April has been a month of accomplishments.
I drove through Times Square. I had a good reason, but quelle catastrophe! Technically that was in March but since that vacation ended in April, I’m going with April.
I delighted in the hot chocolate goodness of Jacques Torres.
I ate breakfast at the beach.
stalked drove by Ina’s house multiple times. She’s on a main route. Who knew? This isn’t Ina’s house. I wouldn’t be so crass. But who wouldn’t love to live in a village with a windmill?
I rode a ferry. Couple of ’em actually.
For a little wine
And a lobster roll on a charmingly named lane.
I made Jim Lahey’s no-knead pizza dough. So easy and so good! I topped it with ricotta and asparagus.
And, perhaps most memorably, I found my chocolate
chip, I mean chunk, cookie. I’ve been looking for one for a long time. Task completed. Scratch that one off the list.
Everyone needs a chocolate
chip chunk cookie, right? This one comes courtesy of, what else, Bon Appétit and their January cooking school issue. The lesson, if I recall, was about adding salt to sweets, which made me chuckle because it’s oh-so-chic these days (though for good reason!). I’ve made them several times recently and found that leaving the dough in the fridge overnight, produces a less flat and more chewy cookie. In other words, my kind of cookie. Add a sprinkle of Maldon, or other flaky sea salt, to the top, and you’ll be in cookie heaven. When you get here, make sure you find me and say hi.
Salted Chocolate Chunk Cookies
Preheat oven to 375°. Place parchment paper on a cookie sheet.
Whisk the dry ingredients in a medium bowl.
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
In a large bowl, beat together for 3-4 minutes
- 1 stick room temperature butter (I put it on warm in the microwave until soft)
- 3/4 cup light brown sugar
- 1/2 cup regular sugar
- 1/4 cup powdered sugar
Next, add the following and beat 4-5 minutes or until mixture is pale and fluffy.
- 1 egg + 2 egg yolks
- 1 tsp. vanilla
- 3/4 cup chocolate chunks or chopped dark chocolate
Use a tablespoon to place rounded spoonfuls of dough on a parchment-lined cookie sheet. Place at least 1 ” apart. Do in two batches or on two cookie sheets, alternating oven racks halfway through the baking time.
- Maldon sea salt (I used smoked), about 1/2 tsp.
Bake on the top rack for 5 minutes, then switch to the lower rack for 5 minutes. This method worked best for making a chewy cookie. If you like yours more crunchy, you might prefer to bake them on the top rack or go a minute longer.
Cool on wire racks and try not to eat them all at once. A cookie a day, makes the blues go away (or something like that).