Carmel Chocolate Chip Cookies with Sea Salt

Directions

1. Preheat the oven to 325°. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
2. Heat the butter in a small saucepan over medium heat. Let it melt and cook, stirring occasionally, for about 7 minutes- until the butter has begun to brown and take on a caramel color.
3. Remove from heat and put into a large bowl, let cool slightly.
4. Beat the butter and sugar in a large bowl until well combined.
5. Add eggs and vanilla, beating for about 30-45 seconds until mixture is well combined.
6. Add the flour mixture to the wet ingredients and mix until just combined. Stir in chocolate chips.
7. At this point, I like to refrigerate the cookie dough for up to 48 hours, to let the dough rest. The longer you let rest in refrigerator ( up to 48 hours) the chewier the cookie.
8. Can be baked after chilling for 2 hours in the fridge.
9. Roll the dough into 20 balls- each about 2 tablespoons. Place no more than 9 at a time on a cookie sheet and flatten slightly with your fingers. Bake for about 15 minutes, or until the cookies begin to turn a light golden brown around the edges and the center looks soft-set. Remove them to a wire rack. Sprinkle with sea salt before the cookie is completely cooled.