Gourmet Chocolate Chip Cookies with Sea Salt Sprinkles

I am finally contributing to the family cooking blog. I love this cookie recipe from my neighbors. The Parkers are fabulous cooks and their cookie recipe is to die for! When I make these I can't stop eating them. Enjoy and thanks Parkers for sharing!

-Amanda

Gourmet Chocolate Chip Cookies with Sea Salt Sprinkles

(Marsha & Nicole Parker)

1 cube salted butter (room temp)

1 cube unsalted butter (room temp)

½ c. granulated sugar

¼ c. Turbinado sugar (aka sugar in the raw)

1 ¾ c. light brown sugar, packed

2 eggs

2 tsp. high quality vanilla

3 ½ c. flour

1 ½ t. baking soda

¾ t. salt

12 oz. chocolate (3 bars) I use 2 semi sweet & 1 bittersweet of Giradelli. Use a serrated knife to chop to desired size…be sure to use all of the chocolate in the cookies.

Sea Salt …make sure the sea salt is coarse.

Preheat oven to 350. Set rack in the middle of the oven.

Cream the butter and the sugars until light.

Add the eggs one at a time.

Add vanilla.

Combine flour, salt & soda in a separate bowl..whisk together..slowly add flour to batter.

Remove bowl from mixer and stir in the chocolate.

Scoop dough into uniform balls..(a #40 cookie dough spring release scoop works perfect..available at Orson Gygi)

Place two inches apart on cookie sheet.

Sprinkle with coarse ground sea salt..experiment with the first few to see how much salt you like.

Bake…for 12 minutes…do not overbake…cookies will be puffy when pulled fro the oven but will fall as they cool

Let cookies cool undisturbed for two min. on the cookie sheet then transfer to cooling rack.

These cookies are delicious warm with a big glass of cold milk!!

They freeze well in an airtight container with wax paper in the layers! Enjoy!!!

Enjoy!