Salted Milk Chocolate Chip Cookies

I’m glad the week is done. The gloom and damp dreariness seems to have moved off for the time being, which is nice. The older I get, the more it seems I’m susceptible to low Vitamin D levels and the inevitable depression that goes with them.

Salted Milk Chocolate Chip Cookies

I miss the warmth and the sunshine from just a week ago. Because Jay keeps the car during the day (unless I have a doctor’s appointment or am taking vacation time to leave early), I’m stuck at work whenever the weather sucks. I think most days I probably could’ve still walked home, but it would’ve required getting out all my winter gear, and I’ve already put it away for the year.

Salted Milk Chocolate Chip Cookies

Still, the people acting shocked because Thursday was a sleety, damp mess until about 5 o’clock crack me up. It’s April and we live in South Dakota. While I want to believe as much as the next person that winter’s over and done with until at least October, there’s still the possibility we’ll get another shot of snow. Maybe even one final blizzard. It’s happened before. It’ll happen again.

Salted Milk Chocolate Chip Cookies

But because I’ve been ├╝ber-crabby lately and not feeling like myself, I decided to indulge in some stress-baking. Milk chocolate often gets a bad rap–It’s not as healthy as dark chocolate, it’s too sweet, it reminds people of crappy candy bars. Get yourself a Milka Alpine Bar, and it will change your mind about milk chocolate. I bought some milk chocolate chips at the store during a sale, and decided to make cookies with them. I salted them, to cut some of the sweetness. I’m in the crisp chocolate chip cookie camp, so these are perfect.

Salted Milk Chocolate Chip Cookies

And oh, so addicting. I purposely made them larger than I normally would…I have this issue with cookies, in that if I make them, I eat them. I figured that if it took more than 2 bites to eat these, they’d last longer than 24 hours.

Yield: 3-4

Salted Milk Chocolate Chip Cookies

Salted Milk Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes


  • 2 1/4 C flour
  • 1 C (2 sticks) unsalted butter
  • 3/4 C sugar
  • 3/4 C packed dark brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 tsp. vanilla
  • 12 oz. milk chocolate chips
  • Fleur de Sel, for sprinkling


Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars on medium speed. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla.

On low speed, begin adding the flour mixture. Fold in the chocolate chips.

Using a medium-sized (2-inch) scoop, place the dough on the prepared baking sheets, allowing 2 inches between each cookie (they will flatten and spread somewhat). Bake for 10-11 minutes, sprinkling with Fleur de Sel immediately after removing from the oven. Cool 2 minutes on the baking sheets before cooling completely on wire racks.

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