the same size and bake to the same doneness. The silpat liner will prevent anything from sticking to your cookie sheet pan.
You can use parchment paper instead but I love that you can wash the silpat liners with a little soap and hot water and reuse them over and over and over. They are pretty pricey but in my humble opinion, they are well worth the investment. I love them and use them all the time!!!
This next, simple step is what takes these cookies to the next level and boosts the flavor over the moon!
Top each cookie with a light sprinkle of salt. Use just a little sprinkle of salt. The salt is supposed to enhance the flavor of the cookies, you don’t want to actually taste the salt when you bite into the cookies.
Bake cookies in a preheated 350 degree oven for 11-12 minutes. Centers should still look soft and the edges should be ever so slightly browned.
Allow cookies to cool on baking sheet for 5 minutes.
Transfer cookies to a wire rack to cool completely.
Serve them up with an icy cold glass of milk…oh my! ENJOY!
The verdict: so is all the hype about salted cookies warranted? Does that tiny sprinkle of salt on top of the cookie make a difference? In my humble opinion???
HECK YES!!!
PRO TIP: Do not use regular table salt, use a larger flake finishing salt such as a coarsely ground Pink Himalayan salt or Maldon sea salt flakes.
That tiny little sprinkle of salt on top of the cookie makes a world of difference!
Salted White Chocolate Chip Cookies
Equipment
- Silpat liner(s)
- Cookie scoop
- Wire rack
Ingredients
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp salt
- 2 sticks butter, softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 12 oz white chocolate chips
- pink Himalayan salt or other course large grain salt
Instructions
- Preheat oven to 350 °F.
- Combine flour, salt, corn starch, and baking soda in a mixing bowl. Set aside.
- Cream together on high speed, using the whisk attachment of a stand mixer, softened butter, vanilla, brown and white sugar.
- Beat until batter is light and fluffy.
- Add eggs slowly, one at a time until incorprated.
- Gradually, on low speed, add flour mixture and mix until well combined.
- Stir in white chocolate chips by hand using a rubber spatula.
- Refrigerate dough for 1 hour.
- Drop dough onto a silpat or parchment lined cookie sheet using a cookie scoop.
- Top each cookie with a light sprinkle of salt.
- Bake cookies for 9-11 minutes. Centers should still look soft and edges should be lightly browned.
- Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
This post was originally published August 2020 and republished with updated photos, recipe notes, and new content September 2024.
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1 Corinthians 10:31
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