Super moist bananabread with pecans!

16 Mar

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First things first: Is it banana bread? Or is it banana cake? To me, it´s cake. I mean, when I can choose between cake and bread – well, the answer it pretty much given… And another thing, why would one call it bread, by any means? It contains lots of sugar, butter, fruits and no yeast – unlike any bread. But you do, usually, bake it in a bread-like-pan…. So I guess that´s why it´s got it´s bread-name. Anyway, who cares, as long as it tastes like cake! And when you can present it as bread, though in reality it is a cake, everyone´s concience is clean: The baker´s and the eater´s. (Or mine, as it would be called in my case…)

I had some very overripe bananas lying around – and so starts every story of a banana bread. (cake)
Actually, I had kind of let them overripe on purpose, so I could have an excuse to bake with them! But only partly…My mother bought all kinds of food, and pretty much filled my fridge and freezer before she left, so it was inevitable that something would – not go to waste – but, end up in baked goods. Maybe that was her plan all along. Ahh, she knows me too well!

So, Sunday came, the bananas were brown as ever, and I had cake-cravings! Off to the bookshelf to find a nice recipe. I do have a couple of winner banana-bread recipes, that are just amazingly good, but I´m kind of in this getting-to-use-my-cookbooks-flow for the moment, so I grabbed three candidates and started the search. I almost turned to Dorie, again, but then it would be a bundt, and not a loaf. I wanted a loaf. And I feel with her, I shouldn´t change the recipe too much, I have a feeling it´s best to leave it to her. And I wanted to use some yoghurt and nuts, cause that´s good stuff in a banana bread. So, finally, I picked the banana pecan bread, from Leila Lindholm´s Piece of Cake. The picture of that bread was one of the first things that got stuck on my mind from that book, along came many other things… And one of the reasons I got the book! Besides, it´s so pretty! But, I haven´t really baked anything from it yet besides a bread, so it was about time I started the serious business – on to the cakes!

I adapted the recipe slightly, substituting some of the butter with yoghurt, powdered sugar with sugar, and some of the flour with whole wheat, but the original recipe goes like this. And I only had 3 bananas… But I don´t have the measurements I used, so I present to you the original recipe!

Pecan-banana bread

150 g butter
1 dl sugar
2 dl powdered sugar
4 ripe bananas
2 eggs
3 dl flour
1 ts baking powder
pinch of salt
75 g pecan nuts

Stir the sugars and butter light and creamy.
Mash the bananas (keeping a few chunks if you like – I know I do!) and stir them into the batter. Add the eggs. Mix the dry ingredients and pecans, and gently fold them into the batter. Pour into a buttered loaf-pan, and bake the cake for about 30 minutes in the center of the oven. (Mine needed longer) A toothpick inserted in the center of the cake should come out clean. Allow to slightly cool, and dig in!

This cake can be served pretty much any way you like: Warm or cold, with our without butter, nutella, ice cream….you get the picture. I thought it was really good straight from the oven, warm and nice, so that the butter I added just melted into the cake. But on the other hand, it´s also really good the second, or third day, when it has had time to set – then you really get the moistness of this cake… Yummy either way!

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World peace cookies

31 Jan

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If you´re well known in the cookie buisness, you might have heard of these. If not, let me introduce you. These cookies come from Dorie Greenspan´s “Baking – from my home to yours”. When I finally got my hands on this book, I was kind of overwhelmed. First of all by its size and weight (it was a gift) – it was enormous! And secondly, and maybe most importantly, by the number of recipes. (I guess I should have predicted that, given its size, but – well, what can I say…) The book doesn´t waste a lot of space or pages on pictures – which I normally don´t think is a waste – on the contrary, it´s what makes me want a cookbook, and what makes me purchase it. But here, I´m thankful the pictures are left out to make room for more recipes. After all, it was a struggle to get that book, as you can read here

But, when I was going to start baking, I had no idea where to start. I mean, where does one start with over 300 recipes? And almost without any pictures to tempt me? Hmm. One starts at google, of course! I searched for “best, or favourite recipes”, and after a little googling, there were a few recipes that seemed more popular than others. One of them were something called world peace cookies. (Another was Swedish visiting cake, so that´s next on my list!) A cocoa-cookie with sea salt and chocolate chunks. Well, that didn´t exactly put me off! Though, normally I like my cookies non-chocolate. That is, without cocoa in the batter. But not completely without chocolate! Hell no! Bring on the chocolate chunks! But, I decided to have an open mind. So many people can´t be wrong. And it´s not like I dislike chocolate cookies, they´re just not my favourite. Until now.

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I made these for the first time a while ago, but they turned out butt ugly, delicious though, but not to be broadcast worldwide. Sorry guys, I´m shallow. These turned out better. And I know what you´re thinking: They´re not that good looking. And seriously, can they be that good? Isn´t it just another cookie?
No – it´s not. It´s a cookie, yes, but it´s a really, really good one.

The taste is rich and very chocolatey. It´s enhanced by the addition of sea salt. Oh chocolate and sea salt. How I love you two together. And my photos don´t really do them any justice, and that´s not just because of my lack of photo-skills, it´s because any photos of these cookies can´t show how yummy-tasty they are! Appearantly these cookies got their name, by Dorie’s neighbour who thought that a daily dose of these cookies would be enough to instigate world peace. Well, I don´t know about that. I see his point, but on the other hand, these cookies might as well start a world war. You get the point: They´re good.

World Peace cookies

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chipsWhisk flour, cocoa powder, and baking soda into medium bowl.

Using electric mixer, beat butter in large bowl until smooth and creamy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat gently just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on a sheet of plastic wrap or parchment. Form each piece into 1 1/2-inch-diameter log. Wrap each tightly and chill until firm, about 3 hours. (Note: this can be done in advance – logs can be stored in the fridge up to three days before slicing and baking).

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Preheat oven to 325°F. Line baking sheets with parchment paper. Using a sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space cookies 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), exactly 12 minutes. Transfer to rack and cool before enjoying with a large glass of milk.

Makes 20-22 cookies.

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Brownies with walnuts and browned butter

29 Jan

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I´m home on holiday – again! I know!!! That´s the advantage of having my exam after Christmas – getting an extra vacation! So, that´s pretty nice… I came home last weekend to Celebrate my boyfriend´s mother´s birthday, cause she was turning 60, and having a big celebration. And the plan was to fly back on Sunday for my exam the following monday. But, it turned out, that after my exam there weren´t any lectures until February! And as the exam was a home-exam, well, why not stay at home in Norway writing it? After all, that is my primary home! So I did! And now I have a good week at home to do – well – bake? It´s not like I have anything else scheduled! Well, other than seeing family and friends, of course. But those things are very well combined. Last night, I had a friend over while my boyfriend was at football practice. Our initial plan was meeting at a café and then going to the cinema, but poor as we are, we decided on a night at home instead.

I promised her some baked goods, and had my mind on brownies. She´s pretty much a chocoholic (yeah – blame her…) and, well, ok, I was having massive chocolate cravings, so brownies seemed just right. And easy enough to gobble on when you´re deep down in the sofa, under the blanket, watching tv. Important. So, the one thing I was going to do that day, was baking a batch of brownies before her arrival. But did I manage? Nooo. I spent too much time gazing out the window. Facebooking. Warming my hands above the oven. Staring out the window again. And searching for recipes – brownie recipes. I had borrowed the Hummingbird bakery cookbook from my mother, and was planning to make the basic brownie recipe from that book. But then I had some extra time on my hands, and starting searching online for recipes…

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And then I found these. They looked insanenly good. I was a little surprised to see that the brownies were made of cocoa, not chocolate, I mean, being a brownie, and all! And still – they looked so chocolatey! But, than again, I do recall a super-moist chocolate cake made from cocoa, so that didn´t put me off! I was a little afraid that the basic Hummingbird brownies weren´t gooey enough, or fudgy enough to my like, cause I couldn´t really judge by the photos. And to me, that´s what brownies are all about. Fudge and goo – yes please! I realized that the ingredients and measures in the cocoa brownies were the same as another Hummingbird-recipe, the frosted one, though without the frosting… So, I decided on that one, and got to use the book after all! I just tweaked the methods, to go with Alice Medrich´s approach. And also with her addition of browned butter…..mmm.

So, I never managed to bake the brownies before my friend arrived. But what´s good, is that these brownies come together in no time! Cause we were gonna have brownies, that was for sure! I just whipped them together in a hurry after dinner, and within an hour, they were served! And maybe it was just as good I didn´t bake them in advance, because what´s better than warm, fudgy brownies, straight from the oven?It was the perfect accompaniement to Bridesmades, a glass of milk and good company!

Verdict: Fudgy? Check! Chocolatey enough? Check! Good? Hell yeah!
So yes, the brownies lived up to their expectation, and to the photos – Luckily!

Bake away!

brownie

Cocoa Brownies
(Adapted from Alice Medrich)

Makes 16 larger or 25 smaller brownies

10 tablespoons (140 grams) unsalted butter
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 170°/ 325°F. Line the bottom and all 4 sides of an 8-inch square baking pan with foil and coat with nonstick vegetable spray

Melt the butter in a medium saucepan and continue to cook, whisking gently, until it is golden brown and the milk particles suspended in it are reddish brown. Remove the pan from the heat and stop the cooking by immediately adding the sugar, cocoa powder and salt. Stir to blend. Let cool for 5 minutes; the mixture will still be fairly hot. (Well, I didn´t have time for that – instant chocolate cravings! And they still turned out beautifully!)

Add the eggs one at a time, beating vigorously with a wooden spoon or a silicone spatula after adding each one. When the mixture looks thick, shiny, and well blended, add all of the flour and stir until you no longer see streaks of flour, then beat vigorously for 50 to 60 strokes with the wooden spoon or the spatula. Stir in the nuts.

Spread the batter in the lined pan, swirling the surface if you like. Bake for 20 to 25 minutes, until a toothpick inserted into the center emerges almost clean (the brownies will still be soft and gooey even if the toothpick looks clean). Cool in the pan on a rack.

Lift the edges of the foil liner and transfer the brownies to a cutting board. Slide a metal spatula under the brownies to detach them from the foil (or invert the brownies and peel off the foil, then turn the brownies right side up again). Cut into 16 or 25 squares. The brownies keep stored airtight, for 2 to 3 days.

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Whole grain scones with raisins & walnuts

4 Dec

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Scones! Gotta love´em! I know I do. I´ve said it before, and I´ll say it again: I love scones! I´m not afraid to admit it. It´s a fact, it´s a thing I can´t deny, like the fact that I will love them till I die… Ok – you get the picture.

Why this love of scones you say?
Well first of all – they taste amazing, but secondly, and maybe most importantly, you can start baking and get to the eating-part within 30 minutes! Unlike their yeasty relatives… And may I add that there´s absolutely no kneading involved! Only slight stirring, and even barely so. Which means you don´t have to wait for the dough to rise or to evolve to another stage, which again means there´s no disappointments when your dough doesn´t behave like it´t supposed to. No, no. None of that. Scones are grateful little creatures. At least compared to their yeasty cousins, which seem to live a life of their own. And that can be interesting at times, but other times, you want to be in charge, you want to be the master in your own kitchen. And then, my friend – scones are your friends.

And, like many other things I guess, you can play around with them, mixing them up with different kinds of flour or addings to suit your liking that day. You can go all in with full cream, butter and sugar and chocolate, or you can add berries or fruits for freshness, or you can substitute some of the ingredients to make a sweet, yet slightly healtiher scone. That´s what I intended to today. Sweet – yes. Always sweet to suit my sweet tooth, but also trying to make them a little less fatty and sugary, so that I can gobble on more of them, and eat them like a sweet substitute for bread.

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Like I may have mentioned before, I´m on an everlasting search for a scone recipe that will resemble, or ideally copy – (but I don´t aim that high any longer) – the scones from my time working at the Lie Nielsen bakery. And judging by the photos, and list of ingredients, these seemed to be fitting.´ve actually made these once before, but that was a long time ago. I couldn´t really remember how they turned out last time – so it was time to make them again! It was my turn to bring baked goods to my sweet-loving health-concernded classmates this week, and what opportunity could be more appropriate? The recipe is from a book from the Norwegian bakeri Åpent Bakeri. I don´t really know the bakery, since it´s based in Oslo, but from what I´ve heard, it´s one of the best. And their scones are no exeption… And neither are mine – if I dare say so!

Scones (adapted from Åpent Bakeri)
- yield 8 decent sized scones

115 g sugar
100 g butter
1 dl buttermilk or greek yoghurt
2,5 dl milk
375 g flour (I used about 200 g wheat, and 175 whole grain – a mix of spelt/rye flour)
25 g baking powder
50 g walnuts
75 g raisins

The day before baking, soak the raisins.
(Or at least for a couple of hours – if your scones-cravings are urgent!)
Drain the raisins, then set them aside on a paper towel to soak up any external moisture.

In a large mixing bowl, beat together butter, yoghurt and sugar. Add the (sifted) flour and baking powder mix in stages, then knead lightly till it is smooth and elastic in texture. Slowly add the milk while beating, and stir the mixture till it is smooth and lump-free (don’t worry if it appears curdled, mine did and my scones still turned out beautifully!) Carefully stir in the soaked raisins and walnuts, then shape the dough into a ball. (Be careful not to over-stir! The less you do the better – You just want the dough to hold together and be somewhat lumpfree) If the dough turns very wet, add a little more flour.

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle withe chopped almonds. Use a sharp knife to cut into 8 triangles. I like to pull them apart too, just to make sure they bake more evenly. Place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature with butter. Simple as that! And that´s why I love scones!

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Cottage cheese-apple-pancakes

23 Nov

Pancakes are back! Well, where they ever really out? Nahhh, not really. Just took a break after a pancake overdose some time ago. And ironically enough, a holiday in the US, consuming a lot of breakfast-pancakes, was what made me want more! I had a lot of pancakes over there… When I´m in the states (sounds as if I go there regularly – but frankly, this is just my second visit! But I´ll be back, for sure! Love it!) I try to eat as american as possible, and by american I mean all the classic american stuff. And of course local specialites. Well, I try to do this whereever I go. When in Rome, right? (And when I actually was in Rome this summer, I indulged in risotto, pizzas, gelato….need I say more? But that´s another story!) So – I was in the states, and breakfast was not included in our hotel, so we went out for breakfast each day. And pancakes were always appealing to me – speaking to me – choose me, choose me! So I did. Over and over again. By the end of our holiday, I´ve had my decent pancake-share- Some really great, some mediocre pancakes, but most importantly, I remembered how tasty a pancake-breakfast can be. So, one week later, my jetlag was more or less gone, it was weekend, and my pancake cravings began. I gave in. Though, not the typical american classic kind. I tried to make them a little healthier, non-US-style! (But then again, I´m no longer in America, but in healthy whole-grain scandinavia, surrounded by health-freaks from my study. So I adapt, once again!) I bought some cottage cheese for some reason (I never eat it) and decided to use some of it for pancakes. Since I didn´t have blueberries or bananas and was to lazy to get out, and I was beginning to get a cold as a result from 10 days in Miami, and then back to cold Denmark, I had to make them without fruit or use what I had. I had half an apple, and decided to use that. Grated it into the batter. And then I was ready to make some pancakes! They turned out really moist because of the apple and cottage cheese, though the texture was a little different then the usual pancake. I also made them whole grain to make them a little healthier. And then I drenched them in butter and syrup….. Next time, I think I´ll go for the real thing though! But as a less-guilt-free pancake this is really good! And moist!
After a little research online, I had a certain idea of a recipe, and mine went something like this:

Cottage cheese-apple pancakes (about 10)

1/2 cup cottage cheese
1 egg
1 tsp vanilla extract
1 tbsp syrup (I used agave, but maple or honey will do!)
½ cup all purpose flour
¼ cup whole wheat flour
1 tsp baking powder
Butter/oil for frying.

Puree the cottage cheese and eggs in a food processor for about 30 seconds. Add in the dry ingredients, then and pulse just until combined, and stir in the grated apple.

Preheat a griddle, skillet, or any flat bottomed pan on medium/low heat.

*The pancakes need to be cooked on a lower heat for a little longer than normal pancakes.

Add some butter to the pan if you’re pan isn’t non stick. If it is, you probably won’t need any addition butter to prevent sticking. Scoop the pancakes onto the preheated griddle and use the back of the scoop to spread the pancakes a bit. Cook for about 4 minutes per side.

*The outside of the pancakes will be a deep golden brown when they’re done, not a light golden brown. Serve with syrup and butter, bananas, berries or whatever you fancy!

Tomato salad

4 Sep

There were tomato days in the supermarket the other day. Meaning, they offered more than one kind, and other colours than red. OMG, they do really exist! Yellow, orange and green tomatoes – totally crazy…! Well, not really, but around here, that stuff don´t come around to often. Tomatoes is a neglected buisness in Scandinavia, but it´s slowly improving. But of course, the climate does set certain limits… The season is short, and imported tomatoes are picked before they are ripe, and end up here, tasteless and boring. I know I´ve made my tomato complains before in this previous post, BUT, like I said, tomato days! Many kinds! I had to buy a bag of course. Didn´t know what to do with them initally, but I quickly found out. Tomato heirloom salad is obviously a hit at tastespotting at the moment! And the pictures of that salad really looked good. Really good. And I don´t really know what a heirloom salad is (or what heirloom means for that matter), but I knew what I needed to know: I was gonna make a heirloomish tomato salad. Or at least a tomato salad. Since I was planning this for supper, I needed some more ingredients besides tomatoes. Red onion. I think that´s allowed. Heirloom wise. And basil, of course. And some kind of lettuce. Hmmm, what else could I put into this… Google time! And then I found a recipe for heirloom salad at one of my favourite blogs 101.cookbooks, where Heidi roasted half of the tomatoes. And since I´ve tried her recipe for oven roasted tomatoes before in this delcious pasta dish, I knew this would be good. So off I went to get some rather dull, bigger tomatoes to go into the oven. The other ones, were cherry tomatoes in different colours and shapes, so I wasn´t going to do anything to those pretty little things! And what can I say. It was good. It was very good. And simple. And so perfect for today, which was a very summerly day in september. I spent the afternoon walking around the lakes, meeting up for a friend for some ice cream in the sun, talking, laughing and returning home for a light dinner. A heirloomy tomato salad-dinner with home made sour dough bread. Perfect end to a perfect day.

Heirloom Tomato Salad a la Malin – for 1
400 g tomatoes

A handful of torn lettuce leaves

1/2 Red onion

Olive oil

1 teaspoon of sugar

Sea salt and fresh pepper

Optional: Cheese of choice, like mozzarella or ricotta for instance. I guess feta would work too.

(Ok, I realize this is hardly a recipe, and instructions are hardly needed, but here we go!)

First, turn the oven to 180 C (375 F)

Cut half of the tomatoes, and toss them with olive oil, and sprinkle with salt and sugar.Toss the tomatoes you will be roasting gently (but well) in a bowl along with the olive oil, sugar, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet. Bake, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes. Set aside to cool.

Tear up the lettuce, cut the rest of the tomatoes and the onion, and toss everything together. Mix in the roasted tomatoes, eventually the chunks of cheese and drizzle with olive oil. Season with salt and pepper after taste. Serve with good bread and butter.

Best. Cookie. Ever.

25 Jun

Ok. So this is it. This is IT. THE COOKIE. The one and only. Well maybe not the only, but definetely the one. The one I´ve wanted to be able to create in my own kitchen, meeting all my criterias for a perfect cookie: Crunchy edges, a chewy interiour, a deep flavour, a buttery texture and of course loaded with decent sized chunks of chocolate and hazelnuts. Ahhhh, what can I say – I`m in Heaven!!!

I´ve been meaning to make this for quite some time, but being the impatient baker I am, I´ve never got around to it until now. Cause this cookie needs some time and patience, my friend, but it´ll be worth it! So worth it… I promise! The reason why I baked them now, was simply to satisfy my chocolate chip cookie-cravings that appeard a few weeks back. But, I was able to resist the instant cravings, so that I wouldn´t give in for just any mediocre cookie. I wanted something more. Since I haven´t had a cookie in God-knows-how-long, this cookie had to be good, or actually better than good. So I searched for the recipe that would give maximum cookie-pleasure!

If I had the time, or the people to feed, I would easily bake cookies every week and try out several different recipes, and it wouldn´t be so bad if some of them turned out just ok. But I don´t get to bake cookies as often as I´d liked to – so when I wanted to bake cookies, I didn´t want to settle for “just a cookie” – I wanted the best chocolate cookie ever. Period. (Don´t we all?) So I put my impatience and cravings aside and got baking. I even followed the recipe precisly, with all the important notes that would influence on the final result. (No, that´s a lie. I didn´t have cake flour…I guess it would be even better with that! Next time! Cause these cookies will be made again, and again…) And boy…..was it all worth it? – Hell yeah!

I mean, with a the title “The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life” – I knew this was a recipe worth trying out. The only thing it requires is a little patience due to the refrigerating, and some planning to get everything at room temperature before you dive in. This is no “I want cookies – NOW” kind of recipe. This is a “I want the best damn chocolate chip cookies that have ever graced this earth and I am willing to practice some patience to get them in my mouth” recipe.
It turned out that this recipe was from Jaques Torres, which I´ve been drooling over, and I´ve heard people raving over claiming it to be the best ccc-recipe, and I´ve been planning to make it forever, but never got around to make due to my impatience. And when this turned out to be that same recipe, just disguised under that promising title, I knew these cookies had to be made…



Chocolate chip cookies (adapted from Jaques Torres)

2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

Yield: About 24 cookies (I made over 30, but I guess I don´t make them US-sized!)

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