I am on vacation in France right now so that is why I have been a little behind on my posting. However, passing all the Boulangeries, and smelling all the amazing baked goods has encouraged me to get this post out into the world. This recipe comes from the New York Times cookbook, again. These cookies are MASSIVE, due to the upped butter and the literal smashing of the cookie, you get these amazing ripples along the edges and an almost lacey finish.
2 Cups All Purpose Flour
1/2 TSP Baking Soda
3/4 TSP Saly
1/2 LB/ 2 Sticks Unsalted Bytter
1 1/2 Cups Sugar
1/4 Cup Packed Brown Sugar
1 Large Egg
1 1/2 TSP Vanilla Extract
2 TBSP Water
6oz Bittersweet Chocolate, chopped coarsley
Let’s Get Baking
Preheat the oven to 350F & line two baking sheets with parchment.
Whisk the flour + baking soda + salt together in a small bowl.
Place the butter in bowl of a stand mixer with a paddle attachment, and beat until creamy [you can do this by hand or with a hand mixer, just be sure to beat it until it is creamy]. Add in the sugar + brown sugar and beat until light and fluffy, about 2-3 minutes.
Add in the egg + vanilla + water and mix on low to combine. Add in the flour mixture on slow and be sure to not let the flour spray all around your kitchen like I did. Stir/mix in the chocolate chips and then you’re good to let the dough rest in the fridge for a few hours or even overnight.
Shape 4 cookies at a time, using the 1/3 cup. Place the cookies on the parchment-lined pan and place the pan in the freezer for about 15 minutes. Prepare the second tray and place in the fridge while the other one is baking.
Remove the first chilled pan from the oven and bake for 10 minutes. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookie set and fall back down. After the cookie center puffs up again, about 2-3 minutes, lift the tray and drop the pan again. Repeat a few more times, every 3 minutes. Bake for a total of 16-18 minutes, until the edges have spread and are golden brown but the center is lighter and not fully cooked.
Transfer to a wire rack and let cool. Repeat with the remaining trays, first letting the dough cool in the freezer first.
This week is all about the New York Times Cookbook I guess because here I am with another recipe from it. I had been eyeing up this recipe because I freaking love a biscuit for breakfast. Top it with eggs, jam, ham, and bacon, the list is extensive. This recipe is incredibly easy and I feel that they are 2 key things with making biscuits, don’t overwork the dough, and don’t roll it out too thin. I rolled my dough out a little too thin, but you still get the flakes if you accidentally do too.
2 Cups Sifted All-Purpose Flour
1 TSP Salt
1/2 TSP Baking Soda
1 TSP Baking Powder
4 TBSP Vegetable Shortening [I used unsalted butter]
3/4 Cup Buttermilk, more if needed. [if you don’t have buttermilk you can do 1 Cup Milk + 1 TBSP White Vinegar]
Let’s Get Bakin’
Heat the oven to 500F
Sift the dry ingredients together into a large bowl. Cut the butter into the dough with 2 knives until the mixture resembles coarse cornmeal.
Add enough buttermilk to produce a soft dough, stir until the mixture forms a ball.
Knead lightly in the bowl until the dough holds together, for about 30 seconds.
Turn the dough out onto a floured surface and roll to about 1/4 inch thick.
Cut out biscuits with a small biscuit cutter, any round cookie cutter will do.
Bake for 12 minutes.
Serve with whatever toppings you like. I love them with honey right out of the oven.
Another recipe from the MASSIVE New York Times Cookbook. This cookbook has come in handy a few times. I love the variety of recipes and how quick and easy some of them are. I made this dish as a side to some Honey-Mustard Salmon I had this week. The dish is quick and easy and I recommend fresh dill.
4 Large Handfuls of Green Beans, trimmed
2 TBSP Unsalted Butter
2-3 TBSP Chopped Dill, I event went for 3 1/2 TBSP, I love dill
Fresh Cracked Black Pepper
Let’s Get Cooking
Fill a pot with water, season with salt, and bring to a boil.
Drop in the green beans in the water and cook for about 4 minutes or until tender. Drain the green beans.
Put the green beans back into the pot. Add in the butter + dill + pepper. Mix well over low heat.
Season with salt and transfer to a serving bowl. Top with more dill if desired.
Gnocchi, brussel sprouts, and brown butter, what more could you ask for in a recipe. I am all for savory meals and this recipe ticks off all the boxes. I found this on New York Times Cooking & it is definetly a keeper. This is one of the easiest recipes I’ve ever made, you pretty much throw it all in one pan; but don’t worry, I’ll walk you through it!
1 lb. Brussel Sprouts
2 tsp. Lemon Zest
1/4 cup Extra Virgin Olive Oil
Salt + Pepper
1/2 Red Pepper Flakes
1 18oz. package shelf-stable or refridgerated potato gnocchi
6 TBSP unsalted butter, cut into 6 pieces
1/2 tsp. Honey
Let’s Get Cooking
Trim off the ends of the brussels sprouts and cut them in half. Zest the lemon.
In a large skillet, heat 3 TBSP of olive oil over med-high heat. Add in brussels sprouts + salt + pepper.
Arrange brussel sprouts cut side down. Add lemon zest over the top and cook the sprouts without stirring. Once the sprouts are browned and crisped up, add the red pepper flakes and stir for about 2-3 min until tender. Place in a medium bowl.
Using the same skillet, add 1 TBSP olive oil over med-high heat. Add gnocci to the pan and cook covered and undisturbed until golden brown.
Add butter + honey + salt + pepper. Stir until butter is golden, almost nutty smelling, and foaming. Stir in the sprouts until everything is incorporated.
Once in bowls, add grated parmesan on top & enjoy!