These salted chocolate chip cookies are the fastest homemade cookie recipe I’ve ever made, and they come together in just one bowl, no mixer required. Theyโre loaded with chocolate chips, and the hit of flaky sea salt on top really sends them over the top.
The chocolate chip cookie can be a point of dissension. Everyone has their favorite: their grandmother’s recipe or that one they used to buy in the mall, and let’s not ignore the recipe cited as โthe bestโ from the NY Times.
So while I have my family’s favorite Oatmeal Chocolate Chip Cookie, I’m happy to preheat my oven to try one more (you know, for science). Some stack up, and some don’t. This one though, it’s a keeper.
It comes from Milk Bar Life: Recipes and Stories by Christina Tosi of Momofuku fame. While at the library and leafing through the cookbook, I was immediately drawn to Tosi’s headnote that states, “this cookie is great because you can make it by hand in one bowl, with a wooden spoon, just like the old gals used to do.”
One bowl? No mixer? It truly is as easy as that and the cookie dough is ready to bake in just about 10 minutes flat.
Heidi’s Tips for Recipe Success
- The secret ingredient used in this recipe is powdered nonfat milk. If you don’t use powdered milk often (I know I don’t) Carnation offers it in a small packet that tucks easily into your pantry or drawer.
- Take the cookies out of the oven while the middles still look soft and slightly underbaked. As the cookies cool, the middles will fall a bit, but the residual heat inside the cookies will finish cooking them through.
- Choose flaky sea salt for finishing off these cookies, not table salt. Table salt has finer grains, making it taste much saltier than sea salt.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Unsalted butter โ If you use salted butter and then also top the chocolate chip cookies with sea salt, youโre going to wind up with super salty cookies. So stick to unsalted.
- Sugar โ Thereโs a full cup of sugar in the cookie dough, most of which is brown sugar which adds lots of moisture as well as a caramely flavor. Round out the cup with a little granulated sugar for pure sweetness.
- Egg โ Helps bind the dough together.
- Vanilla extract โ 2 teaspoons perfume the cookie dough with a rich vanilla flavor.
- All-purpose flour โ Scoop the flour into the measuring cup to avoid packing it.
- Baking powder + baking soda โ Use both leavening agents to avoid winding up with hockey pucks.
- Chocolate chips โ I used semi-sweet chips, but dark chocolate chips or even chunks would be just as decadent.
- Salt โ Kosher salt flavors the cookie dough, while flaky sea salt is sprinkled on top.
How to Make Chocolate Chip Cookies
⭐️⭐️⭐️⭐️⭐️
I am a huge Tossi fan and these are spot on to her flavors. I use this recipe all the time.
~Carlton, FoodieCrush reader
- Combine the wet ingredients. The butter is melted first, then mixed by hand into the sugars. You’ll mix it for a good minute or two, and as Tosi suggests, flex your muscles when mixing to result in a glossy sheen after adding the egg and vanilla.
- Add the dry ingredients. Once your arms have been sufficiently exercised, mix in the dry ingredients followed by the chocolate chips.
- Scoop the cookie dough. Scoop the cookie dough into golf ball-sized balls and place on a parchment paper-lined baking tray. Sprinkle the tops of each cookie with some flaky sea salt.
- Bake, baby, bake. Bake the sea salt chocolate chip cookie until the edges are golden brown but the middles are still soft.
FAQs
I’ve only made these salted chocolate chip cookies as written, so I can’t say for sure what a good substitute for the milk powder would be.
The cookie dough is well and truly loaded with chocolate chips (12 full ounces!). If thatโs too much chocolate for you, feel free to add less.
Yes, you want to use both types of salt. They have different grain sizes, which gives them a different level of saltiness (table salt, on the other hand, has very fine grains and tastes powerfully of salt).ย
Storage Tips
Store the Milk Bar cookies in a zip-top bag on the counter for up to 5 days or freeze for up to 3 months.
You can also freeze the raw cookie dough (after you’ve shaped it into balls). Bake the cookie dough from frozen, noting that you’ll likely need to add an extra minute or two to the total bake time.
⭐️⭐️⭐️⭐️⭐️
I have never commented on a recipe before. But I had toโฆ.these cookies are a-mazing. I made a double batch โ good thing. Every day for about 5 days now my husband has praised me for this treat. I love to bake but sometimes the recipes are vague or donโt turn out the way it states. This recipe doesnโt disappoint. Easy to follow and addictive!!! The salt โ yum. Go big or go home!!!! Delicious โ thank you!
~Kerry, FoodieCrush reader
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Milk Bar’s Salted Chocolate Chip Cookie Recipe
Ingredients
- ยฝ pound (2 sticks) unsalted butter, melted and just warm to the touch
- ยพ cup packed light brown sugar
- ยฝ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ยพ cups all-purpose flour
- 2 tablespoons nonfat milk powder
- 1 ยผ teaspoons kosher salt
- ยฝ teaspoon baking powder
- ยผ teaspoon baking soda
- 12 ounces semisweet chocolate chips*
- ยผ cup flaky sea salt , for sprinkling on top before baking
Instructions
- Preheat the oven to 375ยบF.
- With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about 1 more minute.
- Mix in the flour, milk powder, kosher salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.
- Use a #24 squeeze handle scoop to portion the dough (or lightly form it into balls about the size of a golf ball) and place them on a sheet pan lined with parchment paper about 2 to 3 inches apart. Sprinkle the tops of each cookie with some of the flaky sea salt (note that you may not need to use all of the ยผ cup of salt).
- Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.
Notes
Nutrition
More Easy Cookie Recipes You’ll Love
- Pumpkin Chocolate Chip Cookies
- Coconut No-Bake Cookies
- Peanut Butter Cookies
- Zucchini Cookies
- Loaded Monster Cookies
- Coconut Lime Cookies
- White Chocolate Snickerdoodles
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, and Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
nana
This was so good! I toasted the milk powder which gave the cookies a caramel note- delicious! Somehow I ended up baking 24 cookies, far detached from the original yield of 15 cookiesโฆ I think I may have underestimated how large a golf ball might be LOL. I also had to bake them a little longer and they were kinda ugly but this was my first time baking cookies so Iโll give myself a little grace. The recipe itself was amazing!
What a great idea to toast the milk powder, I’ll have to try it. And, too many cookies is never a bad thing :)
Beth
FYI if you use the โ2xโ feature at the top of the recipe to double it, it still says 2 sticks of butter (though it does up the amount to a pound). A pound of butter is 4 sticks, not 2.
Kendra
Perfection! Just make them, trust me.
Happy to hear it Kendra!
Alexa
With a little bit of workshopping this recipe is a hit in my household. My cookies were spreading too much and I like baking by weight for dry ingredients.
My tips: Chill the dough even for 15-30 mins before actually baking and swap between 2 cookie sheets for best results
Light brown sugar = 165g
Granulated sugar = 100g
All-purpose flour = 220g (slightly increased for structure)
milk powder = 12g
Kosher salt = 6g
Baking powder = 2g
Baking soda = 1g
You’re welcome! ;)
Sounds delicious Alexa! I’ glad you all enjoyed!
Grant Wentworth
These cookies have a high ratio of sugar to flour and too much sugar for my taste. I used the technique from milk bars other recipes of mixing the sugar for 7 minutes on med high and resting the dough overnight in the refrigerator. I could still taste too much sugar. I will not be making these again.
Sorry you didn’t like them Grant.
Nic
I love salt but these are disgustingly salty! I followed the recipe to a t. In another comment you replied the salt is to put on top but in the instructions you clearly say to add i to the mixture with the rest of the dry ingredients. Also they came out flat and in another comment yet again you replied that they should check their oven thermometer? Girl, maybe check your instructions
Hayley
Hi Nic. We’re so sorry about this. There is salt listed twice in the ingredients (kosher, for adding to the cooke dough with the other dry ingredients), and flaky salt (for sprinkling on the top). We see that the instructions were not very clear about the use for the flaky sea salt. We reprinted this recipe (with permission) from the Milk Bar cookbook, but we have adjusted the post/recipe card to include a specific note about how/when to use the flaky salt so as not to cause any confusion. We do see how it was originally printed was confusing, and we apologize that these did not turn out well for you! We hope you’ll give the recipe another try some time.
Robyn
Apparently the sea salt needs to be sprinkled on top afterwards, but that’s not listed in your instructions. So, now I’m left with cookies that are WAY too salty. I followed everything exactly. What a waste of ingredients!
Hayley
Hi Robyn. Weโre so sorry about this. There is salt listed twice in the ingredients (kosher, for adding to the cooke dough with the other dry ingredients), and flaky salt (for sprinkling on the top). We see that the instructions were not very clear about the use for the flaky sea salt. We reprinted this recipe (with permission) from the Milk Bar cookbook, but we have adjusted the post/recipe card to include a specific note about how/when to use the flaky salt so as not to cause any confusion. We do see how it was originally printed was confusing, and we apologize that these did not turn out well for you! We hope youโll give the recipe another try some time.
Carlton
I am a huge Tossi fan and these are spot on to her flavors. I use this recipe all the time
Hayley
They’re so good, right?!
Saltbae
Cookies were disgustingly salty. On looking at other websites for the Christina Tosi chocolate chip cookie recipe, none of them have the extra 1/4 cup flaky salt added. You should probably clarify that in your recipe. Very disappointing.
Sorry you didn’t like them Saltbae (looks like you have an affinity for salt?) The flaky salt is used for topping the cookies when they come out of the oven, not directly IN the cookie batter.
Melissa
I dunno what I did wrong but my batter was way too loose and ended up flat and over baked. I measured and followed everything to a Tโฆ.feels like a waste. Iโll find a more typical cookie recipe next time. Iโm heartbroken.
Sorry you’re heartbroken Melissa. Maybe you need to check your oven thermometer?
Sally St Clair
10-11 mins in my gas oven was perfect. I used fresh ground pink Himalayan salt which was on-hand and it was fabulous. Great recipe that I plan to use forever!
So glad to hear they worked great for you Sally! Thanks for the comment and 5 star rating.
Kerry
I have never commented on a recipe before. But I had toโฆ.these cookies are a-mazing. I made a double batch – good thing. Every day for about 5 days now my husband has praised me for this treat. I love to bake but sometimes the recipes are vague or donโt turn out the way it states. This recipe doesnโt disappoint. Easy to follow and addictive!!! The salt – yum. Go big or go home!!!! Delicious – thank you!
Happy to hear you enjoyed Kerry!
Shelby Whalen
This is recipe gold, my friends.
I followed the recipe to the and baked for 11 minutes.
Wow – the powdered milk gives a beautiful chewiness/ caramelization
I will be making these a lot!
I’m glad you enjoyed Shelby!
My Linh
For non frequent and new cookie bakers, note that the flaky salt should be sprinkled on after the cookie are baked. Itโs not written in the instructions explicitly for when you use the flaky salt. My friend followed the recipe exactly so he add ALL the salt to the batter. Be warned!
Otherwise this is now my go to favorite chocolate chip cookie recipe. Consistently perfect. If you add the flaky salt on top at the end
kitcheniest
Loved this recipe!!
When I made it the first time, silly me dumped in a tablespoon of baking soda instead of a teaspoon because I misread the ingredient list HAHA. Only found out after the cookies were baked when it tasted really metallic and bitter.
So I threw the first batch into the bin (sigh, what a waste) and went straight into working on the second batch! Followed all the ingredients to a tee, and when the cookies were out, they were REALLY good. Only thing that I would tweak in the future is to cut the sugar by half, especially the granulated sugar because it was a tad sweet and I could still feel the grainy texture of the sugar.
But considering this is my first time baking, I am so happy with how they turned out! Thank you for this recipe โกฬ
Kjier
These cookies can get my son to do his math homework, no questions asked. Yep, theyโre math homework good..
Chiamaka Odia
I just had a craving for salted top chocolate chip cookies and these over delivered, even though I was out of vanilla and had no milk powder. I also use coarse sea salt as that was what I had at home. Amazing! Perfect ending to a hectic week !!! I am all smiles here .
Casey
Wow! I have baked for over 50 yrs, searching for the absolute chocolate chip cookie recipe. Gotta say this is it!!!! The best ever. And super easy!!
Fantastic crumb, great mouth feel, a tiny bit crispy, soft in the center, divine chocolate(dark). Have baked this recipe 6 times in 10 days…absolutely consistent cookie.
This is a wonderful, delicious “what a cookie should be” cookie!!!!!
THANK YOU!
Heidi
Thanks so much Casey, so glad you liked the recipe!
Bari Jo
My son made these for my birthday and they were amazing!!!!!
Mike
Gave this a go and they turned out great! So damn yurmmy. Definitely the best cookies I’ve ever made.
I read some comments on here about there being too much butter or that their batter was runny and they had to add more flour. I didn’t notice that at all. I beat the tepid butter, sugar and eggs for ~2.5 mins and it formed a thick caramel-like goo which mixed with the flour to form a perfect sticky dough.
The only mod I made was skipping the flaked salt on top because they already have a slightly noticeable saltiness that’s perfectly balanced.
Thanks for sharing!!
Megan
They have good flavor but I had the same issue as a lot of users in that my first batch came out completely flat. Disappointing. I’ll try more flour and chilling the dough balls before baking.
Dani LeClair
Love. Love. Love!!!!! They go together so quickly and come out like a dream. I sprinkled Maldon salt when they came out of the oven… and not having powdered milk on hand, I took a wild shot and used CoffeeMate coffee whitener. I’m not sure the purpose of the powdered milk, but there were no noticeable issues with CoffeeMate!
Ashley @ Foodie Crush
YAY! Thank you so much Dani
Teresa
My new go to cookie especially. Melting butter made a world of difference for me.
Selena
I always liked those cookies which had a bit of saltiness in them. I’m glad I came across this amazing recipe, Heidi. :)
Glad you found it Selena, hope you enjoy!
DeeBee
I’m on my second batch of these – excellent! However definitely only put in about 8 ounces of chocolate chips and added peacans into the mix. My boyfriend ate 7 of them after they cooled so….
My daughter and her friends made them again last night. I can’t keep out of the dough. Glad your boyfriend agrees :)
Ashley @ Foodie Crush
They are SO GOOD! I don’t blame him!
jeff
I couldn’t bring myself to add 1/4 cup of flaked sea salt to the batter, I assume the 1/4 cup is for sprinkling on top, not added to the batter?
Ashley @ Foodie Crush
Yes Jeff, it is for the top :)
Laura Torchia
how many does one batch make?
8chiase
Chรบng thแบญt tuyแปt vแปi !!! Chรบng rแบฅt dแป dร ng vร nhanh chรณng ฤแป lร m vร lร tแบฅt cแบฃ mแปi thแปฉ mร mแปt chiแบฟc bรกnh quy sรด cรด la nรชn cรณ – mแปm แป giแปฏa vร giรฒn แป phแบงn cuแปi. Lร m cho chรบng chรญnh xรกc theo chแป dแบซn
Ayla Turner
I usually make these cookies as the recipe states, but the last time I modified them to be vegan. I replaced an equal amount of butter with a vegan butter replacement, replaced the egg with 1/2 a banana, and used vegan chocolate chips. They turned out well, rave reviews from my vegan friend.
Liz P.
So I totally thought the 1/4 cup was for the batter… Ugh lol. I have salty cookies now (but they’re surprisingly not terrible…). I also left out the milk powder because I didn’t have any.
I’d recommend adding a disclosure saying that the 1/4 cup is for the top…
Liz
I too take my chocolates chip cookies seriously! If you do the brown butter version again, then use two eggs instead of one, or for a thicker cookie use one egg, one egg yolk; and 2Tbsp of whole milk.
Hey Liz, thanks for your insight, good tips for sure. Happy cookie eating.
Ashley @ Foodie Crush
Thanks, Liz!
Sarah Travers
So I love a new good cookie recipe, and having recently watched Christina Tossiโs milk bar episode on Netflix I was so pumped to make these cookies. However I donโt always read the blog posts that go along with recipes I find on Pinterest because they can be really long and all I really want is the recipe, so thinking this was Christinaโs original recipe I went to the store and got flaked sea salt, milk powder, and unsalted butter and proceded to make two recipes of extremely salty cookies even when I left out some of the salt only to discover after doing some googling that Christinaโs real recipe doesnโt use any salt flakes and definitely not 1/4 cup in the batter which is what this recipe led me to believe. After reading the blog post and realizing it was probably a typo and I should of used commen sense I am left with my second batch of extremely salty chocolate chip cookies ( that I will probably throw away) and a bag of flaked sea salt that was pricey and I never use and a bag of milk powder that I never use. All that being said, please consider not using 1/4 cup of flaked sea salt in your cookie dough. Also I will say the consistency of the cookies was perfect; they are just disgustingly salty… Cheers!
Jacob
About how many cookies does this recipe make?
Ashley @ Foodie Crush
I usually get about 24-36 depending on size!
Ed
Oh…My…GOD!!!
These were amazing!!! They were easy and quick to make and were everything a chocolate cookie should be – soft in the middle and crunchy at the ends. Made them exactly as directed
For those of you that had problems with the cookie spreading too much or the batter being too runny, the reason is the melted butter is too warm and it’s melting the sugars. You should aim for barely warm to touch (65-70 degrees)
Ashley @ Foodie Crush
Thanks for the tips Ed!
Blog chia se
This is the recipe that made my family fall in love with Brussels Sprouts.
Mon an ngon
Oh these are so good!
Mon an ngon
Oh ฤรขy lร rแบฅt tแปt! Tรดi ฤรฃ lร m cho hแป ngร y hรดm qua vร hแป lร mแปt chรบt ngแปt ngร o, nhฦฐng tรดi sแบฝ 100% ฤฦฐแปฃc lร m cho hแป mแปt lแบงn nแปฏa.
Sophia
Same issue as stated above… Making them now and it’s soooo runny! Added more flour. Let’s see if that helps!
Mari
Itโs highly unusual to use this much butter people!
My guess is that itโs a typo to require two sticks of butter
No wonder yโall have spread and need more flour.
Maybe Iโm mistaken but perhaps this can be addressed by the recipesโ creator
Cau noi hay ve cuoc song
I modified The NY Times recipe to include browned butter. The first try was too dry because of evaporation. I browned
janet
This is the first time making cooking by hand (without my stand mixer) and the dough was very wet. My cookies were flat like pancakes (almost crepes). I put the dough that didn’t fit on the two cookie sheets in the refrigerator while the first batch baked and that helped, but not sure what went wrong here.
Sierra
Is the flakes salt added to the mixture or just for The tops?
david vinh
I love to eat cookies .. You write articles that I look craving too
Shannon
I modified The NY Times recipe to include browned butter. The first try was too dry because of evaporation. I browned 10 T of butter. The second time I added 2 1/2 T of milk to compensate for the evaporation. Perfect!!
Sarah Petersen
Mine are in the oven now and hopefully they come out even half as beautiful as yours! Quick question, if I donโt have flakes salt can I use coarse sea salt for the topping? I need to improvise LOL thank you and good job!!
nichole
Hi,
How many grams of flour did you use for the 1 3/4 c. of flour for this recipe? For Tosi’s recipes I have noticed that the grams per cup differ based on the recipe and are not the King Arthur all purpose flour 120 g. per cup.
Thank you!
Nichole
Hi Nichole, I supplied this measurement for flour in cups since most home bakers use that over ounces.
Josie
Omg, I made these yesterday and Iโm secretly dreaming about make them again tomorrow. My kids LOVED them. By far my favorite chocolate chip cookie recipes.
melanie e
Hi, i tried to copy this recipe and followed it strictly but why is my batter coming out too sticky and runny? your batter on the pic looks a little drier. is the pic aftee you chilled it? I dont know what Im missing. :(
Alex
Oh these are so good! I made them yesterday and they’re a tad sweet, but I’ll 100% be making them again. I messed up and added 1/2 a teaspoon of baking soda instead of 1/4 (whoops) but you couldn’t tell. I sprinkled the salt on after (it kind of went everywhere) and I also used sea salt instead of flaked… What’s cooking without a little adjustment eh. :)
Nichol
If someone already added this above- I apologize! But if you want to use browned butter, add an ice cube once it in browned. This is about the amount of liquid that evaporates during the browning process.
Vietnamese food
love Momofuku . . and the brilliant Christina Tosi . ..
Bea
Way to salty to add the salt flakes will definitely add less salt to batter. They bake up nice with s good flavor so will make them again and tweak just a tad. Thank you for sharing. I will post for you to see
Bea
Hello Heidi, well it’s to late now since I’m about to put these in the oven so I will put the salt flakes on prior to bake like I do for bread. You still need to fix the recipe so that others know when to add the Maldon salt flakes. Thanks!
nhomnautiec
love Momofuko . . and the brilliant Christina Tossi . . baking these!!!
Chau Taylor
i made these. they are delicious! i didn’t have flaked salt to put on top still tasted good. this beats alton brown chewy chocolate chip cookie :D thanks
Kate
Yep, mine spread all over, too. Really disappointing. I guess I needed more flour than the recommended 1 3/4 cups. Crud. :(
Abby
Just made them for Christmas lunch tomorrow. I already need to make more because my husband won’t stop eating them!
Katherine Yates
I have seen several people inquiring about when to sprinkle on the salt….before baking? Or after baking????? Still haven’t seen the answer to that question!!!
Ttrockwood
Sprinkle on dough just before baking so they stick better to the tops. Be sure to use a flakey salt like Maldon, the recipe here is wrong it’s probably a total of one TB or so needed for all of the cookies
Kathleen D
She clarified that you don’t use the 1/4 but you would take pinches from the cup.
Tricia
Any idea how long you’d bake smaller cookies? Maybe a tablespoon scoop?
liz
when do you sprinkle the salt?
Kelly
I just made these and they are AMAZING. I’m very picky about my chcocolate chip cookies and these are worth every calorie. Love the flaked salt on top and how chocolatey they are!
Allison
That was the fastest I’ve ever made any cookie! I made a dozen baked on a sheet pan and put the rest of the dough into tiny cast iron skillets for a romantic dessert for me and the hubs. They were heavenly! This will forever change the way I bake chocolate chip cookies!
chau taylor
if i do not have milk powder, how do i sub?
I haven’t tried them without the milk powder but here is an article about replacing or not using it http://food52.com/hotline/158-dried-milk-powder-do-you-think-i-can-just-leave-it-out-or-substitute-regular-or-maybe-evaporated-m
sovee
Made these and they were amazing! We also did a batch with half chocolate chip and half caramel bits…SOO GOOD! Thanks for sharing this awesome recipe.
Sara
I made these cookies and they were great. They had tiny white granules from the powdered milk. I could only find instant powdered milk in the store. Did I do something wrong or use the wrong kind of powdered milk?
Lena Scalercio
Just wanted to say I made these cookies for a companywide holiday party and they were voted the best dessert out of the entire company! For days people have been telling me how amazing these cookies are and they are the best they have ever had. Thanks so much for the recipe!
Kim
I’ve made these cookies twice now. The first time I made a double batch, trusting that I would not regret that decision. NO. REGRETS. I couldn’t find a small packet of milk powder so bought a box with three large packets in it. Am happy to have it on hand now because I will be making these a lot! Thanks for sharing this recipe and all of the recipe notes!
Francesca
Hi! I’ve made these cookies several times, and I’m writing with a question! The first two times I made them, they baked up perfectly, exactly like in the picture, but in the last three times I’ve made them, they have spread SO much during baking that they end up almost paper thin. Completely different from the first successful attempts. Any ideas as to why? Thanks for your help, love the blog!
Oh gosh. You know, baking is tempermental and often has to do with how soft the butter is or how much humidity is in the air. Sorry that happened, but I’d have to say, try them again and see what happens!
Nnb
Placing dough in the fridge for about 15-20 minutes to get firm after mixing . Doughs with butter should stay cool when working with them.
Lindsay
Francesca, I’ve had the same exact problem twice now. I thought it was a fluke the first time, but I made them a second time and once again they spread into flat discs. I even tried chilling the dough in the refrigerator the 2nd time around. My opinion is there needs to be more flour, maybe 2C instead of 1 3/4C. The good news at least they still taste great, but texture could be better so it really amps the chew-factor.
Heather B
I just made these today and the dough was so goopy, and looked nothing like the photo of dough in the post. I remembered this comment, so I added in an extra 1/4 cup flour. The batter was much better, and the cookies turned out very tasty!
Carrie
I just used 2 sticks of butter as the recipe calls for, and I think she means 1 stick of butter (1/2c).
Kathleen D
It says 1/2 pound of butter not 1/2 cup.
SYlvie
That is so strange, the SAME thing happened to me! THe first time I made it, I loved it, and it was a keeper recipe. But the 2nd, 3rd, and now 4th time they all melt and donโt taste the same and for sure doesnโt look like the photo and isnโt crinkly at all. I have NO idea what I am doing wrong.
thefolia
These look to good to be true! happy baking!
Laura @ Laura's Culinary Adventures
You don’t need a special day to make and chocolate chip cookies :). Looks delicious!
kelly
Based on the picture, these look superb, and I plan to try them in my pursuit of the best chocolate chip cookie possible. I wonder however, about the amount of flaked salt involved. I do a lot of baking, including cookies with salt on top, and I can’t imagine 1/4 cup being used. Your yield is 15 cookies ,which I realize would be large, but still, that would mean about a TABLESPOON of salt per cookie! I know that I probably sprinkle about 1/8th to 1/4 tsp. of salt on an individual cookie at the most… and I really like salt. Is this a typo?
Hi Kelly, the amount for sprinkling is really just to have on hand. I’ll probably just remove the actual amount and people can sprinkle as they like.
joy
Lol, well it definitely wouldnt be a Tablespoon per cookie….that would mean there are fifteen Tablespoons in a 1/4 cup . Maybe that was a typo too? …and supposed to be teaspoons? Idk, but either way, they look lovely! I will be making them! Thanks for the recipe!!!
Robin
Hi, I just had to tell you that I doubled the recipe and found that I needed to add a little extra flour but, these are by far the best chocolate chip cookies that I have ever baked, thank you for posting this recipe! I just can’t believe how perfectly perfect and yummy they are, I don’t think that even having doubled the recipe they will last around here :)
Hi Robin, I’ve made them twice just since posting them this week. They are indeed a favorite!
Lorean
I doubled the recipe as well and ended up having to add a little flour as well! They’re in the oven now! Can’t wait to try them!
Tara
Hi Robyn,
Thanks for your infomative post! As experience has taught me that some recipes work well the first time, while others need a little tweeking, I ALWAYS read the comments before I decide whether or not to make a recipe–regardless of how alluring the food photography happens to be:) I scroll and scan in search of comments from people who have actually made the recipe as these are by far the most helpful- and try to offer posts which are similarly informative. After reading your post, I’m off to the market to pick up the ingredients for these cookies. I expect they’ll make a perfect after school snack for that post first day of school pow wow with the kiddies!
Craig Dickey
Just found your blog. Pretty cool! One thing I read was you have a thing for pens. Weird, me too. If you want a really awesome one look up a Parker 5th. Little pricey, but well worth it.
Can’t wait to try these cookies!!!! Oh yeah following you on Instagram. Keep the recipes coming.
corinne
Hello,
I want those cookies right now! the pictures are gorgeous! I dont have a car to zoom down the grocery store just this moment, so is there anything I can replace the pwd. milk with? :s thanks so much.
Becca @ The Salted Cookie
It sounds like I absolutely NEED to make these asap! I also love that I don’t need to bust out my mixer for this. I’ll be trying it tonight :)
Kelly
There is always room for another chocolate chip cookie recipe. I love idea of one bowl and no mixer!
Laura (Tutti Dolci)
Wowza, these are my dream cookies! Love those salted tops!
Maggei
When do I use the flaked salt?
The recipe says to add salt. But not salts. I see 2 listed. Iโm trying hard to follow the direction – Iโm not good at following directions so this is an adjustment.
Brenda @ a farmgirl's dabbles
I’m confident you can’t go wrong with Tosi’s recipes. I love all the things I’ve tried thus far. Now I must make these cookies! I’m intrigued by the use of melted butter and powdered milk, for sure.
kate
These look amazing! Is it correct to presume that the flaked salt is sprinkled on the cookies when they come out of the oven but are still hot? Or do they need to cool some, but not completely, before putting on the flaked salt?
Thanks!
Suzy
Did you find out when you put on the flakes salt?
Linda
I put the salt on before baking. I don’t know if that’s correct or not. I was not impressed with the recipe overall. I happened to make Toll House break and bake this past weekend and sprinkled a touch of salt. It made them much better and I use them a lot already. I did not like the texture or taste AFTER these were done but did like the dough before baking.
Ashley @ Foodie Crush
Sorry this one wasn’t a hit for you. Thanks for the feeback!
Linda, add the salt after they’ve baked while still hot.
Anne Waidmann
Thanks for that info about when to put on the flaked salt…it is not in the recipe instructions and I was confused.
Caroline
Ohhh these look delicious!! Thanks for posting. (And just FYI: it’s Christina Tosi and Momofuku! <3 )
Can I hire you as my copy editor? :) Thank you for the correction, noted and fixed!
Jessica Kelley
(whispering) it’s not fixed in the actual recipe!
BUT I love your photography of these cookies! way to capture perfection!
Sara @ Cake Over Steak
Oh dear. I love a good chocolate chip cookie recipe (especially with flaked salt on top). I do love the ones that require some refrigerating for a day or two, but a recipe is much better in my opinion if it can result in instant cookie gratification, for those moments when you decide you want a homemade chocolate chip cookie RIGHT NOW. Love this. I already had this book on my wish list but I might need to bump it up just for this. Thanks for sharing!
nicole ~ Cooking for Keeps
I’m not even a cookie person per se, but these cookies look PERFECT, and I’d gladly snarf down at least three. The edges are perfectly crisp, but the center looks soft. And of course, the copious amount of chocolate really make these special.
Sarah | Broma Bakery
That wrinkly center and golden outer rim is a dead giveaway- these are PERFECT!
Cmandyt
Hello! Should I be using full fat milk powder or non-fat? Excited to try this chocolate chip recipe! Thanks!
I use full fat powdered milk. Enjoy!
Brian // A Thought For Food
Without some flakey salt on top, a chocolate chip cookie just doesn’t work for me. Point being: these look totally perfect. And can we talk about that last shot? That’s going to push me over the edge and have me in the kitchen this afternoon baking these beauties.
It really does add to the flavor. But then, I love salt.
Alice @ Hip Foodie Mom
love Momofuko . . and the brilliant Christina Tossi . . baking these!!!
Katrina @ Warm Vanilla Sugar
I can definitely get on board with a quick recipe like this! Yum!!
Liz @ The Lemon Bowl
Ok I need to try these – they sound like my idea of the perfect cookie. First I need to find flaked salt. It’s all about the salt in my opinion!
Liz, you won’t go back! You can find it at Williams Sonoma or other well heeled baking stores on online at Amazon.
Laura Lee Brennan
Trader Joe’s is selling a sea salt now as well!
Liz @ Floating Kitchen
Oh man. I missed chocolate chip cookie day too. I’m perpetually behind. But no matter. Chocolate chip cookies are deserved everyday of the year in my opinion. These look fantastic, Heidi. I need one right now with my coffee…
Meg @ The Housewife in Training Files
I can’t imagine more from a cookie than what is right here. Brown butter and sea salt are calling my name!
Laura
I used 2 eggs
I semi melted the butter
I used only 1/2 tsp of salt
I used about 2.5 C of Flour
I didn’t use milk powder
I added 1 tblspn of coconut oil
1 added 1/2 C of Bailey’s choc chips
Added About 1/2 tsp of cinnamon
Added 1 tsp of almond extract
Otherwise, I followed the recipe
I don’t usually follow recipes, not even the 1st time so we’ll see how they turn out…they’re in the oven & the batter is so yum!!
Ashley @ Foodie Crush
Thanks Laura!
Kathryn
I’m all for anything that speeds up the time that it takes for ingredients in my kitchen to become a chocolate chip cookie! Love how packed these here with chocolate and the sprinkling of sea salt just takes it over the top. Definitely making these asap!