Salted Chocolate Chip Cookies

  • Prep 10 mins
  • Total 25 mins
  • Easy
  • Serves 24

Can we say YUM!

TIP: The timer will start counting down as soon as the unit has preheated. Simply turn the dial to add time.


  • Contains Eggs
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 stick (4 ounces) unsalted butter, melted, cooled
  • 1/2 cup dark or light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt (plus additional for sprinkling)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cup semi-sweet chocolate chips


  • Large Bowl
  • Whisk
  • Step 1

    In a large bowl, add the butter, dark brown sugar, granulated sugar, salt, baking soda, and baking powder. Whisk until fully combined and slightly thick.

  • Step 2

    Add the egg and vanilla extract and whisk to combine. The mixture should appear lighter.

  • Step 3

    Add the flour and mix with a rubber spatula until loosely combined.

  • Step 4

    Add the chocolate chips and mix until evenly combined.

  • Step 5

    Install SearPlate in the bottom level of the unit, then close door. Select RAPID BAKE, set temperature to 350°F, and set time to 6 to 8 minutes, depending on desired doneness. Press the setting dial to begin preheating.

  • Step 6

    Portion the dough into 24 balls, about 1 tablespoon each. Once the dough is divided, press the dough down to slightly flatten, then sprinkle with kosher salt. Use parchment for easy clean up or loading of cookies.

  • Step 7

    When unit has preheated, open door, carefully remove the SearPlate with oven mitts and place on top of oven. Place 12 cookies on the tray in four rows of three, spaced about 1-inch apart. Reinstall the SearPlate in the bottom level of the unit and close the door to begin cooking.

  • Step 8

    When baking is complete, remove SearPlate and set aside to cool. Allow cookies to cool for 7 to 10 minutes before serving. The remaining cookie dough can be baked, refrigerated for up to a week, or frozen for up to a month.