*This post may contain affiliate links. Please see my disclosure for more details!*

Crunchy & Soft Milk Chocolate Cookies with a sprinkle of Sea Salt for an added dash of flavour!


Now I will admit from the first go, that this dough 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 (Which sounds incredibly plain I realise, but my god it was delicious!!) followed by Cookies & Milkshake for pudding. Needless to say, this was the best Junior School ever. They inspired my complete and utter love for cookies, and I have never regretted it since.


I have looked into different cookies for so long all I can think of is cookies (not that that changes anything…) Inspiration from Sally’s Baking Addiction, and Handle the Heat, and even more! 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 lovely taste testers – aka my boyfriend, his family, and my family… They say they’re the perfect combination of Crunchy yet Soft, and the sea salt matches the flavour perfectly!


This Recipe makes 18 Cookies


– 175g butter
– 200g light brown sugar
– 115g caster sugar
– 1 tsp vanilla bean extract
– 1 free-range egg
– 1 free-range egg yolk
– 300g plain flour
– 1/2 tsp bicarbonate of soda
– 1/4 tsp sea salt
– 350g milk chocolate chips
– Sea Salt



1) Cream together the butter, two sugars and vanilla until they are thoroughly combined.

2) 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!

3) Add the dry ingredients ( flour, bicarbonate, and salt) and mix until smooth. Fold through the chocolate chips!

4) 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!

5) Once the dough has been chilled – preheat the oven to 200C and line baking trays with parchment paper!

6) Carefully slice/roll the dough into 1-2cm thick rounds and spread equally on 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.

7) Leave to cool on the tray for 5 minutes, then transfer to a wire rack and continue to cool! – Enjoy!


Tips and Ideas

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 over a month (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!



P.s. They are the perfect combination of cookie, and chocolate.

You can find me on:


J x


  1. 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.

  2. 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

  3. 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

  4. 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.

  5. 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/ […]

  6. 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!!!

  7. 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! 🙂

  8. 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!! 🙂

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

    Love d addition of sea salt. Yum

  10. 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! 🙂

  11. 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!

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

    Such a good idea to add some sea salt 🙂


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.