CHOCOLATE CHIP COOKIES

 

INGREDIENTS

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
•  Scant 3/4 cup/140 grams dark brown sugar
• ⅔ cup/110 grams superfine sugar
• 1 large egg
• 1 ¾ cups plus 2 tablespoons/250 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon Maldon sea salt (or kosher salt)
• 6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Ingredient Substitution Guide

PREPARATION

1. Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
2. Add the egg and beat over medium speed until evenly combined.
3. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
4. Add the chopped chocolate and fold into the dough until evenly distributed.
5. Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
6. The next day, heat the oven to 350 degrees.
7. Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
8. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

BOURBON COFFEE AND PECAN SWEET ROLLS

 

• BOURBON, PECAN, AND COFFEE SWEET ROLLS (YIELD: 18 ROLLS)
• 1 cup milk
• One ¼-oz. package active dry yeast
• 4 tbsp. granulated sugar 
• 3½ cups all-purpose flour, plus more for kneading
• 1 tsp. kosher salt 
• 1 large egg, lightly beaten
• 6 tbsp. unsalted butter, melted 
• 1 cup packed brown sugar 
• ½ cup chopped pecans
• 2 tbsp. bourbon
• 1 tbsp. ground cinnamon
• 2 tsp. ground coffee 
• FOR THE ICING
• ½ cup sour cream 
• 1 tsp. vanilla extract
• 1 cup powdered sugar

PREPARATION

1. Make the rolls: In a small bowl, whisk together the milk, yeast, and 1 tbsp. of the granulated sugar. Set aside for about 5 minutes, until lightly foamed on the surface.
3. In the bowl of an electric mixer fitted with a dough hook or in a large mixing bowl, combine the flour, the remaining 3 tbsp. granulated sugar, and the salt. Mix well.
5. Whisk the egg and 4 tbsp. of the melted butter into the yeast mixture. Stir the yeast mixture into the dry ingredients and mix with the dough hook, or by hand with a wooden spoon, until a rough dough forms, about 5 minutes.
7. Turn the dough out onto a lightly floured surface and knead until smooth. Lightly oil the bowl and return the dough to it, cover with plastic wrap, and set aside for about 30 minutes; the dough should rise by approximately half.
9. In a small bowl, whisk together the remaining 2 tbsp. melted butter, the brown sugar, pecans, bourbon, cinnamon, and coffee until thoroughly combined.
11. Turn the risen dough out onto a floured surface and roll it into a rectangle about 18 x 11 inches. Scatter the brown sugar mixture evenly over the dough, gently pressing to help it hold in place.
13. Roll the dough along the long side like a jelly roll and pinch the seam together. Transfer the dough to a parchment paper–lined baking sheet and freeze for about 15 minutes, for easier cutting. Slice the roll crosswise into 1-inch pieces; you should have 18 pieces. Arrange the cut pieces in a single layer in a 13 x 9-inch baking pan. Cover the pan and let the rolls rise for about 30 minutes at room temperature, until the exterior feels puffy and springs back to a light touch. Or refrigerate, covered, overnight and bake the next morning.
15. When you’re ready to bake, preheat the oven to 350°F.
17. Bake the rolls for 20 minutes, or until lightly browned. Let the rolls cool in the pan on a wire rack for 5 minutes. Turn the rolls out onto the rack and cool for 5 minutes more.
19. Meanwhile, in a small bowl, whisk together the sour cream, vanilla, and powdered sugar until smooth. Spoon the glaze over the warm cinnamon rolls and serve immediately.  
21. TIP: You can make the glaze a day in advance. Cover the bowl and store in the refrigerator. Stir to loosen it before using.**