Tag Archives: chocolate

Salt, chocolate, butter

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Lately I’ve been focusing on treasuring the small moments and not worrying so much about all the to-do’s. A demanding job means I don’t have time to get everything done. I’m a person that always has a list and loves crossing things off of it. My new schedule is teaching me to be easier on myself, and more reasonable about what’s possible and what’s important.

Some things that have been making me happy lately: coffee dates and Friday night dinners with my husband, just the two of us; salted chocolate chip cookies; sleeping in until 8am on a Saturday. I hope you’re all taking time to enjoy the little stuff.

Salted Chocolate Chip Cookies
Adapted from the New York Times recipe by Jaques Torres. Makes about 2 1/2 dozen small cookies.

3 2/3 cups (16.1) ounces of all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract (natural, not artificial)
1 1/4 pounds semi-sweet chocolate chips
Sea salt

1. Whisk flours, baking soda, baking powder and salt in a medium bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until light and fluffy, about 5 minutes. Add eggs, one at a time, stopping to scrape the bowl after each addition. Stir in the vanilla. Reduce mixer speed to low, add dry ingredients and mix until just barely combined. Don’t overmix. Mix in chocolate. Press plastic wrap against dough and refrigerate for 12-36 hours. Dough can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Using a small ice cream scoop or a spoon, create golf-ball sized balls and place onto baking sheet. Sprinkle raw dough lightly with salt and bake until lightly golden brown, about 12 minutes (depending on your oven – it’s always best to underbake a bit because the cookies will continue to cook after you remove them from the oven). Let cookies sit on the warm baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with remaining dough. The dough also freezes well; just increase the baking time by about 4 minutes if frozen.

Rosemary & chocolate granola

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I think someone said once that chocolate is a perfectly acceptable breakfast food. Or, I’m making it up now. Either way, it’s true, and this granola recipe is evidence – alongside the pain au chocolat at Tartine.

I’ve been making this recipe for a few years after finding it on my favorite food blog Orangette. One year, Jason and I were scheming a homemade gift we could create for our friends, and we thought of this – but to make it special and, I don’t know – more seasonal – we added rosemary and sea salt. My mom’s restaurant makes this amazing nut mix with pecans, rosemary, and chocolate, so I thought the combination would work. Friends, I was right. We’re basically addicted to this recipe and it has become a holiday tradition of sorts.

Spoiler alert: many of our nearest and dearest will receive our granola as a gift this year. I love it because it’s homemade and it’s a little unexpected – the perfect thank-you gift for a friend who did me a huge favor recently, as well as for some friends who are hosting us up in wine country next weekend. Happy Thanksgiving!

Rosemary & Chocolate Granola
We go ahead and make the double batch because it goes fast. I suggest you do the same – or halve this recipe if you’d rather start small. It’s adapted from Molly’s recipe here. My adaptation fills about 3 quart-sized Ball jars.

6 cups rolled oats
1 cup raw nuts, chopped. I like pecans and almonds.
1 cup unsweetened shredded coconut
3 sprigs of fresh rosemary, de-stemmed and finely chopped
1/4 cup granulated sugar
1 tsp of kosher salt
9 Tbsp. mild honey
3 Tbsp. brown sugar
5 Tbsp. vegetable oil
1 cup, or more, chopped dark chocolate

Preheat the oven to 300 degrees. You will need 2 large rimmed baking sheets, like these. Do not grease the sheets.

In a large bowl, combine oats, nuts, coconut, rosemary, sugar, and salt. I use my hands to sift until all the ingredients are well-combined.

In a small sauce pan over medium-low heat, whisk together the honey, brown sugar, and oil until the sugar dissolves. Pour the liquid over the oat mixture and stir well until the oats are lightly moistened. Spread the mixture out evenly over both baking sheets. Bake for 25 minutes, stopping halfway to stir the granola.

Let granola cool for about 15 minutes then sprinkle with chopped dark chocolate. The chocolate may melt slightly, so resist the urge to stir the granola.

After chocolate has set up, scrape granola from pans into an airtight container. It will keep for up to 2 weeks.