Posts Tagged ‘chocolate chip cookies’

Thin & Chewy Chocolate Chip Cookies


Remember how I was planning to make the walnut chocolate chip cookies from Top Chef Just Desserts? Well, I got sidetracked by the thin & chewy walnut chocolate chip recipe in this month’s Saveur.

{Side note: Chock full of writers reminiscing about their favorite meals, this month’s Saveur is a keeper}

Saveur pulled the recipe from The Essential New York Times Cookbook, Amanda Hesser’s new follow-up to Craig Claiborne’s 1961 classic.  My mom’s copy of the original is worn with use and Ina routinely invokes it so we know it must be great.  I’d love to have both and compare what was popular then as opposed to now.

Follow the recipe as is and you’ll produce a wafer thin cookie with the perfect mix of crunch and chew.  While more complex than your average chocolate chipper, it’s not precious but deliciously sweet and salty and, because you grind the walnuts, has an overall nuttiness that’s more subtle and satisfying than biting into the occasional lumpy nut.

The low baking temperature allows the dough to spread on the pan before it hardens.  Shaving the chocolate helps it to melt, producing the ooey-gooey-ness I can’t resist.  The bittersweet chocolate is very rich and strong and so, yes, the cookies need a scant 1 tablespoon kosher salt.  I skimped on the salt and had to counteract all that thick chocolate darkness with a sprinkle of Maldon sea salt.  Which, in the end, was no mistake at all.

{Side note 2: all this recent cookie baking is on account of our having Angus’ students over every Tuesday for cookies and Glee.  If you have a cookie recipe you’d recommend, email it to us at  We’d love to share a collection of readers’ favorites!}


Thin & Chewy Chocolate Chip Cookies

Yield: 60 cookies

2 cups flour
1 scant tablespoon kosher salt
1-1/4 teaspoon baking soda
1-1/2 cup light brown sugar, packed
1-1/4 cup sugar
16 tablespoons unsalted butter, softened
2 eggs
1 tablespoon vanilla extract
12 ounces finely shaved bittersweet chocolate
8 ounces finely ground walnuts

Whisk flour, salt and baking soda in a medium-sized bowl.

In a large mixing bowl, beat sugars and butter until light and fluffy, about 5 minutes.  Beat in eggs one at a time and then vanilla.  Add the flour mixture, chocolate and nuts.  Mix until just combined.  Chill for at least an hour before baking.

Preheat the oven to 325°.  Scoop 1-tablespoon portions of dough onto a prepared baking sheet, spacing each portion about 3-in apart.  Flatten with the palm of your hand and bake until golden brown, about 14 minutes.

Chocolate: A Love Story…


by Sarah Lagrotteria

Loves, I’ve been waiting months to share this exciting news with you.  Chocolate: A Love Story: 65 Chocolate Desserts from Max Brenner’s Private Collection, by Max Brenner and gorgeously illustrated in a fantastical, free association style by  Yonotan Factor has finally arrived in bookstores!

I’m overjoyed for three reasons.  First, who wouldn’t want  a beautiful recipe (and art book) devoted to chocolate?   Second, I was lucky enough to have the chance to work with Max and his assistant Danielle Sarna as a recipe consultant for this beautiful collection-an experience that had me marveling at the ingenuity of Max’s vision and stunned at just how much chocolate I can consume before needing a break (A LOT).  Third, because the book is now on bookshelves, I can share a few of my “behind-the-scenes” pictures of the beautiful, oooey-gooey, fluffy, rich and whimsical treats you’ll find inside!

If you haven’t looked through the book, I suggest you do.  Max Brenner (also known as The Bald Man) is kind, intelligent, fantastically creative and a true poet when it comes to chocolate.  Each recipe in the collection evokes one a personal memory for Max, who shares those memories in brief poetic passages that make this one of those cookbooks with voice.  It’s a joy to read.

Now on to the pix!


Airy profiteroles waiting to be filled with chocolate coconut pastry cream and drizzled with chocolate ganache


A to-die-for homemade doughnut served warm with a sprinkle of powdered sugar…


and filled to oozing with warm raspberry chocolate ganache.  The doughnuts might be my fave.


“Contentious” Chocolate cookies-made with dark and milk chocolates, dried apricots and candied orange zest.  Each bite is a riot of flavor.  I’ve gotten a lot of mileage out of this recipe.


Chocolate Spaghetti

Looks better than you thought, right?  I devoured two bowls leaning up against the kitchen island.  No time to sit when warm chocolate is cloaking the noodle like the most beautiful carbonara.


And, last, but not least, a HUGE, beautiful pavlova with fresh summer berries.

There are so many more delicious treats than the ones I’ve shown here.  It was a good run and it’s a very special book.