the week of forgetfulness
I’m supposed to be blogging about Date Night, but i’m still waiting on the boy to send me the pics we took of dinner, which are on his phone.
I’m also supposed to be blogging about short ribs and gratin dauphinoise, which we had for dinner two nights ago, pictures that i actually have right here on this very computer; but i left the short ribs recipe at home. Because after one glass of Cava, one glass of red Zinfandel, and one Irish coffee, i kind of forgot to grab the book with the recipe in it and plop it in my backpack last night.
OOH but i could blog about cookies!
See, while the rum raisin ice cream was sitting in the fridge prior to freezing, i wondered what kind of cookie would make the ultimate ice cream sandwich with that particular ice cream. And i came up with two answers. 1) none, and 2) oatmeal raisin. But i just made oatmeal raisin cookies, and wasn’t in the mood to make them again. I had all the ingredients on hand for the Barefoot Contessa’s Peanut Butter Chocolate Chunk cookies, so i made those instead.
1/2 pound unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
2/3 cup granulated sugar
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup good smooth peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound good semisweet chocolate chunks
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time.
Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using either a 1-3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.
Now, Ms. Garten says that this makes 36 to 40 cookies, but she must be making itty bitty tiny ones. I use a regular ice cream scoop and make big cookies, and average around 24 cookies per batch.
I also didnt have semi-sweet chocolate chunks on hand, so i used a combination of milk chocolate chunks and a big hunk of semi sweet that i carved up haphazardly.
And another thing. I chill the dough for at least 15 to 20 minutes before doling out scoops of it and putting in the oven. The peanut butter makes the dough very soft and i’m afraid that if i don’t chill the dough then the cookies will come out all flat as cow patties.
And incidentally, i broke not one but two Pyrex spatula handles while stirring this dough. I broke one a few months ago, paid to ship it to the manufacturer, had them ship me a new one gratis, only to have it and another break again within 25 seconds of each other. I am not going through all that shipping to the manufacturer again, because i don’t live anywhere near a post office and it’s a hassle to mail any kind of package from our house. I don’t get it, since the dough is quite supple. I could understand it if i was mixing cement, but cement is not what comes to mind when mixing up this smooshy peanut buttery dough of goodness.
So, they don’t go with rum raisin ice cream, but they do go very well with a tall cold glass of milk.
Totally off topic:
Funniest thing i’ve heard on tv recently, courtesy of Victoria Beckham:
“I can’t wait for Thanksgiving. When is that? Do you know what they do in America? They take pretzels and mash them up and stuff them in the turkey’s bum”.
Oh my god, why did they cancel her reality show? The boy and i are totally enamored of her. She’s the cutest thing in the whole wide world.
The top picture of cookies is a bit "off" because i was fucking around in Photoshop while lurking on a conference call and kind of got carried away with the filters.