{"id":445,"date":"2012-01-12T06:51:00","date_gmt":"2012-01-12T06:51:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2012\/01\/12\/you-can-count-on-me"},"modified":"2015-12-17T18:20:15","modified_gmt":"2015-12-17T23:20:15","slug":"you-can-count-on-me","status":"publish","type":"post","link":"https:\/\/orangette.net\/2012\/01\/you-can-count-on-me\/","title":{"rendered":"You can count on me"},"content":{"rendered":"

I am writing to you today with a wool scarf wound around my entire upper body and a wool blanket tied at my waist. I have a cold, and Brandon has a cold, and before that, he had food poisoning. We are a house under siege.<\/p>\n

That, however, has not prevented me from getting that salted chocolate cookie<\/a> recipe that you wanted. Nor has it stopped me from eating said salted chocolate cookies. You can count on me.<\/p>\n

\"\"<\/a><\/p>\n

I\u2019m going to cut right to the chase, because I don\u2019t want to get to get between you and your cookies, and also because I have an appointment with a down comforter. Here\u2019s what you need to know.<\/p>\n

My friend Renee, she who brought the salted chocolate cookies on our crabbing trip<\/a>, owns a restaurant called Boat Street Caf\u00e9<\/a>. (If I\u2019m being thorough, she also co-owns The Walrus and the Carpenter<\/a>.) The cookies in question are currently served at Boat Street, where I believe they keep company with a dark chocolate pot de cr\u00e8me. They\u2019re adapted from Tartine<\/a><\/span>, from a recipe called Deluxe Double-Chocolate Cookies, which calls for half a pound<\/span> of melted bittersweet chocolate. HALF. A. POUND. Plus cocoa. The original version of the recipe is a drop cookie, but Renee and her cooks make theirs a slice-and-bake, which looks a little more elegant. And before slicing, they roll the log of dough in sugar, so that the cookies wind up looking like they\u2019re wearing sequined collars – which, now that I\u2019ve typed that out, sounds exceedingly twee, but it feels nice when it crackles between your teeth. They also add a pinch of Maldon salt<\/a>, just a few flakes, to the top of each unbaked cookie. It\u2019s not a lot, but it\u2019s what makes the cookie work. It wakes it up.<\/p>\n

What I\u2019ve been wanting to say for the past half hour, actually, is that these cookies taste the way I always wish brownies would. Because that<\/span>, that right there, is what you need to know.<\/p>\n

\"\"<\/a><\/p>\n

Now, lest you spend a lot of time comparing the photographs above with the photograph of the cookies in my last post, I should tell you that my cookies didn\u2019t turn out exactly like Renee\u2019s. I don\u2019t know why, but mine are thinner and softer. It\u2019s not that there\u2019s anything wrong with that, but hers had a sandy, shortbread-ish quality, I seem to remember – unless I was going after them like a real animal<\/a> and accidentally ate some of the beach? I can\u2019t figure it out. Brandon told me yesterday that he also suspects that Renee adds some chopped chocolate to the dough, which is a great idea. I\u2019ll try that next time. Either way, I am not complaining.<\/p>\n\n

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Recipe<\/div>\n

Salted Chocolate Cookies<\/h2>\n

Adapted from Tartine<\/a><\/span>, by Elisabeth M. Prueitt and Chad Robertson, and from Renee Erickson and Boat Street Caf\u00e9<\/a><\/h3> \n \n <\/header>\n\n
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