Salted Thyme Chocolate Chip Cookies

Salted Thyme Chocolate Chip Cookies |
  • Salted Thyme Chocolate Chip Cookies
  • Salted Thyme Chocolate Chip Cookies
Posted on February 17, 2014

Can you guess the secret ingredient in these cookies? Of course you can. Because you guys are wicked smart. Oh and because it’s written in the name of the recipe. It’s thyme. And it’s not as weird as you might think. I know putting a savory herb in a chocolate chip cookie seems strange. But trust me. Chocolate chip cookies have never been so sophisticated!

But what if I told you there was a second secret ingredient! Drum roll please. It’s cream cheese! And it makes these cookies SO GOOD that I think I will put cream cheese in every cookie I make from now on. The cream cheese gives a richness to the dough that butter alone can’t accomplish. And it helps to keep the cookies incredibly soft and fluffy. Even several days after baking.

I know everyone all ready has a favorite go-to chocolate chip cookie recipe. But don’t let that stop you from trying these Salted Thyme Chocolate Chip Cookies. You won’t be disappointed!



Recipe adapted from Averie Cooks and The Baking Bird

Salted Thyme Chocolate Chip Cookies

Yield: Makes 3 dozen

Salted Thyme Chocolate Chip Cookies


  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 3/4 cups brown sugar, packed
  • 1/4 cup white sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 tsp. corn starch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 tablespoons fresh thyme leaves
  • 2 cups semi-sweet or dark chocolate chips
  • Sea salt


  1. In your mixer with the paddle attachment, cream the butter, cream cheese, sugars and vanilla extract on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. Add the egg and beat until well combined.
  2. With your mixer on low speed, slowly add the flour, corn starch, baking soda, salt and thyme leaves, mixing until no more white streaks remain. Fold in the chocolate chips. Transfer the cookie dough to your refrigerator to chill for at least 2 hours, or up to overnight. It’s important to properly chill your cookie dough so the cookies don’t spread too thin during baking.
  3. Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper. Scoop tablespoon sized balls of dough onto the baking sheets, placing them about 1-inch apart. Sprinkle each dough ball with a small amount of sea salt. Transfer to your pre-heated oven and bake for 9 minutes. Then rotate the pans and continue baking for an additional 2-3 minutes. The cookies should be puffed and slightly brown on the top.
  4. Remove the cookies from the oven and allow them to cool on their baking sheet for about 5 minutes. Then transfer them to a wire rack to continue cooling. Once the cookies are completely cooled, transfer them to an airtight container. Cookies can be stored at room temperature for at least 5 days.


1. Make sure you use regular, full fat cream cheese for this recipe. Don’t use low fat, light or whipped versions.

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