Updated: May 31
I used the travel the country for work visiting most major US cities, always staying in hotels. So many hotels.
One particular work trip to Miami always makes me smile. I checked in that day at "The W" and was handed a small, warm brown bag. I looked at the concierge quizzically. He responded with, "those are our hotel cookies. We get them from the kickass bakery down the street. No one else has them." I returned to the desk an hour later for two more. Then after dinner for another two. The hotel could not provide me with the recipe, but I've worked it out. Now you can have the same majestic experience I did. You're welcome.
"One of the really important aspects of this cookie is the temperature of the butter, it must naturally come to room temperature and not be microwaved to warm it...leave it out for 3-4 hours before you start."
Notes: Pink salt is Himalayan. Flaked sea salt or Kosher salt works well too.
HOTEL COOKIES WITH PINK SALT
Ingredients: 1 stick of unsalted butter, 1/3 cup + 1 Tbsp. sugar, 1/3 cup + 1 Tbsp. light brown sugar, 1 large egg at room temperature, 1/2 tsp. vanilla extract, 1/4 tsp. almond extract, 1 1/4 cup flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 cup chopped walnuts, 1/2 cup semi-sweet chocolate chips, 1/4 cup chopped bittersweet chocolate, pink salt
Makes approximately 3 dozen.
1. Using a spatula, mash the soft butter with the sugars. Once blended well, switch to whipping it the old-fashioned way with a wooden spoon until smooth. Add the egg and extracts and mix in well.
2. In a separate bowl, whisk the flour, baking soda, and salt. Add it to the sugar mixture and stir until just combined.
3. Tip in the walnuts, chocolate chips, and bittersweet chocolate, fold-in.
4. Chill dough in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350*.
5. Drop by 2-inch spoonful onto parchment lined baking sheet. Bake for 8-9 minutes, or until edges are golden and lightly crisping, but the center is paler and just set.
6. Remove to a cooling rack. Take mini-pinches of pink salt and sprinkle over the still-warm cookies.
Tip: These cookies are supposed to be thinner than your average chocolate chip cookie, and more fragile. Be careful when you remove them to a rack for cooling.