First up, chocolate chip cookies with and without walnuts. That wasn't a grammatical error. Jason is allergic to nuts and I hate when he feels left out. I still haven't found a recipe I'm absolutely in love with, so I keep trying new ones. I have been dying to test out recipes from Heidi Swanson's website, 101 Cookbooks. What a perfect excuse. Here is what I found: The Great Chocolate Chip Cookie Recipe.
And back by popular demand, I made another batch of Coconut Macadamia Nut Mini Muffins.
Lastly, I was inspired by 'Artpark Brownies' (from Ruth Reichl's TENDER AT THE BONE) to try melting chocolate with a double boiler. Dork. So I searched for a brownie recipe using unsweetened chocolate and an 8x8 pan. Thank you Cook's Illustrated and Smitten Kitchen. I present to you Classic Brownies
1/2 cup pecans or walnuts, chopped medium (optional)
1/2 cup + 1/8 cup all-purpose flour
1/4 teaspoon salt
1/2 + 1/8 teaspoon baking powder
3 ounces unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six 1-inch pieces
1 1/8 cups sugar
2 large eggs
1/2 tablespoon vanilla extract
1. Adjust oven rack to middle position; heat oven to 325 degrees. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or in the freezer)
Merry Christmas Andie. I miss you.
