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Archive for the ‘MB's Chocolate Chip’ Category

Break time!

Break time!

These are great everyday cookies. They won’t knock your socks off like a special-occasion City Bakery or a Jacques Torres chocolate chip cookie (I’m still waiting to try that recipe), but they surely do you right when you need one, right about…now.

The cookie part is buttery and crumbly, and there’s something for everyone (that really means all the voices in my head) with the mix of the different kinds of chocolate chips.

And I will lay off the Mark Bittman for a bit…at least for a week.

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What other sight promises more comfort?

What other sight promises more comfort?

From the May 5th “Freeze That Thought” story in the Times. Contrary to popular belief, something can be frozen and still be fresh. Of course, freezing has its limits, too, like that unidentifiable piece of meat that’s now encrusted with an icy fur coat (…is it…breathing??!). But the freezer is a very valuable tool to bakers. You can freeze cookie and eclair doughs, for instance, for at least a couple of weeks, even months, and the day you bake them you can call tell your friends “Fresh Baked!” and you wouldn’t be lying. Nearly magical!

I fussed only with the chocolate content here: 1/3 milk chocolate chips, 1/3 bittersweet chocolate chips, and 1/3 unsweetened chocolate, because I like it extra bitter to offset the sweetness of the dough—matches my emotional makeup, and indecisiveness. I once watched a demo by Alain Sailhac, former chef at Le Cirque and now dean at FCI, and he said some chefs taught him to fully peel rhubarb and others told him not to peel rhubarb at all, so he now just peels half of it. So, can’t decide between milk, bittersweet, semisweet, or unsweetened? Throw them all in there!

Will bake off and report soon.

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