• 30 to 35 minutes
  • Makes 12 cookies (3 oz each)

Satiate your sweet tooth with Loch Bar’s Old Bay Chocolate Chip Cookies. These gooey treats not only ooze with chocolate and fill the kitchen with a divine aroma, they also nod to Loch Bar’s Maryland roots by incorporating the state’s favorite spice blend, Old Bay.

Chef Laczynski enjoys making the signature sweet year-round, but as of late it’s been one of his go-to quarantine comfort foods — perfect for any time and any occasion. For those who want booze and baked goods, the chef recommends pairing with “The Ballad of Loch Bar” whiskey flight (available in restaurant). This lineup includes 1792 Bottled in Bond – Loch Bar Barrel Pick, Weller Full Proof – Loch Bar Barrel Pick and Maker’s Mark Private Select – Bay of Loch Blend. Each pour complements and heightens the flavor profile of the cookies for an elevated dessert experience.

Old Bay Chocolate Cookie (Loch Bar; courtesy of Kristin Gilliam)
Photo by Kristin Gilliam

Ingredients

Chocolate Chip Cookies

  • 1/2 cup unsalted butter, room temperature
  • 1 pinch kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 2 whole eggs, room temperature
  • 1/4 tsp vanilla paste
  • 1/4 tsp vanilla extract
  • 1 2/3 cups Sir Galahad flour (King Arthur brand)
  • 2 tsp cornstarch
  • 1 2/3 cups chocolate chunks
  • 1/2 tsp baking soda

Old Bay Caramel

  • 1 tsp corn syrup
  • 1 Tbsp granulated sugar
  • 1/5 tsp Old Bay seasoning
  • 1/8 cup heavy cream

Directions

Old Bay Caramel

  1. Measure out corn syrup and sugar into large pot, put over medium flame.
  2. Do not stir… swirl sugar to melt. Cook until amber in color.
  3. While caramelizing, heat cream and Old Bay together in a separate pot.
  4. Once amber color is achieved, slowly add old bay cream until completely deglazed.
  5. Once the sugar comes to a boil and has finished boiling rapidly, use a whisk to combine.
  6. Pour into a mixing bowl and let cool while scaling rest of recipe.

Chocolate Chip Cookies

  1. Cream sugars and butter together for 5 minutes (second speed in stand mixer).
  2. After 5 minutes, scrape down bowl completely and return to second speed.
  3. Whisk together eggs and vanillas in a separate bowl, and slowly stream into creaming mixture.
  4. Scrape down everything.
  5. Add flour, cornstarch, chocolate chunks, baking soda, and Old Bay caramel.
  6. Jockey mixer to incorporate, then mix on first speed until fully homogeneous.
  7. Using a bowl scraper, fold everything together evenly to achieve a consistent cookie dough.
  8. Scoop using a 3-oz scoop (slightly heaping) onto a lined sheet pan.
  9. Wrap sheet tray and put in the refrigerator overnight to mature flavor.
  10. Remove from the refrigerator and move to the freezer for 2–4 hours.
  11. After 2–4 hours, bake at 350℉ for 16 minutes on a silpat-lined flat sheet pan.
  12. Allow to cool for 5 minutes, then serve

Support Your Local Chef

Loch Bar

River Oaks

4444 Westheimer, Suite G110
Houston, TX 77027  |  Map

City Guide Details

Interested in submitting a recipe? Email Us.

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