Salted Chocolate Chip Cookies

• 1 3/4 cup all purpose flour 

• 1 teaspoon baking powder 

• 1/2 teaspoon ground cinnamon 

• 1/4 teaspoon kosher salt 

• 16 tablespoons (2 sticks) unsalted butter at room temperature 

• 1 1/4 cups granulated sugar 

• 2 teaspoon vanilla extract

• 1 cup plus 2 tablespoon semi-sweet chocolate chips 

• Sea salt such as Fleur de Sel

Preheat the oven to 350 degrees and line two large baking sheets with parchment paper - set aside. 

In a mixing bowl, combine the four, baking powder, cinnamon, and kosher salt. Set aside. 

Place the butter, sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer on low then increase to medium and whip until the mixture is light and pale in color, about 2 minutes. 

Turn the mixer to low and slowly add the flour mixture to the butter and mix until combined, about one minute. Turn the mixer off, remove the bowl, and fold in 1 cup of the chocolate chips with a rubber spatula, ensuring to scrape the bottom of the bowl for any unmixed ingredients. 

Scoop 16 even balls of dough onto the parchment lined baking sheets. Dot each of the balls of dough with a few chocolate chips. Bake the cookies for 15-17 minutes, rotating the trays halfway between cooking. Remove the baking trays from the oven and lightly bang them on the counter a few times before allowing the cookies to cool. This will deflate the cookies, leaving you with a chewy and crispy cookie. While still hot, sprinkle each cookie with a bit of Fleur de Sel then allow to cool before serving.