Salted Chocolate Chip Cookies

I have a serious weakness when it comes to a well baked chocolate chip cookie (I am actually eating a cookie while typing. . .ha ha!).  While Nestle Toll House has a pretty good recipe, I have now successfully convinced my husband that it is not the best.  It took close to 6 years trying many new recipes, many of them right here on my blog.  Our absolute favorite is this one.  But, one more recipe has been added to my stack of amazing chocolate chip cookies.

Back in September, when Deb at Smitten Kitchen blogged about these cookies, I stared at the recipe for a few minutes, possibly drooling over the beautiful pictures she posted and knew that I had to make them as soon as possible.  This was one of those recipes that never had time to get pinned to my food board, because they were made almost immediately! 

They were a huge hit to everyone who tried them.  I thought I froze some, but when I went to check yesterday, either we already baked them or they just never made it to the freezer!  I also think I sent them with people as surprise treats. 

This is definitely a recipe that you will want to make. . . probably right now.   If not, you will before you get to the end of this blog post.

Okay.  You might want to wipe that drool off your chin.  I won't tell anyone...it's our little secret!  Now, quick. . . go check to see if you have all the ingredients.  I am sure you do. . . they are pretty basic.  If you don't know where to get chunky sea salt, I get mine for super cheap at Trader Joe's.  I am sure they have it at the regular grocery store with the salt.

I will leave you now with the recipe and happy baking!

Salted Chocolate Chip Cookies
adapted from Smitten Kitchen

 Ingredients:
1/2 cup butter
2 tbsp sugar
2 tbsp turbinado sugar
3/4 cup plus 2 tbsp brown sugar, packed
1 egg
1 tsp vanilla
3/4 tsp baking soda
heaping 1/4 tsp fine sea salt
1 3/4 cup all purpose flour
1 bag of dark chocolate chips
flaky sea salt

Directions:
 Heat oven to 350 degrees.  Line your baking sheet with a silpat or parchmaent paper. 

In a large bowl, cream together butter and sugars until very fluffy. . . this takes about 5 minutes.  Beat in eggs and vanilla.  Slowly beat in sea salt, baking soda, and flour.  Fold in chocolate chunks. 

Scoop into balls and place on cookie sheet.  Sprinkle with sea salt.  Bake for 11 minutes.  You want them to be a nice golden brown, and gooey on the inside.  Let them sit on the sheet for about 5 minutes before moving them to a wire rack.