These cookies are insane.  Marvelous, delicious, rich and perfect.  What makes them so unique and special is the chocolate I used.  It was a package of mixed chocolate disks from Chocoley.  Are you familiar with this company? If not, I suggest you get to know them like now!  And then, order yourself a bag many bags of this chocolate cookie blend so that you can enjoy these cookies, too!

THE BEST TRIPLE CHOCOLATE SEA SALT COOKIES!!!!

COOKIE DOUGH!!!

I have a new technique for making extra thick cookies and I have had great success with this…

1. Preheat your oven to 425 degrees. (I use the convection setting but regular will work fine). Chill your cookie dough at least 30 mins but
longer = thicker!
2. Measure your cookie dough to 2 ounces for each mound.
3. As soon as you throw the cookies in the oven, immediately shut the door and lower the temp to 375 RIGHT AWAY. My theory is that the high heat of 425 immediately “sets” the base of the cookie to be thicker!!! Bake for 9-11 minutes or until the tops are getting nice and golden. Will continue to set up while cooling on cookie sheets. This recipe produces a crisp outside and a thick, soft, chewy center!!! REPEAT for the next batch preheating to 425 again.

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg
1 egg yolk
1 bag Chocoley Cookie blend 
Preheat oven to 425 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate by hand. Chill 30 mins or longer. Drop by 2 ounce mounds onto parchment.  Place in oven and IMMEDIATELY lower temp to 375. Bake 9-11 minutes or until tops golden. Sprinkle with sea salt of desired and let cool on cookie sheets.
MAKES 21 COOKIES (2 OUNCES EACH)

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