Michael Symons Chocolate Chip Cookie Dough Recipes

MICHAEL SYMON'S CHOCOLATE CHOCOLATE CHIP COOKIES WITH SEA SALT

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with parchment.
• In a medium bowl, gently whisk together flour, cocoa powder, baking soda, baking powder and salt.
• In a large bowl, whisk together butter, sugar and dark brown sugar until light and fluffy. Beat in the egg and vanilla extract until incorporate.
• Gradually add the flour mixture into the butter mixture. Make sure not to over mix or cookies will be tough. On the last addition of the flour mixture add the chocolate chips and fold to incorporate.
• Scoop 2 heaping tablespoons of batter and drop onto baking sheet. For a more uniform cookie measure each scoop and roll into a ball before placing on baking sheet. Place dough 2 inches apart. Sprinkle a generous pinch of salt onto each cookie.
• Bake for 10-12 minutes or until the center of the cookies are just set. For a crispy cookie bake for 2 more minutes.
• Let cool slightly on sheet pan and then transfer to a wire rack to cool completely.

DAD'S DEATH BY CHOCOLATE

Steps:

• Death by Chocolate:
• In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the creme fraiche.
• In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy. Repeat the process, finishing with the cookies and candy. Cover with plastic wrap. Chill for 2 hours and serve.
• Chocolate Pudding:
• Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.
• Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

PINE NUT TART

Steps:

• For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
• Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
• Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
• Reduce the oven temperature to 325 degrees F.
• Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
• Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.