These cookies are beautifully complimented by the contrast of the sea salt against the sweeter flavors of the chocolate and peanut butter. They make the perfect cookie to give as a gift or share with some company alongside a scoop of gelato for dessert. 

Ingredients

• 1 1/3 c. flour
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1/4 tsp. sea salt, plus more for sprinkling
• 1/2 c. unsalted butter = 1 stick. Room Temp.
• 1/2 cup of creamy peanut butter(or almond butter)
• 3/4 c. dark brown sugar
• 1/4 c. granulated sugar
• 1/2 tbsp. honey
• 1 egg plus 1 egg yolk
• 1 tbsp. good vanilla extract
• 1tbsp. Full Fat Plain Greek Yogurt
• 1 1/2 c. Semi- Sweet or Bittersweet Dark Chocolate {The darker the better 😉 }

1. First, combine flour, baking soda, baking powder, and sea salt in a medium bowl. Set aside. Preheat your oven to 350F.

2. Cream the butter and peanut butter until well combined. Add the sugars and cream together until smooth. Add the vanilla, honey, yogurt, and eggs until just combined. Slowly add the dry ingredients until just combined, be careful not to beat it too long once adding the flour as this will make it really tough. Gently stir in the chocolate chips and refridgerate the dough for 45 minutes to an hour.

3. On parchment paper lined baking sheets, scoop 1 inch balls of the dough about 1.5 inches apart on the sheet. Bake for 10-12 minutes, be careful not to overbake as they will finish baking when they come out. After removing from the oven, immediately sprinkle generously with French Grey Sea Salt. Let them cool on the sheet for 3-5 minutes and then transfer to a wire rack.

4. Once they are cooled, enjoy! Buon Appetito.