|What smells better than cookies fresh from the oven?|
I first encountered Marcel Desaulniers at The Trellis restaurant in Williamsburg, Virginia, around 1991 when I took several extended business trips to Yorktown. My co-worker and I decided to stay in historic Williamsburg so we’d have plenty of nice places to eat and things to do on the weekends. Suffice it to say, we quickly learned to order a salad at The Trellis so we’d be able to manage one of Marcel’s astonishing chocolate creations. When he says “Death by Chocolate,” he’s not kidding. One bite of any of his desserts is enough to send you into a swoon! I often saw him in the kitchen at The Trellis and was lucky enough to meet him and have him autograph a cookbook for me once. Since then, I’ve made several recipes from many of his books, but this is the one I use all the time. They’re so good that my husband actually uses them to “bribe” people at work!
|Rich, flavorful cookie dough|
Excerpt: The question I inevitably hear is, “What’s your favorite recipe in the book?” With one of my mother’s recipes in this book, that question is easily and honestly answered: of course, Mrs. D’s Chocolate Chip Cookies. This is my favorite recipe and not because I would sound ungrateful otherwise. As a toddler, I teethed on this cookie (along with her fudge). As time passed, it greeted me after school and brought my family together around the kitchen table. When I was in the armed services, this cookie brought me joy in Vietnam and put a smile on the faces of my U.S. Marine buddies desperate for a taste of home. With a cookie like this from Mom, I don’t know why anyone needs apple pie. ~ Marcel Desaulniers
- 4 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ pound unsalted butter, cut into 1-ounce pieces
- 2 cups tightly packed dark brown sugar
- 2 large eggs
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 24 ounces semisweet chocolate chips
- Preheat the oven to 300 degrees Fahrenheit.
- In a sifter combine the flour, baking soda, and salt.
- Sift onto a large piece of wax paper and set aside until needed.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle.
- Beat on medium for 4 minutes until soft.
- Use a rubber spatula to scrape down the sides of the bowl, then add the eggs, dark rum, and vanilla extract and beat on medium for 1 minute until combined.
- Scrape down the bowl once again.
- Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 1 minute.
- Add the chocolate chips and mix on low for 30 seconds.
- Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
- Using 2 heaping tablespoons of dough (just shy of 3 ounces) for each cookie, portion 6 cookies, evenly spaced, onto each of 4 nonstick baking sheets.
- Place the baking sheets on the top and center racks of the preheated oven and bake for 28 to 30 minutes until dry to the touch, rotating the sheets from top to center halfway through the baking time (at that time also rum each sheet 180 degrees).
- Remove the cookies from the oven and allow to cool on the baking sheets for 30 minutes.
- Store the cookies in a tightly sealed plastic container until ready to serve.