the ultimate chocolate chip cookies

While my #1 favorite chocolate chip cookie in NYC is from Levain Bakery, another ridiculously delicious option comes from Jacques Torres, who is known as Mr. Chocolate, and for good reason! His cookies are a bit thinner & wider than those from Levain, but they have perfect caramelized, crisp edges with a melty, gooey interior.  I've been on the quest to bake the ultimate chocolate chip cookie at home, and lucky for me, The New York Times has published a recipe based on Jacques Torres' own. Just a heads up, these aren't your quick, easy to throw together cookies. They require both bread and cake flour, and need to be refrigerated for at least 24-36 hours before baking (kudos if you can wait that long without eating all the dough or baking a few cookies early, which may or may not have happened here). But trust me, plan ahead a bit and have the dough ready to go in your refrigerator. The added wait time improves both the flavor & texture of these cookies, so it's definitely worth it. Make sure you find chocolate discs instead of your typical chocolate chips. They are bigger & flatter, and melt in the perfect way in these cookies by creating a whole sheet or layer of chocolate instead of just blobs. A higher quality chocolate, like Guittard, will take these cookies to the next level! You will not be disappointed-I promise- but if you are, I will gladly take them off your hands!

Chocolate Chip Cookies:

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

  • 1 2/3 cups (8 1/2 ounces) bread flour

  • 1 1/2 teaspoons baking powder

  • 1 1/4 teaspoons baking soda

  • 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 vanilla extract

  • 1 1/4 pounds bittersweet chocolate disks or fèves

  • sea salt, for sprinkling over cookie dough prior to baking

 

Sift flours, baking powder, baking soda, 1 1/2 teaspoons sea salt into a large bowl; set aside. Using a mixer fitted with the 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. Drop chocolate pieces in and 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. When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside. Scoop six 3 1/2-ounce mounds of dough 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, 16-20 minutes. Transfer baking mat or parchment paper 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. Makes about 18 5" cookies.

*Recipe from The New York Times, adapted from Jacques Torres.

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carrot cake with coconut cream frosting

Carrot Cake is my all-time favorite dessert in the world- it was even my wedding cake! I love all the textures and flavors, and would really be happy eating it every day of my life. Everyone has their preferred way of making it- with or without nuts, raisins, pineapple, coconut, etc. After many trials and tastes, below is my version of the ultimate carrot cake! It's a denser cake that's full of tasty ingredients. I love the depth of flavor that toasted nuts & coconut add to this cake, along with spices like cinnamon & nutmeg. I wouldn’t call it a tropical carrot cake though, because you definitely won’t find pineapple in my version! Rolled oats add a nice textural component, but you may also sub out another type of flour (all-purpose works fine) if you prefer. I’m not the biggest fan of cream cheese, but I do enjoy the tangy flavor it lends to frosting in carrot cake. Alternatively, I’ve made a coconut cream cheese frosting using both coconut cream & cream cheese, making it a bit lighter & fluffier, but still creamy & delicious! If you use vegan cream cheese (or leave it out altogether), this cake is also entirely vegan & full of healthy ingredients like carrots, applesauce, nuts, and coconut oil, so feel free to indulge as much as you please! PS- I'm by no means a pastry chef, and am still learning ow to nicely decorate a cake in that perfectly precise way. Thanks to my husband for lending his technical skills!

Carrot Cake with Coconut Cream Cheese Frosting:

Cake:

  • 2 cups whole wheat pastry flour

  • 1 cup rolled oats

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 2/3 cup coconut oil, melted

  • 1 cup coconut palm sugar

  • 2 cups unsweetened applesauce

  • 2 teaspoons pure vanilla extract

  • 2 cups carrots, shredded (plus extra for topping)

  • 1 cup pecans, toasted & chopped (plus extra for topping)

  • 3/4 cup shredded coconut, toasted (plus extra for topping)

Frosting:

  • 2 cans coconut milk, refrigerated overnight

  • 6 oz. cream cheese

  • 2 teaspoons pure vanilla extract

  • 1 cup powdered sugar

  • 1/4 teaspoon salt

Preheat oven to 350 F. Spray two 9” cake pans with non stick spray, line them with parchment paper, and then spray the parchment paper.

Make the coconut cream cheese frosting first. Remove the coconut milk from the refrigerator, and turn upside down. Open cans from the bottom, pour out the coconut liquid (save for smoothies!), and scoop out the solid coconut cream. Add to the bowl of a stand mixer fitted with whisk, along with cream cheese, powdered sugar, vanilla, and salt. Whip the cream, starting slowly at first & gradually increasing your speed, until it’s nice and fluffy. Move frosting to an airtight container, and refrigerate to allow it to set.

Sift all dry ingredients together in a large bowl. Combine wet ingredients in another bowl (oil to vanilla), then add the two together until just combined. Fold in carrots, pecans & coconut last. Pour the cakes into pans, and bake for about 30 minutes. Allow cakes to cool a few minutes, then transfer them to a wire rack.

Once the cakes have fully cooled, you may even them out by removing any domed shape on top (this will allow them to stack more evenly). Place one cake on a cake stand, add a layer of frosting, then stack the second cake on top. Add a thin, “crumb layer” of frosting over the entire cake, then allow it to chill for 30 minutes to set. Now apply a thicker layer of frosting over the entire cake. Top with remaining carrots, pecans & coconut as desired. Slice and enjoy!

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*Can be made with three 6” round cake pans to create a 3-layer cake. Increase baking time to about 35-38 minutes.

**Adapted from Carrot Cake in Skinny Bitch in the Kitch.

superfood balls

 

If you ever need something sweet, but don't want to indulge in a full-on dessert, these are a tasty, but healthy alternative. Whether it's an afternoon pick-me-up or an after dinner treat, there are great to have on hand and contain many superfoods like maca, chia seeds & cacao! Even better, they're super easy to make- just throw everything in the food processor, and that's it! Enjoy!

Superfood Balls:

  • 1/2 cup raw walnuts

  • 1/2 cup raw almonds

  • 1/4 cup chia seeds

  • 1 cup pitted Medjool dates (about 10)

  • 1/4 cup dried unsweetened coconut

  • 1/3 cup raw cacao powder

  • 1 tsp pure vanilla extract

  • 1/2 tsp maca powder

  • 2 tbsp water

  • 1/4 tsp salt

Pulse all ingredients together in food processor until well combined. Roll into balls. Coat in extra coconut or cacao, if desired. Makes about 2 dozen balls. These store well in an airtight container at room temperature for a few days, or in the regrigerator for 7-10 days.

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chocolate soufflés for 2

These chocolate soufflés for 2 are the perfect dessert for date night, Valentine's Day, or any day! They are served in Staub mini cocotte pots, which makes them look extra fancy too! Although soufflés seem daunting, they can be executed easily with a few staple ingredients, and are guaranteed to impress. Don't forget a sweet & creamy sauce (think créme anglaise or melty ice cream) to drizzle on top! PS- if you want to prep these ahead of time, you can also cover and refrigerate the soufflés overnight before baking!

Chocolate Soufflés:

  • 3 tbsp coconut oil (or butter), softened

  • 1/4 cup cane sugar

  • 3 oz. bittersweet chocolate, chopped

  • 1/2 tsp pure vanilla extract

  • 2 egg yolks, at room temperature

  • 2 egg whites, at room temperature

  • 1/8 tsp cream of tartar

  • créme anglaise or salted caramel sauce (for serving)

Preheat oven to 375 degrees F. Use 1 tablespoon of coconut oil to grease your cocottes. Coat them lightly with 2 tbsp cane sugar, tapping to remove any excess. Place cocottes on a baking dish and set aside. 

Melt chocolate with 2 tbsp coconut oil over a double boiler, whisking until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside. 

In the bowl of a stand mixer with a clean whisk, beat egg whites on medium speed until frothy, about two minutes. Increase the speed to high and slowly add cream of tartar and remaining sugar, beating until stiff peaks form, about 5 minutes. Take care not over beat. 

Add 1/3 of the meringue into chocolate mixture. Gently fold in. Add the remaining meringue and fold in until no streaks remain. Do not over mix. Spoon the mixture into prepared cocottes. Place in preheated oven and bake for 18-22 minutes. Sprinkle with powdered sugar and serve immediately, topping with créme anglaise or salted caramel sauce.

*Adapted from Chocolate Soufflé by Real Simple.

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gingersnap chocolate cream pie with bourbon pecan crumble

 

I wanted to bake a festive dessert for our holiday dinner this year, but one that would also please most everyone at the table. Chocolate naturally came to mind, and this gingersnap chocolate cream pie with bourbon pecan crumble by Kale & Caramel was a true winner. Even better, it's all vegan, and most of my family couldn't even tell! The crust is made from gingersnaps and coconut oil, while the chocolate cream filling is thickened with chia seeds. And those candied bourbon pecans? Make extra because you'll want to put them on everything! A decadent pie that you can feel good about indulging in- what could be better?! Head on over to Lily's site for the recipe.

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healthier black bean brownies

 

My best friend Stephanie is a registered dietician and plant-based chef who runs a vegan food truck in Texas called Ripe Cuisine. You can find tons of delicious, yet good-for-you recipes on her site, many of which you'd never know are vegan! Her motto is "eat with a purpose", and it's comforting to know you can do just that, even when a craving for sweets hits! When I want a brownie, I want it to be rich and fudgy, and that's exactly what these are. Stephanie's recipe includes a secret ingredient- black beans- but don't let that deter you. I promise you'll enjoy these just as much as any butter and egg-filled brownie, but you can feel good about the fact that they're both vegan and gluten free!

Flourless Fudge Brownies:

  • 1 cup dark chocolate chunks

  • 1/4 cup coconut oil

  • 2 cans black beans, drained & rinsed

  • 1/2 cup unsweetened cocoa powder

  • 3/4 cup coconut palm sugar

  • 2 tbsp maple syrup

  • 1 tbsp vanilla extract

  • 1/2 tsp sea salt


Preheat oven to 350 F. In a double broiler, melt chocolate and coconut oil together. Remove from heat and set aside.

In a food processor fitted with a steel blade, combine black beans, cocoa powder, palm sugar, maple syrup, vanilla extract, and salt. Pulse a few times to begin to breakdown beans, and with the motor running, pour in the melted chocolate-coconut oil mixture.

Continue to process until smooth, stopping to scrape down the sides of the work bowl, as needed. If adding in extra chocolate chips, nuts, etc., now is the time to stir them into the batter.

Using 1 tablespoon coconut oil, grease a 9 inch x 9 inch pan and pour in brownie batter. Bake for 45 minutes until brownies are set. Allow to cool for 30 minutes for brownies to firm up before cutting. Allow them plenty of time to cool and firm up before cutting. Enjoy!

*Makes 9 large brownies

**Optional additions- maca powder, extra chocolate chips, chopped nuts, shredded coconut, nut butter or dried fruit

***Recipe from Ripe Cuisine

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