Saturday, October 4, 2008
The Best Pastry Assistant Ever - and Really Good Chocolate Chip Cookies
I have been having fun with two things in the kitchen lately 1. experimenting with great chocolate chip cookie recipes, and 2. having H want to help cook. Almost every day when I get home from work, H will tell me, "I'm going to get my apron and help you cook, Dada!" She'll put her apron on, I'll set her on the counter and she'll "help" me cook. It has been a lot of fun for us. Plus, there's the added bonus of H learning more and more about food and cooking. She has always had a great palate - last week, I gave her some Pecorino on her pasta and she told me, "Dada, this tastes like goat cheese." Technically it's sheep's milk, but she knew it wasn't cow's milk cheese. And as young as nine months she used to eat pasta with pesto, sausage, and feta that we put through the food mill.
So it came as no surprise that she would easily jump into some Chocolate Chip Cookie adventures. I have of course read all about the CCC recipe from the NY Times that everyone is blogging about. I will get around to that eventually, but it requires resting the dough for up to 36 hours, and I just didn't have that kind of time: our friends had just had their baby girl and we wanted to bring these cookies over as a fun welcome later that day. So I scoured some of my favorite blogs and found a reference on David Lebovitz's blog to a post on 101 Cookbooks where Heidi made David's cookies (recipe). So I gave David Lebovitz's cookies a try, omitting the walnuts this time (because I really have to be in the mood for walnuts, and I didn't have any in the house).
The recipe is quick and easy, and fantastic. We have made them several times already and everyone has really enjoyed them. They are very chocolatey (I recommend using a good quality dark chocolate chip) and will probably be even better with the walnuts which we'll include next time. They are bordering on too chocolatey for R and I think the walnuts will be a great balance.
H and I will tackle the NY Times recipe next and we'll post our comparison. In the meantime, I'm going to keep enjoying the fact that H wants to cook with her Dada.