C Is for COOKIES

BY ERIC GUIDO | OCTOBER 02, 2020

It had to happen sooner or later. This seemed like the perfect opportunity to bring cookies to Vinous in The Kitchen, at a time when families are home and projects with the kids make for a great way to spend quality time together. Even as someone who has been gluten-free for nearly a decade and stays far away from sweets, when my daughter came to me and asked if I would make her my “Famous” chocolate chip and peanut butter cookies, I couldn’t resist. Because the fact is, even if I can’t enjoy them myself, I take great pleasure in sharing them and watching her eyes light up. Let’s face it, making cookies from scratch has become something of a lost art. We all loved the mom or aunt who made them and shared around the holidays, yet the average person seldom makes cookies themselves. My goal is to change that today. 

As for the term “Famous”, it’s not something I added, but instead a term that came to be used within my family from friends, neighbors and any teacher or student my kids have shared them with over the years. The best part is that you can cut these recipes in half or even double them with the same results and supply all of your friends with gift bags of wholesome homemade cookies. Or do you want to keep them all for yourself? No problem; just freeze any portion for up to three months and, at any time, whip out a secret cookie weapon to make without any hassle.

I’m often hounded for these recipes, which were developed over the last fifteen years since culinary school, and the most common thing I hear is, “What’s the secret ingredient?”

The answer is twofold. Salt is the first secret. Or, should I say, properly seasoning them to bring out, complement or contrast the flavors of the main ingredients. My chocolate chip cookies will play a game of tug of war on your palate, blending the sweetness of sugar, richness of butter and savoriness of dark chocolate together with a subtle kick of salty goodness. The second secret should be no secret at all, and that’s the quality of the ingredients. I think this makes the most difference with the peanut butter cookie recipe when picking out the right peanut butter to use. Look at the ingredients because there is really no reason why the only ingredient shouldn’t just be peanuts alone. Granted, a little salt or peanut oil is okay too, but if your choice has more than three ingredients - look elsewhere. 

As for pairings, you’d be amazed at how well a glass of Sauternes goes with cookies, a balance of acid and sweetness, which is the key to a proper pairing here. Another is Demi-Sec Champagne, which adds the cleansing effect of acids and bubbles with a hint of gentle sweetness. For me, I would go for a black cup of rich coffee; talk about complementing flavors. As for the kids, who would turn down a glass of milk?

The video tutorial is packed full of hints and tips to create the perfect cookies.

Chocolate Chip Cookies

Ingredients (Makes about 24 cookies):

Tools you’ll need: two sheet pans lined with parchment, two cookie cooling racks, a silicon spoon or scraper, a disher or ice cream scooper and two mixing bowls. 

300 grams flour

6 grams baking soda

6 grams salt