FOOD BY THE BOOK: Add additional flavors to traditional chocolate chip cookies - Theadanews

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In “Lunch in Paris, A Love Story with Recipes” (Back Bay Books, 2010) Elizabeth Bard uses food to complement each phase of her courtship of both Paris and her French beau, Gwendal. The two having made a connection at a conference in London, Bard traveled to Paris for a lunch date and soon found herself enamored of both the man and his city.

While loving Gwendal seemed easy enough, navigating Paris and French customs was more difficult. Learning the vocabulary proved to be essential in excursions to the market where she practiced the French language, trying not to sound like a “mentally challenged walrus.” Bard translates her journey discovering hidden avenues of delight, Parisian picnics, meeting the parents on both sides of the Atlantic, and making wedding arrangements with words that conjure the City of Love. The magic is always paired with the menu of the day, adding layers of flavor to a wonderful love story.

While Bard charmed her beau with American-style chocolate chip cookies, she does not include the recipe in her memoir. With her Jewish heritage and her husband’s ancestry from French North Africa, sesame tahini does play a role in many recipes. Try out these chocolate chip cookies in which tahini and sea salt add additional layers of flavor to a much-loved American favorite.

Danielle Oron’s famous chocolate chip tahini cookies

8 tbsp. unsalted butter, room temperature

1/2 cup sesame paste (tahini)

1 cup sugar

1 large egg

1 egg yolk

1 tsp. vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. kosher salt

1 3/4 cup Valrhona baking chocolate (66 percent cacao)

Maldon Sea Salt or sea salt flakes from a grinder

In the bowl of an electric mixer fitted with paddle attachment, cream the butter, sesame paste and sugar together on medium speed until light in color and fluffy, about 5 minutes. Add the egg, egg yolk and vanilla extract and continue mixing on medium speed for another 5 minutes. Sift the flour, baking soda, baking powder and salt into a large bowl and combine. Add the flour mixture to the butter mixture and mix on low until just combined.

Add the chocolate discs and mix them in by hand with a rubber spatula. Line a baking sheet with parchment paper. Using a 2-ounce capacity ice cream disher (scoop with release), scoop out 12 dough balls and place them on the baking sheet. Wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. This will allow the glutens in the flour to relax and will give you a tender soft cookie. Do not skip this step. At this point you can bake one or bake all 12. Keep the cookie dough balls in a zip-top bag in the freezer for up to six months. Preheat oven to 325 degrees.

Line a baking sheet with parchment or silicone mat. Space the cookie dough balls at least 3 inches apart to allow for them to spread. Bake for 13-16 minutes until just golden brown around the edges. They will still look fairly unbaked in the middle, which is perfect. Each oven is different and baking time and temperatures will vary depending on your oven. Sprinkle each cookie with Maldon Sea Salt when they come out of the oven.

Source: with permission of Danielle Oron, “Modern Israeli Cooking” (Page Street Publishers, 2015). Shown in the photo is another version, double chocolate tahini cookies from p. 106 of Cook: Real Food Every Day magazine, Volume 1, Issue 1, still out on magazine racks. This recipe calls for chopped white chocolate and chocolate powder.

The Link Lonk


October 07, 2020 at 07:15PM
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FOOD BY THE BOOK: Add additional flavors to traditional chocolate chip cookies - Theadanews

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Butter Cookies