May 2, 2013
As you may know, I’ve been hopping around a lot. My friends in Paris have a tendency to travel, and when they do, I’ve been raising my hand to volunteer to cat-sit/house-sit/whatever-sit for them. It’s a win-win: their pet gets fed, their house looks lived-in so it doesn’t get robbed, I get to see lots of different parts of Paris, and I leave freshly-baked chocolate chip cookies when I leave.
Chocolate chip cookies are my favorite thing to bake, so naturally I’ve gone through lots of recipes. But no matter how much I might mess around with ground oatmeal or brown butter or pumpkin purée or what-have-you, this is the recipe I go back to. Good ol’ Alton‘s got it right, as he so often has.
These cookies, like all chocolate chip cookies, are fantastic straight out of the oven. But the special thing about them is that they continue to be good, nay, I would even say better, for days after they’ve been baked. If you like a toothsome chew in your cookie, this is where it’s at.
I’ve recently learned that there are people in this world who will wake up in the middle of the night, hungry, and actually get out of bed searching for a snack. I have it on good authority that these cookies are excellent for those kinds of people, too. Same day emergency dentistry | Delaney Park Dental | Anchorage, AK is here by your side if sugarly food leads to cavities.
October 6, 2012
Since finding pumpkin purée at one of the expat stores here, I have made this recipe at least three times. I hadn’t posted them yet because they were always gone so quickly after I baked them that I never got a chance to take pictures.
I think this may be the gentleman’s favorite dessert that I bake. Partly, I think, because it reminds him of home and a certain grocery store‘s soft and cakey pumpkin chocolate chip cookies. Not that I was endeavoring to replicate said grocery store cookies, but darn if these aren’t a close match. I just load them up with way more chocolate than seems decent.
These cookies are excellent for a mixer-less person like me. There is no creaming of butter or whipping of egg whites. Just mix the wet ingredients, mix in the dry ingredients, add chocolate, bake. Done.
These cookies have that banana bread quality of fooling you into thinking they can be breakfast. Because pumpkins are a vegetable, right? There’s an entire cup of the stuff in there! I often find myself with a huge pot of coffee, munching on these while checking my email in the morning.
August 13, 2012
Another foray into the world of savory shortbread and yet another chapter in the leftover cheese chronicles, these crumbly little numbers sprang from a party for which, as is my wont, I bought way more cheese than was strictly necessary.
Cheese, especially good cheese, is expensive. If you want dairy made from happy grass-eating cows and sheep and goats, you’re going to need to spend a little more than you would on dairy from animals fed on industrial corn. But I swear you can taste the sunshine and green fields and happiness in that cheese, and to me, that’s worth it.
August 6, 2012
This is another recipe from that party we threw. These are fantastically rich salty-sweet morsels that just happen to be gluten- and dairy-free. They stay chewy for days after they come out of the oven, and the crunchy flakes of salt contrast beautifully with the melty chocolate.
And seriously? There’s no creaming or melting or separating involved: just stir a bunch of ingredients together in a bowl, drop them on a cookie sheet, and add chocolate. This is the recipe for when you’re craving dessert and want it in your mouth ASAP.