Grand Hotel Cookie Recipe

Prep dry ingredients

In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt until evenly combined. Set aside.

Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with a hand mixer), beat 1 cup softened unsalted butter on medium speed for 30–45 seconds until smooth. Add 1/2 cup granulated sugar and 1 cup packed light brown sugar. Beat on medium-high for 2–3 minutes, scraping the bowl, until the mixture is light, pale, and slightly fluffy.

Add eggs and vanilla

Reduce speed to low. Add 1 large egg and 1 large egg yolk, one at a time, mixing until each is incorporated. Scrape the bowl, then add 2 teaspoons pure vanilla extract and mix until combined.

Combine dry and wet

With the mixer on low, add the flour mixture in two additions, mixing only until no dry streaks remain. Do not overmix — stop as soon as the dough comes together.

Fold in mix-ins

Using a spatula, fold 1.5 cups dark chocolate chips and 3/4 cup toasted chopped walnuts (if using) into the dough until evenly distributed. The dough should be thick and slightly sticky.

Chill dough (recommended)

For best texture and flavor, cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 48 hours. If short on time, proceed immediately but expect slightly flatter cookies.

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If desired, lightly grease the sheet with 1/2 tablespoon unsalted butter and then lay the parchment on top to prevent slipping.

Portion cookies

Portion dough into 2-tablespoon (about 30 g) mounds using a cookie scoop or spoon. Place mounds on prepared baking sheets, spacing them about 2 inches apart. For larger, bakery-style cookies, use a 3-tablespoon scoop and space 3 inches apart.

Bake

Bake in the preheated 350°F (175°C) oven until the edges are golden-brown and centers look slightly underbaked, 10–12 minutes for 2-tablespoon cookies (12–14 minutes for larger). Rotate the pans halfway through if your oven bakes unevenly.

Finish and cool

As soon as the cookies come out of the oven, sprinkle each with a tiny pinch of flaky sea salt (total about 1 teaspoon across the batch). Let the cookies cool on the baking sheet for 5–7 minutes to set, then transfer to a wire rack to cool completely.