Page 50 - Valley Table - June-August 2024

Last Call
z Chocolate Chip Cookies
INGREDIENTS
1 1⁄2 sticks unsalted butter, browned
2 Tbsp. dry milk powder 1 cup all-purpose flour 3⁄4 cup bread flour
1 1⁄2 tsp. baking soda
1 tsp. salt
1 1⁄2 Tbsp. honey
1⁄3 cup plus 1 Tbsp. sugar 1⁄2 cup plus 1 Tbsp. brown
sugar
1 Tbsp. vanilla
1 egg
1 egg yolk
1 1⁄4 cups chocolate chips
PREPARATION
1. Preheat oven to 350°F.
2. In a saucepan over medium heat, melt the butter and whisk in the dry milk powder. Continue stirring until it starts to brown and give off a nutty aroma. (It may foam up. Keep stirring and it will eventually dissipate and go down.) Set aside to cool.
3. In a medium-size bowl, whisk together the all-purpose flour, bread flour, baking soda, and salt.
4. In a large bowl, whisk together the cooled brown butter mixture, honey, sugar, brown sugar, and vanilla. Whisk in the egg and egg yolk until combined and smooth.
5. Fold in the dry ingredients until almost fully combined, and then carefully fold in the chocolate chips.
6. Using a small ice cream scoop or your hands, roll out approximately 1-inch dough balls. Place them on a sheet pan lined with parchment paper (or coat the pan with non-stick spray) and slightly flatten the tops.
7. Chill dough in the refrigerator for at least 30 minutes before baking.
8. Bake for 7–8 minutes or until the cookie edges begin to turn golden brown.
Just Desserts
Alexander Marvulli, the pastry chef at Henry’s at the Farm, the restaurant at Buttermilk Falls Inn & Spa
in Milton, just published his first cookbook. Sweet Steps to Success is a great resource whether you’re a baking novice or a pro. We love this recipe for perfect chocolate chip cookies.
48 TheValleyTable | June–August2024
PHOTOS COURTESY OF ALEXANDER MARVULLI