I have decided to add recipes to the posts, I won’t be using all the recipes in the books I am looking at so it doesn’t discredit the author, plus if you like one, I hope you will go buy your own. I will be updating those links this week.
I know that this month’s WIAW is Love your veggies, so I thought I would share some of my most recent veggie eats before I get to the baking.
Some of my favorites: roasted brussel sprouts & asparagus, I also love a big bowl of greens with tomatoes, peppers, cucumbers and avocado. Usually I put our protein on top of the salad (fish, chicken, etc…)
Now onto the cookies
I actually chose these because the recipe said that they make 6 cookies, and I had all but two of the ingredients on hand.
The recipe comes from Thomas Keller & Sebastian Rouxel of Bouchon Bakery. Even though I have never been to one of his restaurants I have always been a fan of Thomas Keller’s work, after reading rave reviews of his bakeries I knew I had to go to one. Since there isn’t one locally I knew I had to get my hands on this cookbook as soon as it came out. It is currently on backorder at Amazon, but Barnes & Nobles has a cheap online price and ships fast.
The cookie was named for Laura Cunningham, I like most of you I’m sure, thought TLC would have some cute cookie abbreviation, but it is named for Laura since she was found picking raisins out of the cookie, they replaced the raisins with nuts and the TLC was born.
A few things of note with this book, everything is given in weight, example 153 grams of flour. There are notes with measurements, but it threw me for a loop at first, the egg was only in grams/Tbsp and I realized after a lot of work that it was one large egg. Whoops.
I didn’t have the vanilla bean or pecans on hand, but with the price of one vanilla bean, woah, I decided to buy that and use the walnuts I had on hand. I made the dough and realized it was a lot, how was this supposed to make 6 cookies. Turns out the Bouchon cookies are about 5″ in diameter, the recipe noted that you could make it into 12 cookies instead and had time adjustments.
The recipe had you chill the dough, which I did, then I immediately put them in the oven. I missed the note about letting the dough get back to room temperature first, so that definitely affected the cook time.
All in all I really liked these cookies, at first I felt like they were missing something
sweet chocolate, but when I had one for dessert I really like them they were chewy and a bit savory. I dabbed mine with a smidge of peanut butter and they were delicious.
153 grams All-purpose flour (1 cup + 1/12 T)
2.3 grams Baking soda (1/2 tsp)
1 gram Cinnamon (3/8 tsp)
138 grams Granulated sugar (1/2 cup + 3 1/2 T)
75 grams Dark brown sugar (1/4 cup + 1/ 1/2 T)
212 grams Unsalted butter, softened to room temperature (7.5 ounces)
1/2 Vanilla bean, split in half lengthwise
52 grams Eggs (3 T + 1 tsp)
134 grams Old fashioned oats (1 3/4 cup)
134 grams Coarsely chopped pecans (1 cup + 2T)
1. Place flour in a medium bowl and whisk in baking soda and cinnamon
2. In another bowl whisk together the two sugars
3. In the bowl of a stand mixer fixed with a paddle attachment, place the butter and cream until it hold a peak when the paddle is lifted
4. Add the sugars and mix for 3-4 minutes
5. Scrape the seeds from the split vanilla bean and add to bowl. Scrape down sides of the bowl and mix for about 30 seconds
6. Add eggs and again mix for 30 seconds and then scrape down sides of the bowl
7. Add half of the flour mix and mix for 30 seconds or until combined
8. Scrape down bowl again and mix in the rest of the dry ingredients
9. Add oats and pulse the mixer 10 times to incorporate the oats
10. Add pecans and pulse a few more times to combine, scraping down the bowl again if necessary
11. Refrigerate dough for at least 30 minutes
12. Preheat oven to 325 degrees F, position racks in the upper and lower thirds of the oven and line two cookie sheets with parchment paper
13. Using a #10 (2 1/2 inch) cookie scoop, divide the dough into 6 equal portions, 145 grams each, roll each one into a ball between the palms of your hands
14. Place 3 cookies on each pan, staggered (the two end cookies should be on one side of the pan, the center cookie on the opposite side)
15. Bring the cookies to room temperature before baking until golden brown — 14-16 minutes in a convection oven (preferred method) or 18-20 minutes in a standard oven
16. When done, remove pans to a cooling rack for 5 minutes, then transfer cookies to cooling rack to cool completely
I think that the cookies were still large for my taste, I am glad I made 12.
I did not have a #10 scoop so I eyeballed the size, they were for the most part the same.