Our decorated gingerbread men, snowflakes and more.
Today we decorated ginger cookies. It's not a traditional gingerbread recipe so the cookies are softer and bake up puffy. They lose their defined edges but are pleasantly plump! I make these cookies as drop cookies throughout the year with just a sprinkle of sugar on top. I think they taste even better with just the sugar, but decorating is always fun!
The dry ingredients spiced with great color from the ground ginger and cinnamon.
Recipe uses canola oil, not butter.
Thick molasses pours easily from the measuring cup that held the oil.
Liquid ingredients just before adding the flour mixture.
After adding the flour, the dough becomes quite dense. This is a double batch.
Divide the dough and flatten into discs. Refrigerate for easier rolling and cutting.
Rolling on parchment paper makes for easy clean up!
These ginger cookies are based on NYC's Magnolia Bakery's Iced Ginger Cookie
, though I have adapted them slightly by reducing the amount of oil. When I follow their recipe, I feel like I can literally taste the oil and there's even an oily texture. Reducing the oil makes the cookie a tad firmer but it remains moist. Franny & Jordan believe that when you come home from school, the house should smell of fresh-baked cookies. I try to oblige when I can, and I love this recipe because they are optimal for spur-of-the-moment baking since there's no butter that has to be softened the night before. Although I tend to fret about the future, I'm not very good about actually planning and organizing the small things. I often bring out a stick of butter, but then don't have time to bake with it. I've always envied the moms who can conceive a week's worth of meals, shop and prep those dinners on the weekends, and then enjoy easier weeknights after being at work all day. And I've always wished to live within walking distance of a produce and meat market so I wouldn't have to plan anything at all. These simple cookies are just right when you're craving a fresh-baked dessert but didn't know you'd have time to bake!
It's the holiday season so I took some time off work and had the luxury to make the dough last night. We invited Franny & Jordan's friend, Elle, to our house to bake and decorate.
Snipping the corner of a zipper lock bag makes for an easy pastry bag. The bigger the snip, the wider the piping.
Franny decorates a house.
My gingerbread gal boasts a bodice.
, slightly adapted from Magnolia Bakery
yield: about 4 dozen gingersnap size cookies, or 12 gingerbread menEquipment
large bowl for dry ingredients
measuring cups, liquid measuring cup, measuring spoons
spring-action melon baller (if making round cookies)
rolling pin & cookie cutters (if making shaped cookies)Dry Ingredients
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp saltWet Ingredients
1/2C canola oil
1 large egg
1/4 cup molasses
*Magnolia Bakery recipe uses 3/4 cup canola oil
**If you don't ice the cookies, then sprinkle with additional sugar (about 2-3T). Course sugar gives a nice texture and gives it sparkleProcedure for cookie dough
1. Pre-heat oven to 350 degrees
2. Combine dry ingredients in a big bowl & set aside3. In a mixer bowl, beat together oil and sugar
4. Add egg & combine
5. Add molasses & beat well*
6. On low, gradually add the dry ingredients. Use a spatula to incorporate any dry bits stuck to the bottom
7. If making drop cookies, cover the mixer bowl with plastic wrap and refrigerate for 15 minutes or overnight. Or seal in an air tight container and bake off a few cookies each night for a week.
8. If you want gingersnap-size cookies, use a melon baller to portion the dough onto a parchment-lined cookie sheet (or ungreased cookie sheet)
9. With your finger, lightly depress the cookies to flatten slightly for more uniform cooking
10. Sprinkle lightly with sugar
11. Bake for 9-1/2 to 10 minutes for a slightly chewy interior & crusty exterior.**
12. Cool on baking sheet for 1-2 minutes, and then transfer to a baking rack to coolAlternate directions for cookie-cutter cookies:
7b. If making cookie-cutter cookies, plop half the dough onto plastic wrap and flatten into a thick disk. Refrigerate at least 2 hours or overnight.
8b. Lightly flour your rolling surface (parchment paper, cutting board (not used for vegetables or meat) or kitchen counter) and rolling pin
9b. Remove plastic wrap and roll dough to 1/4" thick
10b. Use cookie cutters and place cookies on cookie sheet with at least 2" in between cookies
11b. Combine dough scraps into a ball, and re-refrigerate. Combine with scraps from 2nd disk and roll again
12b. Bake for 7-1/2 minutes
13b. Cool on baking sheet for 1-2 minutes, and then transfer to a baking rack to cool
*Be sure to use the same measuring cup for the molasses as you used to measure the oil. The canola will slick the glass and the sticky molasses will easily pour completely from the cup.
**For a crisp cookie, flatten the cookie more before baking. Or for chewier cookies, adjust baking time or make cookies larger.Icing Equipment
medium metal spoon for stirring
citrus reamer & mesh strainerIcing Ingredients (not from Magnolia Bakery)
1C powdered sugar
2T fresh-squeezed lemon juice
warm water, if needed
I love the slight tartness from the lemon juice. It keeps the cookies from getting too sweet.Procedure for Icing
1. Mix powdered sugar and lemon juice with a spoon until smooth.
2. Add small amounts of warm water, if needed, to achieve proper consistency. If using as "glue" for adding candy to cookies or piping from a bag, keep it thicker. If drizzling, make thinner.
Most recipes recommend sifting the powdered sugar, but I find that this step isn't really necessary if you stir it enough—one less thing to wash!
3. Be sure cookies are completely cool before icing
Today is Franny and Jordan's 14th birthday. We started the morning off with candy-in-their-shoes
. Franny requested Fran's Chocolates salted caramels, dark chocolate truffles from Chocolatier Blue, See's Candies scotchmallows, Smarties, and I threw in a small bar of Almonds & Sea Salt in Dark Choolate from Chocolove, and See's Candies peppermint twists. Jordan requested lemon drops (the good kind, i.e. not from the drugstore. I made a special trip to Sweet Dreams on College avenue in the Elmwood district of Berkeley, and while I was there, I picked up a bag of my fave, swedish fish! Jordan's right; the quality of bulk candy from a real candy store is so much tastier). Other requests were See's Candies dark almond clusters, scotchmallows, loads of Smarties, and I added Chocolove's Raspberries in Dark Chocolate, a flavor combo that Jordan really enjoys.
Franny looks divine in this retro style dress. My bad photo doesn't capture the color well.
Jordan looks splendid in this colorful harlequin pattern, but the dress is just too big on the top. Back it goes.
That's one happy girl wearing a wrapping paper hat and wielding an axe—an item from her wish list!
Franny asked me to make the Rich Chocolate Tart from the recent issue of Cook's Illustrated for their birthday cake. It's proving to be completely challenging! I'm writing as I go because the recipe calls for many breaks where you refrigerate the dough before it's rolled, after it's rolled, and on and on. I think it's highly unlikely that this thing is going to come out anything like it looks in the the photo. Even after watching the free video on the Cook's Illustrated website, my dough did not come together like expected. Although the recipe did not specify, I think ice cold butter is needed. One can see that if I were writing a professional cooking blog, I'd make a recipe dozens of time before trying to document with photos and tips! Alas, it's my small kitchen, below par instruments and my inexperience bringing this recipe to you. But that's also the point of my blog, to help me remember details of a recipe, to test if it's too complicated and not worth the effort to make again, and just fun for me to do. So here goes. It's a good way to spend my Saturday since Franny and Jordan are at school in rehearsal all day anyway!
The dough didn't come together as a ball after adding the egg mixture to the dry ingredients. My guess is the butter got too warm.
I hate recipes that require so many special pieces of equipment. Not having a tart pan with a removable bottom is proving to be a real problem. What I have is a pastry ring (a metal ring w/ no bottom) so the ring and dough are sitting directly on a sheet pan sprayed with non-stick spray (another ARGH! I realized that I accidentally bought Pam Baking which includes flour in the spray. I was wondering why the spray function was so damn hard to press and then sprayed with such force). The recipe calls to freeze the tart shell for 25 minutes right before baking. I threw the whole sheet pan in the freezer since the sheet pan is functioning as the bottom of my crust, but then afterwards realized that the sheet pan is now ice cold and the temperature in my pre-heated oven will drop considerably. I basically said, "screw it!" and it's baking now and I have no idea how much more time may be required for it to cook, nor if I will lose the nice golden brown color due to my pan mishaps. I suppose I should have used aluminum foil as a liner for the pastry ring...doh! So I'm scrapping the photos, the details, the equipment list, etc. The recipe should be up on the Cook's Illustrated site for a few months before they make it inaccessible for non-subscribers. Send me a comment or an email if you really want the recipe and I'll see what I can do. Here's the link: Rich Chocolate Tart,
from Cooks Illustrated, November & December 2013 issue
Another ARGH! butter is oozing out beneath the pastry ring while it's baking in the oven, and I don't have it on a rimmed sheet pan so hopefully it's not going to gush all over the oven! This is actually getting to be pretty hilarious. Now I'm off to make the filling...
Given all the hardships that proceeded this step, this looks pretty good. Now to cool, three hours to set in the refrigerator, and then glaze.
Making the filling proved to be simple—thank goodness—but I had so much leftover. The recipe calls for an 11" tart pan, and I was forced to use a 9" pastry ring, but unexpectedly, I didn't have any left-over dough. Obviously I did not roll the dough thin enough. I saved the filling and if it's delicious, I'll try the tart shell recipe again tomorrow (if I dare!) or maybe will make a pie crust using Dave's recipe.
Franny with the final product.
We're too full to try the tart now, but I'm not waiting to post. Happy birthday to my babies!
Fake food of my fake food, needle felted by Jordan
Today is my birthday. Coincidentally it is also my Free Friday so I'm enjoying a very lovely leisurely day. We began with candy in my shoes
, fresh-baked muffins and presents. I received the most wonderful and thoughtful gifts—and so many! An artfully designed wiFi speaker from soundfreaq
. The girls and I are listening to Yo-Yo Ma while I write. The new Cooks Illustrated compendium, The Science of Good Cooking
, to further my culinary explorations; a gorgeous newly release boxed set of The Complete Sherlock Holmes
—stunning cover art and wood block prints throughout—which Jordan has all ready dived into; and the most charming and delightful handcrafted gifts from the girls.
I am so impressed with the girls ability to do things, to make things, to conceive and execute. Franny knitted a scarf—oh, how I love the colors and stripes!—using two new stitches that she learned while watching YouTube videos. She has a fantastic spatial sense and an ability to self-teach and tackle new concepts. Franny also made me a darling beanie, with a peaked top that resembles the stem of an acorn, that she knit using circular needles, alternating normal and vertical stitches, and all made without a pattern.
Fresh blueberry muffins baked by Franny
Needle felted gnome that we named Toady. He's adorabubble which is beyond adorable.
Jordan ripened her needle felting skills by making a gnome (so tubby & cute!) and fake food fruit. She led me out to the dining room with eyes closed for a surprise reveal of handmade green apples, yellow pears, orange and twin cherries arranged to match the cover art of my blog. It amazes me that she can sit with a blob of wool, to then transform it into the very thing she imagined.
Franny and Jordan are an inspiration to me. They can be shy to talk to a sales clerk at a store, but they are fearless when it comes to devoting their energy to a project. Verbal acuity will happen as they mature; their curiosity and enthusiasm seem innate. The mission will be to foster that passion and creativity throughout their lives.
With my Bear, and wearing the hand-knitted scarf she made me
The celebrations started yesterday at work with a beautifully moist layer cake baked by Carole.
Tin Cup Serenade at the UC Berkeley Botanical Garden's Redwood Grove Thursday Summer Concert Series, with the girls and Caryn
My past birthdays have been fun, melancholic, hectic, full of expectation, but always a time of contemplation. As the start of my new year begins, I find myself in an unusual (but getting more common) sweet spot of laid back reflection. It's been a tough year due to relationship problems that Dave and I face, but it is has also been a year filled with good growing pains. I've stretched these past months in ways that I've wanted to for the longest time. My blog currently offers a creative play space that is easier to attain than juggling schedules for rehearsals or expensive glass blowing classes. I've enjoyed my attempts to try new recipes. My blogging serves as a jumping off point for remembering the past, the preservation of new experiences, and therapeutic as I develop as a parent, partner and individual.
What are my goals for the new year? Should I have specific objectives? Maybe the golden ticket would be to not set forth a series of intentions but to let each day unfold. But I think that's a bit far-reaching, after all, I called my sweet spot, "laid back reflection
." I will always like to plan, I will always enjoy puzzling over meaning. Dave shared with me a beautiful essay,What's on Your Mind?
by Joyce Dyer. Dyer speaks to her jumbled thinking patterns and how it feeds her imagination.
For too long, I’ve mistrusted this mind of mine. I let conventional organization rush in too soon, and I chased away the reflection and associative chaos particular to the way I think — traits I’ve begun to honor now.
-Joyce Dyer, What's on Your Mind?
I do believe that the act of self-acceptance, albeit difficult for some of us, does cultivate creativity. It's our individual approaches, our zebra stripes if you will, that make our voices unique. So why not acknowledge those quirks instead of trying to eradicate them. Possibly by embracing that my mind likes to mull things over, I might be able to continue my beneficial contemplativeness while letting go of the more debilitating aspects of scrutiny and rumination. Would that allow me to sense more intuitively, to be more in the moment? By accepting the way my mind works, could I lose the exhaustive commentary of self-judgement, and allow life to unfold with a balance of awareness and joy? Self-acceptance also fosters connection; a kindness towards yourself engenders a reciprocal loop of generosity and receptivity to the larger world. So let's start the year not with an agenda, but trust ourselves to know what we feel, to act upon those sensations and to allow our lives to be enriched with love.
Homemade fleur de sel caramels
Early in our relationship, Dave practiced what he believed to be a Danish tradition where on your birthday, you received candy in your shoes. I loved this idea and reciprocated on his birthday. Dave believed this was part of his Danish heritage, a vague memory from his youth, but we later learned from his mom that no such practice existed. In actuality, Danes just eat a lot of chocolate, and his memory was of his German neighbor's family receiving whole nuts (not chocolates) which were rolled down the hallway by, I think, Santa on Christmas eve. No shoes in sight. This multicultural mash-up has become a wonderful and totally unique-to-our family custom where you receive candy in your shoes on the morning of your birthday. The night before, you place your shoes (or fuzzy slippers) near your bedside, and after you fall asleep, your family fills them with candy. When you wake up, before presents or breakfast, you dive in and eat decadent and fancily packaged chocolates, old standby's like See's Candies, and drugstore favorites like Smarties or Swedish Fish. More recently, the tradition also includes salted caramels. Each year we try new artisanal interpretations, but I always come back to my favorites: the dark chocolate, gray salt caramels from Fran's Chocolates, based in Seattle, WA.
On my last Free Friday, Franny and I gave Barefoot Contessa's Fleur de Sel Caramels
a try. These were easier to make than I expected. My attempt a couple of month's ago to make caramel sauce was a total flop so I was unsure how these would go. These are delicious—maybe a bit too sweet for me, but next time, I think I can remedy that by browning the caramel longer before adding the cream. Also, these are considerably less sticky sweet when eaten straight from the refrigerator.
How do these homemade caramels compare to Fran's Chocolates? They aren't quite as good—I enjoy the addition of the dark chocolate and the smoother consistency of Fran's—but they are really quite delicious, and I think if I keep practicing, these sea salt caramels will make a great holiday gift.
Line an 8" x 8" pan with parchment paper that drapes over the edge of two sides to aid in the removal of the cooled caramel. Brush paper with a thin coating of vegetable oil, which helps too.
Franny uses the mortar & pestle to break the salt into finer crystals.
Combine water, light corn syrup and sugar. Bring to a boil over medium-high heat.
Keep swirling (not stirring) the sugar mixture.
After about five minutes, the sugar mixture is turning light brown. It's important to watch the sugar carefully, as it can go from perfect to burnt easily.
This gorgeous tawny color was achieved after about 10 minutes. I added the cream at this point, but next time, I'm waiting longer for a darker caramel color resulting in, hopefully, even more depth of flavor.
Add the cream mixture slowly to avoid the sugar mixture from bubbling out of the pot.
Stir with a wooden spoon and insert a candy thermometer. Remove from heat when the temperature reaches 248 degrees. The mixture will continue to get darker.
Poor into prepared pan and chill for about an hour in the refrigerator.
Franny after a successful removal of the slab of caramel from the pan.
Cut the square in half, then roll each half length-wise.
Sprinkle generously with fleur de sel. For same size pieces, cut log in half, then by repeated halves to desired size. Brush the blade of your knife with vegetable oil to prevent the caramel from sticking.
Pre-cut parchment paper and wrap individual pieces. Twist the ends in opposite directions to form an old-fashioned wrapper. Store in an air-tight container and refrigerate. I think they taste best when served cold.
These pieces are each 1/8 of a log. I think they could easily be cut smaller as the caramels are very rich.
Fleur de Sel Caramels
, from Barefoot Contessa: How Easy is That?
Yield: About 16 large, or 32 bite-size caramelsEquipment
8" square baking pan
heavy & deep saucepan (I used my 2-1/2 quart, 6" wide by 4" deep Calphalon saucepan)*
*sauce pan size is important. Using too big of a pot will cause the sugar to cook too quickly and makes the consistency gritty.Ingredients
1-1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5T unsalted butter
1 tsp fleur de sel (French sea salt), plus extra for sprinkling
1/2 tsp pure vanilla extractProcedure
1. Line the square baking pan with parchment paper, leaving the paper longer on two sides so it drapes over the edge. This aids in the removal of the sticky caramel from the pan.
2. Brush the paper lightly with vegetable oil
3. In the deep saucepan, combine 1/4 cup water, sugar & corn syrup and bring to boil over medium-high heat. Do not stir, but instead swirl the pan. Keep an eye on the mixture as it can burn easily.
4. In the small saucepan, bring the cream, butter and 1 tsp of fleur de sel to a simmer over medium heat. Once combined, set aside.
5. When the sugar mixture has a dark amber color (see photos above, approx. 10-12 minutes), remove from heat and slowly add the cream mixture to the sugar mixture. It will bubble up (violently if you pour the cream mixture too fast) so be careful not to burn yourself, but it is fun potion-making-like to see it froth up.
6. Add vanilla and stir with a wooden spoon over medium-low heat for about 10 minutes. Insert the candy thermometer and monitor regularly. It will continue to darken.
7. When the mixture reaches 248 degrees (candy thermometers call this "firm ball"), very gently pour this VERY hot mixture into the prepared pan.
8. Refrigerate for about an hour or until firm.
9. Cut parchment paper into 4" x 5" squares to use for individual caramel wrappers. Set aside.
10. Once caramel is cold (it will be easier to remove from pan in one piece), use the parchment paper handles to lift the caramel (you might need to pry a little) onto the cutting board.
11. Cut the square of caramel in half with a sharp knife.
12. Start with one of the sheets of caramel and roll lengthwise into a tight 8-inch-long log. If the caramel is not malleable enough, wait a minute for it to soften at room temperature.
13. Repeat with second piece.
14. Sprinkle both logs with fleur de sel.
15. Trim the ends (and sample!). If it's too sticky, brush vegetable oil on the knife for easier cutting.
16. Cut each log into 8 pieces. The easiest way to do this is to cut the log in half, then in half again, then each smaller segment in half once more. Repeat with second log. If you want smaller pieces, cut log once in half, and then approximate smaller, equal slices.
17. To wrap each caramel, place in a piece of parchment, fold to cover, and twist the ends.
18. Store in the refrigerator in an air-tight container and serve the caramels chilled.
After refrigerating, the fleur de sel crystals may dissolve or become transparent, but they still taste great. You can always re-sprinkle with a bit more fleur de sel after plating on a serving dish. Serve chilled for best flavor.
Fresh-baked blueberry muffins, coffee, tangerines & deep purple anemones!
Blueberries for Sal
by Robert McCloskey is one of my favorite children's books. I love the warm relationship that Sal and her mother have, and the loving relationship of the mother bear and her cub. "Kuplink, kuplank, kuplunk!" go the blueberries as Sal drops them into her tin pail. We meet Sal again in One Morning in Maine.
Her family lives on a tiny and isolated island with a rocky beachfront and soaring trees. Sal's older now and goes digging for clams with her father, when she loses her first tooth. Sal's rite of passage, her parents loving attention while simultaneously teaching Sal how to be resilient and strong, make me long for a more self-sufficient, slower lifestyle with a real connection to my natural surroundings.
One Valentine's Day many years ago -- I think it was as long ago as 2001! -- Dave gave each of us a gift. Jordan got Blueberries for Sal
, Franny got what soon became another favorite, Love Songs of the Little Bear
, and I received the BBC miniseries production of Pride and Prejudice
(the definitive version with Jennifer Ehle and Colin Firth). All three gifts have woven deep threads into the narrative of our lives.
I guess that's what I think about when I eat blueberries. Family, tenderness, nature. And blueberries in muffins make for even more warmth on a weekend morning. These blueberry muffins, from Baking Illustrated
by the Editors of Cook's Illustrated Magazine, are my new favorites. These muffins brown beautifully resulting in a firmer, toasty goodness on the outside while still remaining fluffy tender in the middle.
Buttering the muffin tin instead of spraying with non-stick spray is really worth the effort. The result is better browning and rich flavor.
Whisk vigorously until the sugar & eggs thicken.
Add the just-out-of-the-freezer frozen blueberries (or fresh) to the dry ingredients. This coating helps keep the blueberries from sinking to the bottom of your muffins.
Whisk the dry ingredients together to mix.
Add the slightly cooled melted butter in 2 or 3 additions and whisk to incorporate.
Frozen blueberries are convenient and work fine in this recipe.
Fold the wet ingredients into the dry.
Add sugar to the beaten eggs.
Add the sour cream in three additions. I use a 1/2C measure cup (4 oz) twice, followed by a 1/4C (2 oz).
The dough is very thick.
Even though the blueberries have stained the batter purple, the muffins bake up just fine. Bake 25-30 minutes in a 350 degree, pre-heated oven. In my oven, it takes 30 minutes.
Clean up begins while the muffins bake!
Let muffins cool for 5 minutes, then turn them out on to a wire rack so they don't steam and get soggy.
Tender and fluffy, with well-distributed blueberries thanks to dusting the still-frozen berries in the flour mixture.
Blueberry Muffins from Baking Illustrated
Makes 12 Equipment needed
1 muffin tin
2 medium bowls
measuring cups & spoons
small saucepan to melt the butter
soup spoon for scooping batter into muffin tins
wire rack fitted into a half-sheet pan (optional) for cooling Ingredients
2C unbleached all-purpose flour
1T baking powder
1/2 tsp salt
1 large egg
4T (1/2 stick) unsalted butter -- melted and cooled slightly
1-1/4C (10oz) sour cream
1-1/2C (7-1/2 to 8 ounces) frozen or fresh blueberries Procedure
1. Pre-heat oven to 350 degrees, wire rack in the middle position
2. Butter muffin tins
3. Whisk the dry ingredients in a bowl to combine
4. Beat the egg in another bowl until well-combined & lightens in color 5. Add the sugar and whisk vigorously until the mixture become thick and homogenous 6. Add the melted butter in 2 or 3 additions and combine well after each addition 7. Add the sour cream in 2-3 additions, whisk just to combine 8. Remove the blueberries from the freezer and add to the dry ingredients. Gently toss to cover. *If using fresh berries, be sure that they are well-dried after washing. 9. Fold the wet ingredients into the dry ingredients, careful not to overmix. The batter will be very thick and that's okay! It's also okay if small spots of flour remain or if the batter is stained a little purple from the berries. 10. Spoon batter into the muffin cups. Ina Garten would use a spring-loaded ice cream scooper for perfectly consistent sized muffins, Cooks Illustrated says to spray your spoon with cooking oil, but I think both are unnecessary. 11. Bake until muffins are golden brown, about 25-30 minutes, turning the muffin pan once for more uniform browning. Insert a toothpick in the center of the muffin. If it comes out clean, they are done, though the tops being brown are really a great indicator. 12. Cool in pan for about 5 minutes, then turn out onto a wire rack to keep muffins from steaming. Enjoy warm, though they're good cold, too!
It's a gray Sunday afternoon and Franny and Jordan are playing Scategories at the dining room table with their friend, Charlotte, so it must be time for me to bake cookies!
I'm making my favorite chocolate, chocolate chip cookies which are the same as Barefoot Contessa's Chocolate White Chocolate Chunk Cookies except I substitute chocolate chips for the white chocolate chunks. I do this because I always have chocolate chips in the pantry (unless Dave has eaten them all), and second, because I find white chocolate too sweet.
The contrast of the white on dark brown cookie does make for a more enticing-looking cookie, but I prefer the semi-sweet taste of the chocolate chips.
Ina Garten always scoops her cookies with a spring-loaded ice cream scooper or melon baller to get a uniform size. I don't think that's necessary because they don't have to be perfect.
She then presses them gently with her finger (finger dipped in water so the dough won't stick) to get an even spread of the cookies as it cooks while still retaining the nooks and valleys that give this cookie a terrific texture.
These have already been flattened. As you can see, it's a very slight depression.
On the first batch, I forgot to make the depression with my finger, and this is how they came out. Definitely more jaggedy, but still delicious. The kids voted accordingly: Charlotte liked the first batch better, Jordan and me the second, and Franny didn't care.
We all agree that the finger-depressed cookies look better so we plan to stick with that!
Cookies with friends. What could be better?
Chocolate Chocolate Chip Cookies,
from Barefoot Contessa's Chocolate White Chocolate Chunk Cookies
Yield: about 3 dozen cookies
1/2 lb. room temperature butter
1 C sugar
1 C brown sugar
2 Large (or XL) eggs
2 tsp. vanilla
2/3 C cocoa powder, unsweetened
2C flour, unbleached
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2C semi-sweet chocolate chips
Pre-heat the oven to 350 degrees.
Cream butter in a standing mixer. Add both sugars, eggs, and vanilla. After mixing well, add cocoa powder. Careful, it will float up and dust everything! Toss a kitchen towel over the mixer if you want to catch the dust. Mix the cocoa powder in well.
Gradually add the dry ingredients and be careful not to overbeat. Hand stir in the chocolate chips, scraping the bottom and the sides to mix in any dry ingredients.
Using your wooden spoon or a soup spoon, spoon the batter on to a parchment-lined sheet pan. Don't overcrowd. I usually only put 9 to a half-sheet pan. Wet fingertips and flatten slightly.
Cook for 11 minutes if making 3 dozen cookies. Ina's recipe makes larger cookies and so she cooks hers for 15 minutes. Be sure to not overcook. These are best when they are chewy in the middle but crusty on the edges.
Addendum from May 5, 2013:
Having just written about salt
, I think Ina Garten always uses kosher salt, even when she bakes. I use table salt when I bake, and you really can
taste the salt in the above cookies. Personally I like this because it creates a complex umami
flavor like eating caramels with sea salt. Next time I bake these cookies, maybe I'll try them with Diamond Crystal kosher salt and see if we can taste the difference.