Picture this: Cuppie throws a really sweet soiree that has all of the other baked goods buzzing. But it looks like another pint-sized cake feels like Cuppie is invading its territory! And so, for this week's Illustration Friday theme of Idle, I present the inevitable faceoff: and based on the weapons of shankery and destruction they're toting, I'd say this is no idle threat.
Bakerella's petits-fours might just prompt me to write a love poem.
Savory Sweet Life says "break free of the topless green mermaid": DIY Frappuccinos are deliciously creamy, and won't break the bank.
Control freaks rejoice: at Perfect Flavor, you can choose your own ice cream adventure by designing custom flavors.
Megan Seling's interesting article on the dessert explosion (in Seattle and beyond!) and why it must be stopped (yes, I'm quoted in the article!).
RecipeGirl combines cookies and cupcakes to attain a new level of awesome with the Peanut Butter Cookie Cupcake. Oh yes.
If you love cake, and you love cute, you'll probably love Less Apathy More Cake!
Shuna's writeup on plated desserts is pure poetry.
Unexpected cake find: The Rendez-Vous in Seattle is a bar and music venue--but they also have a respectable selection of house-made cakes! Because there's no better combination than cake, booze and music.
CakeSpy Note: This is a guest post from Cake Gumshoe Jess.
What luck: my new neighbour is a baker and the owner of Cakes on Demand. Well, I was so very excited when she arrived at my door to welcome me to the neighbourhood with some of her delicious delights! Caitlin was just leaving when she arrived and quickly retreated back inside the house so that she could partake in the cupcakery confections.
Caitlin was quick to zoom in on a fluffy coconut one. Her thoughts? Yum.
I decided to try a coffee one as I am a nut about anything coffee. We were both delighted to find that our cupcakes were cream-filled!
I highly recommend Cakes on Demand to anyone needing a cake or cupcake fix.
Cakes on Demand is a special-order cupcake and cake bakery in Chilliwack, BC; for more information or to make an appointment, visit cakesondemand.com.
To read more about Cake Gumshoe Jess's adventures, visit her blog.
Like, whoa. We weren't in San Francisco for long--just a long weekend to sell some CakeSpy artwork at the Renegade Craft Fair and visit Cake Gumshoe Bridget, our SF correspondent--but we certainly did get our sweet on during the long weekend. Here's a little log of some of the highlights and delicious discoveries from our trip:
Trip Log, Day 1: Shortly after we landed and dropped off our bags chez Cake Gumshoe Bridget in Cole Valley, we hightailed it to La Boulange. Apparently they are a mini-chain and have a few locations throughout the Bay Area, but Bridget assured us that this one was the best location--not only because it was the cutest but because the pastries for all the locations were baked here. We went for the most serious-looking tart in the case: The chocolate ganache. When you put this tart on the table, the aroma of chocolate is redolent in the air--and every bite is just as dreamy, silky and rich as we hoped it would be. Le sigh.
Walking down to the Ferry building, we managed to find an appetite for Miette, the cutest little patisserie around--though it's now under new ownership, no major differences seem apparent as you walk in. We picked up the "Old fashioned" cupcake (pictured top), which is pretty as a picture and like a high-quality hostess cupcake riff.
In the Ferry Building we also saw some intriguing sweets at Bluebottle Coffee (absinthe cookies!) and Frog Hollow (where we tried a sample but didn't actually buy any of their gorgeous fruit pies, tarts or homemade pop-tart-like treats)--but believing in some modicum of moderation, we said "next time". We also had some fun on our walk leaving some sidewalk-chalk Cuppies in our wake.
Trip Log, Day 2: We began with a trip to Tartine, a famous bakery about which we've never managed to hear a bad review. Happily, it lived up to all expectations, both on the sweet and savory side: the quiche was like no other I've ever tasted, almost custardy in texture. The croissant had perfect crispy edges which shattered when you bit into it, giving way to soft, buttery, flaky layers. Although the chocolate chip cookie (which was probably 6 inches across, by the way) was crispier than we both generally like, we both had to admit that the flavor--buttery, rich with brown sugar--was impressive.
Spending the morning vending at the Renegade Craft Fair started to give us a respectable appetite, so we were so pleased to have our booth right next to Cynically Delicious, a custom cupcake business; as mentioned in a previous post, they had some seriously sweet (and delightfully tongue-in-cheek), pop-culture reverent cupcakes. Yes.
But as anyone knows, three cupcakes are never enough, so we couldn't have been more delighted to receive a surprise visit from Karen Tripp, owner of Frosting Bake Shop in Mill Valley, who came by bearing boxes of delicious cupcakes. We'd sampled their cake bites in the past so it was exciting to graduate to full-sized cupcakes. What really haunted us about these cupcakes was the delicious frosting, which was generously applied but somehow had a lightness about it--the strawberry and cookies n' cream frosting were our favorites.
Trip Log, Day 3: After starting out with a very generous breakfast from Reverie, you might think our appetites for sweets might have been dampened, but you would be wrong. After a morning of selling some sweet CakeSpy art and getting a pick-me-up from Cynically Delicious, we explored the craft fair area for some other sweet treats (all the while also browsing some awesome artwork by Mati Rose, Lisa Congdon, Eleven Eleven Industries, Ugly Baby Shower Art and more!).
Nearby the craft show at the Fort Mason Pavilion Center is a cafe called Greens to Go, and as intensely unsexy as they might sound, their date bars are truly incredible: a firm crust topped with a thick slab of date puree (I know, just trust me on this one!) and all topped with a crumbly, oaty, slightly salted crumb. Not sure if these were made in house or from Artisan Bakers (per their website, some of the pastries do come from there). Once again, just trust me on it: they're good.
The day got even better with a surprise visit from Claire Keane, proprietress of Clairesquares--who I have done artwork for many times in the past but never actually met. She's adorable and wonderful, and she came bearing Clairesquares--a decadent and completely addictive confection consisting of a shortbread crust, a thick layer of caramel, all topped with chocolate (she does both milk and dark chocolate). These are no common millionaire's shortbread--Clairesquares are really something else. Excitingly, they're adding to their offerings, too, with deep fried and chocolate covered squares. The original ones are available for purchase online.
Trip Log, Day 4: Once again we started at La Boulange, picking up some croissants and a most delicious lemon tart, which was sweet and tart at the same time.
Heading over to Berkeley, we took a walk through the Gourmet Ghetto, stopping to check out the Cheese Board and marvelling at the original Chez Panisse (kind of like a foodie's equivalent to seeing Mount Rushmore or something).
In the mood for ice cream now, we headed back to the city and over to Bi-Rite; we had heard that either this spot or Humphry Slocombe were the places to hit (alas we did not have time for both!). Bi-Rite actually reminded us a lot of Seattle-based Molly Moon's; they had a lot of the same flavors including Salted Caramel and Strawberry Balsamic. The salted caramel at Bi-Rite was just as it should be: creamy, smooth, and salty-sweet; we also picked up a chocolate chip cookie (just 75 cents!) which was respectable too--once again, a little crispier than we generally prefer but flavorful and delicious. Curiously, they also had a confection for sale called chikki--got to try that next time!
Heading over to the airport and back to Seattle, we may or may not have indulged in another Clairesquare--but arriving home, little bellies taut with delicious treats, we were happy to reflect that this trip was utterly, completely, totally sweet.
Bi-Rite Creamery, 3692 18th Street, San Francisco, (415)626-5600; online at biritecreamery.com.
Bluebottle Coffee, multiple locations; online at bluebottlecoffee.net.
Clairesquares, available at the following Bay Area retailers or via their online shop.
Frog Hollow, Ferry Building; online at froghollow.com.
Frosting Bake Shop, 7 E. Blithedale Ave., Mill Valley (415)888-8027; online at frostingbakeshop.com.
Greens to Go, Fort Mason Center; online at greensrestaurant.com.
La Boulange, multiple locations (we visited 1000 Parnassus Street in Cole Valley); online at laboulangebakery.com.
Miette Patisserie, multiple locations (we visited the one in the Ferry Building); online at miettecakes.com.
Tartine, 600 Guerrero Street, San Francisco (415)487-2600; online at tartinebakery.com.
In case you missed the loving tribute to the cake a while back, here's a sweet little 411 on this decadent treat:
What is it? Perhaps the easiest way to describe it is like carrot cake, but instead of carrots, it has banana and tiny bits of pineapple and pecans--and is generously blanketed with an abundance of rich cream cheese frosting. Or at least that's how I think of it.
Where does it come from? While there is some evidence that the Hummingbird is a descendant of the Doctor Bird cake from Jamaica, stateside most of us tend to associate the cake with the deep south. And, to that point, it was in the south that we find the first documentation of this bananarama of a confection being called "Hummingbird Cake"--in a 1978 issue of Southern Living (source: foodtimeline.org).
What's with the name? Well, going back to that Jamaica, it turns out that the national bird is the swallow-tail hummingbird, and "Doctor Bird" is a nickname which refers to the bird's coloring, which if you squint really hard could resemble a doctor's coat. But as to why the cake is named after the bird? I'll go with the most poetic (and my favorite) explanation: it's so sweet that people are drawn to it like hummingbirds to nectar.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 eggs, beaten
- 1 1/4 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 4 oz crushed pineapple, well drained
- 1 cup coarsely chopped pecans
- 2 cups very ripe bananas
- 16 ounces cream cheese, softened
- 1 cup butter, room temperature
- 2 pounds confectioners sugar (I know, I know)
- Extra nuts for garnish (if desired)
For the Cake: Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and the pecans (saving a few to garnish the top of the cake). Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
For the Frosting: Combine cream cheese and butter; cream until smooth. Add powdered sugar a little at a time (you might not need all of it--it's always easier to add more than to remove it!), beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top with leftover pecans (or you might want to add more if you like a crunchier cake-top).
In a 2007 NY Times article, Julia Moskin wrote that “The ideal modern brownie is simple and unadorned, but rigorously designed (like a Diane Von Furstenberg wrap dress).” While she has a powerful point here, it's clear that she's never tasted the s'more brownies made by multitalented CakeSpy buddy Nicole (who happens to be a baker, pet shop owner and occasional clothing store employee...how many hours are in her day?). These decadent little chocolatey nuggets get a perfect little slightly salted crunch from lightly crushed graham crackers and an absolutely heavenly texture from the marshmallows. She served these at a recent get together at her house, and they disappeared faster than you could say (in your saddest Oliver voice, natch) "S'more, please".
- 2 eggs
- 1c. sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/3 c. shortening, melted (CS Note: Not sure how it would affect the recipe to use butter instead here, but I'm not anti-shortening and thought it gave them a nice chewiness).
- 2 -1 oz squares unsweetened chocolate melted
- 3/4 c. all purpose flour
- 1 c. slightly crushed graham crackers
- 10 large marshmallows, cut in half
Preheat oven to 325 degrees. Beat eggs lightly with a spoon. Stir in sugar, salt and vanilla. add shortening and chocolate. Stir in flour and graham crackers. Do not beat at any time. Spread mixture into 8 inch square pan. Place marshmallow pieces on top of brownies; bake at 325 degrees for about 30 minutes. (Nicole's note: brownies should still be soft; let cool in pan
My friend Tea says she's not a baker, but as you can see by these cookies, she's a liar.
She served these little morsels at a recent picnic we had (along with buddies Megan, Scott and Mr. CakeSpy), and they were definitely the star of the show. Though unassuming in size (while the close-up shot may fool you, they are actually about the same size as a jumbo marshmallow), they pack in a lot of flavor: they're chock full of white and milk chocolate chips, nuts and apricots, and very, very buttery. The apricot works especially beautifully, adding a wonderful moisture to the texture as well as a nice flavor complement to the sweet chocolate chips. Honestly, I can't imagine a more perfect picnic cookie. They're compulsively eatable and extremely addictive: just watch out, because it's easy to lose track of how many you've eaten!
- 1 2/3 cups regular flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup melted butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2/3 cup white chocolate chips
- 2/3 cup milk chocolate chips
- 3/4 cup chopped almonds
- 3/4 cup dried apricots, chopped
1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, stir in the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then add the chips, almonds, and apricots.
3. Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.
Now, it shouldn't surprise you that on our recent San Francisco trip, our sightseeing didn't involve Alcatraz, the Fisherman's Wharf or the Golden Gate bridge--it was more of the cookie, cake, ice cream and pie variety.
One of our favorite discoveries? SF-based special-order cupcakery Cynically Delicious, who serendipitously happened to be seated next to us at the Renegade Craft Fair.
Their mission statement is fun:
she's got great taste in shoes...
no offense to your mom, but we probably don't bake like her.
cynically delicious is a boutique cupcakery that combines the joys of food with the fun of art. we don't take ourselves too seriously, but we do use serious ingredients.
But their cupcakes, wrought with pop-culture references, are even funner. At the show they were serving the "MJ" Michael Jackson tribute (chocolate on the inside, vanilla outside, ordained with his black shoes and white socks); the "Crap Cake" (ghiradelli chocolate cake with cayenne cinnamon frosting with marzipan flies buzzing on top); the "Fuzzy Navel" (peach cake with champagne frosting); and the "Slumdog Selleck" (chai cake with cardamom cream cheese frosting, topped with a Selleck-inspired moustache).
The attitude that surrounds these cupcakes is very fun, and it makes the cupcakes a pleasure to eat--we're so glad to have discovered you, Cynically Delicious.
For more information (or if you're in the Bay Area and want to place an order), visit cynicallydelicious.com.
Might as well burn all of your other tee shirts, because from now on, this is the only one you'll ever need.
Yes, it's time to acquaint yourself with the newest CakeSpy t-shirt! It has basically the most magical scene ever: cupcakes, rainbows, unicorns, hearts and shooting stars! This limited edition design is printed on American Apparel black t-shirts; they are hand screen printed in bright, vibrant pink and sparkly metallic silver (please note that American Apparel tees can run a bit small, so please check out the size chart).
Want to feel the magic? Click on over to cakespyshop.com to purchase!
Oh, Chocolate Chip Cookie. Ever since you were discovered by accident by Ruth Wakefield in the 1930's, you've taken the nation by storm, claiming our affections and our appetites. But while much has been made of your discovery, pinpointing your progress from regional specialty to worldwide superstar is a little bit harder. And so, dear cookie, in an effort to get to know you better, I've created a timeline in an effort to see where you've been and where you're going. In short, Chocolate Chip Cookie, this is your life:
1930: Ruth Wakefield moves into the Toll House, which was originally constructed in 1709 as a haven for road-weary travelers, where passengers. Here, passengers paid toll, changed horses and ate much-welcomed home-cooked meals”. The 1930s incarnation (sans toll) was quite similar. (Source: verybestbaking.com)
1934: Could this be a wrinkle in the story of the cookie's invention? According to foodtimeline.org, the Hershey's 1934 Cookbook contains a recipe for "Chocolatetown chip cookies" (p. 75) that includes a 12 ounce package of Hershey's Baking Chips. Here's a link to the book.
1937: According to verybestbaking.com, this is the year Ruth made the One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of our NESTLÉ Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt.
Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth's recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of the NESTLÉ Semi-Sweet Chocolate Bar skyrocketed.
1937-39: Somewhere in this period, Ruth approaches Nestle and they reach an agreement wherein she receives free chocolate or life, and they get to print her recipe on the back of their semi-sweet chocolate bar (at the time, scored chocolate bars were used for the chips in the cookies).
1939: The chocolate chip cookie is featured on the Betty Crocker radio program “Famous Foods from Famous Places”. This propels the cookie from regional treat to national phenomenon. (Source: Betty Crocker's Cooky Book)
1940’s: The cookie’s popularity is cemented as it is commonly sent in care packages to soldiers during the war years: an article in the Pittsburgh Post-Gazette notes that “when the boys in service are asked about the kind of cookie they’d like to get from home, this kind still rates high…it is not just designed for packing and boxes and shipping; it will be just as welcome to the home folks who frequent your table…and by those who like to find something in that cookie jar when they lift its lid”.
1948: According to etymonline.com, the phrase "Smart Cookie" is first documented this year.
1955: General Mills files the first known patent for dry cookie mix.
1957: According to etymonline.com, the phrase "that's how the cookie crumbles" is first documented this year.
1959: Lemon chips (lemon-flavored morsels in the style of chocolate chips) are introduced, and all of a sudden hybrids of chocolate chip cookies involving flavored morsels begin to abound; peanut butter, white chocolate, toffee and more follow. All of a sudden, the chocolate chip cookie's family expands.
1963: Chips Ahoy! Makes their supermarket debut.
1966: The original Toll House is sold to a family who tries to turn it into a nightclub; a bakery down the block continues baking the cookies based on the original recipe.
1969: The Cookie Monster (at this point unnamed) makes his debut on the first episode of Sesame Street.
Also this year, Hershey’s introduces their own morsels, the “Semi-Sweet Chocolate Chips”
1971: The first Starbucks opens. I don't know about you, but I tend to believe that their bakery offerings were the inspiration for a lot of coffee shop bakery cases, so this would ultimately impact the chocolate chip cookie!
1975: Per Wikipedia, a failed agent decides to open what is believed to be the first chocolate chip cookie-specific store: Famous Amos. Today, there is a sign commemorating the first Famous Amos store in Los Angeles, located at West Sunset Boulevard and North Formosa Avenue in Hollywood.
Also this year, the first Mrs. Fields store opens in California and is said to have debuted the first cookie cake.
Also this year, Great American Cookies opens in Atlanta, GA.
Also this year (what an eventful year for cookies!) there is a lawsuit involving chocolate chip cookies which gets settled in NYC.
1979: A large amount of chocolate chip cookie-specific shops start opening in NYC.
1980: Per Wikipedia, the Chipwich, an ice cream sandwich made with chocolate chip cookies and extra chips rolled on the sides, is invented by Richard LaMotta, a former CBS-TV video engineer.
Also this year, 1980: Procter and Gamble registers the first US patent for shelf-stable cookie dough.
Also this year, Maida Heatter's recipe for the “Big Sur” chocolate chip cookie (Heatter says "These California cookies are 6 inches in diameter --they are the largest homemade chocolate chip cookie I know") hits the mainstream this year and becomes a popular product in bakeries.
- 1 1/2 Cups sifted AP Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon
- 6 oz (1 1/2 sticks) Unsalted Butter
- 1 1/2 teaspoons Vanilla Extract
- 1 tsp Lemon Juice
- 2/3 Cup Light Brown Sugar, firmly packed
- 1/3 Cup granulated Sugar
- 2 Eggs
- 1/4 Cup quick cooking (not instant) Rolled Oats
- 6 oz. (1 1/2 cups) Walnuts, cut or broken into medium sized pieces
- 6 oz. (1 Cup) Semi-Sweet Chocolate Morsels
1. Preheat oven to 350. Cut aluminum foil to fit cookie sheets.
2. Sift together the flour, salt, baking soda, and cinnamon, - set aside.
3. In the large bowl of an electric mixer, cream the butter. Add the vanilla and lemon juice and then both of the sugars and beat to mix. Beat in the eggs one at a time. On low spedd, add the sifted dry ingredients and then the rolled oats, scraping the bowl as nessary with a rubber spatula and beating only until mixed.
4. Remove from the mixer and stir in the nuts and morsels.
5. Now work next to the sink or have a large bowl of water handy so you can wet your hands while shaping the cookies, Spread out a piece of wax paper or foil. Use a 1/4 cup measuring cup to measure the amount of dough for each cookie. form 12 - 15 mounds of the dough , and place them any which way on the foil or wax paper. Wet your hands with cold water, shake off the water but don't dry your hands , pick up a mound of dough, roll it into a ball, flatten it to about 1/2 inch thickness, and place it on the foil. Do not place more than 4 cookies on a 12 x 15 1/2 inch piece of foil or cookie sheet. These spread to gigantic proportions.
6. Bake two sheets at a time for 16 to 18 minutes, reversing the sheets top to bottom and front to back as necessary to ensure even browning. Bake unitl the cookies are well colored; they must not be too pale. Watch these carefully; they might become too dark before you know it.
1983: Though the company started in 1977, this is an important year because Otis Spunkmeyer revamps their previous retail business model and creates a business model wherein they created a fresh-baked cookie program for other foodservice operators. The program included pre-portioned frozen cookie dough, a pre-set convection oven and marketing materials. This innovative program, allowed both big and small food service operators to sell fresh baked cookies (within 18 minutes) in their facilities. Today, Otis Spunkmeyer ready-to-bake cookie dough is the #1 brand in the foodservice industry. (Source: Wikipedia)
Also this year, Blue Chip Cookies is established, and it claims to be the first business to sell the white chocolate chip macadamia cookie.
1984: The Toll House burns down, under the photograph printed by the New York Times (January 2, 1985 I 12:5) describing the fire that destroyed Ruth Wakefield's kitchen the reads "Wreckage of Toll House Restaurant in Whitman, Mass. It was where the chocolate chip cookie was invented."
1990: City Bakery opens in NYC and grabs the attention of chocolate chip cookie enthusiasts all over.
1991: Ben and Jerry’s is credited with bringing chocolate chip cookie dough ice cream to the world in a big way this year. It wasn’t too surprising considering the runaway success of cookies n cream, debuted in 1983, though.
1992: Hilary Clinton gets in trouble for saying she’s not one who wants to “stay home and bake cookies”. In an effort to make nice later, she shares her favorite chocolate chip cookie recipe with Family circle magazine.
1995: Doubletree Hotels begin giving out cookies at check-in. This becomes a popular service for several boutique hotels.
1996: Not sure if they were the ones who invented it, but this is the year that Dunkin Donuts debuted the chocolate chip bagel. This was a beautiful, beautiful combination of carbohydrates and chocolate chips and at least deserves a shout-out.
Chocolate chip cookie dough is a big part of this winning recipe from the Pillsbury Bake-Off (picture from Pillsbury.com):
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 cup quick-cooking oats
- Dash salt, if desired
- 2/3 cup SMUCKER'S® Caramel Ice Cream Topping
- 5 tablespoons Pillsbury BEST® all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
- 1 cup Hershey's® semi-sweet baking chips (6 oz)
Bake 10 to 12 minutes or until dough puffs and appears dry.
In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.
1997: The chocolate chip cookie is declared the official state cookie of Massachussetts.
Also this year, according to the New York Times, Neiman Marcus puts and end to an urban myth about their shop charging a customer $250 for their chocolate chip cookie. Turns out, they never even sold chocolate chip cookies—but they started to after the myth made the rounds. And they sold well.
Also this year, this documentation was made of the baking and eating of the world’s largest chocolate chip cookie at the time (maybe still?).
2008: David Leite’s fascinating New York Times article about seeking perfection in the classic cookie renews interest in the cookie around the world and introduces the idea of letting the dough rest to the masses, as well as the idea of using discs rather than chocolate morsels.
- 2 cups minus 2 tablespoons
- (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Also this year, CakeSpy teaches you how not to make a chocolate chip cookie.