Sea Salt and Dark Chocolate Chip Cookies

These cookies have been touched by God.

Seriously. God has blessed these cookies. We're talking divine cookies.

Sea salt. Dark Chocolate. Dash of vanilla. 

Heaven, melting straight from the oven. 

It took the utmost resistance to keep myself from eating the whole bowl of dough. And then from eating the entire batch of warm, gooey cookies as they cooled. In all honesty, next time I make them, I'll use a little less salt, or maybe fine sea salt instead of course sea salt. Either way. Your preference.

I know spring break is in a week and it's Lent so many of you are hating me right now for posting this recipe, but they're made with love for my wonderful friend, Lee, who just received an offer with Ingersoll Rand in North Carolina. Lee, I'm so happy for you--you deserve this more than anyone! So here are some cookies hahaha

Touch of God Chocolate Chip Cookies

Adapted from Bibberche

Ingredients

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 stick of cold butter, cut into small cubes

1/2 cup granulated sugar

3/4 cup brown sugar

1 egg, slightly beaten

1 1/2 teaspoons vanilla

1 bar (4oz) Ghirardelli dark chocolate or bittersweet chocolate 60% cacao

1. In a medium bowl, sift together flour, baking soda, and salt. Mix well.
2. In a large bowl, place butter and sugars. Mix for three minutes on a low setting with an electric mixer. (I used a hand-held one and it was fine; I just mixed for a little longer.)
3. Add the egg and the vanilla to the butter/sugar mixture, remaining on the low setting.
4. Slowly and in batches add mix in the flour mixture until it is all just combined. 
5. Taking the chocolate bar (still in the wrapper), smash it with the end of a spatula or other utensil. Be sure to hit it enough so that it will crumble into small pieces.
6. Using a rubber spatula or wooden spoon, stir in the chocolate pieces. Place the dough in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350F and clean up.
7. Scoop rounds of dough and place them on two cookie sheets, ideally lined with parchment paper, leaving about two inches between each cookie.
8. Bake the cookies at 350F for 10 - 14 minutes, rotating them at 6 minutes. 
9. Once finished, let the cookies cool for several minutes on the cookie sheets before removing them.