Friday, April 13, 2012

Chefs Like Cookies Too!

Sorry for the tardy post, friends! Last week flew by as we were gearing up to announce the 2012 FOOD & WINE Best New Chefs. Held at Times Square's hidden gem, The Liberty Theater, the event didn't disappoint. In addition to the incredible fare served by Best New Chef alums, my personal highlights included the 2012 BNC announcement, custom Belvedere Vodka cocktails, and of course, the dance party. With a little help from DJ Questlove (of The Roots, for those of you who live under a rock) we danced under the glow of custom made FOOD & WINE marquee lights until our feet couldn't dance anymore. Here's a glimpse of the event. Photos courtesy of my super talented friend and photographer Allan Zepeda. (Keep scrolling for the cookies:)

Oh yes, that's me on the right... I'm either dancing or screaming in pain from my heels. 
Aside from assisting the art department with signage and set-up, I was lucky enough to score a spot for my favorite cookies in the BNC gift bags. These "Kitchen Sink" cookies are simply delicious, nothing fancy. They're actually a spin off of my original Hurricane Cookies, with a couple new ingredients:) The chefs I made them for, however, are supreme culinary royalty: Daniel Boulud, Michael Anthony, Gavin Kaysen and Top Chef alum Richard Blais to name a few. For a complete list of the new 2012 Best New Chef class, click here. Check out the Kitchen Sink cookie recipe below. I made and packaged over 100 of them, eating a few dozen along the way. Make them this weekend with whatever fixings you've got in your pantry. Whether it's coconut, walnuts, raisins or even leftover Easter candy, this cookie's a keeper. 

You can buy the gift bags and ribbon at any craft store

Kitchen Sink Cookies

2 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
3/4 cup light brown sugar, packed 
3/4 granulated sugar 
1 cup (2 sticks) butter, softened 
2 eggs 
2 teaspoons vanilla extract 
1 cup peanut butter chips 
1 1/2 cups semi-sweet chocolate chips 
1/2 cup old fashioned rolled oats 
1 cup Corn Flakes 
1 cup pretzels, roughly chopped

1. Preheat oven to 375° F. In small bowl, combine flour, baking soda and salt. Cover two baking sheets with parchment paper or baking liners and set aside.
2. Using a stand mixer fitted with the paddle attachment, beat butter and sugars until creamy. Add eggs, one at a time, beating until fully incorporated. Add in vanilla extract.
3. Slowly beat in flour mixture. Stir in peanut butter chips, chocolate chips, oats, corn flakes and chopped pretzels. Use a small ice cream scoop to make even sized dough balls. Place onto baking sheets, leaving at least 1 1/2 inches between each ball.
4. Bake for 11 minutes or until golden brown around the edges and just set in the middle. Cool on baking sheets for 5 minutes.

Get the recipe card HERE

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