Tag Archives: Sugar

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. 
 

Candy Apples

21 Oct

I must confess, the idea of covering a perfectly good piece of fruit in pure sugar syrup is very strange. But I have a weakness for all things festive, and these glossy–red beauties make me so pleased to be in the autumn season.

I tried this candy coating recipe in a much smaller batch at first. But candy–coating is a bitch to work with, especially if you’re stopping to wipe it off the tables, floors, walls, or your own person every couple of minutes. It can also harden on you in less than 5 minutes so I found that making it in a greater quantity than you actually require to coat the apples will buy you more time to work with it, since the syrup hardens faster in smaller amounts. And this way, coating is easier too because you can fully cover those apples in one go.

Ingredients

6 Granny Smiths (small to medium sized)

5 cups white sugar

1/2 cup corn syrup

1 1/2 cups water

Red food colouring

Other: popsicle sticks, candy thermometer

Directions

Place popsicle sticks into each apple at the stem end.

In a saucepan on medium high heat, combine sugar, corn syrup and water. Bring to a boil, reduce heat to medium and continue to cook until mixture reaches 300-310 F. Approximately 25 minutes.

Remove from heat and stir in 4-6 drops of red food colouring. Dip apples, holding them by the stick and let cool on parchment paper.

The trickiest part of the process is probably gauging when your syrup concoction is ready to come off the burner. Most recipes will suggest using a candy thermometer and waiting until the syrup reaches 300-310 F. If you don’t have a candy thermometer on hand, try a simple test: drip a bit of the mixture into a bowl of cold water, if it hardens immediately into a brittle glob, it’s good. Mine took about 25 minutes to become ready.  And when it begins to smell fragrantly of caramel, start doing the test every couple of minutes.

Now for the best part—digging in. I didn’t cut mine, didn’t think it was possible in fact. I like to begin with a part of the apple that isn’t coated (a point of weakness, if you will) and go to town.

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