Salted Chocolate Chip Cookies

It was a beautiful sunny weekend!  Like everyone else in Seattle, when it's sunny you must go out and savor the moment!  I went out to lunch with friends and afterwards we decided it was the perfect day to walk Greenlake.  Unfortunately, as soon as I ran home to grab my sunblock (yes, I'm paranoid about my freckles) and arrived to Greenlake, the sun disappeared behind the clouds and I did not have enough layers on.  Our leisurely walk turned into a speed walk/run to stay warm!  Then, off to watch the big game with friends. 

Cherry blossoms in my front yard - in February!

My perfect man, err snowman.

What a contrast! My yard during the snowstorm, just 3 weeks ago.

I normally don't watch sports, but Superbowl Sunday is usually an exception to socialize, eat guilt ridden foods, watch commercials and the halftime show.  I will admit I didn't even know which teams were playing *gasp*.  I thought I would miss it this year however, since my weekly volleyball league is on Sundays ... but I didn't realize they had a scheduled cancellation for the Superbowl.  Really??  My friends laughed at me for not knowing, of course most everything is cancelled that day. It's like a holiday!  Who knew.
 
I debated what to bring to the Superbowl party.  I was in the mood for chocolate (not so unusual).  But are chocolate chip cookies too basic?  They are a classic for a reason.  I've baked so many different chocolate chip cookie recipes, but this is by far the best!  A twist on the classic w/ the salty-sweet trend.  Molly Moon's salted caramel ice cream anyone?  The original recipe is from Not Without Salt's blog here.  The salt is optional, but highly recommended.  I tweaked the recipe a little and added dark brown sugar, because I ran out of the light brown in the middle of the recipe.  However they turned out so good, I have included my changes below. :) If you a dark chocolate lover like me, go with bittersweet rather than semi-sweet chocolate chips.  They are best when warm and oozing chocolate.  Even after cooling, the exterior texture remains caramel crisp with soft chewy interior.  The four types of sugar and flakey sea salt finish gives it that extra multi-dimensional delight. (Thanks Jean for adding to my culinary vocab:)).  For the second batch, extra salt was added on top by accident... but it was genius, a big hit (thanks Rhea and Lynn :)).  I used Sal de Ibiza brand which has an awesome almost snow-flakey texture. 

Salted Chocolate Chip Cookies
Adapted from Not Without Salt

2 sticks butter
1/4 cup white sugar
1/4 cup turbinado sugar
1 cup light brown sugar, packed
3/4 cup dark brown sugar, packed
2 large organic eggs
2 tsp vanilla
3 1/2 cup flour (un-bleached all-purpose)
1 1/2 tsp baking soda
3/4 tsp salt
16 oz. bittersweet or semi-sweet chocolate chips (I used Ghiradelli bittersweet)
1/2 tsp fleur de sel, for sprinkling (optional)

Preheat oven to 360*.  Cream the butter and the sugars 5 minutes on medium speed with an electric mixer until very light and fluffy. Add eggs one at time. Add vanilla. Combine and whisk the flour, soda and salt in another bowl. Slowly add the flour and stir. Do not to over mix. Fold in chocolate.  Drop the tablespoon size cookies on an ungreased baking sheet.  Sprinkle with fleur de sel.  Bake for 12 minutes, until lightly golden.  Makes about 4 dozen.