• Mon, Jun 7 2010

Marc Ecko’s Cookie Recipe: It Turns Out Some People In Fashion Do Eat

Karl is going to be livid when he hears about this – a new book contains recipes from boldface names in the fashion industry. The CFDA has released a cookbook, American Fashion Cookbook: Over 100 Recipes of Favorite Designers. The book includes recipes from Bill Blass (meatloaf with bacon), Tory Burch (Andalusian gazpacho), Isaac Mizrahi (mushroom truffle spaghetti), Diane Von Furstenburg (Saturday night chicken), and John Varvatos (calaloo soup). The foreword was written, of course, by Martha Stewart. To whet your appetite, here’s Marc Ecko’s recipe for “Adults-Only Chocolate Chip Cookies.”

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
1/4 cup brown sugar
1/4 cup caramel sauce
1/2 shot espresso
1 cup semisweet chocolate chips
1 cup dark-chocolate chips

Preheat oven to 350 degrees. Sift flour, salt, and baking soda in a mixing bowl. In another bowl, combine the egg, milk, and vanilla and let sit at room temperature. Cream the butter in a standing mixing bowl, starting at low speed. Add the sugars, caramel sauce, and espresso. Increase the speed and cream the mixture until light and fluffy. … Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well-combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop cookie dough with an ice-cream scoop onto the parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes. I like to rotate the baking sheet for more even browning every 5 minutes. Take out just before golden brown. They will continue to cook out of the oven! This is a major trick to ensuring perfection. Remove cookies from baking sheets immediately. Once cool, store in an airtight container with sheets of parchment paper in between.

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  • Jennifer Wright

    Wow. I expected this to be one of those lame “no dairy, no sugar, no flavor” recipes, but yeah, that sounds delicious.