The Chewy

From Alton Brown

Makes 2 dozen cookies
Prep time: 20 minutes (+ 1 hour inactive prep time)
Cook time: 30 minutes

YOU WILL NEED:

• Large mixing bowl
• 2 quart saucepan
• Standing mixer
• Paper plate
• Sifter
• Cookie sheets
• Parchment paper

INGREDIENTS:

• 8 ounces unsalted butter (2 sticks)
• 12 ounces bread flour (2 1/4 cup)
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces granulated sugar (1/4 cup)
• 8 ounces light brown sugar (1 1/14 cup)
• 1 large egg
• 1 large egg yolk
• 1 ounce whole milk (2 tablespoons)
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips

STEPS:

1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
2. Sift together the flour, salt, and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
3. Meanwhile, whisk together the whole egg, the egg yolk, milk, and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
4. Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
5. Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
6. Scoop the dough into 1 1/2-ounce portions onto parchment lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooking rack and wait at least 5 minutes before devouring.

Homemade Dill Pickles

From the Kosher Pickle Factory

Makes 1-2 servings (3-4 pickles)
Prep time: 15 minutes
Cook time: 2-3 days

YOU WILL NEED:

• Deli container or other tall container

INGREDIENTS:

• Water
• 2 oz kosher salt
• 2 oz pickling spices (you can get these at any supermarket)
• 3 cloves peeled garlic
• 3-4 Persian cucumbers
• Sprig of dill

STEPS:

1. Fill 16 oz water in a deli container or other tall container.
2. Add 2 oz kosher salt and swirl to dissolve.
3. Add 2 oz pickling spices. (Include only one hot pepper maximum)
4. Add 3 cloves of peeled garlic to the water and swirl.
5. Add 3-4 Persion cucumbers.
6. Put a sprig of dill on top.
7. Leave out uncapped for 24 hours in rom temperature. Check to see if it is pickled enough. If not, leave out for another 1-2 days. If you will be gone, put the container into the fridge uncapped to stall pickling. Will last up to two weeks.