French Sea Salt Chocolate Chip Cookies

French Sea Salt Chocolate Chip Cookies

Ingredients

· 4 Cups flour

· ½ Teaspoon kosher salt

· 2 Teaspoons baking soda

· 4 Teaspoons corn starch

· 1½ Cups softened salted Kerrygold butter

· 1½ Cups packed brown sugar

· ½ Cup granulated sugar

· 4 Teaspoons pure vanilla extract

· 2 Large eggs, room temperature

· 2 Large egg yolks, room temperature

· 2 Cups Guittard milk chocolate chips

· 2 Cups Guittard semi-sweet chocolate chips

· Maldon sea salt for sprinkling on cookies balls just before baking, optional but highly recommended

Instructions

1. Mix together flour, salt, baking soda and corn starch in a bowl and set aside.

2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs and the egg yolks one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.

3. Form dough into 1½ ounce balls (I use the OXO medium cookie scoop), place on a baking sheet, cover with plastic wrap and refrigerate for at least 2 hours, up to 24 hours.

4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.

5. Place cookie dough balls on prepared baking sheets leaving at least 2 inches of space between balls of dough. Top with a healthy sprinkling of Maldon sea salt and bake until the edges of the cookies are light brown and set, but the centers still look pale, about 8 to 12 minutes. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.