Happy first day of Spring! I know, it’s spring already? Wait, what? Starting a new job has been a major adjustment for me. Days seem to fly by with not enough time to get it all done. I love what I’m doing, but I’m also trying to keep my head above water. I know I’ll get the hang of it eventually.

So here’s a little recipe to help you get through to the end of the week. (Because I sure need it.) Between running around and working this weekend, I whipped up these cookies in record time. They’re perfect for that. Easy, fool-proof, quick, classic, taste great. I sprinkled a little sea salt on top just to make them a little more special. (Gosh, you could even make box cookies and add sea salt before baking and you’d look really good!)

Sometimes you need to just stop for a moment (surround yourself in happy pinks and teals) and smell the chocolate chip cookies. Ok, taste them too. They’re really good.

Crisp Salted Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• 1 1/4 cups sugar
• 3/4 cups light brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup water
• 2 cups semisweet chocolate chips
• flaky sea salt for sprinkling on top

1. Preheat oven to 350°F. Whisk flour and baking soda together in a small bowl.
2. Beat butter and sugars in the bowl of an electric mixer on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low, and add salt, vanilla, eggs, and water. Mix until combined. Add flour mixture and mix until combine. Stir in chocolate chips.
3. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper or baking mats. Sprinkle a pinch of flaky sea salt on top of each cookie dough ball. Bake cookies, rotating sheets halfway though, until golden brown, 18-20 minutes. Cool on wire racks.