30 minute Chocolate Chip Cookies

Source: https://www.youtube.com/watch?v=uKXTgu0Irpc&t=1s

Brian Lagerstrom again - he gets it.

Time: 40 minutes (counting cleanup)

Ingredients: 

230g (2 sticks) unsalted butter
100g (1/2 cup) light brown sugar
100g (1/2 cup) granulated white sugar
30g (1 1/2 Tbsp) corn syrup
1 large egg yolk
10g (2 tsp) vanilla extract
30g (2 Tbsp) milk
270g (2 cups) all-purpose flour
10g (2 tsp) salt
8g (1/2 Tbsp) baking soda
165g (6 oz) chopped chocolate (70% cacao) plus extra for topping 
100g (1 cup) chopped toasted walnuts (sub macadamia nuts) 
Flaky salt, for sprinkling on top

Instructions:

1. In a small saucepan over VERY LOW heat, melt the butter, being careful not to make it too hot.  

2. In the bowl of a stand mixer, combine the light brown sugar, white sugar, and corn syrup.

Use the paddle attachment and mix on medium speed.

Gradually stream in the melted butter and mix for about 3-4 minutes until well combined.

3. Add the egg yolk, vanilla extract, and milk to the mixture.

Mix on low speed for just 30-45 seconds until everything is combined.

4. Into the mixer bowl with the wet ingredients, measure in the flour, salt, and baking soda.

5. Mix on low speed until just combined, about 30 seconds.

Being careful not to over mix to avoid gluten formation.

6. Add the chopped chocolate and chopped toasted walnuts to the dough.

Mix on low until just incorporated (about 30 seconds)

7. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

8. Scoop out chunks of cookie dough, slightly smaller than a golf ball.

Place them about 2 inches apart on the prepared baking sheet.

The dough will spread during baking, so no need to shape them perfectly.

9. Place 1-2 chunks of chocolate on top of each cookie dough so each one looks special.

Then sprinkle a pinch of flaky salt on top.

10. Bake the cookies in the preheated oven for 14-16 minutes.

Until they are lightly golden around the edges and set in the center.

11. After baking, allow the cookies to sit on the baking sheet for 4-5 minutes for carryover cooking.

12. Transfer the cookies to a wire rack to cool completely and set their crisp.

Times we made it and how it fared:

01. 09-24-23 - After a KRFK show, came home late, but wanted fresh cookies!

Started at 10pm, and we were all eating cookies by 10:35! 

They were delicious!! (family database worthy, for sure)

Brisket (Nach Waxman's Brisket of Beef)

Source:
https://www.epicurious.com/recipes/food/views/nach-waxmans-brisket-of-beef-394571

(Available lots of places online too)

From The Brisket Book: A Love Story with Recipes by Stephanie Pierson. Copyright © 2011 by Stephanie Pierson. Published by Andrews McMeel Publishing, LLC.

Have done this for years, but finally added it here this year.

Made with much success September 2023

(I missed it because I was heading East for a fishing day with Victor, but leftovers tasted great.)

Note:

Slice the meat midway through cooking.

If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven.

You should serve it the next day - it tastes so much better! ;)

Ingredients:

Serves 10-12

1 (6-7 pound) first-cut beef brisket, trimmed so that a thin layer of fat remains

All-purpose flour, for dusting

Freshly ground black pepper

3 tablespoons corn oil

8 medium onions, peeled and thickly sliced

3 tablespoons tomato paste

Kosher salt

2 to 4 cloves garlic, peeled and quartered

1 carrot, peeled and trimmed

Step 1

Preheat the oven to 375°F.

Directions:

Step 1

Lightly dust the brisket with flour, then sprinkle with pepper to taste.

Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly.

Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.

Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.

Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.

Step 2

Turn off the heat and place the brisket and any accumulated juices on top of the onions.

Step 3

Spread the tomato paste over the brisket as if you were icing a cake.

Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot.

Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.

Step 4

Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices.

Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice.

The end result should resemble the original unsliced brisket leaning slightly backward.

Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.

Step 5

Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours.

Check once or twice during cooking to make sure that the liquid is not bubbling away.

If it is, add a few more teaspoons of water-but not more.

Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.

Step 6

It is ready to serve with its juices, but, in fact, it's even better the second day.