Archives for category: Cookies

Last night, Martin stayed late at work and rather than making headway in my participation of Tara’s Get Rid of 100 Things mission, I baked Momofuku’s Blueberries and Cream cookies. We are moving at the end of next month, which makes Tara’s mission quite timely for us as we are looking to make sure we don’t move unnecessary clutter from our old place to our new place.  Somehow, I think my reasoning last night to bake cookies (“Less flour and sugar for you to move, oh yeah!”) don’t quite hold up to the light of day.

I first tasted these cookies at a party thrown by my friend, Leslie.  She had made them for dessert and I remember eating about five of them and having to mentally remind myself that I was a grown adult and had learned how to share in kindergarten and it didn’t matter that they were friggin’ delicious, I really needed to stop eating them.  The only reason I never tried to make them myself until now was because they have  a crumbly “and cream” part you have to make and a weird ingredient they insist on using (glucose).  Yes, this was actually a high barrier of entry for me.

Then I got the craving and nothing could stop me from going out, buying some dried blueberries and baking these cookies.

My first impression on tasting one of these was that they were saltier than I remembered.  Perhaps I have really potent table salt?  I have no idea.  I also gave up trying to find glucose and subbed in golden syrup.  I thought I’d read online they were equivalent but later examination of the packaging revealed that I was probably mistaken.  I think a fine substitute is probably corn syrup, which I’ll try next time.  So I feel like I didn’t give them a fighting chance but luckily I have enough for a second batch!

Note:  I’ve been eating them over the last couple of days and I think the saltiness actually diminished a little bit.  Either that or the tea I drink it with makes it slightly more palatable.  🙂

Momofuku Blueberries and Cream Cookies

Milk Crumbs
5 tbsp. nonfat milk powder, divided equally into two 2.5 tbsp. portions
2 tbsp. all purpose flour
1 tbsp. cornstarch
1 1/2 tsp. sugar
1/8 tsp. salt
1 1/2 tbsp. unsalted butter, melted
1/4 cup white chocolate, melted (or about 40g.)

2 1/2 cups all purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
2 tsp. salt
8 oz. European-style butter (like Plugra), softened
10 tbsp. (1/2 cup + 1/8 cup) granulated sugar
10 tbsp. (1/2 cup + 1/8 cup) light brown sugar
1/4 cup glucose (can substitute corn syrup)
1 large egg
3/4 cup dried blueberries
5/6 cup milk crumbs

1-  Preheat the oven to 225-degrees F.  Line a baking sheet with parchment paper and  set aside.

2-  In a medium bowl, whisk together 2.5 tbsp. nonfat milk powder, 2 tbsp. all purpose flour, 1 tbsp. cornstarch, 1 1/2 tsp. sugar and 1/8 tsp. salt.

3-  Pour the melted butter over the dry mixture and stir together until well-combined.  Pour mixture onto baking sheet and bake until dried and crumbly, about 8 – 10 minutes.

4-  Remove from oven and let cool completely.

5-  When cool, pour chocolate over the mixture and fold until combined.  Mixture will stick together in one large clump.  Let cool and when ready to use, break into crumble-sized pieces.  If using right away, set aside; otherwise, refrigerate.

6-  Heat oven to 375-degrees F.  Line baking sheets with parchment paper and set aside.

7-  In a large bowl, mix together dry ingredients.

8-  In a large mixing bowl, beat butter until light and fluffy.  Add sugar and glucose and cream mixture together until fluffy.  Add egg and mix well until combined.

9-  Slowly add flour mixture, beating until combined.  Add blueberries and milk crumbs until combined.   Scoop out onto cookie sheets and chill dough for about 15 minutes (I didn’t chill and didn’t notice a large amount of spreading).

10-  Transfer sheets to oven and bake for about 15 minutes or until golden brown, rotating the pans if baking more than one pan at a time.  Transfer to a wire rack and cool.

Quantity About 3 dozen cookes


I’ve mentioned before that Martin and I are really terrible at bringing back souvenirs when we travel.  I always keep my eye out for some amazing item that will remind me of sitting at a street-side cafe in Paris or lazy afternoons on Puget Sound, but all we ever come back with are snapshots, good memories and a few extra pounds.  That’s never a bad thing and now the New York Times is telling me I had it right all along.

But that’s neither here nor now.  Here and now is all about madeleines.

When Martin and I were in Paris, I wanted to bring back an authentic French madeleine pan.  One with maximum street cred, so I valiantly searched for French bake shops where no one spoke English or even flea markets with no luck.  Too soon, the last day of our trip was upon us and I was pan-less so I made one last desperate attempt and dragged Martin to the French equivalent of Nordstrom’s and that’s when I discovered beautiful furniture (omg!  the prices!), Panetone mugs (omg!  the colors!) and nothing but silicon madeleine pans.  What the crap, French equivalent of Nordstrom’s!  Where are the French blue steel ones that Mark Bittman assures me is “the key to distinctive browning on the bottom and the crispy edge”?

Needless to say, I went home pan-less.

Funnily, we had madeleines as our “wedding cake” and yet I had never made a madeleine before in my life.  And it was looking like I never would, especially once Martin found out the only thing that made a madeleine different from everyday genoise cake besides their awesome bite-size-ness was the distinctive shell shape.  He just doesn’t understand – the shell shape is the key to the magic of madeleines!  Little genoise cakes … just not the same.

Then Leslie surprised me with one for my birthday and even made my first batch of madeleines with me.  I have the most amazing friends.  🙂

My medium cookie scoop plops the perfect amount of batter into each depression.  There are lots of reasons on why cookie scoops are useful (evenly baked cookies, etc.) so I won’t justify my kitchen gadget sickness here.  I definitely have gotten a lot of use out of mine.  I tried just now to think about what I use it for besides cookies and I don’t think I use it for anything else besides portioning batter (so cupcakes, cookies and madeleines).  Apparently, I just bake enough to make it worthwhile.

Our little secret?  I kind of want the mini version too.  I mean, everything is better in miniature, right?  Then I’d make these, because they are so cute, they just make me want to curl up into a ball.

For my first attempt, I used David Lebovitz’s recipe with baking powder.  I did not notice an overwhelmingly baking powder-y taste but I don’t think my palate is as sensitive as some (coughMichellecough).  I think they (and Michelle’s chocolate chip ones!) were delicious and I wish I could have one now.  I am looking forward to trying other madeleine recipes so please send me any favorites you may have!  The only downside is that I can’t control myself when they are around.  It’s true that they’re best the day of and I think I downed at least 4 shortly after this picture was taken.  And did you see the butter content?  Oh my.

You’ll be so glad to know this post is subtitled, “And now I’m going to shut up about macarons.”  Because after this, I promise I am.  I am quite satisfied, for now, with the results of my most recent macaron baking fast.

Yes, I’m a freak, I baked another batch tonight.  I think this time I folded just the right amount because I piped out the macarons and the tips disappeared, though it did take awhile for that to happen.  Also, the feet were high.  I’m talking, “Daaaaaaamn son!” high.

Let’s take a look at the evidence.  Here’s a picture of the bottoms:

On the left side are yesterday’s Silpat adventure.  See how they’re all sort of sponge-y looking?  And you probably can’t tell, but the bottom left is actually concave.  Also, overall, they’re larger because I likely overfolded and they spread more after being piped.  On the right side are the results parchment produces.  Look, the bottoms are smoother!  And even though the tips were more pronounced upon piping, they slowly (like over an hour) sank back in.  Also, you can definitely see which ones were single-trayed, as the bottoms just look firmer.

Tonight, I piped out 4 trays.  I kept the same 1:1.2:2.35 ratio and I had only 92g of egg whites this time as opposed to 100g.  And even though I didn’t mean to, I actually let these sit out for over an hour.  It wasn’t on purpose, I just decided to make homemade potato chips tonight (I know, I’m a freak) and it took longer than I expected.

Here’s a side view (top to bottom, trays 1 – 4):

Tray 1: Rest, something ridiculous.  Like 1h20 I believe.  Double trayed.  Baked 12 minutes with a starting oven temperature of 350-degrees and then dropped down to 300-degrees.  As you can see, these are hollow because the insides collapsed after pulling them out of the oven.  Every single macaron I baked yesterday had even more dramatic hollows than Tray 1.

Tray 2: Rest, 1h32.  Single trayed.  Baked 8 minutes.  I forgot to bring the oven temperature back up, so baked continuously at 300-degrees F.  Less dramatic hollow.

Tray 3: Rest 1h40.  Single trayed, using the high/low temperature method.  Baked 8 minutes.  These, I flipped over to cool upside down actually.  Looks not bad.

Tray 4: Rest 1h48.  Double trayed, using a constant 300-degrees F temperature.  Baked 12 minutes.  Flipped over to cool.  These look like the best of the bunch.

Upon inspection, the bottoms of Tray 4 are the softest, but I was also anxious to get the results and probably peeled them off too soon.  They are soft on the inside and not sticky, which I appreciate.  I am also glad the cookies did not collapse, so I will definitely cool them upside down in the future.  I also tend to like the long and low method of baking, but mostly because I know I’ll just forget to keep raising the temperature.

And now with that said, one thing I have learned about making macarons is to definitely make sure that the egg whites are foamy before adding any sugar.  They should at least double in size, you want to make sure to really break up the egg whites before adding any sugar.  Otherwise, your egg whites won’t achieve the volume and structure it needs.  I’ve also taken to adding 1/4 tsp. of cream of tartar.  Do this step on low.  Add the granulated sugar incrementally until well combined, then amp up the power to high.

Foamy!  The bubbles in the egg whites should be small and uniformly distributed.  Initially, big bubbles will form but really make sure you whip the egg whites.

Also, don’t be afraid to really bang the cookie sheets after piping.  You want to make sure to release any large air bubbles in the batter.  The way you pipe them is pretty much the way they’re going to bake (with the exception of the tips sinking back into the batter).

In conclusion, I think I have clearly demonstrated that I am a freak.  The amount of time I’ve spent baking macarons these past two weeks is probably bordering on unhealthy.  You know it’s bad when your husband walks through the door, looks at the cookie trays on the table and can’t even muster up a single emotion besides reserved resignation.

This post is subtitled, “Why yes, I am going to obsessively track my macaron progress.”

I was analyzing my recent macaron progress and realized I was having some issues with hollow shells.  Based on reading online tutorials, I believe that my problem lies with a too-hot oven or being baked too long.  I’ve been using two oven thermometers so unless my oven is possessed (hmmm, possible), I was baking them at the temperature I intended.  It was starting to look like tweaking my baking procedure was in order.

I think you can guess where this is heading.  I did indeed make another macaron batch today.  I decided to stop getting fancy with flavors and really master a basic macaron recipe first.  Today, I opted for a 1:1.2:2.35 ratio of egg whites to almond meal to powdered sugar.  The level of precision to which I have approached this would make Brian proud!  It seems like just yesterday he was wigging out at me for not leveling my cups of flour with a knife.  Ah, so young, so inexperienced.

I’m still continuing on with the French meringue method.  I thought briefly about using an Italian meringue, but then reminded myself to master one thing at a time.  And it’s not that I don’t think my shells as they are currently baking taste unpleasant.  It’s just that I know that they could be SO MUCH better!

So I whipped up a batch again.  No flavoring, just sugar, almond meal, egg whites and my technique.  I suspect I over-folded a bit this time around.

I piped the rounds onto Silpats this time around (yes, I know I said I didn’t like Silpats but I thought I would give them a chance to redeem themselves).  I opted for a “high heat, low heat” method.  I think the theory is the high heat will puff the shells up initially while the lower heat will allow the insides to cook properly and prevent hollow shells.  So I would raise the temperature back up to 350-degrees F, drop it to 300-degrees F, then open the oven door and pop in a tray.

Tray 1: Rest 20 minutes.  Double trayed.  12 minute bake.  Feet projected outwards rather than up so overall height was low.  I immediately removed these from the hot baking tray and let cool on a rack.  The bottoms were sticky (a problem I always have with Silpats), so I stuck them in the freezer before removal.  Many of them actually had concave bottoms.  😦  The ones that were flat on the bottom had slight hollow-ness.

Tray 2: Rest 40 minutes.  Single trayed.  8 minute bake.  These baked the highest.  Same issue as before, sticky bottoms.  The hollow was a bit more pronounced here and the bottom was thicker.  I suspect that the insides collapsed shortly after removing from the oven.  A tip I’ve seen to prevent that is to let them cool upside down, but the sticky bottoms prevent that.  Now that I think about it, I wonder if immediately turning them upside down while still attached to the Silpat would have fixed that.  Ah, perhaps another day.

Tray 3: Rest 55 minutes.  Single trayed.  9 minute bake.  Smaller foot.  Not as tall when baked.

Lessons Learned: Do not double tray Silpats when using your oven!  Melanie, have you seriously not learned that yet?  A medium rest is best.  Also, I think I should have tried double-baking the last tray to compare rest times and number of trays.  Eeek, too many variables.

Next Test: I think I’d like to try just baking them for longer at a lower, constant temperature but I do feel like I should test this same method using parchment.  I think I will probably do that, but pipe out a few macarons per sheet, so I can better examine the results.

Conclusions:  Anyone feel like macarons?  Come on over!  I’ll even brew a pot of tea, to help wash down the sugar.  🙂

I have two secrets that I’m about to ‘fess up.  First, I have really horrible taste in music (okay, not so secret!) and the new 3Oh!3 song has been stuck in my head.  I mean, really stuck.  I’ll be doing something random and suddenly I’m humming, “My first kiss went a little like this!”  Darn you, catchy pop music!  (Here, you can listen to it yourself but please – don’t judge me!  Ahhhh,no judging!)

The second secret is that it has been a little over 2 weeks since I took a cooking class on macarons and I have made (gulp) seven batches. I had to double check to make sure I counted that right, because that is an appallingly high number for just two weeks, but it’s true, seven freakin’ batches of macarons.  Two vanilla bean, one lemon, one coconut, one passable chocolate and two not so passable chocolate ones.  From all of that, here is what I’ve learned:

– I prefer parchment to Silpats.  If I use parchment, I prefer to double-stack my cookie sheets, but I prefer single-stack for Silpats.
– I do not like making chocolate macarons anymore.  At all. For real.
– My favorite filling is ganache.  My second is something of lemon curd consistency.  And my least (by very far) is buttercream.
– My spice grinder really comes in handy.  It takes a bit more time than a food processor because it can only handle 1/2 cup increments, but I feel like it makes a finer grind.
– I double sift.  Sometimes, I will freak out and triple sift, but the only difference I’ve noticed is that I tend to make a huge mess during the third sift (watch out, sugar on the loose!).  So, with that knowledge, I think I will endorse a double sift.  I haven’t tried a single sift yet.

In so many tutorials, many people say “fold until mixture flows like magma.”  Seriously, people.  Of all the people in the world who want to make macarons, how many of those have ever even seen magma?  Does anyone out there know what magma is like?  Because I for sure don’t.  But once the instructor demonstrated what this mysterious “flows like magma” standard meant, it all sort of made sense.  I say “sort-of” because I still don’t get how exactly it flows like magma (I would like to see magma at work first), but I understand what they mean now.

Basically, when you fold the dry ingredients into the stiff-peaked egg whites, you want to fold them into submission.  Beat those egg whites down!  But not too vigorously!  You want them to have structure, but not too much.  If you run a knife through your battter, the line should disappear within 10 seconds.  Or if you scoop up some batter with your folding-instrument-of-choice, it should run from it in a thick ribbon and the ribbon should disappear within the batter in 10 seconds.  Ten seconds, good rule of thumb.

I’ve experimented with different ways to fold.  I’ve done a gentle fold where I slowly incorporated the mixture.  I’ve done a quick fold (no more than 20 or so enthusiastic folds).  It is hard to determine which method is better, except: any method with chocolate will equal automatic suck.  I’m not sure if it’s the addition of the cocoa powder or what, but every time I try to make chocolate ones, the batter gets super thick and goopy.  I don’t want to overfold, but it definitely does not achieve magma-status.  My first batch was decent, but I used a bit of water to tamp down annoying tips and I believe it broke my shell.  So they looked like brownie bites, but had a nice crispness to the exterior.  My second batch was unmitigated disaster.  They were like your worse chewy-brownie nightmare, all sticky in your teeth.  The fact that it sticks to your teeth should be a sign, brownies should not stick to your teeth like candy!  And the third batch was okay, they tasted like soft brownies.  So, no crisp shell and chewy interior and isn’t that what a macaron is all about?

Chocolate macarons, I wish I knew how to quit you.  I’m going to take some time off and make some other flavors, but  I know I won’t be able to resist you and I’m going to want to try again.  Please try not to break my heart next time!

I meant to post this awhile ago but I am nothing if not a mah-jah slacker.  I mean, Glee has started up again!  And, uh, I like to watch it over and over.  So that sucks up all my time and that’s why I can’t post awesome cooking tips.  For reals.

So this is something I made for a barbecue.  Lauren requested a fruit dish.  Martin said I should just make fruit salad but I don’t like fruit salad.  Bad memories of yucky fruit salad with too many grapes and brown apple cubes, I think.  No thanks, fruit salad.  I think I’ll go with something else.

Instead, I decided to do fruit skewers.  I even had grand plans of mixing it up and dipping some of the pineapple and strawberries in chocolate.  Then I ran out of time.  So I decided to make chocolate whipped cream instead.  It came out really nice, a lot of people commented that it had a mousse consistency.  I think it ended up being a better pairing than dipping it in chocolate.

Rose Levy Beranbaum, who wrote The Cake Bible, suggests this tip to make a stable whipped cream that doesn’t become watery and lose its volume, no matter how long its in the refrigerator.  Basically, you make sure to dissolve everything in the heavy cream beforehand and refrigerate your mixer whisk and bowl and your whipped cream will achieve maximum volume and never deflate.  I didn’t actually chill my bowl or whisk, but I did dissolve it in advance and I can attest to its volume survival.  It stayed fluffy for the next three days!!  I kind of wonder if its the powdered chocolate that also does that, as I noticed the same effect in making chocolate versus regular meringue.

And that’s the tip!  Easy peasy, give the chocolate and sugar time to dissolve in the whipping cream.  If not for the volumizing effect, at least to save yourself from making a big mess if your cocoa powder goes flying (it gets all over your mixer and it NEVER comes out.  Trust me, I know).

Here’s a picture of the final product.  I bought these thick skewers that are sort of in the shape of pickets and they suck.  They look nice, but destroy the fruit unless the piece is nice and thick.  Just don’t do it, I say.

Chocolate Whipped Cream

1 cup heavy whipping cream
1/2 tsp. vanilla extract
2-1/2 tbsp. granulated sugar
1-1/2 tbsp. Dutch processed cocoa powder

1-  Combine all ingredients together and chill in refrigerator for at least one hour.

2-  With a whisk attachment on a hand or stand mixer, beat on high until stiff peaks form.  If you pull the whisk out of the whipped cream, the peak should stay in place.  If it falls over (a soft peak), keep beating for a couple more minutes or so.

Makes a whole lotta whipped cream.

And here’s something else I couldn’t wait to share – my first batch of macarons made solo!  It’s vanilla bean with a chocolate ganache.  I am extremely happy with the results.  They taste like a macaron should, have a firm outside and a soft chewy inside and that signature pied.  I think I am now obsessed with making these little suckers!  So if you suddenly start seeing me bringing these to things, you’ll know why …

This year, I made three New Year’s resolutions:  1/ Floss everyday (I make this resolution every year because I am completely lame like that).  2/  Run a half-marathon with my friend Emily.  The “with Emily” part is just as important as the “run a half-marathon” part.  3/  Make every single ice cream in David Lebovitz’s The Perfect Scoop.  Yes, even the weird flavors like green pea and roquefort-and-honey.

So far, I’ve gone in order of the book and made the first two:  vanilla and chocolate.  Groundbreaking ice cream making, truly.

But it has left me with a lot of egg whites.  I usually freeze egg whites and by “usually,” I mean I read about my friend Penney doing it and started doing it myself.  But I have never actually made anything using my defrosted egg whites … yet.

And I still haven’t. After making the custard for the vanilla ice cream, I decided to take the leftover egg whites and make chocolate meringue kisses.

Obviously, I have no piping skills.  And my one perfectly formed kiss is out of focus!

I’ve never made meringue kisses (though I once attempted pavlovas) and I was so excited when these turned out perfectly.  As I was spooning the meringue fluffiness into a Ziploc bag, I marveled at how stiff the mixture felt.  I was worried that the egg whites would lose their lift once transferred and squeezed, but these definitely felt like they would keep their shape once piped out.

I thought they tasted great – they had a hard exterior that melted away in your mouth to reveal a fluffy, marshmallow-y center.  They were just like the meringues Martin and I ate in Sweden … except they were chocolate.  Which I liked.  Martin, not so much.

Heady from the success of these meringues and hoping to make ones Martin would actually like and eat, I tried again a week later to make plain jane vanilla ones.  And let’s just say you will be seeing a post from me at But I Suck At Cooking sometime soon.  🙂

About a year ago, when I was trying to decide what caterer to pick for our wedding, I came across one who I really liked but who did not do tastings.  I didn’t really consider that to be a problem, until everyone else who had planned a wedding shot little red flags at me.

When I first asked her for a tasting, her solution was for me to go on her website, where she posted the recipes to some of her more popular dishes, and make them myself.  So while I ended up not going with that particular catering company, I did take her advice and followed one of her recipes.  Specifically, I made the almond pound cake she was going to make as our wedding cake.

This whole story is pretty much just a long, roundabout way of me explaining how I first tried something almond and fell in love with the taste and scent of almond.  I just love it, both in soap and on food.

So if you are like me, you will LOVE these cookies.  I am usually a chewy cookie gal, so the fact that they are very fluffy, more cake than cookie, and I still loved them should not be taken lightly.

The dough had almond extract and almond paste in it, but the cookie will not taste overwhelmingly like almond once baked.  But that’s okay, because they’re topped by an almond glaze that really brings it over the top.  These are some damn good cookies.

As a note, I have not actually managed to find almond paste at any traditional grocery store.  I only recently accidentally stumbled across it at the Milk Pail European Market in Mountain View.  I bought it for another almond cookie recipe and thankfully had some leftover for these cookies.  The other almond cookie recipe is kosher?  Or vegan?  It consisted of almond paste, sugar and egg whites.  They were chewy and delicious and I’ll talk about them in another post.

I wish I could share a picture with you but instead I’ll share the recipe, which I am so glad to have found here.  She takes better pictures than I ever could, anyway.  😉

Last time, I talked about (one of) Melissa and Mabel’s food contributions to Kjersti’s birthday party.  Well, this time, I am going to talk about my contribution.  Ha!  So generous of me!

I bet you’re wondering why I suddenly am posting so much.  And why I even have pictures with my post.  And I would lose that bet, because I’m sure no one’s noticed at all!  But I will tell you why anyway.  And that is because:  I finally got an iPhone.  The Flickr application is the BEST.  The photo quality isn’t up to food porn levels but then, my photos never really were, were they?  🙂  It’s all about the baby steps … first, start posting regularly.  Then maybe think about improving on the photos.

Right before Kjersti’s birthday, I stumbled on this recipe for Mississippi Mud cookies.  I am pretty sure this came bundled in a packet trying to get me to buy the Southern Living recipe book for that year.  I didn’t buy the book, but I made sure to save the recipe, promising to “try it one day.”  So for Kjersti’s birthday, I picked up some mini marshmallows and went to town.

Here they are, all ready to bake!  The dough comes out quite sticky so it’s important to use some sort of parchment (or Silpat!) to prevent them from sticking to the cookie sheets.  They’re also this weird oblong shape because I decided to practice my quenelle technique which, by the way, needs lots of work.  My goal in life is to one day get this cool, the one-spoon quenelle technique!  The dough was too sticky to try that, so I used the easier (and cheating?) two-spoon technique.

Despite the oblong shape, they still baked up round:

Martin said the spots where the marshmallows melted looked like plastic and they definitely didn’t look like the pretty magazine photo.  But I thought they were yummy despite that!  The cookies had a nice chewiness to them and I am all about mouthfeel when it comes to food.

This recipe called for pecans and I normally don’t add nuts to my food if I know my friend Michelle will be around to eat them (because she has strong allergic reactions to nuts).  But I tasted the batter before adding the nuts and it was very sweet … I think without the nuts to balance it, it wouldn’t have been as good.  Also, I very finely chopped my pecans because I don’t like big pecan chunks but I think next time, I might keep it a bit chunkier.  The pecans were so finely chopped, they practically disappeared into the cookie, though you definitely got a good nutty aftertaste.

Mississippi Mud Cookies
from Southern Living

1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped pecans
1/2 cup milk chocolate morsels (accidentally put in semisweet here)
1 cup + 2 tbsp. miniature marshmallows

1.  Preheat oven to 350-degrees and line baking sheets with Silpats or parchment paper.

2.  Microwave semisweet chocolate in a small, microwave-safe glass bowl at high for 1 minute and stir.  If not completely smooth, microwave at 30 second increments, stirring between each time, until completely smooth.

3.  Beat butter and sugar at medium speed with electric mixer until creamy and smooth.

4.  Add eggs, one at a time, beating until blended after each addition.

5.  Beat in vanilla and melted chocolate.

6.  Combine flour, baking powder and salt in a medium-sized bowl and mix together.  Gradually add to the chocolate mixture, beating until well blended.

6.  Stir in chopped pecans and 1/2 cup milk chocolate morsels.

7.  Drop tough in tablespoon-sized heaps and press 3 marshamllows into each portion of dough.  Bake approx. 10 – 12 minutes per batch.  Let cool on cookie sheets minimum 1 minute before transferring to cooling rack.

Yields 3 dozen cookies (which I don’t believe unless you use portion sizes slightly smaller than tablespoon-sized heaps).

Well, you knew it had to happen.  I would stumble across what has been hailed as the most sublimely perfect of all chocolate chip cookies and would feel compelled – no, DRIVEN – to test this recipe out.

First, for some background:  Quest for the Perfect Chocolate Chip Cookie.

Some of you may not know this, but chocolate chip cookies are my very favorite cookie in the world.  It wasn’t always the case.  White chocolate and orange briefly led me astray, but I returned and my love of the humble chocolate chip cookie has definitely reached new heights.  My love for chocolate chip cookies is much like my love for biscuits, macaroni and cheese or roast chicken, which is to say, they are my most preferred of comfort foods.

The basic premise, which most people probably already know, is that the biggest secret to making chocolate chip cookies is to let them refrigerate for 36 hours.  This gives the eggs time to sink into the flour and really get going.  The ideal size is insanely large, giving the cookie distinct crispy / chewy / soft circles.  The result should have strong caramel notes, because of the sugar.  If done right, it should make you weep for joy.

Well, I followed the directions and I did not cry at the end.  Well, maybe I did, but they were tears of sadness.  Perhaps the article did too good a job of hyping them up.  Perhaps I over / under / wrongly mixed.

These cookies looked great and tasted good.  They were just another chocolate chip cookie recipe.  I plan on trying them again, to see if that one time was just a fluke.  I think I might shake it up and add some white chocolate in there too, as I like the contrast of bittersweet chocolate to the sweetness of the white chocolate.