Chocolate Chip and Black Salt Cookies

Is there anything better than a freshly baked cookie? Yes, the only thing better is a freshly baked chocolate chip cookie with a sprinkling Black Lava Salt. It is the the perfect balance of sweet, salty, chocolate, and perfection!

Inspiration for this dish came from a cooking workshop I put together to teach people how to put together the perfect picnic. This was one of three recipes I demonstrated and one of six recipes that I provided to attendees of my class. These cookies are perfect make ahead treats for a picnic, a get together, or just to have around your house for an afternoon treat. Why did I choose Black Lava Salt as the topping? It is has a distinctive earthy yet mildly smoky flavor that goes perfect with chocolate. If you do not have access to Black Lava Salt you can use Kosher Salt.

Chocolate Chip and Black Lava Salt Cookies

Prep: 10 Min | Cook: 10 Minutes | Servings: 15 cookies

Ingredients:

• 2 sticks butter, unsalted and melted

• 1 1/4 cup Sugar

• 1.5 Tbs Molasses

• 1 Egg

• 2 tsp Vanilla Extract

• 2 Tbs Milk Powder

• 1 1/4 tsp Kosher Salt

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 12 oz semisweet chocolate chips

• 1/4 tsp Black Lava Salt ( I used Pasolivo Black Lava Salt )

• 1 1/4 cup flour

Directions:

1. Preheat oven to 375 degrees F.

2. In a mixing bowl, with a paddle attachment, or by hand with a wooden spoon, mix together sugar and melted butter. Stir vigorously for about 1 minute.

3. In a separate bowl mix together egg and vanilla. Add to sugar mixture and stir until mix is combined with a glossy sheen (about one min).

4. In a separate bowl whisk together flour, milk powder, salt, baking powder, baking soda. Stir into sugar mix until just combined. Do not over mix, Stir in chocolate chips until evenly distributed.

5. Using an ice cream scoop or hands, form dough into balls roughly the size of a golf ball. Place on baking sheet lined with parchment paper (place about 2 to 3 inches apart).

6. Bake for 9 to 11 minutes until golden brown. Cool on a rack.

Golden Beet and Meyer Lemon Compote

Golden Beets and Meyer Lemons make for the perfect flavor match in this super tart and delicious vegetable and citrus compote. If you do not know how to use this compote, I suggest using it as a topping for Sourdough French Toast, as the base for vinaigrette, or tossed on a Goat Cheese and Arugula salad. The possibilities are endless!

Inspiration for this dish came to me while I was preparing food at the bed and breakfast where I create and serve brunch. We had a guest who had gifted the property with beautiful Meyer Lemons and while I was looking around for how to use them, a glimpse of some vibrant golden beets caught my eye. Stewed with brown sugar, lemon juice, and a pinch of salt, the golden beets in this dish become sweet and sticky and perfect for your next breakfast sweet tooth craving. If you would like to serve them the same way they are in the picture, I served them atop a Turmeric Sourdough French Toast.

Roasted Grape Crostini

Prep: 10 Min | Cook: 25 Minutes | Servings: 8

Ingredients:

• 1 Pound Golden Beets, peeled and diced

• 2 Cups Brown Sugar

• 2 Cups Meyer Lemon juice

• 1 tsp Salt

• 3 Tb Meyer Lemon Zest

Directions:

1. In a heavy pot, stainless steel recommended, add all ingredients and stir.

2. Over medium high heat, bring ingredients to a boil while stirring. Once at a boil, reduce to a simmer and allow to simmer for 20 to 30 minutes until mixture has thickened and beets become soft. If liquid evaporates too quickly add water or additional lemon juice.

3. Allow to come to room temperature before chilling in fridge. Serve at room temperature or chilled.