Tuesday, September 27, 2011

Lame Pot Roast and Amazing Cookies

Part 1: Pot Roast

Before I tell you about my Chocolate Chunk Cookies, I have to tell you about my massive mom fail yesterday. Well, not a mom fail, necessarily, but a food fail for sure.

On the way to school, my five year old implored, "Mom, can you, um, make us something special while we're at school today? Like make us a special treat or dessert or something new for dinner?" I guess we've gotten into a little rut lately! Easy to do, and easy to fix. I'd already gathered ingredients to make cookies as well as pot roast, so I figured those are both true "badges" of mommy-hood and comfort!

A bit more of the back story: Marc has a distinct disdain for pot roast. He says whenever he's had it, it's basically cooked meat swimming in soggy vegetables with little flavor. In all the time we've been together, I've never made him MY pot roast, which is good. In fact, I can't remember ever making a terrible or even less than yummy pot roast. I'll show him.

Fast forward to picking up the kids from school, who were begging to go to the park. "No problem," I'm thinking. I'm on cruise control. Roast has been in the crocker and will be ready by five. Let's play! Well, when we got home, Marc arrived and was starving. He'd even called in the middle of the day to tell me how hungry he was and request SOMETHING be waiting for him (no, I do not cook as much as I'd like). Sadly, when I got a plate for him and dug into what should have been fork tender, melt-in-your-mouth pot roast, my serving spoon hit a rock. That rump roast (Did I get the wrong cut of meat? It's been so long now I can't remember which cut I've used in the past!) was so tough, it was hard to slice on the cutting board! To top it all off, the potatoes weren't even done (one of Marc's pet peeves)! Seriously?

I sliced up the meat, and put it back in the crock on low for an hour or so, hoping it would get tender, or at least that the potatoes would soften up! My man ended up cleaning up a couple containers of leftovers, and I made a bagel sandwich (which he drooled over, so I made him one too). The littles ate chicken nuggets and green beans (and were probably far happier with that than being force to eat pot roast). Maybe it'll be better on day two as leftovers? Surely there's something I can do with it; seems a shame to waste so much food!

Part 2: Chocolate Chunk Cookies

So here's where I make up for a terrible dinner, by making killer dessert. Little Miss nicknamed me the Cookie Maker last weekend, so I think it's fair to say I make a pretty good cookie! This is one I've been wanting to make for a while. You can never go wrong with a classic chocolate chip cookie, but I wanted to kick it up a notch. Here's how I made a killer Chocolate Chunk Cookie, with three different types of sugar and four different chocolates. Buckle up; it's going to be a wild ride!

Cream room temperature butter and shortening.

Add 1/2c each granulated white sugar, washed raw sugar,
and dark brown sugar.

Combine equal parts milk, dark, semi-sweet, and 70% Cacao chocolate.

That's a total of 2 cups chocolate chunks!

Combine flour, soda, and salt mixture, then fold in chocolate.

Bake and cool! Look at those perfect crispy edges and soft centers!

Little man attacks his cookie.

Aidie digs in...

...and says, "Oh, that's really good Mom!"

Marc licks his lips as he dunks his warm cookie in milk!

I think this is a pic of him eating his FOURTH cookie!

Marc said last night, "You need to stop making cookies." I think he means it in a good way. And I think I'm onto something with the combo of butter and shortening, as well as the mix of the different sugars. Those combined to make a really phenomenal texture in those cookies! And get out of here with the overload on chocolates! Yum!

Here's the recipe. Let me know what you think!

Missy's Chocolate Chunk Cookies

2 1/4 c all-purpose flour
1 t baking soda
1 t salt (I use Kosher salt)
1 stick unsalted butter
1 stick shortening (in baking stick form)
1/2 c granulated sugar
1/2 c packed dark brown sugar
1/2 c raw sugar
1 t vanilla extract
2 large eggs
2 c chocolate chunks (equal parts: milk chocolate bar chopped or morsels, dark chocolate morsels, 70% cacao chocolate bars chopped, and semi-sweet chunks)

Preheat Oven to 350

Make sure butter is room temperature. Cream butter and shortening, then add sugar, vanilla, and eggs. In separate bowl, combine flour, salt and soda, and slowly incorporate into wet mixture. With rubber spatula, fold in chocolate chunks. Refrigerate cookie dough for at least a half hour before baking. When oven is ready, drop by heaping teaspoon onto greased baking sheet (or parchment paper, silpat, etc). Bake for approximately 10 min per batch. I always set the timer for 8 minutes and then watch the cookies and pull them out when the center of the cookie still looks slightly wet. You want to let them continue to bake on the baking sheet, but out of the oven, for a minute or so before transferring to cooling rack. That's my trick for a perfectly chewy cookie!

Love and Honey,

1 comment:

Meg said...

who wants roast when you could have a batch of cookies!!!


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