By Stephanie March
By Dara Moskowitz Grumdahl
By Jason DeRusha
By Parties Editors
The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
By Jennifer Blaise Kramer
By Mpls.St.Paul Magazine
ASID MN Showcase Home
By Edina Realty
Stephanie Wilbur Ash
By Emily Howald Sefton
By Real Brides-to-Be
The Feed: Stars
By: Andrew Zimmern | Posted: 10/30/2013
Halloween used to be fun when I was a kid. We got homemade treats, not packaged candy. We collected money for UNICEF in orange cardboard boxes. Occasionally we nicked a few quarters. I've since made amends. Nowadays, anyone who hands out homemade goodies gets labeled as a real life Walter White. I want to reverse this trend. This year I am baking cookies and will hand them out to anyone who cares to take them. Of course there will be 20 pages of legal paperwork each child will fill out, releasing me from any and all liability for peanut allergies and the like. Maybe I will just eat them myself. Perhaps you just want to make these in your kitchen to while away the hours waiting for the door to ring?
I’ve spent a long time perfecting this chocolate chip recipe. To me, they’re perfect. Crispy on the outside, chewy on the inside and light as a feather. If you desire a little more toothy-ness to your cookie, bake a minute less. Like them crispier? Go a minute longer. Play around with it. I love schmearing mine with old-fashioned vanilla bean ice cream. Addictive.
1½ cups flour
1/2 cup toasted pecan pieces
3/4 teaspoon baking soda
8 tablespoons unsalted butter, melted and cooled
1/2 cup sugar
1/3 cup brown sugar
3 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
¾ cup Nestle semi sweet chocolate chips
Sift together dry ingredients.
Preheat oven to 375 degrees.
In a standing mixer use a paddle attachment to combine butter, sugars and corn syrup at low speed. Add yolk, milk and vanilla.
Mix well and add dry ingredients. Combine on low speed for about 2 minutes. Do not over beat.
Fold in chips and nuts by hand and set batter aside.
Drop 1 tablespoon portions of batter 2 inches apart on a parchment lined cookie sheet and bake at 375 until brown and just getting flat.
Place on a cookie rack to cool.
Andrew Zimmern is a columnist for Mpls.St.Paul Magazine and the host of Travel Channel's Bizarre Foods with Andrew Zimmern.See bio
Food & dining buzz, twice a month.
Our editor's guide to 1000+
restaurant across the
Search the Guide
Like Andrew Zimmern on Facebook
Follow Andrew Zimmern on Pinterest
Mpls.St.Paul Magazine | mspmag.com
© 2014 MSP Communications, Inc. All rights reserved
About Us | Contact Us | Advertise With Us | Pressroom | Subscriber Services
RSS Feeds | Site Map |