The Best Chocolate Chip Cookies Ever

I listened to David Leite talk about how he fixed the Tollhouse Cookie recipe on an episode of the Splendid Table. The thought is that flours and other ingredients have changed over time so it was time to change the recipe.

They truly are the best cookie you've ever made and tasted.

There are a few "secrets" to this recipe. You can't make the dough and bake right away. You'll need to put it in the fridge overnight or at least for a few hours. The longer the better. Also don't forget to sprinkle some salt on the dough before baking. The recipe calls for fancy bittersweet chocolate chunks. I use the best bittersweet chips I can get at the grocery store.

Makes about 18 cookies

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (Buy it)
Sea salt
Method
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Chocolate Fondue

I found this recipe on my Blackberry while I was at the grocery store trying to think of something to make for Valentine's Day. It fits in my category of favorite recipes because you dump everything into a pot, stir and then eat.

Spoon the leftovers into a container for the fridge. Be careful re-heating. You don't want to burn the chocolate. I reheated for 30 seconds and then gave it a stir. I imagine this would be delightful over ice cream. Don't forget to get your pot off the heat as soon as you can and soak it in water or you will be scrapping off the chocolate for a few hours.


Serve this decadent sweet fondue right in your crockpot; or you can pour it into a fondue pot with a candle or canned heat for serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:

* 18 oz. semisweet chocolate, chopped
* 1 oz. unsweetened chocolate, chopped
* 6 oz. milk chocolate, chopped
* 13 oz. can evaporated milk
* 1/4 cup powdered sugar
* 1 tsp. vanilla
* Fruit, cookies, and cake pieces for dipping

Preparation:
Combine all chocolates, milk, and powdered sugar in 3 quart crockpot. Cover and cook on LOW for 45 minutes. Stir well, add vanilla, stir again, and continue cooking if necessary to completely melt chocolate. This can be held on low for another hour. Serve with dippers. Think of unusual dippers to use - marshmallows, candy bars, and cookies would be delicious. Serves 8-10

Invite Croque Madame to Breakfast

She sure sounds like a fancy lady. Her sandwich is rich and tasty. Check out the ingredients. I’ve also made something like this without the meat by cutting a hole in a grilled cheese sandwich and then frying an egg inside it while I browned the bread. Keep and brown the leftover “bread circle” if you go that route. It makes an excellent item to mop up the leftover egg yolk.

Back to Madame…you really can’t go wrong with eggs and cheese.
Ingredients

* FOR THE SAUCE:
* 5 Tablespoons Unsalted Butter (divided Use)
* 3 Tablespoons All-purpose Flour
* 2 cups Whole Milk
* ¼ teaspoons Salt
* ⅛ teaspoons Black Pepper
* ⅛ teaspoons Freshly Grated Nutmeg
* 1-⅓ cup Coarsely Grated Gruyere Cheese (divided Use)
* _____
* FOR ASSEMBLY:
* 8 whole Firm Slices Of White Bread
* 4 teaspoons Dijon Mustard
* ½ pounds Thinly Sliced Ham (preferably Black Forest)
* 4 whole Large Eggs

Preparation Instructions

Make sauce:
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto the cheese-topped bread to form sandwiches.

Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook the sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.