This recipe comes from good friend and fellow chef, Nathaniel. It looks INSANE and I cannot wait to try it out! -ts
Chef Nathaniel says: This cookie caught my eye while waiting in the checkout line at Citarella. The ingredients were simple and basic. I thought to myself I could replicate this cookie and make it better. The key to a chocolate chip cookie is CHOCOLATE. Quality ingredients will create a quality outcome. Enjoy!
2 1/4 cups unsifted flour
1 teaspoon baking soda
3/4 teaspoon salt Sea Salt
2 sticks butter
3/4 cup sugar
3/4 cup dark brown sugar
2.5 teaspoon vanilla
3.5oz very dark chocolate bar (chopped)
3.5oz dark chocolate bar with sea salt (chopped)
11 1/2 bag semi sweet chocolate
- Preheat oven 375
- Mixed flour, baking soda, sea salt in a bowl put aside.
- Mix butter, sugars together. Add vanilla, eggs one at a time. Slowly mix dry flour mixture in mixer. Then add chocolate.
- Bake at 375 for 9 minutes and sprinkle sea salt on top.
I’m always looking for ways to not grow up. That’s probably why I try to incorporate hot dogs into every dish and still have a CareBears pillow case. In light of that, I was thrilled when I came upon this recipe. I made it for The Chef’s 28th birthday, and they were gone almost instantly. Brown butter + salt = dayum goodness.
1 stick unsalted butter
1 10 oz bag marshmallows
Heaping 1/4 teaspoon coarse sea salt (make sure to use coarse sea salt – in this case, Kosher won’t cut it)
6 cups Rice Krispies cereal
- Butter a pan with 2-inch sides or line one with parchment paper.
- In a large pot, melt butter over medium-low heat. Stir frequently, scraping up any bits from the bottom as you do.
- As soon as the butter takes on a hazlenut color, turn the heat off and stir in the marshmallows and salt. If the residual heat isn’t enough, keep the burner on low.
- Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan.
- Let cool and cut into squares. (Or jam candles in it and make into the world’s largest krispie treat birfday cake.)