Saturday, July 26, 2014

World's Best Chocolate Chip Cookies


Folks, I've found it. What some people spend their entire lives searching for...well, I'm only 23, and I have found the golden recipe. 

I used to solely advocate for the good 'ole Toll House chocolate chip cookie recipe. I then went through a phase of loving the softness of eggless chocolate chip cookies. Then I stepped up my game and took on the massive, bestselling Levain chocolate chip cookie recipe. Now, these are both fantastic recipes, and I thought they were the best. However, once I took one bite of this cookie dough, I knew I was at a whole other level. 


Otherworldly, incomparable, and magical were some of the first describing words that exploded into my brain. WOW. Honestly, this cookie is as addicting as crack. I might argue actually that the dough is the best part, but I know there are some salmonella police out there that might shoot me down. If you too are searching for the best chocolate chip cookie, PLEASE, do not miss this recipe. And don't play frugal on the ingredients! The quality makes all the difference.


World's Best Chocolate Chip Cookies
Recipe adapted from Baker Bettie
  • 1 cup plus 2 TBSP unsalted butter, browned and cooled
  • 1 1/2 cups chopped pecans, toasted and cooled
  • 1 1/2 cups dark brown muscavado sugar (or regular dark brown sugar)
  • 2 large eggs, room temperature
  • 2 tsp mexican vanilla extract (1 TBSP regular vanilla extract)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt (plus extra for sprinkling)
  • 2 cups dark chocolate chips or chunks (at least 55%)
  • 2 cups oat flour
  • 2 cups all-purpose flour
  1. At least several hours before baking the cookies, brown the butter and set aside to cool until it starts to become solid again. Toast the pecans and set aside to cool.
  2. Preheat the oven to 375ºF.
  3. Beat together the cooled butter and brown sugar until light and fluffy, about 5 minutes.
  4. Beat in the eggs one at a time until incorporated. Beat in the vanilla.
  5. Mix in the baking soda, baking powder, and salt until evenly distributed.
  6. Mix in the chocolate and pecans.
  7. Mix in the oat flour until incorporated and then the all-purpose flour, being carful not to overmix.
  8. Scoop 8 rounded mounds of dough (about 1/4 cup each) onto each cookie sheet.
  9. Sprinkle the cookies with kosher salt and bake at 375ºF for exactly 9 minutes and then remove from the oven.
  10. Let cool on the cookie sheets for 5 minutes before removing to cool further. (Or eat them straight off the cookie sheet while still hot!)


Monday, July 14, 2014

Colorful Beet Green Salad


It has been absolutely far too long since I have posted a new recipe! This fantastic salad I made a couple weeks ago after a successful trip to the farmers market. Farmer's markets and really just markets in general are one of my favorite things to do, period. The smells, the sights, the tastes; my senses love being overwhelmed and farmer's markets are a definite place to make this happen. 



At the market, I love looking for vegetables or fruits that I've never cooked with before. This time around I found a funky look vegetable called a kohlrabi, which kinda tastes like a cucumber and has a fantastic crunch like a radish. On my way out, a lovely vendor offered me some beet greens for free! And thus this salad was born. The fresh herbs make it pop with flavor and it's perfectly light for the summer heat.



Colorful Beet Green Salad


  • 3 medium red beets
  • 2 big bunches of beet greens
  • avocado, diced
  • 1 large grapefruit, diced
  • 1 kohlrabi, grated (optional)
  • 1/4 white or purple onion, thinly sliced
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp lemon juice
  • 1 Tbsp water
  • 1 Tbsp honey
  • garlic clove, minced
  • 1 1/2 Tbsp chopped mint
  • 1 1/2 Tbsp chopped parsley
  • 1 1/2 Tbsp chopped basil
  • Salt and pepper
  1. Place washed beets in a small pot and bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes or until beets are easily pierced with a fork. Carefully peel off the skin (easily done by rubbing the beet with a paper towel) and chop.
  2. Bring a pot of salted water to a boil. Clean and chop the beet greens. Add to the boiling water for 1 minute and immediately run under cool water. Dry well with a towel squeezing out as much moisture as possible.
  3. Whisk together the sesame oil, lemon juice, honey, water, garlic. mint, parsley, basil, salt, and pepper to create the dressing.
  4. Toss together the beets, beet greens, avocado, grapefruit, kohlrabi, onion, and dressing.