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Salted Chocolate Chip Cookies


Need friends?

These little guys will make people like you.

Seriously, these little guys will win-over the grumpiest of office mates, and generally make your friends and family obsessed with your baking skills. Forget reading How to Win Friends and Influence People, all you need is this recipe.

They’ve been called many names: The chippers, mini bites, little pieces of heaven. Call them what you will. I call them good.

These are the perfect crowd pleaser. You can trick people into thinking you’ve spent hours perfecting a classic, when in actuality, euphoria comes to you in minutes. AND…sit down…in ONE bowl.

You know they’re good when your sister requests 2000 (not a typo) of them for her wedding in lieu of a fancy wedding cake. Or when a friend asks you to make them as a Valentine’s gift for her husband because no box of heart-shaped chocolates can compare.

Is it the sea salt on top? Probably. But maybe it’s not. Maybe you’ll have to try them and figure it out for yourself.

Now, with all that, let me warn you…they’ll steal your spotlight. Don’t take them anywhere that you want to be loved for you and only you. No one will even notice you are in the room once these cookies arrive. Trust me. A true friend is one who loves you when you show up without a tray of these guys. But really, who would do that?

This recipe is adapted from an old Betty Crocker recipe pamphlet I purchased in the grocery check out line years ago. The original calls for margarine and shortening. I replaced those with the real thing, butter. If you’re doing dessert, do it right. I’ve also tweaked it a bit to get more rise in each cookie. I hate a flat cookie.

1.25 cups granulated sugar
1.25 cups brown sugar
1.5 cups (3 sticks) butter softened (I use salted)
1 Tablespoon Mexican vanilla (you can also use regular vanilla)
2 eggs
4 cups unbleached flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 bags of chocolate chips (12oz each) (I used 1 bag of Ghiradelli semisweet and 1 bag of Sunspire dark 65% cocoa chips)
Sea salt for topping

Preheat oven to 350°. In a large bowl, mix (by hand) the sugars, soft butter, vanilla and eggs. Add the flour, baking soda and kosher salt and mix again. Mix in the chips. Refrigerate dough for at least one hour (don’t skip this). Scoop whatever size cookie you prefer onto a parchment covered cookie sheet, sprinkle with sea salt (just a few grains per cookie).  I use my fingers and pinch about 1.5 – 2 teaspoons of dough into a ball and bake for 8 minutes. This will result in a mini, bite-size cookie.  If you’re going for minis and you think your dough ball is too small, it’s probably just right. Be sure to keep an eye on them because they can burn easily when they’re this small. Of course, if your cookie is larger, increase the baking time by a few minutes.


  1. Do NOT soften your butter using a heat source. Meaning, no microwave, stove, oven, etc. Just let it be. It needs to get to room temperature on its own. I promise you a flat cookie if you apply heat in any form.
  2. Mix by hand. I find electric mixers over mix the dough and break up the chips.
  3. This recipe makes over 100 cookies. But remember, they’re mini. The original was meant to make about 60 cookies. The number of cookies you get will depend on your scooping size… and how many “taste tests” you run.

49 thoughts on “Salted Chocolate Chip Cookies

  1. I want to be that annoying person that just comments on every post and says, “first!” Only I’m not first. :( You wait–I will be next time! :)

  2. Congrats!!! Did you just make these? Can I come over?? LOVE the mexican midgets!!! Before anyone thinks I’m unpc…totally referring to the tomatoes pics! Way to go! XXOO

  3. Congratulations on your first blog entry. I’m so happy to finally have this fantastic recipe available to me at any time. Thanks for sharing (and GREAT job on your photos too)!!!!

  4. BIG FAT FAN!!!!! you forgot the part about when these cookies magically appear on a doorstep they can help you ace your comps exam! sooo proud of you and excited to read more! bookmarked!

  5. Woo hoo! I’ve been dying for just the right inspirational to make me salivate, errr, I mean catch my eye! BEAUTIFUL pics & I LOVE your tongue-in-cheek approach! I’ve been kicking the idea of starting a blog around for a while myself, but have yet to find my niche… you’ve not only found yours, you kicked its butt & made it your (BLEEP!) *wink!* I can’t wait to see what you come up with next!! Go get ‘em, girl!! The entire internet is yours for the taking!!! Love from all of us in NC (that includes Turkish!)!

  6. Ooo-lah-lah! My pregnant self is salivating…and yes, in a moment of desperation I did nibble on the semi-sweet baker’s chocolate square that was left over from tonight’s cc chili recipe! This description is not keeping the monster at bay. I must commend you on your artful staging of ingredients…fun blog!

  7. Hey, heard about your site from Jamie. Qu for you, have you ever put nuts in these? Do they turn out just as good? And is it really necessary for the parchment?

    • I’ve never added nuts but if I did I’d make them a little bigger. I’m sure they’ll be great. And the parchment isn’t necessary, just a personal preference. Cooking spray will do just fine. Good Luck!

  8. Anything chocolate chip rates in my world. Always great to find one with a new spin on it. Especially one that is screaming “make me.” Yes.

    • I like using mexican vanilla with chocolate because I find it a little more rich than regular. Some say it has a little spice to it but I don’t taste that. I taste more smoothness and less alcohol with mexican. It’s a personal preference and either will work. I’ve made these using both and they’re delicious either way.

    • CINDY! Hi! I’m so excited you’re reading this! Great to hear from you. Hope all is well. Send my love to the family and Margaret!

  9. Hi!
    I just made this recipe last week end and they were delicious!! My roomates were raving about it. So I am going to make them for my Christmas party this week end. Hope they don’t steal my spotlight :)

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  11. Hey Krissy, just made these this weekend, they came out awesome!!! I think this will be my new go-to recipe for chocolate chip cookies. Thanks for sharing!

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  13. Krissy – Very delicious! A few observations: I made a half recipe of these and they produced way more than 50. Maybe my oven runs cooler, but even the mini ones took more than 8 minutes to cook (10-12 on average). And lastly, I was only partially successful in avoiding the flat cookie. Some of them sank, but other stayed “afloat.” What are the secrets to non-flat cookies?

    • Arielle – glad you enjoyed them! The cooking times and size will range. I’d suggest just watching them in that 8-10 min range. If they’re on parchment or a Silpat they can bake a little longer without burning. I take mine out before they’re really browned. I like mine on the soft side. As for the flatness, I’ve made these a lot recently and I’m learning the cookies with fewer chips are flatter. If you bulk up each cookie with a good amount of chocolate chips they don’t sink. More chocolate fixes everything :)

  14. These are freaking fantastic! Just made them (halved the recipe with success) and they are out of this world. Cut the fridge time to about 30 minutes due to scheduling constraints, but to no real disadvantage I think. Rave reviews so far! Thanks for a great recipe!

    • Thanks! And welcome to the blogging world! It’s really fun and you’ll meet people from all over! I really enjoy it a lot more than I thought I would. I’m sort of obsessed :)

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    • I’d try cup4cup flour. It’s expensive but I haven’t been let down yet. I haven’t tried it with this recipe yet though. I need to!!

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Posted on October 11, 2010

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