Sea Salt Double Chocolate Chip Cookies & A Gift from Mom

    If you've wondered what's happened to Leslie here at The Cozy Little Kitchen, it's probably because I've been busy on vacation for the past week!!!  Yes!  A much needed break from everything to spend some really quality time with my husband!  I'll post more on our wonderful trip soon, though... (lots of good fun and food!)

I started to write this blog right before we left, and I'm just now finishing it...

     I personally think that salty and sweet is a match made in Heaven!  A tinge of salt with chocolate or caramel is my new favorite!  My husband even gave me a Lindt chocolate bar in my Christmas stocking that was dark intense chocolate with sea salt (Fleur de Sel).  Highly recommend it!

     This is a very, very good chocolate chip cookie recipe.  Chewy, buttery, a little salty and the two different chocolates make it oh so good.  The sea salt gets sprinkled right over the top right before baking, and it's just the right taste to complement the sugary sweet cookie.  A friend of mine in culinary school, told me a trade secret for a better cookie.  She said to refrigerate the dough for a few hours or overnight before baking!  After baking one batch right away, I decided to take her advice and refrigerate the dough for a couple of days--yes days!-- and they were much better and prettier than the first batch.  It really did make a difference in the taste!  Thanks for the tip, Leah!  They even look tastier by turning a beautiful golden brown color.

      I know that you will  love these cookies.  A lot!  I hope you try this slightly modern twist on a very classic cookie.  Sea Salt Double Chocolate Chip Cookies would make the perfect dessert with a cold glass of milk and your favorite movie! 

Sea Salt Double Chocolate Chip Cookies

2 1/4 c. cake flour

1/1/2 all purpose flour

1 1/4 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

2 1/2 sticks (1 1/4 cups) unsalted butter, softened

1 1/2 c. brown sugar

3/4 c. granulated sugar

2 eggs, room temperature

2 tsp. vanilla extract

10 oz. semi sweet chocolate chips

10 oz. Ghiradelli milk chocolate chips

Sea salt

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Sift first 5 ingredients into a medium sized bowl. 

Using a mixer, cream butter and sugars together until fluffy.

 Add vanilla and eggs, one at a time. 

Reduce speed to low and add dry ingredients and mix until just combined. 

Stir in chocolate chips until well incorporated.  

Press plastic wrap onto the dough in the bowl, and refrigerate for an hour or up to 48 hours.  

Preheat oven to 350 degrees. 

Line a baking pan with parchment paper.  Roll dough into golf ball size pieces and arrange on baking sheet. 

Sprinkle lightly with sea salt and bake for 10 - 12 minutes for soft chewy cookies.

Cool cookies for a few minutes on the baking sheet.

Makes about 36 cookies.

Here is a sweet picture of my beautiful mom and I on Easter!  She gave me this exquisite apron with a truly old fashioned floral pattern, for my Easter gift.  This was something she found in Gatlinburg, TN and it's a Williamsburg collection apron.  She said that she loved it so much, she had to get me one, too!  It's that such a thoughtful gift?

Here we are in our pearls and aprons, in her kitchen.
(My husband calls us "Two Peas in a Pod!!)



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