Tag Archives: chocolate

Chocolate Crème Fraîche Cookies

27 Mar

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While I do not condone extreme diets, eating food made with fresh, uncomplicated ingredients is important to me. But until last week, my admiration and passion for traditional French pastry had prevented me from experimenting with healthy, unconventional baked goods.

In my opinion, no gluten, dairy, and wheat-free pound cake can match one made with good ol’ butter, sugar, and all-purpose flour. That being said, after stumbling upon so many gorgeous photos of cookies and breads using wholesome ingredients, I decided to try a naturally gluten-free morning muffin recipe. The results were less than stellar.

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What started as a hopeful undertaking turned into an epic baking fail. Shredded carrots and apple, golden raisins, and coconut and almond flours morphed into a gritty-tasting stump that crumbled in my hands. For a second, I debated sending the muffins to school with my little sister, but feared that my reputation as bake sale queen would forever be tarnished. Both demoralized and slightly amused, I embarked upon another baking project the next day, deciding to stick to what I know.

It had been a while since I had made a pure chocolate cookie, and these could not have hit the spot more. The recipe comes from acclaimed chocolate makers Rick and Michael Mast, the geniuses behind Mast Brothers Chocolate Factory in Brooklyn. While some chocolate cookies can be overly-rich and dense, the addition of crème fraîche gives these an ethereally-light and soft texture.

So as much as I like the idea of incorporating healthier baked goods into my daily meal rotation, I’ve learned that some foods are best in their simple, indulgent forms.

Recipe courtesy of Bon Appétit, February 2014

These cookies spread quite a bit while baking, so make sure to leave ample space between each one. 

  • 20 oz bittersweet chocolate (at least 70% cacao), chopped, divided
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 cups (packed) brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 4 large eggs
  • 2 tablespoons crème fraîche or sour cream

Yields about 4 dozen.

1. Place racks in lower and upper thirds of oven. Heat 8 ounces chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until chocolate is melted; let cool slightly. Reserve saucepan for melting more chocolate for glaze.

2. Sift flour, baking powder, and salt in a small bowl and whisk together; set aside. Using an electric mixer equipped with a paddle attachment, beat brown sugar and butter on medium-high speed until light and fluffy, about 4 minutes. Add eggs and crème fraîche and beat until just combined. Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold in 8 ounces coarsely chopped chocolate. Do not overmix. Cover and chill dough until firm, at least 30 minutes.

3. Preheat oven to 350° F. Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 2″ apart. Bake cookies, rotating sheets halfway through, until edges are set but centers are still slightly soft, 15–18 minutes. Let cookies cool on baking sheets for 3 minutes. Transfer to wire racks and let cool.

4. Melt remaining 4 ounces chocolate in reserved bowl set over reserved saucepan of simmering water. Let chocolate cool slightly, then dip or drizzle cookies with chocolate as desired. Let sit until chocolate is set.

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Peanut Butter Blondies

3 Jan

At the beginning of January, most food blogs share healthy recipes to help you recover from holiday indulgences and commit to your New Year’s resolutions. Even though I am all about kale salad right now (because it tastes delicious), maintaining a truly healthy diet requires balance. An article I read in the New York Times re-affirmed this belief. I love to bake and consume sweets almost every day, but in moderation, which is key. If my diet centers around fresh produce, whole grains, and lean meats, there is nothing wrong with enjoying quality, homemade baked goods. Which leads me to these peanut butter blondies.

Peanut butter is a quintessential American food. However, despite its ubiquity, most people either love it or they hate it. My dad was of the latter camp, and for years, I tried in vain to convert him. I slathered peanut butter on brioche toast, sandwiched it between shortbread, and even sacrificed some of my beloved Girl Scout cookies to the cause. These magical little bars finally inspired him to see the light.

The blondies have an undeniable peanut flavor without being too rich or overpowering. The saltiness of the roasted peanuts contrasts perfectly with the sweetness of the chocolate chunks, and best of all, the batter takes minutes to mix up in a saucepan. My dad ate two in a matter of minutes, and was disappointed when they were all gone. So, what are you waiting for? It’s 2014. Let’s celebrate with some peanut butter blondies.

Recipe courtesy of Chewy Gooey Crispy Crunchy by Alice Medrich

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 8 tblsp (1 stick) unsalted butter
  • 2/3 cup packed light brown sugar
  • 1/3 cup well-stirred natural, salted peanut butter (smooth)
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1/2 cup roasted peanuts
  • 1/2 cup (3 oz) semisweet chocolate chips or chunks

Yields 16 blondies.

1. Line the bottom and all four sides of an 8-inch square pan with foil. Position a rack in the lower third of the oven and preheat to 350° F.

2. Combine the flour, baking powder, and salt in a small bowl and mix together thoroughly with a whisk or fork. Melt the butter in a small saucepan. Remove the pan from the heat and stir in the brown sugar and peanut butter. Use a wooden spoon or rubber spatula to beat in the egg, vanilla, and half of the peanuts. Stir in the flour mixture until just combined. Do not overmix.

3. Spread the batter evenly in the prepared pan. Sprinkle the remaining nuts and chocolate chips evenly over the top. Bake for 20-25 minutes, or until the nuts have toasted, the top is golden brown, and the edges have pulled away from the sides of the pan. Cool the pan on a rack for 5 minutes, then lift the ends of the foil and allow the blondies to cool completely on the rack. Use a long, sharp knife to cut into squares. The blondies may be stored in an airtight container for 3-4 days.