Chocolate Chip Cookies with Vanilla Bean Salt
Posted by:
Jacobsen Salt Co.
Posted on:
Oct 06, 2026
Shop The Recipe
Vanilla Bean Salt
$20.00
Pure Kosher Sea Salt
$13.00
SOLD OUT
Pure Flake Sea Salt
$15.00
Our take on a tried-and-true classic, these cookies are gooey and chewy on the inside and crisp outer edges. Plus, rich brown butter and dark chocolate are enhanced with a finishing sprinkle of Vanilla Bean Salt.
Recipe by Moss Rios for the JSC Kitchen
Process
Add butter, sugars and vanilla paste to the bowl of a stand mixer and cream ingredients together on medium speed for 5 minutes with paddle attachment. Add eggs in one at a time and mix for 2 minutes. Stop and scrape the bowl edges often.
Scale your dry ingredients (whole wheat, AP flour, baking soda and salts) and add to the mixture.
Prepare a large sheet tray with parchment paper and portion out your cookie dough. We recommend using a 2 oz cookie scoop, or roughly 75 gram dough ball. Scoop cookie dough until tray is filled. Recipe yields 13 cookies.
Chop large chunks of chocolate and add one piece to the top of each cookie dough ball.
Refrigerate for 24 hours! If you don't have time to chill the dough for 24 hours, chill for a minimum of 1 hour, or as long as you can. Freeze the dough after 28 hours unless you are baking all of them at once. The cookie dough freezes very well.
Baking
Preheat the oven to 350 degrees for at least 30 minutes.
From fridge: Iine two large baking sheets with parchment paper and place cookies on trays; These cookies spread when baking, so be careful to not crowd the sheet trays. Bake cookies for 14 minutes. Remove and sprinkle with Vanilla Bean Salt. Set to cool (as they need a while to firm up), and enjoy!
