Hunka Hunka Triple Chocolate Cookies

Hunka Hunka Triple Chocolate Cookies - made dough August 19, 2017, adapted from Modern Honey

This is one of those recipes where I wonder if I did something wrong because I couldn’t replicate how the cookies looked on Modern Honey, the original blog where the recipe came from. I followed the mixing directions exactly and that’s where I wonder if I shouldn’t have. The directions say to start with cold butter and cream the butter and sugar for 4 minutes. I started with cold butter and I creamed the butter and sugar for 4 minutes.

But I rarely ever cream ingredients that long for cookies. Cakes, yes, to aerate the batter. But I don’t want airy cookies, especially not chocolate ones. But the main reason I don’t normally cream butter that long is it softens and warms it up too much, even though I started with right-out-of-the-fridge cold butter. That’s because I use a KitchenAid stand mixer and it easily creams butter in a minute or less. Four minutes might be fine if you’re using a hand mixer since they’re not as powerful as a stand mixer. For a stand mixer, beating butter for four minutes turned out to be too long.

I could tell the butter had warmed up because the dough was soft when I finished mixing it. I had to chill it briefly before I could form it into thick discs. That’s not a good sign. And sure enough, when I baked it, it spread like a normal cookie instead of staying almost as thick as the disc I had shaped it in. The texture itself was okay, not too light or cakey but definitely not as densely fudgy as the pictures on Modern Honey’s blog had led me to hope.

I will have to try these again but next time, I won’t beat the butter and sugar for so long. A minute should do the trick. You only want to beat just long enough to get rid of obvious butter lumps. The rest will smooth out as you beat in the rest of the ingredients.

1 cup cold butter

1 3/4 cups granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1/2 cup cocoa powder, measured then sifted
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips

1. Cream butter and sugar together for 4 minutes (I recommend 1-2 minutes). Add eggs, one at a time, mixing just until combined with each addition. Mix in vanilla.
2. Sift together flour, cocoa powder, baking powder and salt. Add to butter-sugar mixture in 3 additions, mixing until just combined. Do not overmix.
3. Fold in chocolate chips. If dough is soft, chill for 30 minutes to firm up before dividing into dough balls.
4. Portion dough into golf-ball size dough balls and flatten slightly into thick discs. Cover and chill or freeze for several hours or overnight.
5. Preheat oven to 360 degrees F. Line baking sheets with parchment paper. Arrange dough discs evenly and bake cookies for 10-14 minutes. Remove to wire cooling racks.

Cilantro Lime Shrimp

Cilantro Lime Shrimp - made August 14, 2017 from Rasa Malaysia

My favorite flavor combination for seafood is lime and cilantro. I first discovered it when my uncle, an avid fisherman, grilled a 10-lb trout he had caught and seasoned/stuffed it with this lime and cilantro combination that was to die for. Seriously.

Prior to this revelation, for savory foods, I liked a soy sauce, honey and lemon mixture to marinate and cook seafood in. But that got booted in favor of the lime-cilantro flavor profile.

I couldn’t find limes at the farmers’ market (they only had lemons) but I did score a bunch of cilantro there. I bought several limes the next day to make for this quick and easy shrimp stir fry. It was delicious. I know a lot of people don’t care for cilantro and without the lime, I’m agnostic about it. But add the lime? I’m there.

1 pound jumbo shrimp, peeled and deveined

1/4 teaspoon salt
big pinch of cayenne pepper
2 tablespoons olive oil
4 cloves garlic, minced
3 tablespoons chopped cilantro
1 tablespoon unsalted butter
2 tablespoons lime juice
fresh lime wedges

1. Season the shrimp with salt and cayenne pepper.
2. Heat a cast-iron skillet, add the olive oil and garlic; saute lightly before adding the shrimp. Stir and cook until the shrimp is half-cooked. Add the cilantro and butter; stir to combine well with the shrimp.
3. Add the lime juice and continue to cook the shrimp. Turn off the heat when the lime juice dries up and the shrimp is cooked. Serve immediately with fresh lime wedges.

Jumbo Chocolate Chip Cookies

Jumbo Chocolate Chip Cookies - made dough August 6, 2017 from Center Cut Cook

It’s ironic that the last chocolate chip cookie recipe I tried was a Levain Bakery copycat but it didn’t look or taste like Levain Bakery but this one, simply and honestly billed as a Jumbo Chocolate Chip Cookie and wasn’t trying to be a Levain Bakery copycat, came closer to being one.

Since it was supposed to be jumbo, I did make the taste test cookie as a jumbo. I portioned out a half-cup measure of cookie dough and made it into a high, round, thick disc. It was practically the size of a biscuit. When making large cookies, I prefer to make the dough into disc shapes rather than round balls. If you make them as golf balls rather than discs, during baking, the ends will spread thinner while the middle remains rounded. Which in most cases is fine but it does mean your edges are likely to bake faster than your middle and your edges will be thinner. Depending on how big you made the dough ball, you could end up with a raw middle and overbaked edges in the same cookie.

I prefer a little more uniformity so I go the disc route. The cookies spread less, remain thick at the edges and the cookie tends to bake more evenly, even if not perfectly uniformly. In this case, the taste test cookie was so thick (I wasn’t messing around) that it didn’t spread very much and the middle was still domed by the time I took it out. If I had left it in to bake longer, I’m sure it would’ve spread to a more even thickness but you know me and my preference for underbaked cookies.

Consequently, when I cut it in half, it almost looked like a Levain Bakery copycat in terms of its size and texture. Cool. The outside didn’t have the same crust as a Levain cookie but that was okay. This was still a great cookie. I could’ve baked it a trifle longer as the thickest part of the cookie was a bit more cookie-dough-like than I prefer (I’m not a fan of cookie dough) but still, at room temperature, this has great texture. You do want it to cool completely or else it’ll be too mushy.

I only made the jumbo size for the taste test cookie. I made the rest of the dough into normal size cookies since I was giving them away at work. As non-jumbo cookies, these spread to a nice uniform thickness. I didn’t try any of the regular-sized ones since I had eaten the jumbo (yes, all of it) but these disappeared at work faster than usual so I assume they came out okay, even at a more modest size.

2 1/4 cups flour

2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chocolate chips

1. In a medium-size bowl, whisk together flour, cornstarch, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well combined. Add egg and vanilla and mix until just combined.
3. Add dry ingredients and mix until just combined. Fold in chocolate chips.
4. Scoop dough into 1/2 cup portion and form into thick discs. Cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper. Evenly space 3 frozen cookie discs onto each sheet and bake for 17-19 minutes, until edges are golden brown and middles are no longer raw. Remove from oven and let cookies cool on baking sheet for 5 minutes before removing to wire rack to cool completely. 

Bear Claw Hunt #4: Beckmann's Bakery and the Farmers' Market

Beckmann's Bakery - visited August 12, 2017

The 4^th recommendation from my Next Door post asking where I can find bear claws was for Beckmann’s Bakery. Someone mentioned they have a booth at the farmers’ market which was enough for me to go searching for the closest one where they might be. Fortunately, there was one only several miles from me and even more fortunately, that particular farmers’ market operated on Saturdays rather than Sundays. It’s more difficult for me to go on Sundays since I have church in the morning and by the time I can get to a farmers market in the afternoon, a lot of the good stuff is gone.

I’m a believer in supporting farmers’ markets whenever possible. They’re typically made up of small business owners, the produce is often far superior to what you can get at the large chain grocery stores and I’d rather my consumer dollars stay in my local community as much as possible. One of my friends once commented how expensive things are at her local farmers’ market and the prices put them out of her budget. Everyone’s circumstances are different and how we choose to spend our dollars is up to each individual; no judgment here. I feel fortunate that I’m only buying for me so I have the luxury of buying in small enough quantities that I can pay a little more for quality produce without breaking the bank. And, let’s be honest, I’m not enough of a veggie eater to really go crazy with all that fresh produce.

My local farmers’ market was close enough at just over 3 miles away that I set off on foot early on a Saturday morning to make the trek. I like getting to farmers’ markets right when they open so you can pick and choose from their best offerings. Walking there also guaranteed I wouldn’t go wild since I could only buy enough that would fit into my backpack and I could schlep it home, pack-mule style. The farmers’ market opened at 9 am and I arrived there a few minutes after it opened.

Most of the vendors were already set up and there weren’t too many people there yet. Other than the bear claw, I didn’t have a pre-set list of what I was going to buy. I had been hoping to buy Japanese sweet potatoes since they’re almost in season and I was still focused on using my new spiralizer but the vendors I talked to who were selling potatoes didn’t have any.

But in poking around at the various stalls, I did score ears of fresh corn (I boiled them later and they were amazing, so much better than the almost tasteless ones I last bought at the grocery store), raw peanuts for boiling (I love me some boiled peanuts), cilantro (needed for a recipe, stay tuned for future post), an onion and a bunch of green onions. Plus a few pounds of the sweetest green grapes I’ve eaten in months.

But my go-to purchase at any farmers’ market is always kettle corn. I know, I should be going there for the freshest produce ever but c’mon, it’s kettle corn. The life-changing product that made me permanently give up caramel corn as being too sweet and had me switching my movie-watching allegiance to the theater chains that served it (Century) instead of just regular popcorn (AMC). Yes, I decide where I’m going to watch a movie based on, not the movie showtimes, not the location, but which theater sells kettle corn.

It was still early and not many people (or none of them) were lined up at the stall for a 9 am kettle corn fix. The kettle corn guy was just getting started with popping the kernels and mixing that sweet-salty combination I love but they did have enough made for a small bag which his tween-aged son handed me when I came around. Younger children were playing nearby to amuse themselves while their dad and big brother worked the stand (love that family aspect of farmers’ markets). The bag was still warm from the kernels but I managed to resist diving in then and there. Don’t ask me how.

I was enjoying checking out all the different stalls that I almost forgot that I came for a bear claw. Almost but not quite. I found the Beckmann’s Bakery stall easily since it was well stocked with baked goods near one end of the market. The big banner proclaiming their name was also pretty pointed. There was a tempting array of bread loaves and other pastries laid out on the tables. I had to remind myself I only had a backpack that I had to truck more than 3 miles home strapped to my back and it was already full of ears of corn, peanuts, grapes, an onion, cilantro, green onions and kettle corn. Good thing I couldn’t find Japanese sweet potatoes after all or I might not have been able to fit everything in.

I perused all the baked goods on offer but the closest things I saw that might’ve been bear claws didn’t quite look like bear claws so I had to ask the guy if that’s what they were. He confirmed so I bought one. If you look at the picture, you might see why I was confused. It looks like a bear claw pressed back to back. Or as my coworker Eileen later called it when I showed her the pictures, it was “a hoof instead of a claw”. The top was so covered in sliced almonds and powdered sugar that I had to turn it over to confirm the cutouts that marked the “claws”.

BUT, I will give Beckmann’s major points that it really was a honest-to-goodness bear claw of my expectations. Meaning brioche dough, meaning almond paste filling, not brown sugar filling – eureka, I finally found a real bear claw. In terms of flavor, the pastry itself wasn’t as flaky as the one from Copenhagen Crown Bakery and I would’ve preferred glaze instead of the messiness of powdered sugar (there is no eating anything covered in powdered sugar with any semblance of neatness) but overall it was a good bear claw. I’m not a big fan of almond paste which is why bear claws are not my pastry of choice. But still, I was just happy to find a “real” bear claw. Kudos to Beckmann’s Bakery for sticking to the traditional rendition of a bear claw, albeit in hoof form than claw form. 4^th attempt was the charm.

Bear Claw Hunt #3 - Maple Leaf Donuts

Bear Claw Hunt #3 - Maple Leaf Donuts, visited August 1 & 2, 2017

I was now going for the third recommendation on my Next Door post. A couple of people spoke warmly of the bear claws at Maple Leaf Donuts. I’d never thought of trying a doughnut shop for anything other than doughnuts and possibly cinnamon rolls (Stan’s Donuts remains my favorite for both) but after three strikes on finding a genuine bear claw, I was more than willing to be open-minded about any possibilities.

Unfortunately, Maple Leaf was not as conveniently situated on my commute as Black Bear Diner had been. In fact, it was in the opposite direction from work. On the morning I had my biweekly 7 am meeting, I left my house at 6 to appear at Maple Leaf (fortunately they opened at 4 or 5 am, sign of a true “fresh doughnuts every morning” sort of place) in plenty of time to secure the bear claws and make it to my meeting on time.

Except when I got there, I saw the sign for “apple fritters and bear claws”, I saw the apple fritters but not a crumb of bear claw. I asked the counter lady if she had any. She said she normally had them every day but she was sold out that morning because someone had come in and bought all the bear claws. You’re kidding me. 6:10 am and “sold out”. Gah, it was a conspiracy, I tell you, to keep me from finding a genuine bear claw.

However, since I was already there, I figured I might as well not waste the trip so I bought an apple fritter. Had to inject some fat and sugar into my day if I had to be coherent for a 7 am meeting. And I had been thwarted in my bear claw hunt so I needed some kind of consolation prize. I like apple fritters but rarely eat them. For me, the calories aren’t usually worth eating them on a regular basis and my sweet tooth doesn’t normally kick in until later in the day. But once in awhile is okay, especially when I’m trying out a new place.

Apple Fritter

The apple fritter was quite good. Could’ve used a few more apples but overall, thumbs up. The outside was crisp and had just the right amount of light glaze to give it a crisp but melting texture. The fritter itself was also delicious, although there were a few bites I could taste the deep fried-ness of it and by the end, I was reminded why apple fritters are just a sometimes food. I don’t think I needed the sugar high quite that early in my day, especially since I hadn’t run that morning. 

Fortunately though, I did go for a run after work that day. Which meant I didn’t need to run the following morning and I worked off some of that apple fritter so it strengthened my resolve to try Maple Leaf again. At this point, my escalation of commitment was rising with every thwarted attempt to find a “real bear claw”. The next morning, I worked out at home, got ready and had just enough time to make another detour to Maple Leaf before getting into work at my usual time.

This time, there were bear claws available. But their appearance gave me pause. Just from looks alone, I could already tell this wasn’t a “real” bear claw. Despite having the “claw” appearance, it was obvious this was made out of doughnut dough, not brioche dough. I could also see apple bits peeking through the “claws” and even without the apples, the filling was darker than almond paste so I figured it was another brown sugar-cinnamon filling. Did someone change the definition of bear claws when I wasn’t looking? When did they stop having almond paste filling and switch over to brown sugar paste? Never, that’s when because these are not genuine bear claws.

I got one for me and one for Eileen but I lowered her expectations when I got to the office. It wasn’t a bear claw. It was an apple-filled doughnut with some weird cutouts that reminded me of bear knuckles perhaps but not bear claws. It was a good apple-filled doughnut but an apple-filled doughnut nonetheless. Who knew finding a genuine bear claw would be so hard?