So there’s this trendy bakery in New York City that is known for huge, rich cookies (the crowd favorite is chocolate chip-walnut). The problem is that the line is really long and the cookies are expensive.
So, J and I have been making our own versions of these cookies! There are a lot of copycat recipes online. This is the result of combining a few of them. The Brown-Eyed Baker one was a major contributor, but doesn’t have enough walnuts or chocolate chips in it and mysteriously calls for baking soda despite no acid in the other ingredients.
Chocolate chip walnut cookies
3 cups flour
1 tsp cornstarch (or other refined cooking starch)
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup butter
3/4-1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
2 cups chocolate chips
2 cups coarsely chopped walnuts
Cream butter and sugar. Add eggs and vanilla.
Mix the dry ingredients. Add to the butter-sugar mixture. Add the chocolate chips and walnuts.
Bake cookies 10 min at 375°F (small cookies will be done, large cookies will be gooey).
The sugar together with the chocolate chips can make the cookies too sweet. You might consider reducing the amount of sugar in subsequent batches.
But don’t reduce the sugar if leaving out the chocolate chips.
Try leaving out the baking soda or powder. Another recipe we used only called for soda, which seems wrong.
Type of flour called for also varies by recipe. One reference called for all bread flour, and another half cake and half all-purpose.
I’m going through old draft posts to see if any are still relevant. I think this was going to be a recipe, but I can’t for the life of me remember where it is from! Here’s one from Cook’s Illustrated, it’s probably fine…
We’ve made 2 loaves and 2 pizzas with this recipe so far with local, mostly-whole wheat flour! In a fit of emergency food-buying, we got a bunch of flour from Castle Valley Mill, a local historical flour mill (located in Pennsylvania, about 100 miles from NYC). Their bolted (big pieces of bran sifted out) hard wheat flour is amazing for making bread – lots of gluten!
During social isolation, J and I have been cooking a lot. We’ve been trying to make more unusual dishes, since we can’t get cravings satisfied at restaurants or work.
J’s been eating bagels for breakfast, but we forgot to get them last grocery order, so we made them! We have a ton of cream cheese and lox, so it was either this or cheesecake (that might still happen 🙂 We used the bagel recipe from ChefSteps.com (which seems to be a teach-you-to-cook website).
Improvements to the recipe:
Put flour or cornmeal on the bagel bottoms. They stick really badly!
Oil the tops before covering with plastic wrap. They stick moderately badly…
In my new-spinner‘s excitement, I made a big batch of handspun yarn before realizing that it was waaay too loosely spun to wear well. It might’ve made a good hat, but certainly not the sweater I was aiming for. Sweaters and other items that get a lot of friction need tightly spun or lightly felted yarn to last a long time.
Sooo, I’ve been respinning the batch! The aim, of course, is to make the yarn more durable by spinning it more tightly. To do so, I had to un-ply the yarn, spin the singles more, then re-ply everything. The whole process for about 600 yards of yarn only took a few years.
I’m now unsure what to use the yarn for. I’ve been considering:
A hat for J (see draft below!), potentially with a matching scarf or cowl
A sweater vest for me
A sweater with a contrasting color for the sleeves or the bottom, color-block style.
I’ve been trying to use up some white wine (originally found on the sidewalk when walking back from the train station). Thanks to Reddit, I made a couple of really good and quite novel (for us) dishes in the last few days. The first was Swiss fondue, recipe courtesy of half-Swiss friend S! Thanks~
40% by weight Gruyère
40% by weight Emmental (can substitute with Jarlsberg or similar American “Swiss” cheese)
20% by weight Appenzeller (can substitute with havarti)
50% of the total weight of the cheese of dry white wine (e.g. Sauvignon blanc) (1 cup ≈ 0.5 lb)
When melted and bubbling, add cornstarch dissolved in kirsch, lemon juice, and spices to taste.
Simmer for 2 minutes to thicken.
Exact measurements for garlic, cornstarch, and lemon juice are meant to serve 4 people. Adjust to taste/number of people/amount of cheese. The experts tell me Trader Joe’s has most of the requisite cheeses for cheap.
As so often happens, J and I had nothing in the fridge to eat. No greens, no leftovers, no beans soaked and ready for boiling. Fortunately, we were able to scrape together some lingering and more robust ingredients to cook.
Aaaaand we got our produce delivery today, so we’re back to having fruit and leafy greens!