Daily Archives: May 3, 2012

Mmm… gyros

From Alton Brown’s recipe.

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Thursday Recipe Exchange: Awesome Chocolate Chip Cookies

Time for cookies. Chocolate chip cookies to be specific. JeffreyW cleaned out his pantry one day and came up with the ingredients for his Awesome Cookies w/Coconut.

JeffreyW’s Awesome Cookies w/Coconut

When I’m in the mood for a double dose of chocolate I make Chocolate-Chocolate Chip Cookies. You just can’t go wrong with chocolate chips.

There are a few recipes I get requests for often. My dark chocolate chip cookie recipe is hands-down the recipe that I get requests for the most. And instead of wanting a copy of the recipe, most people want me to make them, convinced they couldn’t get them to turn out as good. I disagree. There are a couple of simple tricks that make these foolproof. One is to melt the butter before mixing with the sugars. This gives you a crispy on the outside, gooey on the inside cookie. Another is to let the mixture rest in the refrigerator for 15 minutes or more, this brings out the toffee flavors in the dough. And finally, pull them from the oven just before they’re done and let them finish on the baking sheet for the last minute or so, this gives you a perfectly browned cookie and lets them set up just enough to transfer to a…PLATE. I’ve tried a baking rack and they are too gooey and get stuck on the rack. You can put parchment paper on it first, which I’ve done, but a plate works just fine.

Now, what’s your favorite type of cookie? Chocolate, fruit, sugar, peanut butter? I’m always on the look out for the perfect peanut butter cookie. I’m still looking…

Dark Chocolate Chip Cookies

  • 2 sticks butter, melted and slightly cooled
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup granulated sugarcacao chips
  • 1 tsp baking soda
  • 1/8 tsp dash of salt
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 12 oz 60% Cacao Bittersweet Chips
  • 1-1/2 cups walnut halves, roughly chopped

mixing bowl and cookie sheet

Preheat oven to 375 degrees

Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, and 2 1/4 cups flour, then add to butter mixture, blending well. Add more flour as needed. Add nuts and chocolate chips. Refrigerate for 15 minutes or longer.  Keep remainder refrigerated while baking each batch.  Spoon onto cookie sheet and bake at 375 degrees for 10-12 minutes.  Remove just before done and let finish cooking on the baking sheet. Cool on plate or baking rack covered with parchment.

Melting the butter gives you a chewier, crispier cookie.  Letting it rest in the refrigerator enhances the toffee flavor from the brown sugar.  Big cookie bakeries let theirs rest overnight before baking.  I don’t have that kind of patience, I want cookie!  Though I’ve been known to double or quadruple this recipe and refrigerate in an airtight container for a week and make a fresh dozen each day.

You can also freeze the dough balls on parchment paper placed on a baking sheet and then store the balls in an airtight container for quick baking later.

Cross-posted at Balloon-Juice.

Mmm… breakfast burrito

It’s so hard to pick a favorite breakfast but these burritos are right up at the top.  I use a couple of pans to do these, one large skillet to brown the tortilla and to hold the assembled burrito as it warms the cheeses to melting, and one to cook the scrambled eggs.  I lay the tortilla in the oiled skillet and turn the heat on under it while scrambling the eggs in a smaller pan.  Spread cheese onto the tortilla as it heats up, spoon the eggs onto the cheese, and lay strips of warmed pre-cooked meat on the eggs, today I used some deli sliced pork roast.  When the bottom of the tortilla has browned a bit, roll the burrito right in the pan.  You can tuck the ends in if you want to but that isn’t really necessary.  Turn the heat down and cover if the cheeses need more time to melt.  Remove the burrito to a cutting board and slice it in two, arrange on a plate and ladle on some salsa and slice fresh peppers for garnish.  The cilantro on the plate today came from my own patio garden this morning.  I hope to have fresh jalapenos from another container planting before too long.

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