Brown-Butter Chocolate Chunk Cookies

From the kitchen of One Perfect Bite...I found the recipe for these cookies in the July issue of Food and Wine magazine. It was developed by Lori Baker and her huge cookies will please cookie monsters of any age. The cookies are made with browned butter and they need an overnight chill before they can be formed and baked. Chilling allows the dough to soak up any liquid that has been added to it and, in this case, it also prevents the butter from melting and pooling when the dough goes in a hot oven. Experts think that drier and firmer doughs produce cookies that have a better consistency. My experts, specifically the Silver Fox and our teenage neighbors, weren't terribly concerned with consistency when they gave these saucer sized cookie a big thumbs up. These cookies are cracker crisp and perfect for dunking in a glass of cold milk. If you prefer something softer and more chewy, you'll have to play with the baking time. I suspect these are good keepers, but they disappeared before I could test and speak with informed certainty about their shelf life. This is a nice cookie and I think those of you who try this recipe will be pleased. Here's how the cookies are made.

Brown-Butter Chocolate Chunk Cookies...from the kitchen of One Perfect Bite courtesy of Lori Baker and Food and Wine magazine

Ingredients:
2 sticks unsalted butter
2-1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup granulated sugar
1 cup light brown sugar
1 large egg, lightly beaten
1 large egg yolk
2 tablespoons milk
1-1/2 teaspoons pure vanilla extract
2 cups semisweet or bittersweet chocolate, coarsely chopped

Directions:
1) In a medium saucepan, cook butter over moderate heat until it is browned and nutty-smelling, about 5 minutes. Transfer butter to a small bowl and let it cool to room temperature.
2) In a medium bowl, whisk together flour, salt and baking soda.
3) In bowl of a standing mixer fitted with the paddle, beat room temperature browned butter with granulated and light brown sugars at medium speed until light and fluffy, scraping down bowl halfway through, about 7 minutes. Beat in whole egg, egg yolk, milk and vanilla.
4) At low speed, beat in dry ingredients, scraping down bowl as needed. Mix in chopped chocolate. Cover bowl with plastic wrap and refrigerate overnight.
5) When ready to proceed, preheat oven to 375 degrees F. Line 3 large baking sheets with parchment paper. Scoop 1/4-cup mounds of cookie dough onto each baking sheet. There should be 6 cookies per sheet. Bake one sheet at a time for about 18 minutes, until cookies are just firm and golden brown on the bottom. Transfer sheet to a rack to cool. Repeat to bake the remaining cookies. Serve the cookies warm or at room temperature. Yield: 18 cookies.

One Year Ago Today: Asian-Style Pumpkin and Coconut Panna Cotta

Two Years Ago Today: Dolmas  -  Stuffed Grape Leaves with Cucumber and Yogurt Sauce

Three Years Ago Today: Oatmeal Cake

Quick Pickled Peaches

From the kitchen of One Perfect Bite...The tablecloths are ironed and I've just finished seasoning a pork loin that is the size of a small pig. We are having guests for dinner tonight and the pork loin is going to be the centerpiece of our feast. In order to keep the kitchen reasonably clear of last minute activity, I'm going to use the outdoor grill and slowly spit roast the pork. I'll serve it with a sauce made from a spicy peach chutney that I prepared earlier in the week and I have pickled peach halves that I'm going to use as a garnish. Pickled peaches are not easy to find west of the Mississippi, so if you want them, they have to be special ordered or made at home. Peaches are still being harvested in Oregon and they have been especially flavorful this year. I thought they'd be perfect for both chutney and a quick pickle. I found a terrific recipe for pickled peaches in Alice Water's wonderful cookbook, Chez Panisse Fruit. Her pickles are quick and delicious. They are not processed and they are table ready in 24 hours. The recipe is easy to follow and the peaches are unbelievably good. They are perfect to serve with pork or game birds and I know that those of you who try them will really be pleased. Here's how they are made.

Pickled Peaches...from the kitchen ofOne Perfect Bite courtesy of Alice Water's

Ingredients:
3 peaches
2 cups water
1/2 cup red wine vinegar
1/4 cup red wine
2 tablespoons honey
1/2 teaspoon peppercorns
4 cloves
2 allspice berries
1/2 stick cinnamon
1 bay leaf

Directions:
1) To peel peaches, lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove skins, which should slide off easily. Cut peaches in half and remove pits.
2) To make pickling solution, combine water, vinegar, wine, honey, peppercorns, cloves, allspice, cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.
3) To pickle peaches, add peach segments and cook just until tender, about 3 to 5 minutes. Test with a toothpick or tip of a sharp knife to make sure they are cooked through. They will turn brown if undercooked. Carefully remove peaches with a slotted spoon; they will be quite delicate. Let pickling mixture cool slightly and then strain over peaches. Cover and refrigerate overnight or for up to a week. Yield: 6 pickled peach halves.

One Year Ago Today: Rice and Mixed Bean Salad

Two Years Ago Today: Zucchini Fritters

Three Years Ago Today: Pilgrim Hat Cookies for Kids by Kids