Since I'm a baker first, I elected to make a baked good, although read through the end of this post to see a picture of the pasta recipe I had to try.
This cookie recipe is one he got from another chef. I will put shorter directions below, but you can find more background information and more detailed directions in the cookbook. (It's late and I don't want to type that much!)
Milton A. Abel Jr.'s Chocolate Chip Cookies and Salted Honey Butter
2 1/2 cups packed all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cup packed dark brown sugar
2 large eggs
1 tbsp vanilla bean paste*
1 pound chocolate chips
Salted Honey Butter, for spreading on the cookie
1. In a large bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until fluffy and well blended.
3. Add the eggs and vanilla paste and mix until fully incorporated.**
4. Reduce the mixer speed to low, add the dry ingredients, and mix until the dough just comes together.
5. Stir the chocolate chips in by hand.
6. Line a baking sheet with parchment paper. Divide the dough into 2-ounce portions*** and roll them into rounds with your hands. Put them in one layer on the prepared baking sheet and chill for 30 minutes. You may freeze them in a zip-top bag if you're not baking them in the next day or two.
Preheat the oven to 350 F (325 if you have a convection oven.)
7. Line a second sheet with parchment paper, place 6 dough rounds on it, and flatten them slightly, keeping about 2 inches of space around them on all sides.****
8. Place the cookies in the oven and bake for 8 minutes, then rotate the sheet, and bake for an additional 4 minutes, or until the cookies are golden brown around the edges and look like they are just set on the top.*****
|Action watching to make sure I use carry-over cooking technique.|
Salted Honey Butter
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup honey
1/2 tsp salt
Place all the ingredients in a large bowl and beat with a stiff rubber spatula until light and slightly whipped. To get it really light, use a paddle attachment in a stand mixer.
Notes from JennyBakes:
* - I live in the south where vanilla bean paste is not stocked in the stores so I just used 1 tbsp vanilla extract.
** - I usually scrape down, add the vanilla and one egg, beat and scrape down, add another egg, repeat.
*** - Okay I didn't weigh this but 2 oz is usually 1/4 cup so that's how big I made them but WOW these are huge. Because of this I baked for 9 minutes and 4 before removing for carryover cooking to take care of the rest.
**** - HE REALLY MEANS THIS. My last batch got too close and made two giant cookies.
***** - I had to play with this timing because my cookies were huge and 1 more minute in the first round worked perfectly.
And now, gaze upon the wonder that is "Egg Noodles with Feta and Paprika," which is simple yet delicious. I mean, f*ck, that's delicious. Of course.
This post is sponsored by ABRAMS Books, as part of the ABRAMS Dinner Party