Tag Archives: Recipe

My Favorite Chewy Chocolate Chip Cookie

4 Jun

Christopher and I try to be healthy. We really do. In fact our latest health craze has gotten us into a big intake of fruits and leafy greens. Our own jumping onto a green smoothie revolution wagon– and we’re taking as many people as we can on that journey.

I eat this way, so that I can feel light and energetic and happy. I also eat this way because I want to be able to indulge in new and old favorites without the guilt.

So, the other evening, I revisited a chewy chocolate chip cookie recipe I had spotted several months back on the Apple a Day blog, and I gave the cookie my own little organic, slightly experimental twist.

I try to use as little refined sugar as possible in my desserts, and lately the only sweeteners I have had stashed in my cabinet of baking goods have been maple syrup, raw honey, and organic, raw sugar. The last two especially bring back memories of my childhood with my paternal grandmother– the smells, sounds, and tastes of early mornings and peaceful, star-filled nights at my Nina’s ranch in Baja, California. “Mi Nina” was a beekeeper, one of her many trades, and she readily used honey in the kitchen and to treat scrapes and cuts.

But, every evening, she would sit at her kitchen table, pour herself some coffee, and ask me to pass the sugar. Grainy, brown-ish sugar. When I became an adult, I started seeing the stuff advertised as Turbinado or raw sugar, but I had always thought of it as “Mi Nina’s sugar.” You know, the unrefined Mexican stuff that most of us gringos wouldn’t dare touch with a ten-foot pole.

A few years ago, I started using it as a substitute for white sugar, and for this recipe I’ve used it exclusively– even instead of brown sugar.  The crunch added to this chewy cookie makes me feel so giddy. I hope you enjoy it as much as Atticus, Christopher, and I do.

My Favorite Chewy Chocolate Chip Cookie Recipe

Ingredients: 
3/4 C unsalted organic butter, softened
1 C organic, raw sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 C organic unbleached flour, sifted
1/3 C organic whole wheat pastry flour
1/3 C organic semolina flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp sea salt
1 C bittersweet chocolate chips
Directions:
Preheat oven to 350 degrees F.
In a large bowl, cream together butter and sugar until fluffy. Sugar crystals will still be visible. Add egg and extracts and blend.
Mix in flours, cornstarch, baking soda and salt. Stir in chocolate chips.
With a  tablespoon, drop dough onto a prepared, parchment paper-lined baking sheet.
Bake for 7-8 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT bake longer than 9 minutes.)
Allow to cool 15-20 minutes on the baking sheet, then gently transport to cooling racks. Cookies will seem underdone, but they will be just perfect (at least for me) when completely cooled.
I would love to read about your favorite cookie recipes.
As always, happy eating!
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Macaroon Nests

8 Apr

In 2010 a friend of mine asked me to prepare some baked goods for what she called a collaborative Mother’s Day boutique. It was an incredible amount of work; but, while the labor and the finances didn’t quite match up, I did end up with a very satisfying coconut macaroon recipe. At the time, I had scoured recipe upon recipe that I found on the internet and in my own collection of cookbooks, and here’s what I came up with:

Chocolate-dipped macaroons from 2010

I don’t like the idea of using anything artificial, and I continue to lean more and more to fresh, pesticide-free ingredients.
These almond-y mounds fit the bill and were a big hit with all us coconut freaks.

Earlier this month I decided that for Easter I would turn my macaroons into little nests, an idea that I had been toying with for over a year. It’s really a very logical next-step– I love all things bird-nest-like. Besides, coconut is the perfect edible nest ingredient.

I guess deep-down I knew that someone must have already thought of this, but I must admit that when I spotted the Coconut Macaroon Nutella Nests on the Two Peas & Their Pod blog, my heart sank ever-so-slightly.

Nutella nests. I secretly like mine better– no condensed milk! Also, the organic semi-sweet chocolate chips in my recipe solidify and make the job of transporting these cookies much less messy.

Luckily, I got over my heart break long enough to read the Two Peas & Their Pod recipe, decide I still preferred my original idea, and give this experiment a go, with 20 minutes to spare before our family Easter lunch.

Kosher Coconut Macaroon Nests

Place 3 chocolate chips in the center dimple of the nest before baking in a 350-degree oven until cookies are slightly golden. I like my macaroons to be tender.

Ingredients:

4 egg whites, large
3/4 c sugar, raw
3 c shredded coconut, lightly packed
1 tsp vanilla extract
1/2 tsp almond extract

1/4 c semi-sweet chocolate chips, enough to put 3 chips in each nest

1/3 c mini egg candies, I used Boston baked beans

Preheat oven to 350. Prepare a cookie tray with parchment paper and light brushing (or spraying) of oil to prevent cookies from sticking.

In a large bowl, beat egg whites for 3 minutes, until stiff. Gradually add sugar and extracts. Continue to mix at low speed until raw sugar crystals are no longer obvious.
With a wooden spoon or spatula, blend the coconut with the egg white mixture. Use a tablespoon to create tightly packed mounds. Set mounds relatively close together on the cookie tray, about 1/2-inch apart. Remember, these cookies won’t spread in the oven.
Create dimples in the center of the mound with your index finger dipped in fresh water. Dip finger in water with each new dimple. (This should make your job less messy.)

Put 3 chocolate chips in the center, inside each ‘dimple.’
Bake for 7-12 minutes, until desired golden color.
Place tray on stove top and place 1-3 mini egg candies, using the melted chocolate chips as an adhesive.

Cool cookies completely in the freezer for 5 minutes.

Remove from freezer and allow cookies to sit at room temperature. Chocolate should be solidified at this point.

I am so happy with how these turned out. There’s no reason these nests should be confined to Easter use. I envision a spring or garden-themed birthday party and, of course, a baby shower.

Happy eating!