Milk Chocolate Chip Cookies: National Milk Chocolate Day

Photo: Martha Stewart Living-not mine :-()

Today is National Milk Chocolate Day. If you read this blog, you know I'm a bigger fan of dark chocolate, but in the past week, I've used milk chocolate in several recipes. I was going to post a recipe for Milk Chocolate Truffles, but I always seem to have trouble making the ganache work and not turn out too soupy. O.K. I could work hard, but since I prefer dark chocolate, I don't seem to want to take the time.

But with National Milk Chocolate Day, I thought of the perfect recipe. Chocolate Chip Cookies with Milk Chocolate Chips. How easy is that? I've posted lots of chocolate chip cookie recipes, but the following recipe is from Jacques Torres, the King of Chocolate. It's a no brainer. You can't go wrong with this recipe and the resulting delicious cookies. I did substitute milk chocolate chunks, but otherwise, the recipe is the same. It's real name is Jacques Torres' Secret Chocolate Chip Cookies. The secret I think is in the mix of flours. Of course, you can add dark chocolate chunks or chips.

MILK CHOCOLATE CHIP COOKIES

 

Ingredients

• 1 pound sweet butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds milk chocolate, coarsely chopped

 

Directions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In bowl of ith the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Photo: Martha Stewart website for Jaques Torres Chocolate Chip Cookies

Yeasted Chocolate Coffee Cake: Babka

Today is National Coffee Cake Day! Last year I posted a wonderful recipe for Chocolate Marble Coffee Cake. It's quick and easy, but if you have a bit more time, you'll want to try the following recipe for Yeasted Chocolate Coffee Cake. It's similar to a Babka. I have several Babka recipes, but this recipe from Martha Stewart is one of the best and closest to the Babka I used to buy at Greenberg's Bakery in Philadelphia many years ago. Martha doesn't call it Babka, but what's in a name?

This recipe is easy. You just have to have a little patience to wait for the yeast to rise. There's even a fabulous video with Martha and Terry Crews making this crumbly coffee cake laced with chocolate and cinnamon. I definitely think you should watch the video (link on the original page) for several tips. There's nothing quite like the visual for best results.

This Yeasted Chocolate Coffee Cake really holds together when cut, and you can butter it. As if you needed more butter! Tastes great toasted, too!

YEASTED CHOCOLATE COFFEE CAKE

Ingredients
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup warm milk (110 degrees)
1 large egg, plus 1 large egg yolk
3 cups all-purpose flour, plus more for surface
 Coarse salt
1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, room temperature

Directions
1. Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
2. Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
3. Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
4. Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
5. Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
6. Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
7. Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
8. Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
9. Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

Photo: Martha Stewart.com