One of our favorite Backyard Sister family chefs, Michele of Creamy Tomato Soup fame, returns today with her recipe for Sea Salted Chocolate Chip Cookies.

A few weekends ago, I had the taste for something sweet and the time on my hands to try a new recipe. I recently subscribed to Bon Appetit, so I have had no shortage of inspiring food photos and recipes. I figured, why not give one a try? I decided to go with a recipe for Sea Salted Chocolate Chip Cookies. Whether it is in the form of sea salted caramels or chocolate covered pretzels, I have always been a fan of the sweet and salty combo.

Sea Salted Chocolate Chip Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup (packed) light brown sugar
• 1/2 cup sugar
• 1/4 cup powdered sugar
• 2 large egg yolks
• 1 large egg
• 1 teaspoon vanilla extract
• 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped. Or you can use chocolate chips.
• Maldon or other flaky sea salt

Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.

Chef’s Note: I cooked the first batch a little too long, so I took the second batch out of the oven earlier. To the eye the cookies almost looked undone, but they do continue to cook and harden after being removed from the heat.

This recipe made about 24 cookies, which was way to many to have lying around the house tempting me, so I shared with others. They were a hit!

~With sweetness,
Michele