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kerry diamond calling claire 'the hottest thing',, i saw that

Yes! “You are just the hottest thing since sliced bread.” She’s right, and she should say it. Cherry Bombe is a great site, and Kerry interviewing Claire was especially good.

#asks #anonymous #claire saffitz #bon appétit test kitchen #gourmet makes #press #kerry diamond #cherry bombe

Whole Wheat Chocolate Chip Cookies

INGREDIENTS

1 to 1 1/2 cups walnuts (120 to 180 g)

1 1/2 sticks unsalted butter (6 oz | 170 g), at room temperature

1 1/2 cups packed brown sugar (320 g)

2 large eggs

1 teaspoon vanilla extract

2 1/3 cups whole wheat flour (300 g)

1 teaspoon kosher salt (4 g)

3/4 teaspoon baking soda

2 cups dark chocolate chunks (282 g)

DIRECTIONS

1. Preheat the oven to 350°F (175°C).

2. Spread the walnuts in a single layer on a rimmed baking sheet and bake for 5 minutes. Toss the walnuts and then continue to bake, tossing or stirring them every 2 minutes, until they’re golden brown and start to smell toasted, about 10 minutes. Keep a careful eye on them. Remove from the oven and immediately transfer to a plate to cool. Coarsely chop the walnuts.

3. In the bowl of a stand mixer fitted with the paddle attachment on medium speed, beat the butter and brown sugar for about 2 minutes. The mixture should be barely fluffy and almost light brown in color. Be careful not to overmix.

4. Add the eggs and vanilla and mix for 2 minutes on low speed until combined.

5. In a separate bowl, whisk together the flour, salt, and baking soda. With the mixer on low speed, add the flour mixture to the bowl with the wet mixture in 2 additions. Switch to a spatula and gently incorporate the chocolate and walnuts into the cookie dough.

6. Line 2 or 3 baking sheets with parchment paper. For supersize cookies, grab an ice cream scoop or a large spoon and dump the cookie dough onto the prepared baking sheet, leaving plenty of room between the blobs of cookie dough. For more modest size cookies, plop a spoonful of dough on the prepared baking sheet. Grab a piece of parchment paper and using your palm or the bottom of a glass, slightly flatten each cookie. Refrigerate the prepared cookies for at least 1 hour before baking. (This will ensure a soft bake later on.)

7. Preheat the oven to 325°F degrees (160°C).

8. Bake the cookies until just barely baked through, 8 to 10 minutes for modest size cookies, 10 to 14 minutes for supersize cookies, rotating the baking sheets after 5 minutes. Move the baking sheets to wire racks. Let the cookies cool slightly. Enjoy immediately or store in an airtight container. The cookies will keep for several days and get even better a day or so later, although eating warm straight out of the oven is always encouraged.

#Cherry bombe #whole wheat chocolate chip cookies #chocolate chip cookies #kerry diamond #claudia wu #leites culinaria