Bon Appétit Cookbook Cookie Recipe

When I recently spoke to Barbara Fairchild of Bon Appétit magazine, I asked her if she were preparing a three course meal- which recipes would she choose from the book and why?

Here's her response: "We have a number of easy recipes that are wonderful for any time. For example, last Saturday night we made a really great grilled chicken with a Root Beer BBQ sauce. I was with my twin nephews in Northern California and wanted to pick something that they’d have fun doing with me. I feel it’s important for children to get involved and understand where their food comes from. Educating your children where their food comes from can start by growing herbs on the window sill or veggies in the backyard, just so that children realize food comes from somewhere – and not from a plastic bag in the grocery store.

We made another recipe I also really like in the book, goat cheese mashed potatoes with green onions. For dessert, I love to do either something rich and chocolatey or on another side of the spectrum, a light fruit salad, and good quality sorbet or ice cream that I’ve bought finished off with a cookie I’ve made. I think that’s a nice way to wrap up the dinner with something special."

• Keeping to the rich, chocolate goodness that Barbara likes to finish a meal off with, here are two wonderful recipes that you'll cherish as much as Bon Appétit readers do!

Source: “The Bon Appetit Cookbook” by Barbara Fairchild

GIANT CHOCOLATE-TOFFEE COOKIES

Yield: About 18 cookies

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pound bittersweet or semisweet chocolate, chopped (do not use unsweetened)
• 1/4 cup unsalted butter
• 1 3/4 cups golden brown sugar, packed
• 4 large eggs
• 1 tablespoon vanilla extract
• 5 (1.4-ounce) chocolate-covered English toffee candy bars, coarsely chopped
• 1 cup walnuts, toasted and chopped

Procedure:

1. Combine flour, baking powder and salt in small bowl; whisk to blend.

2. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove mixture from heat and cool to lukewarm.

3. With electric mixer, beat sugar and eggs in large bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, at least 45 minutes and up to one day.

4. Preheat oven to 350 degrees. Line two large, rimmed baking sheets with parchment paper. Drop batter by 1/4-cupfuls onto baking sheets, spacing about 2 1/2 inches apart. Bake cookies just until dry and cracked on top but still soft in center, about 15 minutes.

5. Cool on baking sheets. Cookies can be prepared two days ahead; store in airtight container at room temperature.

Nutrition data per serving: Calories 355; fat 22 g (sat 10 g); protein 5 g; carbohydrates 44 g; fibre 2 g; cholesterol 60 mg.

S'MORES BROWNIESYield: About 24

CRUST:

• 6 whole graham crackers, broken into small pieces
• 3 tablespoons sugar
• 3 tablespoons of unsalted butter, cut into pieces, room temp.

BROWNIES:

• 8 ounces milk chocolate, chopped
• 6 tablesppones (3/4 stick) unsalted butter, cut into pieces
• 1/4 cup sifted all purpose flour (sifted then measured)
• 1/8 teaspoon salt
• 2 extra large eggs- room temperature
• 1/4 plus 11/2 tsp. sugar
• 4 ounces milk chocolate, cut into 1/4 inch pieces
• 25 large marshmallows, cut crosswise in half
• 1 ounce milk chocolate grated.

PROCEDURE:

For crust- Position rack in centre of oven and preheat to 325 F. Fold 18x12 inch piece aluminum foil in half, making 9x12 inch rectangle. Line 9x9x2 inch nonstick metal baking pan with foil, allowing foil to extend over 2 sides. Butter foil and exposed pan sides.

Blend graham crackers, sugar, and butter in processor until moist crumbs form. Using plastic wrap as aid, press crumbs evenly onto foil in bottom of prepared pan. Bake crust until light golden brown, about 7 minutes. Cool crust on rack. Maintain oven temperature.

For brownies- Melt 8 ounces chopped milk choclate and butter in heavy medium saucepan over very low heat, stirring until smooth. Cool chocolate mixure to room temperature.

Sift flour and salt into small bowl. Whisk eggs and sugar in medium bowl until well blended. Whisk in melted chocolate mixture. Gently fold in flour mixture. Mix in 4 ounces 1/4 inch pieces of chocolate. Spread batter over crust. Bake until tester inserted in centre comes out clean, about 23 minutes (surface may crack).

Place marshmallows over the hot brownie, spacing evenly. Cover pan tightly with foil and let stand 15 minutes (Marshmallows will soften).

Remove foil cover from pan. Using wet fingertips, press marshmallows together to fill in any uncovered spaces. Sprinkly 1 ounce grated chocoalte over. Cool completely. (Can be prepared 1 day ahead. Cover tightly and store at room temperature). Using foil overhang as aid, lift brownie from pan. Fold down foil sides. Using hot knife (dipped into very hot water) cut brownie into squares, wiping knife clean between slices.

For a Malaysian Christmas treat, give the Chua family Pineapple Tart recipe a go!

Print Article

Email Article

View All Articles

How to subscribe to feeds