Chocolate Chip Cookies.
Chocolate chip cookies have always been a big part of our showroom experience and our clients take notice. In fact, many of our clients continue to stop by just for a cookie and to say hello.... but mainly for a cookie.
Riverwoods has two famous recipes. One was developed years ago and has always been a crowd favorite, it even won a blue ribbon at the California State Fair. People have begged for this recipe, but it remains top secret and always will. Our newest cookie recipe rivals Riverwoods’ original recipe, some have said it is even better… the verdict is still out. Our new cookie has shards of semisweet chocolate, it is flat and chewy with a crispy edge, and most importantly we sprinkle flaky sea salt on top. It is your classic chocolate chip cookie with a sweet and salty twist. So many of you have asked us for this recipe, and this time we are willing to share.
Makes 3 dozen
Time: 45 minutes, plus chilling
Ingredients:
3 1/2 cups pastry flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup salted butter, roughly cubed
1 1/4 cup dark brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 lb semisweet or bitter chocolate, finely chopped
Flaky sea salt, such as Maldon
Instructions:
1. In a large bowl, sift together flour, baking soda, baking powder, and salt, then set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time scraping the bowl after each addition. Add the vanilla and mix until combined. Add the dry ingredients in three additions mixing until just combined. Add the chocolate and mix until chocolate is evenly dispersed (do not over mix).
3. Roll the dough into balls, about 3 tablespoons of dough each. Place on parchment lined baking sheet, then place in the refrigerator overnight. This allows the dough to rest which makes a better cookie.
4. When ready to bake, preheat the oven to 325º Convection or 350° Bake. Bake cookies until the edges are golden brown, about 11-14 minutes. Once out of the oven, sprinkle each cookie with flaky sea salt. Let cool slightly before serving.
*If cooking on convection, you can bake multiple racks of cookies at once.