District Winery’s Salted Chocolate Chip Cookies

Our secret chocolate chip cookie recipe is now yours! Enjoy these sweet, lightly salted treats with our Zinfandel for the ultimate pairing. It’s what we call Adult Milk and Cookies!
About 24 Cookies
8oz unsalted butter, softened
14oz light-brown sugar
1/2 teaspoon vanilla extract
1/2 cup eggs
1lbs all-purpose flour
1/4 tablespoon salt
1/2 teaspoon baking soda
16oz dark chocolate chips
1 tablespoon maldon sea salt (for garnish)
1. Preheat oven to 325°F
2. In a stand mixer fitted with the paddle attachment, on medium speed cream the softened butter and light-brown sugar together until light and fluffy. Turn the speed down to low and add the eggs into the mixture one at a time. Scrape down the sides of the bowl so that everything is incorporated evenly, then mix in the vanilla extract.
3. In a separate medium sized bowl, sift together all-purpose flour, salt and baking soda. Fold in the butter-sugar-egg mixture into the dry ingredients. Then gently fold in the chocolate chips.
4. Roll the dough into balls (about 3 tablespoons each) and place onto a baking sheet lined with parchment. On each dough ball, sprinkle a pinch of maldon sea salt.
5. Transfer the cookie sheet to the preheated oven and bake for 8-10 minutes, or until desired doneness. Transfer to a rack and allow to cool before eating.