½tspcoarse Kosher salt(if using table salt, use half the amount)
½cupsemi-sweet chocolate chips
Preheat the oven to 350, and line a large baking sheet with parchment paper.
In a mixing bowl, combine everything except the chocolate chips, using a wooden spoon to mix the ingredients until a soft dough forms. Stir in the chocolate chips.
Use a tablespoon-sized cookie scoop to portion out the dough, placing the dough balls two inches apart on the baking sheet. Use the tines of a fork to lightly press down the dough balls in a criss-cross pattern.
Bake the cookies for 8 minutes, or until slightly puffed and cracked, but not overly brown. Let cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
Mix just half the salt into the dough, and sprinkle the other half over the top of the cookies for the perfect salty-sweet flavor.
Store leftovers in an airtight container for two days, or freeze indefinitely.