Served at the 2025 Chocolate Wine Trail, Reserve Cellars
Ingredients:
1 ¾ cup All-Purpose Flour
½ teaspoon Baking Powder
¼ teaspoon Salt
1 cup Unsalted Butter (room temperature)
¼ cup Granulated Sugar
¼ cup Light Brown Sugar
1 teaspoon Vanilla Extract
1 cup Semi-Sweet Chocolate Chips
2 tablespoons Sea Salt Flakes
Directions:
Adjust oven rack to the 2nd level position (just above center), preheat oven to 300ºF, and line large cookie sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
1 ¾ cup All-Purpose Flour,½ teaspoon Baking Powder,¼ teaspoon Salt
Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended. Add in the vanilla extract.
1 cup Unsalted Butter,¼ cup Granulated Sugar,¼ cup Light Brown Sugar,1 teaspoon Vanilla Extract
Reduce the mixer speed to low, gradually adding in the whisked dry ingredients, mixing until just combined.
With a spatula, fold in the semi-sweet chocolate chips.
1 cup Semi-Sweet Chocolate Chips
Using a spoon or a 1 ½ tablespoon-size cookie scoop, roll the cookie dough into balls. Place roughly 1 ½ inches apart on the parchment paper lined cookie sheet. You can also use a 1 tablespoon-size cookie scoop which will yield slightly more cookies.
With the bottom of a glass, gently press down on the tops of each cookie to flatten slightly. If needed, you can lightly coat the bottom of the glass so the cookies won’t stick.
Sprinkle the tops with some sea salt flakes.
2 tablespoons Sea Salt Flakes
Bake for 15-20 minutes at 300ºF or until the edges are a light golden brown.
Allow the cookies to cool slightly on the cookie sheet for 5-10 minutes before transferring to a wire cooling rack to finish cooling.
Recipe Credit: Beyond the Butter
Yield: 24
Serve with Reserve Cellars Elevation
