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Salted Chocolate Chip Cookie

2 sticks cold, unsalted butter, cut into 1/2 inch pieces

2/3 cup brown sugar (packed) 

2/3 cup granulated sugar

3 cups all-purpose flour 

2 1/2 tsp baking powder 

1/4 tsp baking soda

1 tsp kosher salt

1 1/2 cup semisweet chocolate chips

2 large eggs 

1 tsp vanilla extract 

Flaky sea salt (for topping cookies before baking) 


Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment beat butter on low speed until it loses its shape. You do not want to cream the butter in any way - just simply paddle it until its slightly broken down. 

Using a spatula, scrape down sides of bowl. With mixture on low speed, add sugars and mix until just combined. With the mixture of low speed, add the dry ingredients at an even pace. Once all dry have been incorporated, the mixture should look dry, almost like a crumble. 

Add in chocolate chips and stir until evenly distributed. 

In a separate bowl, whisk eggs and vanilla together. With the mixer on low speed, stream in eggs and vanilla mixture until all dry pieces have disappeared and are combined. At this point, the mixture should resemble a traditional chocolate chip cookie dough. 

Roll dough into large, 6oz balls, or approximately 1/2 cup of dough for each cookie. Place in freezer until fully frozen. 

Preheat oven to 350-degrees. Line a rimmed baking sheet with parchment paper or spray lightly with non-stick spray. Arrange fully frozen cookies on a baking sheet about 2" apart. Sprinkle each cookie with a generous pinch of sea salt. 

Bake for 20 minutes, rotate cookie sheet, and bake for an additional 10 minutes. When done, cookies should have a browned, crunchy bottom and a slightly firm top. The middle of the cookie will look underdone- they will continue to bake as they cool. The most important and most difficult part of this cookie is that you must allow them to cool 10-15 minutes, before eating in order for the middle to set properly. 

Do ahead: Rolled balls of cookie dough can freeze, wrapped tighly in plastic wrap, for up to 1 month. Balls of dough can be touching when freezing. 

Buttermilk Biscuits with Salted Honey Butter

5 1/2 cups all-purpose flour, plus more for surface

1 1/2 teaspoons granulated sugar

3 1/2 teaspoons baking powder

1 tablespoon plus 1 teaspoon kosher salt

1/2 teaspoon baking soda

1 1/2 cups (3 sticks) unsalted butter

2 cups buttermilk 

1/4 cup heavy cream 

2 large egg yolks, beaten to blend


Preheat oven to 375. Pulse baking powder, salt, sugar, baking soda, 2 cups flour and chilled butter in a food processor until largest pieces of butter are the size of a nickel. Transfer to a large bowl with the remaining flour and toss together until butter appears evenly distributed. Add buttermilk over entire mixture all at once and knead mixture until a shaggy dough forms and almost no dry is left at the bottom of the bowl. Turn out onto a lightly floured surface and pat into roughly a 12”-14” thick rectangle.

Begin by doing a tri-fold, starting from the left, fold the dough halfway to the center, and then fold from the right over top of the first fold. Press down to make sure dough is compact and flatten out again to make a rectangle shape. Rotate dough 90 degrees and fold the dough from the top down. Again, press dough down and reshape into a rectangle. Rotate 90 degrees again, and fold from left to right. Repeat the process 2 more times, ending with a fold from left to right.

Using a rolling pin, adjust dough to desired thickness, about 3/4 of the height of your biscuit cutter. Dip biscuit cutter into the flour to prevent sticking, and then cut straight up and down, careful not to twist the biscuit cutter. You should get about 4 biscuits out of your first rectangle. 

Press remaining dough together and reshape into a small rectangle. Cut out 2 additional biscuits. Repeat as many time as necessary until only a small amount of dough remains. 

Mix egg yolks and heavy cream with a fork until blended. Brush tops of biscuits lightly with mixture and place on a baking sheet. Bake until golden brown, about 30-35 minutes.


Honey Butter

1 stick butter
1 cup honey

 In a small saucepan, melt butter and honey until combined. Brush a generous amount over biscuits while both the honey butter and biscuits are hot. Sprinkle tops with generous amounts of sea salt.