Tag Archive for: Chocolate

Happy Labor Day! I have been on a healthy kick of late, but everyone needs a treat now and again, especially on a holiday! If you have a cheat day coming up (or just want an amazing treat!), put these on your list. (BF and I actually ended up just splitting one cookie and sharing the rest with our co-workers just to satisfy the craving). I think it is hard to beat the original Nestle Tollhouse recipe but these take chocolate chip cookies to a whole new level! Start with disks of Valrhona Dark Chocolate, add it to perfect dough, then use a unique technique to get a cookie soft in the middle and crunchy on the edges…can you say YUM?! These cookies are generous in size, so you may only get a dozen or so out of a batch. We have been searching for this recipe for over a year. The idea came from a mix that has now been discontinued. Be prepared to be patient and prep the dough ahead to allow to cool. These really are worth the wait!

Kelly

 

Ultimate Chocolate Chip Cookies

2 cups minus 2 Tablespoons of cake flour

1 2/3 cups bread flour

1 ½ teaspoons baking powder

1 ¼ teaspoons baking soda

1 teaspoon coarse salt (we used kosher)

2 ½ sticks softened butter

2 eggs

1 ¼ cups packed brown sugar

1 cup plus 2 Tablespoons granulated sugar

2 Tablespoons heavy cream or milk

2 Tablespoons pure vanilla extract

Pinch of pink salt

~2 cups dark chocolate disks (we found ours at Whole Foods and used 60% dark and 64% Valrhona disks)

 

  1. Sift together both kinds of flour, baking soda, and baking powder into a small bowl. Stir in coarse salt.
  2. In a large bowl, cream the butter and both kinds of sugar until fluffy.
  3. Blend in eggs, cream and vanilla. Fold in dry ingredients.
  4. Break up some of the chips in a food processor. You will end up with a variety of sizes with lots of whole disks. Think about what you like, but those disks will give you pockets of chocolate and some pretty decoration on the top! It will look like A LOT of chocolate, but ends up being just right.

  5. Cover tightly with plastic wrap and let chill in the refrigerator for 1-24 hours. Yes, 24 hours! We actually rushed it by putting this in the freezer for half an hour, but I think it is worth waiting the full 24.
  6. Preheat oven to 375°. Line two cookie sheets with a silpat or parchment paper.

  7. Scoop dough and form into disks (about 2-3″ in diameter). Stack a smaller disk on top of the bottom disk like you are building a snowman…the yummiest snowman ever! This is what really gives you the soft, gooey center with a crispy edge.
  8. Sprinkle each cookie lightly with pink salt. Chill another 10 minutes on the pan before baking.

  9. Bake one sheet at a time on the lowest rack for 13 minutes rotate 180° after 6 minutes.

  10. Look for a light blonde center with brown edges. (See the salt? That might be the biggest key to these!)

Grab a cold glass of milk and enjoy!

Pie is a birthday tradition to celebrate my dad’s birthday. He loves pie and quite honestly, I only actually make it a handful of times in a year. I have worked long and hard on my crust recipe and have finally found just the right thing. It is flaky and flavorful. When I started looking for something to make for this year’s birthday celebration, I stumbled upon the Chocolate Lavender Pie from Sunday Suppers. They are really one of my favorite food blogs and I hope to get to one of their classes in NY one day. As you know, I am incapable of following a recipe exactly, so this is my variation. It turned out great! Pie with a great crust, rich dark chocolate, a whipped cream topping and just a hint of lavender. I chose a 72% dark chocolate which over powered the lavender, but it was a pretty touch! If you love chocolate, this is one to try. Happy birthday dad!!!

Kelly

Chocolate Lavender Pie

Chocolate Lavender Pie
inspired by this recipe from Sunday Suppers

For the crust:
1 cup all-purpose flour
1/2 tsp coarse salt
4 T cold butter, cubed
3 T cold lard, cubed
1/4 cup ice water

For the crystallized lavender:
2 tablespoons dried lavender
1/4 cup granulated sugar

For the filling:
2 cups heavy cream
2 tablespoons dried lavender (make sure it’s intended for culinary use)
2 tablespoons granulated sugar (or up to 1/4 cup if your chocolate is very bitter)
8 ounces bittersweet chocolate, finely chopped
Pinch of coarse salt

For the whipped cream:
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla

To make the crust:
Combine the flour, butter, lard and salt in the bowl of a food process and pulse until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add the ice water and pulse in 5-second bursts, just until the dough starts to come together. Don’t overwork it!

Turn it out onto a lightly floured board and roll out the dough to slightly larger than a 9-inch pie pan (you can wrap it well in plastic wrap and refrigerate it an hour to let it rest). Prick the bottom with fork tines, and put the pie in the freezer to chill for 15 minutes while you preheat the oven to 350 degrees F.

Once the oven’s ready and the dough is chilled, spray a piece of foil with nonstick spray and press it, sprayed side down, on top of the pie dough. Fill the pie shell with beans or a pie chain, then bake it for 15 minutes until you see a little color on the sides of the crust. Carefully remove the foil and beans, then continue to bake the crust for an additional 15-20 minutes, until it is fully baked and golden brown. Cover the sides with foil if necessary to ensure the edges don’t burn. Let the crust cool completely before filling it.

For the crystallized lavender:
Boil the lavender in water for 30 seconds, then strain. Pat the lavender mostly dry between layers of paper towel, then roll the slightly damp lavender in the granulated sugar. Separate into individual pieces and let them dry completely.

To make the filling:
Combine the heavy cream, the lavender and gently heat. Allow to steep 5 minutes. Place the chocolate, sugar and salt in the bowl of a double boiler. Pour the cream through a mesh strainer into the bowl of chocolate, straining out the lavender pieces.

Whisk everything together until the chocolate is melted and the mixture is shiny and smooth. Add the room temperature butter and whisk it into ganache.

Cool the mixture to room temperature, whisking occasionally to prevent a skin from forming on top. Once slightly thickened and at room temperature, pour it into the baked crust and refrigerate it until it’s firmly set, at least 4 hours.

Chill your mixing bowl and whisk attachment for 15 minutes before you’re ready to use them. Pour the cream, sugar and vanilla into the chilled bowl into the bowl. Whip on medium speed until firm peaks form, then use immediately.

Garnish chilled pie with whipped cream, sliced strawberries (optional) and crystallized lavender. Slice and enjoy!!