This chocolate chip cookie has such an unusual combination of ingredients that I simply had to try it out for myself. Rye flour, black sesame, and SEAWEED?! Granted, it took me multiple grocery stores to amass this collection of bizarre ingredients (rye flour from Whole Foods, seaweed from Chinatown, and tahini from Trader Joe’s – yes I could’ve gotten all three from the same place, but I wasn’t in a rush.)
Personally I’m not sure the seaweed really added much to the cookie. Granted, I did NOT use salted seaweed snacks. While wouldn’t call it a savory cookie, it certainly had a nutty and unctuous quality, that tasted not too sweet and very grown-up and gourmet.
To me, the best thing about the cookie is actually the bake. It’s baked at a slightly higher temperature of 400F, and cooling it on the tray allows the crust to firm up and stabilize while keeping the cookie soft and gooey in the middle. Not to mention the fun crunchy bits the black sesame seeds on the outside lend to the cookie.
Chocolate Chip Cookies with Black Sesame and Seaweed Makes 22 cookies From The New York Times
1 ½ cups/190 grams unbleached all-purpose flour
1 ½ cups/140 grams dark rye flour or pumpernickel flour
1 teaspoon baking powder
½ packed teaspoon baking soda
1 ½ teaspoons fine sea salt
¾ cup/165 grams dark brown sugar
⅔ cup/135 grams granulated sugar
½ cup plus 2 tablespoons/140 grams unsalted butter, softened to room temperature
2 large eggs plus 1 yolk
⅓ cup plus 1 tablespoon/105 grams black sesame paste, such as Kevala Black Sesame Tahini, or regular tahini
1 tablespoon plus 1 teaspoon vanilla extract
13 ounces/370 grams 65 to 70 percent dark chocolate, roughly chopped
½ cup/5 grams kizami nori (toasted and shredded seaweed) (see Tip)
1 cup/120 grams black sesame seeds, to coat
In a medium bowl, whisk together the all-purpose and rye flours, baking powder, baking soda and sea salt; set aside.
In a stand mixer fitted with the paddle attachment, beat both sugars together on medium speed to blend. Add butter and beat on medium until beginning to lighten and starting to become creamy, about 2 minutes.
Add the eggs and egg yolk one at a time to the butter mixture, beating until incorporated, then add the black sesame paste and vanilla, and blend just until combined.
Add the flour mixture all at once, and use a sturdy rubber spatula to fold it into the butter mixture until about halfway combined, and the mixture goes from a shaggy mess to a semi-combined dough. Scatter the chocolate and seaweed on top and fold just until dough forms. (A gentle touch is necessary, as overmixing can cause the dough to separate and crumble.)
Add the black sesame seeds to a shallow bowl. Using a 1/4 cup measuring cup, portion the dough into about 22 balls (60 grams each). Working with one portion of dough at a time, roll it between your palms until rounded, then gently roll it into the sesame seeds until coated all over. Arrange on a parchment-lined baking sheet and transfer to the refrigerator to chill at least 4 hours. (You can prepare the dough balls up to one week in advance; transfer to a lidded container or loosely cover them with plastic wrap and refrigerate.)
When ready to bake, heat the oven to 400 degrees. Arrange the cookies a few inches apart on a large baking sheet and bake until they have spread out slightly but are still puffed in the center, about 12 minutes. Once you’ve removed the baking sheet from the oven, gently tap the center of each cookie down using the bottom of a ladle, pressing just until you’ve created a slightly indented crater. (This technique helps ensure a gooey and chewy center.)
Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Store, covered, at room temperature, up to 2 days.
Cooler temps always inspires me to turn on the oven and bake something. I was debating between something with pumpkin pie spice or cinnamon in it, and this cinnamon swirl bread won. Because pumpkin pie spice – ya’ basic.
This loaf is a real stunner. I really enjoy making braided breads because of the technical finesse involved. Dumping brownie batter in a pan, or shaping cookie dough balls doesn’t interest me. But rolling out dough and shaping it and re-introducing it to the loaf pan while maintaining its shape… now that’s the stuff.
Looking at the loaf sliced through is making me realize I probably should invest in a bread knife. Look at all of that unfortunate compression! But that aside, it really is a stellar recipe. I cannot recommend Bread Illustrated enough for its step-by-step photos and precise instructions. As Brene Brown might say, clear is kind. The bread was fluffy, enriched, and just a tad sweet.
The swirls were such a visual treat. I can totally imagine French-toasting this bread, or serving it with cinnamon raisin cream cheese for a cinnamon raisin double whammy.
Bread Illustrated’s Cinnamon Raisin Bread
Adapted from Bread Illustrated
Makes one 8.5 inch x 4.5 inch loaf
equipment: stand mixer, rolling pin, pastry brush, instant-read thermometer, 8.5 x 4.5 inch loaf pan
4 tbsps (2 oz) unsalted butter, cut into 16 pieces
1.75 cups + 2 tbsps of flour (10.5 oz) bread flour
6 tbsps (1.125 oz) nonfat dry milk powder
1/2 tbsp active or instant yeast
0.75 cups (6 oz) of water, room temperature
1/6 cup (1.16 oz) granulated sugar
1/2 egg (or 2 tbsps, or 25g)
3/4 tsp salt
3/4 cup (3.75 oz) golden raisins
1/2 cup (2 oz) confectioners’ sugar
1.5 tbsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/2 egg, lightly beaten with 1/2 tbsp water and pinch of salt
1. for the doughToss butter with 1/2 tbsp flour in a bowl and set aside to soften. Whisk remaining flour, milk powder, and yeast in bowl of stand mixer. In a separate 4-cup liquid measuring cup, whisk water, sugar and egg until sugar dissolves. Using a dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping bowl as needed. Cover bowl tightly with plastic wrap and let dough rest 20 minutes.
2. Add salt to dough and knead on medium-low speed until dough is smooth, elastic, and clears sides of bowl, about 8 minutes. With mixer running, add butter, a few pieces at a time, and knead until butter is fully incorporated, about 4 minutes. Continue to knead until dough is smooth and elastic and clears sides of bowl, 3-5 minutes. Reduce speed to low, and slowly add raisins and mix until incorporated, about 1 minute.
3. Transfer dough to lightly greased large bowl or container. Using a greased bowl scraper (or your fingertips), fold dough over itself by gently lifting and folding edge of dough towards the middle. Turn the bowl 45 degrees and repeat. Do this for a total of 8 folds. Cover bowl tightly with plastic and let dough rise for 45 minutes. Repeat folding 8 times, cover tightly with plastic again and let dough rise until nearly doubled in size, 30 minutes to 1 hour.
4. Press down on dough to deflate. Transfer dough to lightly floured counter. Press and roll into 11×6 inch rectangle, with short side parallel to counter edge. Fold dough lengthwise so it’s 11 by 3 inches. From the short 3-inch edge, roll dough away from you so it’s a firm ball, keeping it taut.
5. For the filling Whisk all together in bowl until combined. Coat rolled dough ball lightly in flour and place on lightly floured counter. With seam side down, flatten ball with rolling pin into 18 x 7 inch rectangle, short side parallel to counter edge. Mist surface of dough with water (I wet my hands and speckled it over the dough, you can use a spray bottle.) Spread filling mixture over dough, leaving 1/4 inch border on sides, and 3/4 inch border on top and bottom. Mist filling with water once more.
6. Roll dough away from you into firm cylinder. Pinch seam and ends closed. Dust cylinder lightly on all sides with flour, covering loosely with greased plastic, and let rest for 10 minutes.
7. Grease one 8.5 by 4.5 inch loaf pan. Cut cylinder in half lengthwise. Turn halves cut side up and gently strength into 14-inch lengths. Arrange strips side by side, perpendicular to counter edge, and pinch the far end together. Take left strip of dough and lay over right strip. Repeat, keeping cut sides up, until dough is twisted all the way through. Pinch remaining end closed. Transfer loaf cut side up into pan. Press dough into corners of pan and pushed any exposed raisins into seams of the braid. Cover loosely with greased plastic and let rise until loaves reach 1 inch above lip of pan, and dough springs back minimally when poked gently with your knuckle, 1.5 to 2 hours.
8. Adjust oven rack to middle position and heat oven to 350 F. Brush loaves with egg mixture and bake until crust is well-browned, about 25 minutes. Rotate pan halfway through. Reduce oven to 325 F, tent loaf with aluminium foil, and continue baking until internal temperature of loaf reaches 200-205 F, about 15 to 25 minutes. Let loaf cool in pan for 5 minutes. Remove loaf from pan, let cool completely on wire rack, about 3 hours, before serving.
These days, I bake desserts rather infrequently, and when I do decide to make something, I want it to be worth my while – and I trust Stella Parks from Serious Eats. Her recent April Fools’ article for the site was an embodiment of the surgical attention to detail that she stands for. And her carrot cake recipe is just that. I always read recipes before I begin them, and even then, I made a few mistakes which thankfully didn’t hurt the cake at all.
This carrot cake is really delicious and well worth the hours of attention it demanded. It’s moist, is generously studded with pecans, and the cream cheese frosting is not overly sweet. However, I did make a few tweaks to the original recipe:
I had halved the recipe because a) I didn’t want to have to shred two pounds of carrots and b) I’m going to get pretty sick of eating all that carrot cake after some time. It still produced a substantial two-layer 8-inch cake, and there weren’t any volume issues when it came to mixing the cake in the stand mixer, so I would highly recommend
I also accidentally used 25% less butter in the cake than prescribed – I had set aside 1.5 sticks of butter for the frosting, but instead used it for the cake (which required 2 sticks). I thought the cake did not suffer from this reduction at all.
I used 19% more carrots than instructed because I didn’t read the recipe carefully enough – the ingredient list called for 405g whole, unpeeled carrots, while you only need 340g of shredded carrots in the cake. I didn’t think the extra carrots hurt the recipe either.
I did not have a vanilla bean and just used 1 tbsp of regular vanilla extract in the cream cheese frosting. It ended up tasting way too artificial, so I would recommend procuring a vanilla bean, or using maybe just 1 tsp instead of 1 tbsp of extract as a substitute.
This might be a controversial opinion, but as moist the cake was and as wonderful the crunch from the pecans were, I was really missing the burst from plump, juicy raisins. If I were to remake this, I’d probably add in some golden raisins (they tend to be juicier) or at the very least, raisins re-hydrated in hot water, that’s 50% the volume of the pecans.
BraveTart’s Brown Butter Carrot Cake
Makes a two-layer 8-inch cake Adapted from Serious Eats Note: I’ve modified the recipe and instructions to better suit the half-recipe I made with the inadvertent “healthier” substitutes (i.e. less butter, more carrots).
For the Cake:
7 ounces pecan pieces (1 3/4 cups; 198g) (I got the toasted version from Trader Joe’s which eliminated the toasting step)
14 oz finely shredded carrots (approx 3.5 firmly packed cups, 405g) can be refrigerated up to a week in advance)
6 ounces unsalted butter (1.5 sticks; 170g)
7 ounces white sugar (1 cup; 198g)
4 ounces light brown sugar (1/2 cup, gently packed; 113g) (I used 100g of white sugar and 13g of Grandma’s Original Molasses)
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 tablespoon baking powder
1/2 + 3/8 teaspoons (3.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
3/8 teaspoon ground cloves
1/2 tbsp vanilla extract (7g)
3 large eggs, straight from the fridge
5.5 ounces all-purpose flour, such as Gold Medal (1 1/4 cups, spooned; 155g)
2.5 ounces whole wheat flour, not stone-ground (1/2 cup; 70g)
For the Frosting: (The amount below makes 50% of the original recipe, but the surface area to be frosted only dropped by 33%. This will mean a slightly thinner frosting than if you weren’t making a half-recipe, but I was fine with the amount of frosting the cake had.)
6 ounces milk, any percentage will do (about 3/4 cups; 170g)
1 vanilla bean, split lengthwise
4 ounces sugar (about 1/2 cup plus 1 tablespoon; 113g)
3/4 ounces cornstarch (about 1/6 cup, spooned; 23g)
1.5 large eggs, straight from the fridge (for the half egg, use 2 tbsps of a beaten egg)
1/2 tbsp vanilla extract (7g)
8 ounces full-fat Philadelphia cream cheese, softened to about 65°F/18°C (1 eight-ounce packages; 227g)
6 ounces unsalted butter, softened to about 65°F/18°C (1.5 sticks; 170g)
1/2 ounce freshly squeezed lemon juice (about 1 tablespoon; 15g)
Instructions To better synchronize the downtime between recipes, make the cream cheese frosting first, which is made of a custard and a buttercream.
FROSTING, PART 1 of 2: The Custard
1. In a 3-quart stainless steel saucier, combine the milk and vanilla bean and bring to a simmer over medium heat. When it begins to bubble, shut off the heat, cover, and steep 30 minutes. Alternately, cover and refrigerate until needed, up to 24 hours to extract the deepest vanilla flavor. Meanwhile, whisk the sugar and cornstarch together in a medium bowl, followed by the eggs.
2. Return milk to a simmer and discard vanilla bean after scraping out the flavorful pulp inside. Ladle 1/4 cup hot milk into the eggs and whisk to combine. Repeat with a second and third ladleful, then pour the warmed eggs into the pot. Cook over medium heat, whisking constantly, until the custard turns thick and lumpy, about 3 minutes. After it begins to bubble sluggishly, continue cooking and whisking 2 full minutes to neutralize a starch-dissolving protein found in the yolks, and until the custard is smooth.
3. Off heat, stir in vanilla extract, then pour custard into a large baking dish to speed the cooling process. Press a sheet of plastic against the surface and refrigerate until thick and cool, about 1 hour, or to roughly 68°F (20°C). Alternatively, refrigerate up to 1 week and stand at room temperature until warmed to roughly 68°F.
Now that the custard is cooling, move on to making the cake. I would finish the frosting recipe while the cake is cooling.
4. Adjust oven rack to the middle position and preheat to 350°F (180°C). Toast the pecans on a baking sheet until golden brown, about 10 minutes, and cool completely.
This would be a good time to shred your carrots, if you haven’t already done them.
5. To make browned butter for the cake: in a small saucepan, completely melt the butter over medium-low heat. Increase to medium and simmer, stirring with a heat-resistant spatula while the butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form along the pan, until the butter is golden-yellow and perfectly silent. Pour into a heat-safe measuring cup, along with all the toasty brown bits, and proceed as directed, or cover and refrigerate up to 1 week; melt before using.
6. Preheat oven to 350 F (180 C). Lightly grease two 8-inch anodized aluminum cake pans and line with parchment (instructions here). If you don’t have two pans, it’s okay to bake the cakes in stages; the batter will keep at room temperature until needed.
7. Combine white sugar, brown sugar, cinnamon, ginger, baking powder, salt, baking soda, nutmeg, cloves, vanilla, and eggs in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to moisten, then increase to medium and whip until thick and fluffy, about 8 minutes. Meanwhile, whisk together all-purpose and whole wheat flours. Drizzle in the brown butter in a steady stream, then reduce speed to low and add the flours. Once smooth, fold in shredded carrots and pecans with a flexible spatula.
8. Divide batter between the prepared cake pans, about 28 ounces each. If you don’t have two pans, the remaining batter can be held at room temperature up to 3 hours. (Note that if you only have one cake pan, this will mean you’ll have to be in the kitchen at 30 minute to 60 minute intervals. So don’t commit to anything else. Really.) Bake until cakes are golden, about 30 minutes. A toothpick inserted into the center will have a few crumbs still attached, and your fingertip will leave a slight indentation in the puffy crust.
9. Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off the parchment, and return cakes right side up (covered in plastic, the cakes can be left at room temperature for a few hours).
Now that the cake is cooling, it’s a good time to prepare the buttercream to finish up the rest of the frosting.
FROSTING, PART 2 of 2: The Buttercream
10. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter on medium speed until fluffy and light, about 5 minutes. Meanwhile, stir the thick pudding in its dish to create a thick, dough-like mass. Scrape the bowl and beater with a flexible spatula, then switch to whisk attachment and whip on medium speed. Add pudding a few tablespoons at a time, then drizzle in the lemon juice; if you like, season to taste with a pinch of salt (see note). Scrape the bowl once more and whip a few seconds to ensure no lumps remain. The finished frosting should be light and creamy, but thick enough to hang upside down from a spoon.
Once the cake layers are cooled, it’s time to stack it up!
11. I didn’t think the cake needed leveling since they didn’t dome that much, but please use a serrated knife to do so if you wish. I also did not have a cake turntable or an offset spatula, so I placed the cake on an inverted plate and used the back of a chef’s knife to apply the frosting.
12. To crumb coat the cake:Use 1 cup of the frosting to spread it on one of the cake layers. Place the second layer on top, and top with another cup of frosting. Cover the sides of the cake with about 3/4 cup of frosting, as thinly as you can. Refrigerate the cake for 30 minutes so the frosting sets.
13. Decorate the cake with the rest of the frosting. Under a cake dome or an inverted pot, the frosted cake will keep 24 hours at cool room temperature. For longer storage, freeze the sliced cake for a couple of hours until the frosting is hard and no longer tacky. Wrap each slice well with cling wrap to avoid moisture loss or air exposure. Freeze cake for up to a month.
Chocolate chip cookies will never go out of style, and there’s always a new recipe claiming to be the best or the Last Chocolate Chip Cookie Recipe You’ll Ever Need. And honestly, I prefer a more egalitarian approach – it’s all going to boil down to what you’re in the mood for. And this time, I was in the mood for a big honking ooey-gooey Levain-style chocolate chip cookie.
And this was definitely a honkingly huge cookie from Stella Parks of Serious Eats. Each cookie weighed 6 ounces. I don’t even want to think about how many calories it contains. But by God was it delicious. The original Levain cookie contains walnuts, as does this recipe. And there have been competitors like Chip NYC and Gooey on the Inside that also do the barely-baked-hunk-of-dough thing, but their chocolate chip cookies do NOT have walnuts and I think it makes a significant difference to the textural and flavor complexity of the cookie.
Stella Parks’ recipes are always detailed, and they’re not only prescriptive but also informative. She explains that a pinch of nutmeg makes butter taste more buttery, and also recommends using different sizes and darkness of chocolate chips to add interest. I don’t usually keep chocolate chips at home because I prefer to chop up a high quality bar of semisweet, but Stella explains that this massive cookie needs the structural stability that commercial chocolate chips would provide.
The original recipe indicated a 22 minute bake time at 350 F, and I thought that was a little too gooey for me, as pictured below. The cookie was falling apart in my hand, but it was still super delicious. I’d probably bake it to 25 minutes next time though. I love the crisp edges and the gooey and toasty interior. I made a half recipe (which yielded 4 cookies), and didn’t have any issues with simply halving everything. These cookies do require an overnight rest period, but I promise it’s worth it.
Super Thick Levain-Style Chocolate Chip Cookie from Stella Parks
Makes 8 large shareable cookies
From Serious Eats
4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired)
1 3/4 teaspoons baking powder
1 teaspoon baking soda
Pinch of grated nutmeg
2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)
To Prepare the Dough: Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous.
Divide dough into 8 equal portions (about 6 ounces/170g each) and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week.
To Bake: Adjust oven rack to middle position and preheat to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste.
Bake until cookies are puffed and lightly brown, about 22 minutes or to an internal temperature of between 175 and 185°F (79 and 85°C). The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency.
Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked.