Do Try This at Home!

This entry brought to you by "Perfect Together" from the album "Inside" by Kirby Heyborne.

Best cookie ever. Make 'em and tell me what your mouth thinks. Toast the almonds.

Enjoy!
Kirby

(Link to online recipe:
David Lebovitz's Chocolate Chip Cookies)

Ingredients   yield: about 48 cookies

• 2 1/2 cups (350 g) all-purpose flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (8 ounces/225 g) unsalted butter, at room temperature
• 1 cup (215 g) packed light brown sugar
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped
• 14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops

Procedures

1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
7. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
8. Storage: The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.

 

Just a Dollop Will Do

I am almost finished with the Christmas album. It's amazing to work with Nathan. He is fantastic at coming up with new and original ideas that blow my mind. We are recording a string quartet next week. I'm looking forward to that.

Next weekend, Sept. 8th and 9th, I'll be in Fillmore, Utah for their Arts and Living History Festival. I will be doing a variety of activities including a free concert on the 8th at 6:30 pm at the Territorial Statehouse Park.

The improv show on Thursday went well. We did an improv that I had never done before called "Awkward Silence". We are going to start having special guests come do the shows with us. Make sure you get your tickets early for the next few shows.

Season three of "Arrested Development" came out yesterday. I love that show.
I was happy that "24" won at the Emmys.

I really like the flavor of Keebler Original Chips Deluxe cookies with a dollop of creamy Skippy peanut butter on top. You shouldn't over-do it though. One cookie is enough. If you eat more, your stomach feels way too full and you will forget how delectable the taste was in your mouth. It's like eating too much cookie dough. The first two spoonfuls are magical, but by #10, you feel sick. And not too much peanut butter either. Just a dollop. I've tried chunky, but then you're mouth is too focused on chewing The chunks of nuts instead of enjoying the smooth, rich flavor jubilee.