Things to Make - Sea Salt Chocolate Chip Cookies

I'm not usually a huge fan of chocolate chip cookies, but the kids love them. You would think that I'd use this discrepancy as an opportunity to make my kids happy while eating less myself, but instead I've searched and searched for a wonderful chocolate chip cookie recipe so I can partake in yet another guilty pleasure. Turns out the answer is sea salt, which takes the ordinary cookie to a whole new level.

We found this recipe through Pinterest and it really is the best chocolate chip recipe ever. Amazing. Alice Currah deserves some sort of reward.

T and I like to make a batch every few weeks to "surprise" the girls when they come home from school. But, beware, they are quite addictive.

INGREDIENTS

2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups firmly packed dark brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt
2 1/4 cups semisweet chocolate chips

DIRECTIONS

Preheat the oven to 360 degrees. Line a cookie sheet with parchment paper.

Using a hand or stand mixer, cream the butter, granulated sugar, and brown sugar together on medium-high speed for 3 minutes, until nice and fluffy. Beat in the eggs one at a time, then add the vanilla, and mix for 2 minutes. Reduce the mixer speed to medium-low and add the flour, baking powder, baking soda, and salt. When the cookie dough has absorbed the dry ingredients, stir in the chocolate chips and mix until they are well distributed.

Drop 2 tablespoons of dough (or use a medium cookie scoop) onto the cookie sheet for each cookie, spacing them 2 inches apart. Bake for 15 minutes, or until the edges are nice and golden brown. Remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes [note from No Monsters - I also sprinkle the cookies with a little extra sea salt]. Then slide the parchment paper, with the cookies still on top, onto a wire rack to cool completely before serving.

(Recipe courtesy of The Daily Meal)