Double Chocolate Chip Sea Salt Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 2 egg yolks
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 5 ounces semisweet chocolate chips
  • 5 ounces dark chocolate chips
  • course sea salt (about 1 tablespoon)
Instructions
  1. Preheat the oven to 375*F
  2. Line two cookie sheets with parchment paper or silicon baking mats and set aside.
  3. In a large mixing bowl, cream the softened butter until smooth.
  4. Add in the brown sugar, granulated sugar, and powdered sugar. Cream until light and fluffy, about 2-3 minutes.
  5. One at a time, with the mixer on low, beat in the egg yolks followed by the whole egg. Scraping down the sides between each addition. Add in the vanilla and mix until combined.
  6. In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Turn your mixer on low and in 3 separate additions, slowly add the flour mixture to the butter, sugar, and eggs, scraping down the side of the bowl between each addition.
  8. Add in the chocolate and mix on low until just combined.
  9. Using a tablespoon sized scoop, scoop the cookie dough onto the prepared baking sheets, leaving 2 inches between each mound.
  10. Sprinkle a pinch of coarse sea salt onto the top of each mound, lightly tapping the sea salt into place.
  11. Bake at 375*F for 11-12 minutes, rotating the pan half walk through if you are not using a convection oven.
  12. Once lightly golden around the edges, remove the cookies from the oven and let them rest for 2-3 minutes before transferring to a wire rack to cool.
  13. Store in a cool, dry place for up to a week or freeze for 2-3 months.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/double-chocolate-chip-sea-salt-cookies/