Maman’s Nutty Chocolate Chip Cookie Recipe

 Ingredients

11 ounces (310 g) dark chocolate baking wafers (such as Guittard)

2 sticks (8 ounces / (225 g) unsalted butter, at room temperature

1 cup (135 g) raw unsalted macadamia nuts

½ cup (56 g) sliced raw unsalted almonds

½ cup (50 g) raw unsalted walnut halves

1¾ cups (298 g) packed light brown sugar

2¼ cups (326 g) all-purpose flour 2 teaspoons fine sea salt

2 large eggs

Directions

1 . In a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnuts and mix on low for about 30 seconds to break down the nuts and chocolate a bit. Add the brown sugar and mix on low until the butter and sugar come together. With the mixer still running on low, gradually add the flour and salt and mix until incorporated. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl. Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate.

2 . Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch (2.5 cm) thick. Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days.

3 . Set a rack in the center of the oven and preheat to 350°F (180°C). Line a sheet pan with parchment paper.

4 . Divide the chilled dough into 14 equal portions (about 3½-ounces/100 g each) and using your hands, roll each portion into a ball. Arrange 7 balls of dough on the prepared sheet pan, spacing them about 3 inches (7.5 cm) apart, then use the palm of your hand to flatten into disks roughly ½ inch (1.25 cm) thick. Bake for 6 minutes. Rotate the sheet pan as needed for even baking and bake until the edges are browned but the centers are still a little gooey, 6 to 7 minutes longer. Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Repeat with the remaining cookie dough.

Mississippi Mud Pie

 

INGREDIENTS

FOR THE GRAHAM CRACKER CRUST:

•  About 15 whole graham crackers
• ¼ cup/50 grams granulated sugar
• ½ teaspoon kosher salt
• 8 tablespoons/114 grams (1 stick) unsalted butter, melted

FOR THE BROWNIE CAKE:

• 8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces
• 6 ounces/170 grams bittersweet chocolate, chopped
• ⅓ cup/67 grams dark brown sugar
• ⅓ cup/33 grams Dutch-processed cocoa powder, plus more for dusting
• 1 teaspoon pure vanilla extract
• ¾ teaspoon kosher salt
• 3 large eggs, separated
• ½ cup/100 grams granulated sugar
• ¼ cup/32 grams all-purpose flour

FOR THE CHOCOLATE CUSTARD:

• 4 ounces/113 grams bittersweet chocolate, chopped
• 2 tablespoons/29 grams unsalted butter, cut into pieces
• ½ cup/100 grams granulated sugar
• ¼ teaspoon kosher salt
• ¼ cup/25 grams Dutch-processed cocoa powder
• ¼ cup/28 grams cornstarch
• 2 cups/480 milliliters whole milk
• 4 large egg yolks

TO FINISH:

• 1 ½ cups/360 milliliters cold heavy cream

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  PREPARATION

  1. Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2 1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
  2. Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
  3. In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
  4. Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
  5. Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.

No-Bake Melon Cheesecake Bars

 

INGREDIENTS

FOR THE CRUST:

• 9 ½ ounces/269 grams graham crackers (about 18 whole crackers)
• ½ cup/115 grams unsalted butter, melted
• 2 tablespoons granulated sugar
• ½ teaspoon kosher salt (Diamond Crystal)

FOR THE FILLING:

• 2 (1/4-ounce/7-gram) packets powdered gelatin (about 5 teaspoons)
• 1 ¼ pounds/566 grams peeled cantaloupe, diced (about 3 cups)
• 1 (8-ounce/226-gram) package cream cheese, at room temperature
• ½ cup/100 grams granulated sugar
• ¼ teaspoon kosher salt (Diamond Crystal)
• ½ cup/120 milliliters heavy whipping cream
•  Honey, for drizzling (optional)

PREPARATION

1. Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.
2. Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.
3. Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.
4. Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.
5. Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.

Savory Suzhou Mooncakes

INGREDIENTS

FOR THE FILLING:

• 1 large scallion, trimmed
• 1 thin (2 1/2-inch-long) slice ginger, plus 1/2 teaspoon minced ginger
• ½ pound/225 grams ground pork
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon Shaoxing wine
• 1 tablespoon light soy sauce
• 1 ½ teaspoons dark soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon kosher salt (Diamond Crystal)
•  Pinch of ground white pepper

FOR THE DOUGH PASTE:

• 1 cup plus 3 tablespoons/158 grams all-purpose flour
• ½ cup/110 grams pork lard or softened unsalted butter

FOR THE DOUGH:

• 1 ¾ cups/225 grams all-purpose flour, plus more as needed
• 3 tablespoons pork lard or softened unsalted butter
• 2 tablespoons granulated sugar
•  Pinch of kosher salt (Diamond Crystal)
• ½ cup/120 milliliters boiling water, plus more as needed
• 1 large egg

PREPARATION

1. Make the filling: In a blender, blend the scallion, sliced ginger and 1/4 cup water on high until puréed. Strain through a fine-mesh sieve and transfer 3 tablespoons of the flavored water to a medium bowl. Add the pork, sugar, cornstarch, wine, both soy sauces, the sesame oil, minced ginger, salt and pepper. Mix well.
2. Wet your hands slightly to prevent sticking, then divide the meat mixture evenly into 16 balls (each about 1 rounded tablespoon) and place on a baking sheet. Cover lightly with plastic wrap and refrigerate to firm up while preparing the dough.
3. Make the dough paste: In a medium bowl, mix the flour and lard with a silicone spatula or your hands until they form a dough. The paste should just hold together: It will be dry and flaky but still oily. Shape into 16 small balls (each about 1 scant tablespoon) on another baking sheet, and cover lightly with plastic wrap.
4. Make the dough: In a large heatproof bowl, mix the flour, lard, sugar and salt. Stream in the boiling water and mix with a silicone spatula to form a dough. When the dough is cool enough to handle, use your hands to knead the dough until it is very smooth with no lumps, adding more water or flour as needed for dough that is tacky but not sticky. Divide the dough into 16 balls (each about 1 rounded tablespoon) on a separate baking sheet and cover lightly with plastic wrap. Let the dough paste and dough rest for 20 minutes.
5. Heat oven to 400 degrees. Meanwhile, assemble the mooncakes: Place a ball of the dough in one palm and use your other palm to press it into a flat disk. Take a ball of the paste and place in the center of the disk. Bring the sides of the dough up and around the paste ball, so that the paste is encased within the dough.
6. With a lightly floured rolling pin on a lightly floured surface, flatten this ball of dough into a flat, long and thin oval. Starting from the bottom narrow end of the oval, roll the dough into a log. Set aside under plastic wrap. Repeat with the remaining balls of dough, keeping the logs under plastic wrap to prevent them from drying out. Rest for 10 minutes.
7. Position a log so that it’s vertical and flatten with a rolling pin, rolling up and down, to form a long oval. Roll it up again into a log, lightly flouring the rolling pin and surface as necessary. Press a chopstick or your finger crosswise down the middle so that the two edges bend upward. Flatten the whole thing with your palm so that you see two spirals. Using a rolling pin, flatten the dough into a thin circle, about 4-inches wide. Repeat with the remaining logs.
8. Add the meat filling: Place a ball of meat inside the circle. Pleat the dough around the meat and pinch to close. Pinch off any excess dough. Flip the ball over, gently press with your palm to flatten it slightly, and set it on a baking sheet, covering it loosely with plastic wrap to prevent it from drying out. Repeat with all the remaining dough and meat.
9. In a small bowl, make the egg wash by combining the egg with 1 teaspoon water. Brush the mooncakes with the egg wash and bake until golden brown, 25 to 30 minutes. Let cool slightly, then serve while hot. Mooncakes will keep in an airtight container for 3 to 5 days refrigerated or for several months frozen.

Zucchini Panzanella

 

INGREDIENTS

• 3 medium zucchini (about 1 pound), trimmed
•  Kosher salt (Diamond Crystal) and black pepper
• 2 packed cups (1/2-inch) cubes of dense, chewy, day-old bread (5 ounces), such as sourdough
• 4 tablespoons olive oil
• 1 bunch scallions, thinly sliced at an angle (about 2 cups)
• 1 teaspoon dried oregano
• 1 tablespoon plus 2 teaspoons maple syrup
• 1 large garlic clove, finely grated
• 1 tablespoon plus 1 teaspoon rice vinegar
• 2 teaspoons Dijon mustard
• ½ cup Castelvetrano or other green olives, pitted and torn into halves
• 1 packed cup fresh flat-leaf parsley leaves and tender stems

PREPARATION

1. Slice 1 zucchini crosswise into 1/4-inch-thick coins. Slice the remaining 2 zucchini crosswise into 2-inch-long segments; press on each segment with your hand (and body weight) to crush so the two rounded sides are flattened, then tear into bite-size pieces. Add all of the zucchini to a large colander set in the sink, sprinkle with 1 teaspoon salt and toss. Let sit to drain, about 30 minutes.
2. While the zucchini drains, heat a large skillet over medium. Add the bread and toss frequently with a wooden spoon until lightly browned and beginning to dry out, about 5 minutes. Add 2 tablespoons oil, the scallions and 1/2 teaspoon dried oregano, and toss until the bread is evenly coated. Season to taste with salt and pepper, and cook, stirring occasionally, until the bread is crispy and evenly browned, 5 to 7 minutes. The scallions should be slightly wilted and browned.
3. Add 1 tablespoon maple syrup to the pan. Toss frequently until the bread is evenly coated and the syrup has caramelized, 2 to 3 minutes. Take the pan off the heat and set aside so the croutons can cool slightly while you finish the salad.
4. In a large bowl, whisk together the garlic, vinegar, mustard and 1/2 teaspoon each salt and pepper with the remaining 2 tablespoons olive oil, 2 teaspoons maple syrup and 1/2 teaspoon oregano.
5. Transfer the drained zucchini to a clean kitchen towel and blot dry. Add to the bowl with the dressing and toss. Transfer the croutons to the bowl, along with the olives and parsley, and gently toss to coat. Adjust seasoning with salt and pepper, and serve immediately.