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.

Co Mui’s White Chocolate Pots de Crème

Topped with Strawberry Coulis

Makes 6 servings
Prep time: 30 minutes
Cook time: 18-20 minutes

YOU WILL NEED:

• Stand mixer with balloon whisk or handheld mixer
• Double boiler or metal mixing bowl with large pot
• Oven
• Tray
• Ramekins or small bowls

INGREDIENTS:

For the white chocolate pots de crème

• 2 cups heavy cream
• 1 Tbsp sugar
• 4 oz white chocolate, melted (can also use dark or semi-sweet chocolate)
• 3 egg yolks

For the strawberry coulis

• 1 lb strawberries (fresh or frozen sweetened)
• 1 cup sugar (if using fresh strawberries)
• 1 tsp cognac, optional

STEPS:

For the white chocolate pots de crème

1. Put the heavy cream and sugar into a double boiler. Use a metal mixing bowl on top of a pot if you do not have a double boiler. Be sure that the bottom of the bowl does not touch the water. 
2. Simmer the cream and sugar mixture until the sugar dissolves completely, about 2 minutes.
3. Microwave or use the double boiler to melt the white chocolate. Pour melted chocolate into the cream and sugar mixture.
4. Remove from heat.
5. Using a stand mixer or a hand mixer on speed 2, whip the egg yolks for about 3 minutes. Slowly pour yolks into the white chocolate cream mixer.
6. Whisk everything until well mixed.
7. Pour mixture into ramekins or small bowls and place in tray.
8. Pour hot water into the tray up to ½ the height of the ramekins, creating a hot water bath.
9. Preheat the oven to 325° F and place the whole tray in for 18-20 minutes.
10. Remove and cool in fridge for two hours.

For the strawberry coulis

1. Rinse the strawberries and remove the stems.
2. Put the strawberries in a pot and add the sugar (if using fresh strawberries).
3. Simmer on low heat until sugar dissolves and strawberries soften, about 15 minutes.
4. Use the back of a spoon to smash strawberries and simmer until reduced in half.
5. Optionally, add cognac and simmer for another 2 minutes so the alcohol burns out.
6. Cool and serve on top of white chocolate pots de crème.