Tag Archives: Cookie

Sea Salt Chocolate Chip Cookies

15 May

I might have over 60 batches of chocolate chip cookies under my belt, assuming an average of one every two months for the past decade or so. One of the best calculations I’ve ever had to do in my head.

But what I must have been chasing all this time has waited until now to finally materialize: the perfect chocolate chip cookie recipe.

I generally have a soft spot for sweet and salty combinations. Ever since I had Momofuku Milk Bar’s pistachio ice cream, I’ve been finding myself sneaking salt into a bunch of different sweets; so you know these cookies never had a chance.

Another thing about me is I find the crunchy type of chocolate chip cookie annoying. They crumble all over my sheets because of course I’m going to consume them  in bed, sometimes horizontally, to complete the gluttonous picture. Why go half way?

On the other hand, a thin crispy outer layer with a soft gooey center is positively dreamy. Finally, a generous chocolate chip-to-cookie ratio is a must.

Recipe

yield 1.5 dozen

2 cups all-purpose flour 
1/2 tsp baking soda 
1 tsp sea salt 
1/2 cup unsalted butter, melted 
1 cup packed brown sugar 
1 cup packed brown sugar 
1/2 cup white granulated sugar 
1 tbsp vanilla extract 
1 egg 
2 cups semi-sweet chocolate chips 
 
Directions: 
1. Preheat oven to 325 degrees F. 
2. Sift together flour, baking soda and salt
3. Mix together melted butter, brown sugar and white sugar until smooth. Beat in vanilla and egg.
4. Combine dry and wet ingredients until just blended.
5. Stir in chocolate chips until well-distributed 
6. Drop dough 1/4 at a time on ungreased, unlined cookie sheet, slightly help mould dough into circular discs but not over-compacting. 
7. Bake for 15 minutes in oven until edges are lightly toasted. 
 

Recipe Test: Paula Deen’s Savanna Cheesecake Cookies

25 Dec

I needed something quick and guaranteed to please for my parent’s pre-christmas dinner party and these amazing cheesecake cookies were a total time saver and a huge hit. I made these overnight, which meant less work the day of. The fridge could not hold another morself of food so I had to improvise and cover the finished product (uncut and still in the pan) with a shoe box and leave it on top of the trash can in our garage. A bit of snow and frost overnight made for a perfectly chilled dish cake the next morning.

I rarely follow recipes to a tee but since this was a Paula Deen creation, I figured the woman knew her cheesecake. I do have one caveat: I don’t usually cut the fat content of any recipe for health reasons but I did reduce the 1 stick of butter that this recipe called for down to a mere half stick, and the results were just fine–a prudent choice I think, for a recipe coming from a woman’s whose smallest unit of measurement when it comes to butter is by the stick.



Photo by Megan Cui 

Ingredients

Crust:

  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1 stick butter, melted

Filling:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla or almond extract
  • Fresh berries and mint leaves, for garnish

Directions

Preheat oven to 350 degrees F.
Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
Recipe courtesy of http://www.foodnetwork.com 
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