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Crunchy & soft milk chocolate cookies with a sprinkle of sea salt for an added dash of flavour!

Milk chocolate and sea salt cookies 

Now I will admit from the first go, that this dough for these milk chocolate and sea salt cookies is chilled overnight – bit of a tease that you have to wait so long for cookies, but it is totally worth it!

After much experimentation of the perfect milk chocolate cookie recipe I found that it is just easier to chill it, as it’ll cause the perfect amount of ‘spread’ when baking – makes them crispy and chewy, yet gooey and delicious.


When I was younger and at junior school, on fridays we would have a lunch of meatballs & rice followed by cookies & milkshake for pudding. Oh my it was delicious!!

Needless to say, this was the best junior school ever. They inspired my complete and utter love for cookies, and I have never looked back since.I have looked into different cookies for so long all I can think of is cookies. Iv’e taken inspiration from many recipes online but I wanted to create my own take and here we are!


Now you guys know i love a cookie recipe – like my forever favourite NYC chocolate chip cookies, Kinder Bueno cookie bars, Nutella stuffed cookies and my Biscoff stuffed NYC Cookies – I hope you love these little gems just as much!

Basing my recipe on what they have spoken about, as well as a recipe from my gran & cookery school – I came out with this bad boy! They have got the massive thumbs up from my family (and me)… they say they’re the perfect combination of crunchy yet soft, and the sea salt matches the flavour perfectly!

Chilling the dough

With this milk chocolate and sea salt cookie recipe, it is important you chill the dough as thats what creates the perfect spread that is formed when baking but also the heavenly chewy yet gooey texture to eat!

When chilling my dough, I split it into 3 batches shaped like a sausage, and wrap in clingfilm.  That way, I can just slice the dough when I am ready to bake but you do whatever way you feel best!



I use sea salt in this milk chocolate and sea salt cookie recipe as I love the flavour combination it creates with the milk chocolate. You can of course leave it off altogether if you would rather – but maybe check out my chewy chocolate chip cookies if you are only after a chocolate cookie!

Tips and tricks

If you wish to portion your cookies perfectly, I use this cookie scoop – I would never not be without one now! These beauties can also be frozen for up to 3 months and you can cook straight from frozen – just add a couple more minutes on to your cooking time!

Sea Salt and Milk Chocolate Chip Cookies

Crunchy & soft milk chocolate cookies with a sprinkle of sea salt for an added dash of flavour!
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Category: Cookies
Type: Cookies
Keyword: chocolate chip, sea salt
Prep Time: 8 hours 20 minutes
Cook Time: 11 minutes
Cooling Time: 30 minutes
Total Time: 9 hours 1 minute
Servings: 18 cookies
Author: Jane's Patisserie


  • 175 g unsalted butter
  • 200 g light brown sugar
  • 115 g caster sugar
  • 1 tsp vanilla extract
  • 1 medium egg
  • 1 egg yolk
  • 300 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 350 g milk chocolate chips
  • 1/2 - 1 tsp sea salt


  • Cream together the unsalted butter, caster sugar and light brown sugar and vanilla extract until they are thoroughly combined.
  • Add the egg and continue mixing, then add the egg yolk and do the same - try to add it slowly so that the mixture doesn't split!
  • Add the plain flour, bicarbonate of soda, and sea salt) and mix until smooth. 
  • Fold through the milk chocolate chips.
  • Chill the mixture in the fridge overnight/24 hours, covered - this will allow it to firm up perfectly! I split my mixture into 3 batches, and roll in clingfilm into sausages, then when they're chilled you can just slice it - but its up to you!
  • Once the dough has been chilled, preheat the oven to 200ºC and line baking trays with parchment paper!
  • Carefully slice/roll the dough into 1-2cm thick rounds and spread equally onto the trays.
  • Sprinkle with a touch of sea salt and bake in the oven for 10-12 minutes until golden around the edge and cooked in the middle.
  • Leave to cool on the tray for 5 minutes, then transfer to a wire rack and continue to cool! - Enjoy!


  • You obviously don't have to use the sea salt on top of the cookies, but I like the difference of textures and the salt complements the chocolate well.
  • You can freeze the cookie dough in the rolls for up to 3 months (Mine never lasts more than a month) as I do double batches, and then bake them when I need/want them! They take a couple more minutes in the oven as they will be frozen - be careful when cutting them as it'll be extra hard!
  • I use these baking trays
  • I use this 5cm scoop to portion my cookies
  • I use this baking parchment


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Charlie on June 15, 2023 at 3:26 pm

    Hi Jane, for this recipe you’ve used a 5cm scoop to portion them out but since I don’t have a scoop I was wondering what sort of weight the cookies are when you’ve portioned them out with the scoop

    • Jane's Patisserie on June 19, 2023 at 11:28 am

      Hiya! You can add up the ingredients, and divide by how many cookies you want to get a weight. x

  2. Nicola Parker on March 2, 2023 at 8:00 am

    5 stars
    Wow, made these for the first time ever and boy oh boy are they delicious. I did a mixture of white and milk chocolate because that’s what I had in the cupboard. Will definitely be making these again. Love your recipes and all the extra hints and tips you give, thank for all your hard work.

  3. Jo Gilbert on November 16, 2022 at 4:42 pm

    Hi Jane,can you add dark chocolate chips instead of milk !,, Thanks xx

    • Jane's Patisserie on November 28, 2022 at 3:29 pm

      Absolutely you can! Enjoy! x

  4. Leah on October 27, 2022 at 1:18 am

    How do these differ from the NYC cookies, which I’ve really enjoyed?

    • Jane's Patisserie on October 27, 2022 at 3:19 pm

      Hiya! NYC Cookies are much chunkier, gooier and indulgent. There are more of a standard flat cookie – chewy or crunchy! Hope this helps! x

  5. Anthea on July 5, 2020 at 1:11 pm

    Dear Jane!! (Oops I’m so excited)
    My first batch cooled down from the oven and I just had a taste test…
    The conclusion is that you’re a cookie master. I must have tried about 5 recipes in the past month but this was the best! Thank you so much I’m so excited to share the lovely treats.

  6. Claire on June 11, 2020 at 7:48 pm

    Jane you are truly marvellous. Lockdown has meant that i am avoiding supermarket shopping and my 12 year old son and 15 year old daughter were “moaning” about the lack of variety in the biscuit tin. I made these cookies and am now the best mum ever. Have had to make two batches in last week alone – praise indeed from my tough audience. Thank you xxx (ps bought your chocolatechips recommendation from Amazon. make all thedifference)

    • Jane's Patisserie on June 12, 2020 at 10:15 am

      Ahh yay!! So glad they were a hit!! And they really are the best chocolate chips aren’t they haha! x

  7. Jemma on January 18, 2018 at 9:27 pm

    This might sound daft but how many cookies should I get from the dough just so I know roughly how big the chilled dough sausages should be thank you.

    • Jane's Patisserie on January 20, 2018 at 8:14 pm

      I can’t remember I’m afraid but I believe it to be about 12-15

  8. amanda on January 11, 2018 at 3:33 pm

    hi Jane, will sea salt flakes works better to sprinkle on the top? Thanks

    • Jane's Patisserie on January 13, 2018 at 6:27 pm

      The salt can be in the dough, or on top, but it doesn’t really make a difference.

  9. Cookies and Carrot cake | Bake With Amy, on May 4, 2015 at 7:50 pm

    […] And the cookies are from a fellow foodie blog Jane’s Pattiserie, this blog is worth a follow as she makes some amazing bakes! The cookies can be found here:  http://janespatisserie.com/2015/04/29/milk-chocolate-sea-salt-cookies/ […]

  10. nutmegandwhiskey on May 2, 2015 at 1:25 am

    Your cookies are so cute and perfect!! How do you make them so nicely? My cookies always come out like weird dry biscuits. :'(

    • Jane's Patisserie on May 2, 2015 at 10:45 am

      Ohh thank you so much! I’ve had many a time when mine have turned out like that don’t worry! Definitely depends on the recipe and chilling the dough ☺️

    • nutmegandwhiskey on May 5, 2015 at 11:54 pm

      I’m usually too lazy to chill the dough, hehehe. Maybe if I tried that my cookies wouldn’t be weird. 😛

    • Jane's Patisserie on May 6, 2015 at 8:34 am

      I’m the same, but many failed batches annoyed me enough to wait! OR you can freeze the dough for like an hour and it would be chilled enough haha

    • nutmegandwhiskey on May 7, 2015 at 11:53 pm

      Ooooo! yes! now I just have to inspire myself to bake up cookies and not cry into the dough because I’m afraid of them being ruined. ?

    • Jane's Patisserie on May 8, 2015 at 8:30 pm

      Always an excuse to bake cookies!!!

  11. This Cake is Desi on April 30, 2015 at 4:39 pm

    These look so good, I have tried putting sea salt in a few cookies but I don’t know why most of them ended up being too over powering so I’m a bit of a skeptic but maybe I need to give sea salt one more try

    • Jane's Patisserie on April 30, 2015 at 4:41 pm

      Thank you so much! I know what you mean, I put the 1/4 tsp normal salt in the cookies and then literally the tiniest of salt sprinkled over the tops – with the amount of chocolate I think it compliments it well, but its so easy to overpower it! Worth a go though! 🙂

    • This Cake is Desi on May 4, 2015 at 11:11 pm

      Hmm, I agree. I’ll definitely give these a try 🙂

    • Jane's Patisserie on May 5, 2015 at 8:44 am

      Let me know how they go! 🙂

  12. Jenna on April 29, 2015 at 6:04 pm

    These look just delicious!! Love sweet and salty together. Great combo!

    • Jane's Patisserie on April 29, 2015 at 6:55 pm

      Thanks, Jenna! Its the perfect combination isn’t it!! 🙂

  13. srividhya on April 29, 2015 at 3:55 pm

    Love d addition of sea salt. Yum

  14. Ema Jones on April 29, 2015 at 12:36 pm

    Can I add in some grated coconut?

    • Jane's Patisserie on April 29, 2015 at 12:37 pm

      I’ve done that before, tastes amazing! So yes of course! 🙂

  15. Whisked Away on April 29, 2015 at 10:54 am

    Mmmm… I like the sound and look of these! I’ve never met a chocolate chip cookie that I haven’t liked and I have a feeling I will LOVE these!

    • Jane's Patisserie on April 29, 2015 at 10:58 am

      Hahaha I’m not gonna lie, this is my favourite recipe of mine! Such a tease to wait for it to chill!! And thanks!

  16. oishivegan on April 29, 2015 at 10:19 am

    Such a good idea to add some sea salt 🙂


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