SALTED CHOCOLATE CHUNK COOKIES

Processed with VSCOcam with f2 preset

IMG_2312.JPGProcessed with VSCOcam with f2 preset

 

Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset

2016-01-14 13.23.47.jpg

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.

INGREDIENTS

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.

RUSTIC PEAR GALETTE

Processed with VSCOcam with f2 preset2015-12-26 15.28.412015-12-26 16.12.38Processed with VSCOcam with f2 preset

VIBES: ESG “Moody”

So…. my good friend was gifted a box of Harry and David Royal Riviera Pears. She’s more of a wine person, than a box of Pears person. So she secretly left them in my car. Ive never baked with Pears, but I was inspired. Ive always wanted to do a galette with apples, so I thought this would be a nice twist.

The dough is identical to any pie dough- which comes together in seconds in a food processor. Slice up the pears, roll the dough out and you have an impressive dinner party desert. I was shocked at how amazing this was. Serve warm with a scoop of ice cream.

RUSTIC PEAR GALETTE

Adapted from this recipe via The Kitchn

CRUST:

2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon granulated sugar
14 tablespoons unsalted butter
1/3 to 1/2 cup ice water

PEARS:

6 medium pears, peeled and cored
Juice of 1 lemon
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

TO FINISH:
2 tablespoons unsalted butter, cubed
1 1/2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Heat the oven to 425°F.

Pulse the flour, salt, sugar, and butter in a food processor until crumbly. Slowly process in 1/3 cup of ice water just until it comes together in a dough. If necessary, add the remainder of the water. Wrap the dough in plastic wrap and refrigerate while you prepare the fruit.

Thinly slice the pears about 1/4-inch thick and toss with the lemon juice, brown sugar, flour, and spices. Take the dough out of the fridge and gently roll out onto a lightly greased large round pizza pan, or rectangular baking sheet, until it’s about 12 inches in diameter and 1/8-inch thick.

Lay the fruit out in overlapping circles or rows over the dough, leaving a small border, then fold the pastry up around the outer edges. Dot the top of the galette with cubes of butter, then mix together the sugar and cinnamon, and sprinkle it over the top.

Bake for about 45 to 50 minutes or until browned and crispy on the bottom. Cool to room temperature or serve slightly warm!

THIN AND CRISPY CHOCOLATE CHIP COOKIES

VIBES: PORTISHEAD “ROADS”

Ive been trying to crack the recipe for Tate’s Chocolate Chip cookies for a while. Its something of an obsession at this point. These cookies are the closest Ive come so far. They’re damn good, but missing that caramelized flavor in Tate’s. I will keep trying, but until then, these are my go to cookies.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
5 tsp Water
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. Refrigerate mixture for about 15 mins before baking (helps cookies to not spread too thin)

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden brown about 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

NOTES: If cookies are spreading too much, you can put the dough in fridge a bit longer or freezer to chill. If the cookies are puffy and not spreading enough, add another tsp or two of water to the dough, or flatten the dough down gently before baking.

Adapted from this recipe.

MANGO STRAWBERRY + BLUBERRIES AND CREAM POPSICLES

2014-07-14 13.09.10

VIBES: Blood Orange “Bad Girls”

I know Im OD’ing on ice pops lately, but its summer, and theres so much great fruit. And certain ‘houseguests’  keep devouring them as soon as I make them, so theres always room for a new batch. Here are this weeks pops. Pretty, no?

MANGO + STRAWBERRY PALETAS

-2 Fresh Mangos, peeled and chopped into chunks
-Handful of strawberries sliced
-Sugar to taste
-Juice of 1/2 lime

Puree chopped Mango with lime juice and sugar. Add mixture to molds and slide the strawberry slices to the edges of the mold. Place them on the edges of the mold. Freeze for 1 hour then insert popsicle sticks. Freeze for another 3-4 hours and then unmold. Wrap in wax paper and store in freezer.

BLUBERRIES AND CREAM PALETAS

-1 pint of fresh blueberries, rinsed, stems removed
-1/4 cup of cream
-Juice of 1/2 lemon
-sugar to taste

Puree Blueberries, lemon juice and sugar in blender. Adjust sugar to desired sweetness. Note that Blueberries will freeze a bit sweeter than how they taste in the puree. Strain blueberry puree through a fine mesh sieve to remove skins. Meanwhile drizzle a bit of cream down into the sides of the molds. It should collect at the bottom. Mix remaining cream into blueberry puree, be careful not to mix too much, the streaky effect is what you’re looking for. Carefully pour mixture into molds. Mix with a chopstick or knife to get desired streaky look. Freeze for 1 hour then insert popsicle sticks. Return to freezer for another 3-4 hours and then unmold. Wrap in wax paper and store in freezer.