THE BEST CHOCOLATE CHIP COOKIES

Leite’s Consummate Chocolate Chip Cookies
Adapted from David Leite via The New York Times

As found on Smittenkitchen.com

Takes: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
Makes: 1 1/2 dozen 5-inch cookies.

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and try to incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. [Dough may be used in batches, and can be refrigerated for up to 72 hours.]

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Smitten Kitchen

French Onion Soup

French Onion Soup Recipe

• 3 pounds Vidalia onions, sliced thin
• 6 Tbsp butter (margarine or oil for vegetarian soup)
• 2 Tbsp canola oil
• 3 cloves garlic, chopped
• 1 Tbsp white sugar
• 1/2 cup all purpose flour
• 7-8 cups beef broth
• 2 tsp thyme leaves, ground, or to taste
• 3 bay leaves, whole
• 1 tsp black pepper, freshly ground
• 1 1/2 cup dry white wine (I don't use this)
  

Garnish:

• 1 loaf French bread, sliced thick
• 1 cup mozzarella and parmesan cheese, mixed
• 2 Tbsp fresh parsley, minced

Directions:

1. Heat butter and oil in large stock pot until hot but not burning.
2. Add onions and cook on low-medium heat for 30 minutes, stirring every 5 minutes until onions are deep brown, tender and cooked down.
3. Meanwhile, as the onions are cooking, put equal amounts of the cheese mixture on each slice of bread and place on a baking sheet. Broil on medium or bake in a 350 degree oven just until cheese is bubbly. Do not allow to burn. Set aside.
4. Add garlic and sugar to the onions. Cook an additional 10 minutes.
5. Sprinkle flour over the top and stir, making a roux.
6. Add beef broth 1 cup at a time, stirring constantly on low heat until soup is thickened.
7. Add thyme, bay leaves and pepper and simmer on low for another 30 minutes.
8. Stir frequently. Do not allow soup to burn.
9. Turn off heat, add the dry white wine and let sit.
10. Remove bay leaves.

Before serving, place a slice of bread with cheese in the bottom of a bowl or crock and pour a ladle or two of hot soup over the top. Sprinkle with parsley if desired.

Serve with a garden salad and dinner is served!

Serves 10-12

as found on http://fall-recipes.suite101.com/article.cfm/french_onion_soup_recipe

Apple Crumble
	8 apples, peeled, cored and sliced
	Note: For a richer flavor, use various kinds of apples
	3 tbsp. white sugar
	3 tbsp. flour
	1 tsp cinnamon
	Topping:
	1 cup quick oats
	1/2 cup brown sugar
	1/2 cup flour
	1 tsp. cinnamon
	dash salt
	1/2 cup butter

1. Preheat oven to 350 degrees

2. In a baking dish, combine apples and seasoning.

3. In a medium-sized bowl, combine dry ingredients. Add butter and cut it in using knives or a pastry-blender until the consistency of the mix resembles coarse meal.

4. Sprinkle the topping on the apples. Bake for an hour or until apples are soft. Serve with ice cream or whipped cream.