Chocolate Chip Cookies
Makes about 2 1/2 dozen cookies
INGREDIENTS
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, room temperature, cut into small pieces
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 ounces bittersweet chocolate, melted over water bath or in microwave
2 cups (1/2 pound) coarsely chopped pecans or walnuts, or toasted
and cooled unsalted peanuts, coarsely chopped
1 3/4 cups semisweet chocolate chips
METHOD
1.
Sift together the flour, cocoa, baking soda, and salt. Set aside.
2.
In a large bowl, soften the butter with the mixer equipped with the
beaters. Mix on speed 4 until butter is softened. Add the brown
and granulated sugars, increasing the speed to 5. After the sugar
is incorporated, continue to mix until fluffy, stopping to scrape
down sides of bowl when necessary. Reduce speed to 3 and add
the eggs, one at a time, and the vanilla.
3.
Stop mixer, scrape in the melted chocolate, and beat until
thoroughly combined with mixer set to speed 4. Reduce speed
to lowest setting. Gradually add flour mixture, and beat just until
combined. Add nuts and chocolate chips, and again beat just
until combined. If the dough is soft, wrap in plastic wrap
and refrigerate until firm, 1 to 2 hours.
4.
Position rack in center of oven and preheat oven to 350°F. Line two
baking trays with parchment paper.
5.
Using a small ice cream scoop, divide the dough into mounds, about
2 tablespoons each, forming small balls of dough. (Dough can be
rolled, placed on trays, and refrigerated until needed.) Arrange
the rolled balls on the prepared baking trays, about 2 inches
apart. Bake until slightly firm to the touch, about 15 minutes, reversing
trays front to back after 7 to 8 minutes. Remove cookies from trays
with a wide metal spatula and cool on wire rack. If reusing a baking
tray, cool slightly before arranging balls of dough on it.
Pizza Dough
Makes four 8 inch pizzas
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105° to 115°)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil,
plus more for brushing
Toppings of your choice
METHOD
1.
In a small mixing bowl dissolve the yeast and honey with 1/4 cup
of the warm water.
2.
Fit the mixer with the dough hooks.
3.
In a large bowl, use speed 1 to mix flour and salt thoroughly for
4 to 5 seconds. Increase speed to 3 and add the oil and the yeast
mixture to the flour. Slowly add the remaining 3/4 cup of warm
water. As you are mixing, all of the dough from the sides of the
bowl must be incorporated. A ball will start to form; continue
beating for 5 minutes.
4.
Turn the dough onto a lightly floured surface and continue to knead
by hand 2 or 3 minutes longer. The dough should be smooth and firm.
Cover the dough with clean, damp towel and let it rise in a warm spot
for 30 minutes.
5.
Divide the dough into 4 equal parts and roll into balls. Work each
ball by pulling down the sides and tucking under the bottom. Repeat
4 or 5 times. Then on a smooth, unfloured surface, roll the ball under
the palm of your hand until the top of the dough is smooth and firm,
about 1 minute. Cover the dough with a clean, damp towel and let rise
in a warm place for 15 minutes. At this point, the balls can be wrapped
in plastic wrap and refrigerated for up to 2 days. Make sure you wrap
loose, but secure enough that the dough does not ooze out.
6.
Place a pizza stone on the middle rack and preheat the oven to 500°F.
7.
To prepare each pizza, dip the ball of dough into flour, shake off
excess flour, place dough on a clean, lightly floured surface, and start
to stretch the dough. Press down on the center, spreading the dough
to form an 8-inch circle, with outer border a little thicker than the
inner circle. Lightly brush the inner circle of the dough with oil and
arrange the toppings of your choice over the inner circle.
8.
Using a lightly floured baker's peel or a rimless flat baking tray,
slide pizza onto the baking stone and bake until the pizza crust
is nicely browned,10 to 12 minutes. Transfer the pizza to a firm
surface and cut into slices with a pizza cutter or very sharp
knife. Serve immediately.
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