Sugar Cube by Kir Jensen Read Free Book Online

Silpats. Put the remaining 1 / 4 cup granulated sugar in a small bowl. Using a sharp knife, cut the log crosswise into 1 / 4 - to 1 / 2 -inch-thick slices. (The dough is crumbly, so use a sharp knife and be patient. Thicker slices are easier to cut, but you don’t want them too thick.) Roll each slice in the sugar until coated or just dip the sides. Place the cookies about 2 inches apart on the prepared sheets and sprinkle each with fleur de sel.
BAKE UNTIL THE EDGES ARE DONE , the tops are slightly crackled, and the centers still look slightly underdone, about 12 minutes, rotating the sheets from front to back and between upper and lower racks halfway through.
LET COOL on the baking sheets for a minute before transferring the cookies to a wire rack to cool completely. They will keep in an airtight container for at least 1 week.
TIP
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When using salt to sprinkle on top of a baked treat like this, be sure to use a flaky variety, such as fleur de sel or Maldon. Finely ground sea salt won’t have the same impact, and coarse sea salt will be too much.

Twisted Toll House

Twisted Toll House

    These cookies let you choose your own adventure. Hazelnut flour gives these classic chocolate chip cookies an incredible nutty flavor. But since it’s oily, the more you use, the thinner the cookies get. Personally I love my cookies thin and crispy, as in this recipe, but if you prefer yours on the chubby side, follow the variation below. Either direction you go in, you can’t go wrong. MAKES ABOUT 24 COOKIES

ingredients
1 3 / 4 cups unbleached all-purpose flour
1 / 2 cup hazelnut flour (see tip, following)
1 teaspoon baking soda
1 teaspoon sea salt
1 cup (2 sticks) unsalted butter, at room temperature (see tip, following)
3 / 4 cup granulated sugar
3 / 4 cup packed dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 3 / 4 cups to 2 cups (about 10 ounces) finely chopped 70 percent bittersweet chocolate
Fleur de sel for sprinkling
instructions
IN A MEDIUM BOWL , whisk together the all-purpose flour, hazelnut flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. With the mixer on low, add the dry ingredients and beat just until combined. Stir in the chopped chocolate, using the larger amount if you’re a chocolate fanatic. Chill the dough for at least several hours, or, if you can resist, overnight to give the flavors a chance to mature.
PREHEAT THE OVEN to 350°F. Line two large baking sheets with parchment paper or Silpats. Drop the dough by 2-tablespoon portions (I use a 2-ounce ice-cream scoop)about 2 inches apart (they spread) onto the prepared baking sheets.
BAKE UNTIL GOLDEN BROWN , 12 to 14 minutes, rotating the sheets from front to back and between upper and lower racks after about 10 minutes. Sprinkle the cookies with fleur de sel while still warm and let cool on the baking sheets for a minute before transferring them to a wire rack to cool completely. The cookies will keep in an airtight container for several days.

    VARIATION:
Thick and Twisted Toll House
TO MAKE THE COOKIES thicker and more like a classic Toll House cookie, increase the all-purpose flour to 2 cups, reduce the hazelnut flour to 1 / 4 cup, and add 3 / 4 cup chopped lightly toasted hazelnuts. Instead of finely chopped chocolate, use 1 3 / 4 cups to 2 cups dark bittersweet chocolate chips.
TIPS
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Hazelnut flour is finely ground hazelnuts. Bob’s Red Mill and King Arthur Flour both sell it. But you can also make it yourself. Toast the hazelnuts in a preheated 350°F oven until fragrant and beginning to color, 8 to 10 minutes. Rub them between two kitchen towels to rub off as much of their dark, papery skins as you can. Let them cool before putting them in a food