Step

• Step 1

  When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  In a medium bowl, combine the dry ingredients and whisk well.

  Ingredients

  • 3 Cup all-purpose flour

  • 1 Teaspoon baking powder

  • 1/2 Teaspoon baking soda

  • 2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

• Step 3

  Add the butter and both sugars to the bowl of a stand mixer and mix with the paddle attachment on medium speed for 3-4 minutes until the mixture becomes light in color and sugar is incorporated into the butter.

  Ingredients

  • 1 Cup Unsalted Butter, Cold

  • 1 Cup brown sugar

  • 1/2 Cup granulated sugar

• Step 4

  Add eggs one at a time waiting until the first is incorporated until adding the next followed by the vanilla.

  Ingredients

  • 2  eggs

  • 2 Teaspoon vanilla

• Step 5

  Reduce the speed to medium low and add the flour mixture in 3 parts. When it is just incorporated add the chocolate chips and mix for 15 seconds longer.

  Ingredients

  • 1 1/2 Cup Dark Chocolate Chips

• Step 6

  Line a two half sheet trays with parchment paper and using a 6 oz scoop, portion the cookie dough out placing 4 cookies on each sheet tray. Keep them mounded up high as this will result in a chewy, doughy center but cooked exterior. Sprinkle the top with additional sea salt, if desired.

  Ingredients

  • As Needed Jacobsen Salt Co. Pure Kosher Sea Salt

• Step 7

  Place the sheet trays directly on the grill grate and bake for 20-25 minutes until the outside is lightly browned. The cookies will look a little underdone (exterior will be lightly browned, but center will still look gooey) which is what you’re shooting for.

  00:25

  375 ˚F / 191 ˚C

• Step 8

  Remove them from the grill and let sit at room temperature for 10 minutes to set up. Enjoy!