Today Omni Interlocken’s Executive Chef Joshua Hasho shares with us the inspiration behind his
Omni Cookie Collection submission,
Chocolate Sea Salt Cookies. (
More “Omni Cookie Collection” Recipes)
Omni Interlocken was host to the 2015 Choctoberfest which consisted of over 150 vendors of anything chocolate related. Our culinary team pulled inspiration from one of the vendors that mixed herbs and spices with their chocolate candies to create a sweet and savory combination. We choose to stick true to our location by using a local dried guajillo chili and combining it with the floral coriander seed. That paired with the salty tang of fluer de sel helps balance all of the senses when eaten.
~ Executive Chef Joshua Hasho, Omni Interlocken Hotel
Chocolate Sea Salt Cookies with Toasted Coriander and Chili Flake
150g Chocolate (70%) chopped into small pieces
175g cake flour
30g cocoa powder
5g baking soda
150g butter, soft
120g sugar in the raw
50g sugar
2g vanilla extract
3g Fleur de sel (salt)
3g Whole coriander, toasted and roughly crushed
1g Dried guajillo chili flake
1.) Cream butter , no lumps
2.) Add sugars and salt
3.) add vanilla
4.) add sifted dry ingredients
5.) add chopped chocolate
6.) portion cookie dough into 1oz balls and press thumb to leave a small indentation
7.) mix the Fleur de sel, crushed coriander, and chili flake together and sprinkle on top of each cookie
8.) bake in a 350 degree oven for 8-10 min. (cookies should be slightly underdone when pulled)
 Growing up on the outskirts of Detroit, I credit my love for anything fresh and local with growing up in a very “outdoorsy” family that often took family camping vacations that included afternoons fishing on lakes or weekend hunting trips with my dad cleaning and preparing deer. I knew at a young age that becoming a Chef was what I ultimately wanted as a career but at that time had no idea how simple childhood memories would be the genesis of what is most important to me as a chef.
Attending Schoolcraft College in Livonia Michigan and staging around at local restaurants, I was exposed to local chefs like Brian Polcyn and Takashi Yagihashi, who helped develop an appreciation for all things culinary, especially butchery and charcuterie skills, along with an intense work ethic which plat formed my career beginning at the Ritz Carlton in Dearborn Michigan. From there I have held positions as Chef de Cuisine at the Ritz Carlton in Marina Del Rey California, Ojai Valley Inn and Spa, Montage Resort and Spa in Laguna Beach, as well as stints at the Ritz Carlton in Westchester New York and The French Laundry in Yountville California.
As the Executive Chef at the Omni Interlocken Hotel my philosophy of keeping it local and simple is fortified by building strong relationships with the farmers from the surrounding Colorado area. “The farmers and Mother Nature have done all of the hard work for us, it’s our responsibility to not screw it up.”
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