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VIBES: David Bowie “The Man Who Sold the World

A few things really matter in this recipe. Using a GOOD chunk of chocolate. Hand chopping the chocolate. And finishing with a pinch of flaky sea salt. There are 1000000000 recipes for chocolate chip cookies and I’ve tried all of them. Ok, I’ve tried many. If you like more of a thin and crispy chocolate chip cookie, I have a recipe for that here. This cookie is chewier, chocolatey-er, and the salt give it an extra layer of flavor. Definitely my new favorite. I got the chocolate at whole foods. It wasn’t cheap, but it was worth it. I like to make one tray of cookies at a time and freeze the rest.

A few notes about the recipe. Ive forgotten to add the turbinado sugar and it comes out just fine. Its not crucial to the recipe, although the addition does give it this nice unexpected crunch. Ive baked right away and also let it rest in the fridge overnight. The flavor does get a bit deeper with the overnight resting period, but not significant enough to do it every time. t freezes well. You can scoop out balls of dough and freeze them individually or just freeze the whole hunk of dough at once.


2 sticks butter
1/4 cup white sugar
1/4 cup Turbinado sugar
1 3/4 cup light brown sugar, packed
2  eggs
2 tsp vanilla
3 1/2 cup All Purpose flour
1 1/2 tsp Baking soda
3/4 tsp salt
1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)
With a hand mixer (or in the bowl of a stand mixer), cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl as you go. Continue mixing on medium speed while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With the mixer on low, slowly add the flour. Mix until just combined, do not overmix. Chop the chocolate into chunks about 1/4 to 1/2 inch. Its ok if some of the chocolate crumbles into a dust. You can add that too. Note: A good serrated bread knife really helps cut through the block with ease, but any knife will do. With a spatula fold in the chocolate. Scoop tablespoon size balls of the dough onto a baking pan fitted with parchment paper or a baking mat. I love my silpat baking mats. Bake at 360 for 12 minutes. Remove from oven and immediately sprinkle a very fine dusting of good quality sea salt. Fleur de Sel is my favorite. Cool on a rack for 15 minutes and serve warm with a shot of espresso.



Such a great way to use a pile of over-ripe bananas. You don’t even need a mixer.


-4 TBSP Butter, melted, cooled to room temp

-3 ripe bananas

-1 egg, beaten

-2 heaping Tbsp 2% greek yogurt (nonfat is fine too)

-1/4 cup white sugar

-1/2 cup light brown sugar

-1 tbsp vanilla extract

-1 tsp cinnamon

-2 cups all purpose flour

-1 tsp baking soda

-1 tsp baking powder

-1/2 tsp salt

-Optional 1/3 cup chocolate chips

Heat the oven to 325 degrees F, and butter a 5-by-9-inch loaf pan. Peel the bananas and in a large mixing bowl, mash them with a fork. Stir in the sugars, yogurt and then the egg, mixing thoroughly. Stir in the butter (make sure it is cooled to room temp) add vanilla. Sift together the flour, baking soda, baking powder, cinnamon and salt. Fold the dry ingredients gently into the wet, mixing very gently just until you no longer see any streaks of raw flour. Add the optional chocolate chips or bake as is. (Do not over-mix, or the banana bread will be tough!)

Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted into the middle of the loaf comes out clean and the bread is just starting to come away from the sides of the pan.

Cool in the pan on a rack for 5 minutes, and then turn out onto the rack to cool completely before slicing and serving. The bread has a lovely, crisp crust when it’s fresh; if you wrap the leftovers tightly in foil and eat them the next day.