White Chocolate Chip Cookies with Sea Salt

Silly me has been out of my baking routine lately, so I forgot to take a single picture of these cookies. I almost thought about "repurposing" an old cookie photograph, but decided against it. Sigh. I really wish I had taken a picture because these cookies came out of the oven looking perfect (not something I can always claim).

But despite my goof, these cookies were worth sharing anyways because they are so delicious. In one sense they are regular chocolate chip cookies made with white chocolate chips (and a sprinkling of sea salt on top because sea salt makes desserts pop), but have a lovely caramel note to them because of the use of dark brown sugar. You could also think of these cookies as white chocolate macadamia nut cookies, minus the nuts. In fact, I brought these to a Christmas cookie exchange, and was told by someone that he liked "my style" because there is "nothing that ruins a white chocolate macadamia nut cookie more than the macadamia nuts." Not sure I agree with that, but macadamia nuts are super expensive (and I was looking to make a lot of cookies), so if the cookies taste equally delicious without them...leave them out!

White Chocolate Chip Cookies with Sea Salt

yields ~4 dozen cookies

• 1 cup unsalted butter, room temperature
• 1 cup dark brown sugar, packed
• 2/3 cup granulated sugar
• 2 large eggs + 1 yolk
• 1 tablespoon vanilla extract
• 2 2/3 cup all-purpose flour
• 2 teaspoons baking power
• 1/2 teaspoon salt
• 1 11.5 ounce bag white chocolate chips (~2 cups)
• coarse sea salt, for sprinkling on top

1. Cream together the butter and sugars in large bowl until light and fluffy.
2. Add in the eggs, yolk, and vanilla, and mix until combined.
3. In a medium bowl, combine the flour, baking powder, and salt.
4. Slowly add the dry mixture to wet mixture and mix until just combined.
5. Fold in the white chocolate chips.
6. Cover the dough and allow to chill in the refrigerator for approximately an hour.
7. Preheat the oven to 350º. Line baking sheets with silicone baking mats or parchment paper.
8. Scoop dough out with a medium cookie scoop (approximately 2 tablespoons a piece).
9. Roll into ball, slightly flatten, then place on the baking sheet.
10. Sprinkle tops with coarse sea salt.
11. Bake for 12-13 minutes or until edges are browned but centers are slightly soft.
12. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.