The Jacques Torres Chocolate Chip Cookie: This recipe was published in The New York Times a while ago and I kept meaning to make it. The pesky pound and a quarter of expensive chocolate kept stopping me.
Then Mom brought me a present: Yes. 5 pounds of chocolate.
And I found myself mixing together dough to sit in the fridge for 24 hours:
These are balls of cookie dough made with a regular sized ice cream scoop. I should have put a quarter in the picture: And yes, do pay attention when Jacques Torres tells you to arrange the chocolate in your lumps of dough - there is so much chocolate that it makes a big difference!
When I was little, my mom made homemade bread for our lunches until my brother and I complained that the bread wasn't quite as uniform as the stuff our friends brought to school, pre-sliced.
Over the years, I've turned into a baker, but I hadn't taken on yeasted breads and rolls too often, aside from Grandma's cinnamon roll recipe.
I lost my job early in 2009, and I used my time while unemployed to experiment in the kitchen. I went from making a few loaves of bread for my own consumption to baking bread or sweets for every event I could.
When I managed to find a job again, I vowed to keep baking...and I still can't believe I ever asked my mom to buy our family bread in a bag.