Sea Salt Chocolate Chip Cookies

I died and went to heaven the moment I bit into these cookies. Not only do they melt in your mouth but, they have the perfect "sweet and salty" combination that makes these out of this world. My bestie Mirnita (co-blogger) told me about these a while ago and I finally got around to making them this evening and boy, was she ever right about these cookies.

Sea Salt Chocolate Chip Cookies
*I prefer my chocolate chip cookies not to have so many chocolate chips, so I only used a cup of chocolate chips compared to the 2 1/4 cups the recipe calls for. 
Also, the changes that were previously made to this recipe called for the cookie dough to be refrigerated overnight, I did half my batch that way and I also did a batch with the dough only refrigerated for one hour and they came out great both ways. The longer the dough is refrigerated the less the cookies spread out, especially since these cookies are thin to begin with.

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups firmly packed dark brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoons sea salt + more for sprinkling on top of each cookie dough ball
2 1/4 cups semi-sweet chocolate chips

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and dark brown sugar together on medium-high speed until light and fluffy in texture, about 2 minutes. Reduce the speed to medium-low and add in the eggs, one at a time, mixing well after each egg is added. Add the vanilla and mix to incorporate. Next, add in the flour, baking powder, baking soda and sea salt and mix just until all the dry ingredients are fully incorporated. Do not over-mix. Add in the chocolate chips and mix them in by hand using a wooden spoon or rubber spatula. Transfer the cookie dough to a bowl and cover tightly. Refrigerate the cookie dough overnight.

Heat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Use a cookie scoop to portion out the cookie dough onto the baking sheets, spacing them 2 inches apart. Sprinkle each cookie dough ball with a small amount of sea salt. Bake the cookies for 10-15 minutes, rotating the baking sheets halfway through the baking time to ensure even browning. Remove the cookies from the oven when they are a light golden brown around the edges and allow the cookies to cool on the baking sheets for about 2 minutes before transferring them to a baking rack to cool completely. Store in a covered container at room temperature for up to 5 days.

I hope you'll give this recipe a try. I promise you'll love it! 

Also, I'm working on my food photography...What do you guys think of these photos? Please feel free to leave a comment to give me your thoughts! Thanks for your support :)