The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Salty Chocolate Chip Cookies

Blaise Doubman

So many people have written to me over the years and asked what the differences are between salted and unsalted butter. The answer is simple and in the names of the butters themselves. Salted butter has ¼ teaspoon salt added into each stick. Whereas unsalted butter, as you may guess, has zero. Salted butter also tends to last longer but both freeze just as well and can be used whenever. In my recipes I specifically will write if something needs salted or unsalted butter because that little bit of extra salt does make a difference! Especially in baking. Baking is a science and everything is listed and used for a reason.

In my chocolate chip cookie recipes, I use unsalted butter. Except for this recipe. There may be another recipe here or there that I call for salted but it is highly unusual, especially for me. This recipe is for the salty version of my chocolate chip cookies. There is something about the extra saltiness mixed with the combination of chips and chopped chocolate that really elevate these to new heights. Please try these and let me know your thoughts and which you prefer between these and the more traditional chocolate chip cookie!

Salty Chocolate Chip Cookies

2 sticks salted butter, soft

3/4 cup white granulated sugar

3/4 cup light brown sugar, packed 

2 large eggs 

1 tablespoon pure vanilla extract

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups white all-purpose flour 

1 cup semi-sweet chocolate, chopped

1 cup semi-sweet chocolate chips

Start by preheating your oven to 375 degrees F.

Line 2 large baking sheets with parchment paper.

In a large bowl combine the softened unsalted butter with the white granulated sugar and packed light brown sugar and beat until light and fluffy.

Beat in the large eggs and pure vanilla extract.

Beat in the baking soda and salt.

Gently fold in the white all-purpose flour.

Gently fold in the semi-sweet chocolates.

Place tablespoon size balls onto the prepared baking sheets about 2 inches apart.

Bake, one sheet at a time, in preheated oven for exactly 11 minutes.

Remove and allow to cool before enjoying.

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