RAINY DAY SALTED CHOCOLATE CHIP COOKIES

I live in Northern California, and if you check the news, you'll see we've been had weeks of atmospheric rivers, cyclone bombs, Pineapple Express, rain, hail, wind, and flooding. The land is saturated, the creeks and rivers are overflowing, the sewers are backing up, and sink holes are popping up everywhere. Hopefully this will end the past four years of drought, but in the meantime, it's pretty damp out there, and the weather report says the storms will continue though next week with no break! So what to do? Make Rainy Day Salted Chocolate Chip Cookies, of course.

You can never have too many chocolate chip cookie recipes! I have all the ingredients in my pantry and fridge, and I bet you do, too. I won't have to go out in this rain. Have fun!Your house will smell great, too!

Rainy Day Salted Chocolate Chip Cookies

Ingredients 
2-1/4 cup all-purpose flour
1-1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter
1-1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, plus 1 egg yolk
1 tsp vanilla extract
1/4 tsp almond extract
1 Tbsp plain Greek yogurt
2 cups dark chocolate chips or chocolate chunks
Coarse sea salt

Directions 
Whisk together flour, baking soda, and salt in a bowl and set aside.
Melt butter in saucepan over medium heat. When butter begins to foam, start whisking to prevent burning. After couple of minutes, butter will begin to brown on bottom of saucepan; continue to whisk and remove from heat as soon as butter browns and gives off nutty smell.
Immediately transfer butter to bowl to prevent burning. Set butter in refrigerator for 15-20 minutes or until room temperature.
Meanwhile mix together dry ingredients (except 2 sugars).
Once butter has cooled to room temp, with electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, vanilla, and almond extracts, and yogurt until combined. Add dry ingredients slowly and beat on low-speed until just combined. Gently fold in all of the chocolate chips.
Chill dough for 2 hours in refrigerator, or place in freezer for 30 minutes if you are in a hurry (DO NOT SKIP THIS STEP).
Preheat oven to 350 degrees F.
Once dough is chilled measure about 1 heaping tablespoon dough and roll into ball.
Dip top of the ball into coarse sea salt.
Place dough on prepared cookie sheet, 2 inches apart. Bake cookies about 11 minutes or until edges of the cookies begin to turn golden brown. Hint: Cookies will look a little underdone in middle, but will continue to cook once out of oven.
Cool cookies on sheets at least 2 minutes. Then transfer cookies to wire rack to cool.