Salty Chocolate Chunk Cookies

I beat all ingredients for the recommended amount of time and didn’t have the spreading problem at all. In fact the main difference in spreading seemed to come from my cookie sheets - the cookies on the old, thin ones spread less, go figure. I did however skip the powdered sugar because I just couldn’t stomach the thought of that much in the recipe (and had recently been burned by another Epi recipe that was so sweet I had to throw it out), and used GF flour - don’t know if that contributed to solving the spreading issue. But even still, I didn’t feel that it was worth a change-up from the traditional Toll House recipe - I missed the chewiness of the classic (a previous poster was right in that these are more meringue-like), and also the saltiness all the way through. The salt on top doesn’t compensate for the hits of saltiness you get throughout a balanced traditional cookie. If I were to make again I would add salt to the batter. But, though it was a lovely cookie, I probably won’t be making it again.

• Maharani

• Washington, DC

• 1/17/2022

Very light and beautifully crispy. A great hit for lovers of sweet and salty in my building, from age 7 to 95.

• victoriush

• 2/1/2021

The cookies tasted fine but the recipe doesn't improve on the basic toll house cookie. So why bother. Disappointed.

• laurasw538006

• Austin, TX

• 12/2/2019

In addition, my cookies did not turn out anything like the photo, FYI, and I consider myself an experienced baker having preheated the oven a while, using cool baking sheets, etc. I followed the recipe exactly as written.

• cmata1

• Los Angeles, CA

• 9/22/2018

This is a good standard chocolate chip cookie that is large, crisp, and chewy. I would bake again for kids as they will be pleased; but for grownups craving something special this recipe lacks some wow. Thus my quest for a better chocolate chip recipe continues.

• cmata1

• Los Angeles, CA

• 9/22/2018

addendum... also i find the powered sugar really cheapens the recipe. to me, my humble opinion there are so many better sugars that powered. that is what u use in a pinch or just as topping. this was a total bust in my opinion. i wasted precious time here but alas...life.

• deeadler

• Newport Beach, Ca

• 6/25/2018

i was sO disappointed w this recipe! they r no better if not worse than a generic toll house cookie. seriously! i'm finding epicurious to be failing lately. best i've gotten is their easy peasy roasted chicken. beyond that without arrogance my food is better.

• deeadler

• Newport Beach, Ca

• 6/25/2018

I went half and half with bittersweet and dark chocolate, and added some toasted pecans to the mix. Loved these cookies! As did everyone I shared them with. They are crisp, but chewy, with a great chocolate flavor, and the kiss of saltiness at the end. Try them!

• IWriteforFood.com

• Michigan

• 12/18/2017

I added a half cup of toasted pecans, but otherwise followed the recipe exactly. Delicious cookies - a new favorite!

• tflucht

• Canton, MI

• 12/18/2017

Best cookies I've had in a while! I made these with a friend of mine and shared these cookies with her roommates. Everyone that had one thought them to be exceptional. I didn't have powdered sugar, so I substituted regular cane sugar and it turned out just fine still.

• cbaker2

• San Francisco, CA

• 4/28/2016

I make these at least once monthly. For work or school (these have become well known amongst my daughter's classmates). My only addition is some white chocolate flakes half way through the baking process. Love them.

• bneuf

• Victoria, BC

• 3/30/2016

I made these and a number of people said it was the best cookie they've ever had. I like to refrigerate the dough for a bit before scooping. They actually taste even better after a day.

• jeff_10024350

• Washington, DC

• 2/13/2016

I make this recipe a lot, it's my go to cookie recipe. Every time I make it, people lose their shit. I share the recipe all the time.

• Anonymous

• New York, NY

• 12/14/2015

Excellent Recipe! This yielded 27 cookies. Here are three helpful hints: (1) Beat the butter and sugar for at least three minutes. (2) When adding the egg mixture add it slowly at first then beat for at least four minutes. (3) Refrigerate the dough overnight and take it out when you put the oven on to pre-heat. I use a cookie scoop and they weigh in at about 28-30 grams before baking. Thank you..wonderful recipe!!!

• abeaconcook

• Beacon, NY

• 11/23/2015

Freeze the dough before you bake and it won't spread. I tried a couple of sea salts and the best was the standard Trader Joe's grinder salt. I put it on the sheet and LIGHTLY rolled the cookie in it. Loved it!

• alexanderk

• Rescue, CA

• 11/3/2015