I’m on a cookie kick. It started last Sunday morning when I woke up to the sound of little girls shouting outside my window. “Girl scout cookies! Girl scout cookies! $4 a box!” It realllly made me want to start my day with a thin mint. But I have more self control than that. I held off until about noon, bought 4 boxes of cookies and then decided to bake some chocolate chip cookies. If you are ready to take your chocolate chip cookie to the next level, you need to add sea salt to the mix. Both in the dough and sprinkled on top  – sea salt delivers on flavor. In a big way. These cookies are also the perfect blend of crispy on the outside and chewy on the inside. Cookie nirvana. 

Salted Chocolate Chip Cookies

From Smitten Kitchen

1/2 cup unsalted butter, at room temperature
2 tablespoons sugar
2 tablespoons Sugar in the Raw
3/4 cup light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon fine sea salt
1 3/4 cups flour
1/2 pound semi-sweet chocolate chips
Flaky sea salt for sprinkling

Heat oven to 360°F and line a baking sheet with parchment paper.

In a large bowl, beat the butter and sugars together until very light and fluffy, about 5 minutes. Add egg and vanilla, mixing well. Beat in sea salt and baking soda until combined, then the flour on a low speed until just mixed. Fold in the chocolate chips.

Using a tablespoon, scoop out cookie dough and place on the prepared baking sheet. Sprinkle each mound with sea salt. Bake for 11 to 12 minutes until golden brown around the edges. Let the cookies rest for 5 minutes on the cookie sheet and then transfer to a cooling rack.