GIANT CHEESE PUFFS RECIPES

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GIANT CRINKLED CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING



Giant Crinkled Chocolate Chip Cookies Recipe - NYT Cooking image

You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.

Provided by Julia Moskin

Total Time 30 minutes

Yield 10 cookies

Number Of Ingredients 9

2 cups/256 grams all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound/227 grams unsalted butter (2 sticks), room temperature
1 1/2 cups/302 grams granulated sugar
1/4 cup/55 grams packed light or dark brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards

Steps:

  • Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
  • In a small bowl, whisk the flour, baking soda and salt.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
  • Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
  • Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
  • After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
  • Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
  • Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.

Nutrition Facts : @context http//schema.org, Calories 483, UnsaturatedFatContent 8 grams, CarbohydrateContent 66 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 15 grams, SodiumContent 247 milligrams, SugarContent 45 grams, TransFatContent 1 gram

STUFFED SALMON | JAMIE OLIVER RECIPES



Stuffed salmon | Jamie Oliver recipes image

What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level. It makes a real event of this incredible fish and, while it cooks, the flavours all mix and mingle together, amplifying utter deliciousness.

Yield 8

Number Of Ingredients 8

1 heaped tablespoon baby capers in brine
10 anchovy fillets in oil from sustainable sources
2 sprigs of rosemary
10 mixed-colour olives
1 fresh red chilli
1 lemon
olive oil
1.2 kg side of salmon skin on, pin-boned, from sustainable sources

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well. Cover and refrigerate overnight. ON THE DAY Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.

Nutrition Facts : Calories 313 calories, FatContent 20.6 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 31.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 1 g salt, FiberContent 0.1 g fibre

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GIANT CRINKLED CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 483 per serving
  • Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.
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STUFFED SALMON | JAMIE OLIVER RECIPES
What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level. It makes a real event of this incredible fish and, while it cooks, the flavours all mix and mingle together, amplifying utter deliciousness.
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 313 calories per serving
  • This recipe works great as a stand-alone dish, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well. Cover and refrigerate overnight. ON THE DAY Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.
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