the el grande chewy chocolate chip cookie

grande chewy chocolate chip cookies | via she likes to eat
once, i thought you should look for and keep only one chocolate chip cookie recipe. pretty sure my beliefs have changed and i now agree that life is too short to only make one recipe.

these cookies are the result of lots of advice, tips from others, and searching the depths of my soul. one friend of mine has always said a good chocolate chip cookie (CCC) is BIG, definitely not on the small side (although sometimes i am fine with a small cookie because i feel ok about eating more of them). another wise source, claims that CCCs come out best when baked at 360, and not 350. i personally love a little espresso powder in mine, but i added only a little in this recipe. it truly lends so much depth to the batter. lastly, there is a little “secret ingredient” that i have added, after just playing around with different ideas: ground pecans (these are the things i think about before i fall asleep at night). FOR REALS it makes these cookies crazy good, giving them this chewy but thick puffy texture and SO much flavor. (of course, if you’re allergic, you can omit the pecans.)

these cookies have a special place in my heart, as do these of course, for they are classic and perfect and ohmygoodness i have a hard time eating just one.
so maybe i should say they have a special place on my thighs in my smile!

the EL GRANDE chewy chocolate chip cookie
makes about 14 cookies

ingredients

2 sticks butter, at room temperature

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp salt

1/2 tsp ground cinnamon

1/2 tsp espresso powder

1/2 cup white sugar

3/4 cup brown sugar (packed)

2 tsp vanilla extract

2 eggs

1/3 cup pecans, ground

1 1/2 cups chocolate chips (semi-sweet or dark)

directions

1. preheat oven to 360. line 2 large cookie sheets with parchment paper. put pecans into a small food processor and ground until fine. set aside.

2. in a large bowl, whisk together flour, baking soda, salt, cinnamon, and espresso powder. set aside.

3. in a separate large bowl, beat softened butter and sugars on medium speed, until light and fluffy. add in vanilla and eggs. with a spatula, mix in ground pecans. add half of flour mixture and mix. add the rest and mix by hand until *almost* completely incorporated. add in chocolate chips and stir to combine.

4. scoop batter with a large cookie scoop, or spoon into balls about 1/4 cup in size, onto a cookie sheet. keep about 2 inches apart – you should get about 4-6 cookies per cookie sheet. bake for 11-13 minutes – they should be just beginning to brown along the bottom edge. bang sheet lightly on the counter after removing from the oven (this gives them the pretty lines on top that i just love). allow to cool a bit on a cookie rack – but not too long if you want them all melty & gooey 🙂

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sweet potato pudding with pecan and gingersnap streusel


as i was going through last year’s bon appetit thanksgiving issue looking for recipe ideas for our holiday dinner party, i stumbled upon this little treasure.
it is a yummy twist on the traditional sweet potato dish with marshmallows.
after making the base batter, you fold in a homemade meringue, which makes it refreshingly light and not a heavy, filling dessert.
and the topping is sweet and crunchy, the perfect crust for such a fluffy, sweet pudding.

sweet potato pudding with pecan and gingersnap streusel
makes about 12 servings

ingredients

topping
1 1/2 cups coarsely chopped gingersnaps

1 cup toasted pecans, coarsely chopped

1/2 cup packed dark brown sugar

1/2 tsp pumpkin pie spice

4 tbsp (1/2 stick) chilled, unsalted butter, cut into cubes

pudding
3 lbs sweet potatoes (about 3 large), scrubbed

3/4 cup half & half

1/2 cup orange juice

2 tbsp (1/4 stick) unsalted butter, melted

2 tbsp packed dark brown sugar

1 3/4 tsp pumpkin pie spice

4 large egg yolks

5 large egg whites

1/4 tsp salt

1/4 tsp cream of tartar

directions

1. for the topping: toss first 4 ingredients in a medium bowl. add butter; using fingertips, rub in until well blended. cover & chill. (this can be done 1 day ahead, if needed.)

2. for the pudding: preheat oven to 400. roast potatoes on a baking sheet until tender, 45-60 minutes. cool; cut in half  lengthwise. scoop flesh into a bowl & mash. transfer 4 cups of mashed sweet potatoes to a large bowl. cover and chill. (this also can be done one day ahead.) bring to room temperature before continuing.

3. preheat oven to 350. butter a 13×9 baking dish. add half & half and next 4 ingredients to the mashed sweet potatoes. using a mixer, mix on low until blended. add a few pinches of salt. add yolks 1 at a time, blending after each one.

4. using clean, dry beaters beat whites in another large bowl until foamy. add salt and cream of tartar. beat until peaks form. fold whites into the sweet potatoes; spoon into baking dish. sprinkle with topping.

5. bake pudding until puffed and brown, about 45 minutes. serve immediately.

enjoy!

gently adapted recipe and photo via