These dark chocolate chip cookies add sea salt flakes and high quality chocolate chips from Guittard or Ghirardelli resulting in a delicious cookie that is semi-sweet and rich.
Using cold, cubed butter creates a subtle, almost pastry-like crispiness.
Cut the refrigerator temperature butter into 1 - 2 inch cubes. Then add the butter cubes, and the brown and turbinado sugar mix into the mixing bowl of a stand mixer (or large mixing bowl). Mix with a paddle attachment (or hand blender) to combine, about 1-2 minutes. Next, add the vanilla extract, and eggs one by one and mix until incorporated, about 1 minute.
In a separate bowl, add the flour, baking soda, baking powder and salt. Mix well to combine. Then add this bowl of mixed dry ingredients to the beaten sugar and egg mix. Mix to combine into a dough, about 1 minute. Finally, add the chocolate chips and mix just to combine chocolate chips without breaking them, 15 seconds or so.
Space golf ball sized dough balls on parchment lined cookie sheets. Bake on the center rack of a preheated 375 ℉ oven to desired doneness - 12 - 16 minutes for softer cookies and 18 - 22 minutes for darker, crispy cookies, depending on your oven and the size of the cookies. The cookies will gain color and darkness as they cool, so remove them when they are a bit lighter than you think you want them. Use care to not burn the bottom of the cookies.
After baking, transfer to a wire rack to cool. Optional: sprinkle a touch of sea salt over the tops of the cookies right when they get out of the oven.
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