I just love sea salt.  With chocolate.  With caramel.  With a green apple.  Well, you get the idea.

I promised I’d bake something other than Brownies (yummy…gooey…oh, sorry)  this weekend and saw this fabulous flaky sea salt and thought…why not?!?!

Now I wish I’d not…sort of…

Chocolate Chip Cookies with Sea Salt (Gluten Free)

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Prep time: 10 minutes Cook time: 12 minutes Yield: 2 1/2 dozen 3 inch cookies

Ingredients

Units USM Scale 1/2x1x2x3x

• 2 1/2 cups Cup 4 Cup Gluten Free Flour**
• 1 tsp salt
• 1 tsp baking soda
• 1 cup (2 sticks) of butter (softened)
• 3/4 cup granulated sugar
• 1/2 cup of brown sugar (firmly packed)
• 1/2 cup dark brown sugar (firmly packed)
• 2 eggs
• 1 tsp vanilla extract
• 2 cups of Ghirardelli Milk Chocolate Chips
• 1/2 cup of Enjoy Life Mini Semi-Sweet Chocolate Chips
• Maldon Sea Salt to sprinkle tops
• (**Cup 4 Cup is truly "Cup for Cup" of regular flour, which you can also use for this recipe if you desire)

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Instructions

1. Preheat oven to 375 degrees.
2. Mix chosen flour, salt and baking soda in a bowl and set aside.
3. Cream together butter, sugar and brown sugars using the paddle attachment of your stand mixer until smooth.
4. Add eggs and vanilla and mix until well incorporated.
5. Add flour mixture about 1/2 cup at a time. Mix and scrape the sides of the bowl occasionally.
6. Add chocolate chips and stir in by hand.
7. Drop on to cookie sheet lined with parchment paper using a tablespoon.
8. Bake for 12-14 minutes.
9. Sprinkle Maldon Sea Salt on tops after removing from oven.
10. Baker’s Note: Gluten free flours do not brown quite like regular flour. Do not cook until golden brown or they will be “burned.”

My version of “cleaning the kitchen.”  Do you have a weakness for a sweet salty combo?  I’d love to know!

Items and Ingredients Featured:

Maldon Sea Salt

Juliska Thread and Berry Large Oval Platter

Riedel White Wine Glass