The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Cookie Heaven

July 5, 2013 , , ,

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Yes, I enjoy my food festivals. But I will be the first to admit that there is very little I actually take away from them. So, needless to say, it’s alot for me to say that I still obsess about Guittard chocolate that I first saw at the 2011 Chocolate show at the Metropolitan Pavilion.

Yes, $5 is a lot to pay for a bag of chocolate chips but if it takes a good cookie to great, what’s the problem? Exactly, there is none.

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The chips are bigger than your average Ghirardelli or Hershey’s chocolate chip. The milk chocolate is creamier, as is the semi sweet. Bigger and creamier gives us a nice base for a gooey cookie with big chocolate bites. I love it.

Which is why I was more than ecstatic to find them at my local Union Market when I was grabbing a few ingredients to make these babies from Food52.

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Dubbed the Magical Marvolous Memorable Cookies for a reason, this recipe is sure to stay in my roster for quite some time. It’s similar to the Momofuku compost cookie but dumbed down for us regular cooks, who don’t carry things like glucose in their pantry.

Below is my slightly adapted version. These went over perfectly at the cookout yesterday and they are going over perfectly this morning as I lay with a cold compress on my forehead, recovering from too much fun. Enjoy!

• 1 1/2c ups unbleached all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon of cinnamon
• 1 teaspoon of ground ginger
• 1 3/4sticks (7 ounces) unsalted butter, room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup granola (or other cereal)
• 1/2 cup crushed salted pretzel pieces (or other salty snack food)
• ½ cup semi-sweet chocolate chips, chopped chocolate candies, or a small bar of good dark chocolate, chopped into chunks
• ½ cup milk chocolate chips or a similar bar of good chocolate
• ½ cup chopped pecans or other nuts, optional
• (If you don’t use nuts, you may want to add more cereal, snacks or chocolate to compensate.)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or aluminum foil. Whisk flour, baking powder, baking soda, cinnamon, ground ginger and salt in medium bowl.

2. In another bowl, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.

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3. (For this step you can use a wooden spoon or your mixer on slow speed.) Add flour mixture and mix until just incorporated and smooth. Gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed.

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4. Scoop dough into balls, each about 1 1/2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet. Freeze at least 20 minutes, or refrigerate at least one hour before baking. (They will still spread a lot.)

5. Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through. Let cool completely before gently moving cookies to wire rack.
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