Chocolate Chip Cookies

I feel as though many of us are on this life long quest to find the perfect chocolate chip cookie recipe.  And I dare say I think I may have found mine (though I totally could have come up with a more creative and enticing photograph, but I was feeling lazy).  Previously, Cook's Illustrated, with their brown butter chocolate chip cookie recipe, had me convinced their technique was the best, but I may have changed my tune thanks to Jacques Torres.  When his recipe was published in the New York Times a few years ago it become an internet and food blogger sensation.  He calls for a ratio of bread and cake flour that creates the perfect gluten content and texture.  And he calls for the dough to be aged, at least a day (I did two).  These cookies almost taste fake, they are that simple yet perfect tasting.  I have a feeling I'll be making them for years to come, and I can finally sleep better at night knowing I've found the perfect chocolate chip cookie recipe.

Chocolate Chip Cookies, published in the nytimes, adapted from Jacques Torres

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content (I used Ghirardelli disks)

Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Broccoli and Cheese Quiche

Considering I'm always cursing them behind their back, I seem to keep trying to make quiches.  I think I'm determined to find a recipe that is straightforward enough that I can make it often and make it a habit, and then I'll think making quiche is incredibly easy.  We got some nice looking broccoli in our farm box last week so I decided a quiche would be a great use for it, and perfect to bring to a friend's brunch.  I found myself making cookie dough and calzones during a long afternoon naptime, so I figured, what's one more dough to throw into the mix.  This is a very easy dough to make, and one I'll be making again.  In fact, I will be making this quiche again, which I never thought I'd say about a quiche.  I love that it's not a typical deep dish, messy overly eggy quiche, but instead a slight tart packed full of broccoli with a thin layer of egg custard.  You can use any cheese you like, shredded cheddar, or even goat cheese.  The recipe is adapted from this food blog.

For dough

1 1/4 c flour
1 stick cold butter, cut into pieces
1/4 c water
1 t salt

In a food processor, pulse butter and flour until just combined, then pour in water, pulsing only a few times until it begins to form together.  Dump mixture out (will be crumbly) and form into a disk, cover with plastic wrap, and let rest in fridge.  

For quiche

1 head broccoli
1 small onion, chopped
2 cloves garlic, pressed
1/2 c cheese
5 eggs
1/3 c whole milk 
salt, pepper

Prepare broccoli by chopping up the florets.  Heat some olive oil in a pan and saute onions and then garlic and broccoli.  Salt and pepper.  When broccoli is nearly tender, remove from heat.  Roll out pastry dough to fit tart pan and lay and then press into pan.  Line the dough with parchment and fill with pie weights.  Bake at 375 for about 15 minutes.  Remove parchment and weights, and then bake for another 10 minutes.  Fill the shell with the broccoli mixture, and then lay cheese across.  Whisk the eggs and milk together and then pour into tart shell.  Lower oven to 350 and bake for about 30 minutes.  You can broil on low for the last minute to brown the top.

Tiramisu

There are so many things to love about tiramisu, the cookies, the coffee, the cream, the cocoa.....but I also love how easy it comes together, and that you don't need to turn your oven on.  It's also quite the crowd pleaser at a dinner party, and feels like a proper grown up dessert with the cookies soaked in espresso and liquor.  Those pictures are from a few years ago, when I was just starting this blog, but I wanted to repost as this recipe is for a 9 inch square pan (which is not photogenic at all).  You can easily adjust for individual serving glasses, and break the cookies in half to fit accordingly.

1 cup whipping cream
16 ounces mascarpone (room temperature)
~ 28 lady fingers* (Savoiardi, for DC residents, you can find these at the Italian Store in Arlington or at World Market)
~1/4 cup cocoa
2 egg yolks
~1/4 granulated sugar
1 T amaretto liquor
1 T plus 1 t Marsala wine (optional)
1 cup strong coffee plus 1 shot espresso
1 additional shot espresso

Brew your coffee and espresso and let chill.  With a handheld beater, whip sugar and egg yolks on high for about 5 minutes, until pale and fluffy.  Add mascarpone cheese and whip for a few more minutes.  Set aside, and in a second bowl, whip the cream until soft peaks form.  Slowly fold in whipped cream into the mascarpone cheese.  Next, stir in one shot of espresso and 1 t of Marsala wine.  Taste your cream and adjust as you wish, adding some powdered sugar if you want it a bit more sweet (keep in mind the cookies are sweet).  Place cup of coffee, shot of espresso and liquor and wine in a shallow bowl.  Dip cookies, one at a time into coffee, and layer 14 into the bottom of a square pan.  You don't want to soak the cookies, only lightly dip them, otherwise they'll fall apart as they absorb the coffee.  Dust the cookies with cocoa, generously.  Spread half the cream mixture across the top.  Repeat with remaining cookies, dusting again with cocoa, and spreading remaining cream mixture on top, dusting lightly with cocoa.  Let this chill in fridge for at least 4 hours.  If you've never made tiramisu, I recommend watching some videos online for a visual explanation of the assembly process.  

* Whole Foods packs come with 24, you can make do with that. Whole Foods lady fingers are a bit more sturdy and can handle a longer dip in the coffee than the Savoiardi, and they are also less sweet.