Whenever I mention โChocolate Chip Cookies,โ this recipe seems to come up in the conversation. Iโve been making chocolate chip cookies all of my life, and am always happy to add new ones to my repertoire. Iโve made them with various kinds of flours, different types (and sizes) of chocolate, some with nuts (or cocoa nibs), and others without. In some cases, the salt inโฆ
Thereโs a lot of โstuffedโ stuff that goes viral online and it wasnโt my intention to do a caramel-stuffed chocolate chip cookie. Yet there I was, faced with a few batches of caramels leftover from recipe testing that didnโt quite make the cut, and wanted to put the caramels to good use. So why not?
Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, โI got thisโฆโ But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, itโs hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bringโฆ
I recently put my foot in my mouth, again. Speaking at a writerโs conference and rambling on at the podium, as usual, I offered up that I donโt think of cooking or baking as love. Itโs cooking and baking. Maybe because I was a restaurant cook for so long and spent decades pumping out food (which would have been a lot of love-making), I thinkโฆ
Not many of us saw it coming, certainly not me, way back in 1989 when La Brea Bakery opened, and I thought, โWho the heck is going to buy freshly baked bread in Los Angeles? Thatโll never workโฆโ And the rest, as they say, is history, as La Brea Bakery and Campanile restaurant, the adjacent restaurant in the same Spanish-style building (that Charlie Chaplin built),โฆ
A few weeks ago, I was talking to someone about chocolate chip cookies, which is one of my favorite subjects. The French like them, too. They just call them les cookies, as if they didnโt need further clarification. But every time I make a batch of chocolate chip cookies, I have zero trouble handing them off to people. Who can resist a chocolate chip cookie,โฆ
Iโve always had an affinity for whole grains. I use all-purpose flour frequently in baking, but I like the hearty taste of whole-grains, such as whole-wheat flour in croissants and polenta in crisp topping, in spite of regular surveillance by the authenticity police. My argument back is that most things, like croissants and baguettes, were likely made with flour that was closer to whole grainโฆ
I often get asked when I put pictures of things that Iโm baking on social media, โWhere can I find that recipe?โ or less-delicately, โRecipeโฆpuleeeze!!!โ The appetite for recipes is voracious and thankfully, Iโve got hundreds of them here on the blog, as well as in the books Iโve written. Iโve never counted, but Iโd venture to say Iโve got nearly a thousand recipes outโฆ
From the outside, Compagnie Gรฉnรฉrale de Biscuiterie is a low-slung place, resembling a workshop of some sort, rather than a pรขtisserie, located on the way up to Sacrรฉ Cลur, in Montmartre. I made the trek up there to check it out because I was interested in the one thing the low-key place makes: cookies. The French use the word โcookiesโ primarily to refer to chocolateโฆ
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