frugal fashionable farmer: Sweet Stuff Sunday.....

Ohhhhhh, what a lovely day. It. Rained. All. Day. Such beauty in an almost Spring-time rain....and the green on a rainy day is unlike any green you will see on a sunny day....

I knew it was going to be raining for the next few days, so I did all of my Spring cleaning yesterday. I even got my back porch ready again for my morning coffee and reading, getting ideas, and blogging.

So..... today is Sweet Stuff Sunday! The treat today: Dark chocolate chip sea salted cookies!! These have been waiting a whole week to be made! Last Sunday my igniter in my oven went out, so I settled for doughnut shop doughnuts.... I love cookies. I like them thin and crispy and soft and chewy. I love cookie dough... a little too much. I think I probably ate about four cookies in spoonfuls while I was baking these cookies....

What you will need:
2 1/2 sticks of softened butter (1 1/4 Cups)
1 Cup sugar
1 1/2 brown packed sugar
2 tsp fine/table salt
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp vanilla extract
2 eggs
3 1/2 Cups flour (I used Cup 4 Cup gluten free flour)
2 Cups dark chocolate chips (I used Ghirardelli chips)
a little coarse sea salt for the cookie tops

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Preheat the oven to 350. Mix the butter and sugars together with a fork or hand mixer.

Add the two eggs and vanilla extract to the mix and mix until all smooth.

In a separate bowl, combine the flour, 2 tsp salt, baking soda & baking powder and whisk all together.

Add the flour mixture to the butter, eggs, sugar mix until smooth.

Now add the chocolate chips and mix in with a spoon or spatula until the chips are pretty evened out in the batter.....

Spoon the dough (about a heaping teaspoon) onto a cookie sheet lined with parchment paper.

Bake for 10-13 minutes depending on how you like your cookies.

A little longer for crispy and a little less for chewy. As soon as you take them out of the oven, sprinkle the sea salt. The heat of the cookies will make the salt adhere to the them and once they cool will be stuck on good.