Sea Salt Chocolate Chip Cookies

A few weeks ago I went to the best bridal shower I’ve ever been to.  I wish that I had taken my camera with me because this shower was so ridiculously cute that I would have featured every bit of it on the blog.  The bride’s sister, Lianne made every detail perfection.  I told her, I’m already looking forward to Merrily’s {future} baby shower… after all, she did break 11 ribbons.  She even made her own ridiculously cool cake stands that I am dying to attempt myself.

One of my favorite details?  She sent each of us home with a brown paper bag with all of the dry ingredients to make her Mama’s TOP SECRET Sea Salt Chocolate Chip Cookie.  Mrs. K’s cookies are to die for.  I can’t imagine what it would take to put together twenty five bags of these ingredients.  Everything was labeled and had directions for a few ingredients we were to add ourselves.  You can tell a lot of love went into these favors.

Finnegan and I made them on a rainy morning and by the next day, we were trying to figure out how to get Mrs. K to share the whole top secret recipe with us.  I pretty much coerced Lianne to beg, borrow, or steal it so I could share it with you.  Then, I told her that I would even keep it a secret from you guys if it meant getting a copy… sorry, I know I sold you out but, they are THAT good. 

Luckily, and you’ll agree as soon as you make them, Mrs. K gave it to you guys with her blessing.  THANK YOU MRS K!!

You will need:

2 sticks butter, softened
¼ cup granulated sugar
¼ cup turbinado {raw organic} sugar
1 ¾ cups brown sugar {we use an equal mix of light and dark}

2 eggs, lightly beaten
2 tablespoons vanilla extract

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt

6-8 ounces semisweet chocolate chips {use a good quality here}
Fancy sea salt for sprinkling on tops of cookies

 

Directions:

Preheat oven to 350˚ F {325˚ F if using a convection oven} and line your cookie sheet(s) with parchment paper.

Sift the flour twice {even pre-sifted flour}, then measure out 2-1/2 cups. Mix that flour with the salt, baking powder, and baking soda and set aside.

In a large mixing bowl, on very low speed, slightly cream the butter and sugars {approximately 30 seconds – it should still be a bit chunky}.

Add eggs and vanilla extract.

Gradually add the flour mixture to the creamed mixture. Fold in the chocolate chips.

Here, Mrs. K scoops out the cookies and flattens them with the bottom of a glass, but I left them in balls and they spread out just fine.  Hers are a little more thin and crispy, next time I make these, I’ll do half one way and half the other. 

Sprinkle tops with sea salt. Gently tap the salt into the dough with your finger so it doesn’t fall off after baking.

Bake for 10.5 minutes {cooking time may vary slightly}. Allow to cool on cookie sheet for 2 minutes before sliding parchment onto countertop to finish cooling.