Sea Salt Chocolate Chip Cookies

If you live in the Arcadia neighborhood of Phoenix, then you know that I am in love with Chelsea's Kitchen. I have even tried to recreate their Quinoa Kale Salad. But today we are talking about dessert. When you leave your amazing dining experience at Chelsea's, the sweet little hostess girl reminds you to grab a cookie on the house on your way out. Everytime she sings those sweet words, it takes all of my effort not to dump the entire tray into my purse. And if you don't feel like being a klepto like me, they do sell a bag of 6 cookies for $3. Nevertheless, I have been searching for a replica recipe so I can enjoy these sweet morsels anytime I like. These are not exactly like their chewy on the inside, crunchy on the outside little clouds of delight, but these are an all around soft wannabe cookie!

Sea Salt Chocolate Chip Cookies

Ingredients:

• 1 1/2 stick unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 heaping tsp. vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 10 oz. 60% cocoa chocolate chips ( I used Ghiradelli)
• Sea salt for topping (try to get the bigger granules, not the fine ground)

Preheat oven to 375 degrees F.

In a large bowl, cream the butter and the sugars until smooth and fluffy. Mix in eggs one at a time, combining well before adding the second. Lastly, add the vanilla. Set aside.

In a medium bowl, whisk together the flour, baking soda, and salt.

Slowly add the flour mixture to the butter mixture in three batches, so not overmix. Fold in the chocolate chips.

Form the dough into small balls with your hands, dip the top of the dough ball into a small bowl of the sea salt. Place the cookie onto a non-stick cookie sheet with the sea salt facing up. Cook for 10-11 minutes until just light brown.