This week's recipe was created by our baking hero, Ka'rin Huelsman of MTN TOP BAKERY! Ka'rin used our raw, unfiltered Bee Local honey in place of refined sugar and our Pinot Noir salt to accent the dark chocolate chunks. These cookies are baked at a lower temperature to allow the honey and butter to melt into the cookie, while the Pinot Noir Salt adds a fragrant and festive pink finish.
4 oz. Unsalted Butter (one stick)
3 tsp Pinot Noir Salt, divided
1/2 cup Bee Local Honey
1 Large Egg
1 1/2 tsp Vanilla Extract
1/2 tsp Baking Soda
1 3/4 cup All-Purpose Flour
7 oz Dark Chocolate (about two bars)
Pre-heat oven to 295°F
In a small saucepan or microwave, melt the butter completely. Transfer butter to a medium sized mixing bowl and combine with 1 teaspoon Pinot Noir salt, Bee Local honey, egg, vanilla extract & baking soda. Mix with a fork or whisk to combine until it thickens and the color lightens slightly. When the wet ingredients are throughly combined, add flour all at once and mix just until combined. Set aside.
Give your chocolate bars a rough chop to make a nice variety of small and large chunks. Toss these into your cookie dough all at once, and fold by hand until chocolate is evenly distributed.
Drop 12 balls of dough (about 1.5 oz each) onto an 18 x 13 in. cookie sheet lined with parchment paper, then press the cookies into small disk shapes about 1 1/2 inches in diameter, leaving about an inch between each cookie.
Sprinkle remaining 2 teaspoons of Pinot Noir salt over the top of the cookies, and bake in the top third of the oven for 20 min, rotating half way through baking.
Let cool completely on cookie sheet. Store in air-tight container at room temperature. Makes 12 cookies.