Peanut Butter Chocolate Chip Cookies with Sea Salt

My husband suggested our family make cookies together after dinner.  I had been wanting an excuse to try out this recipe, so we went for it.  Oh.  My.  Word.  These cookies are AMAZING.  I think I like them even better than my favorite cookies.  I probably need to do some more tasting before I make a final decision.  I'll go bake a batch now.  You should, too.  

  
11/4 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt, plus more for sprinkling
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 tablespoon honey
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
1 tablespoon plain greek yogurt or sour cream
1 1/2 cups chocolate chips (you can use mini chocolate chips)



In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Next beat in the egg, honey, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.

Preheat oven to 350 degrees F.

Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt. Transfer to wire rack to cool completely or just inhale them like I do. Repeat with remaining dough.