I'm making these cookies now--just finished the peanut brittle and waiting for it to cool. I'm in the US; my All Clad 3-ply bonded stainless steel 10-inch frying pan worked perfectly for the brittle. It all came together quickly. I used a whisk to stir the sugar and was glad I did because the sugar lumped up at first (we're in Florida.) Also, I nuked the nuts for one minute and left them in the microwave so I could pull them out quickly and add them to the caramel. Because you really do need to be quick! It worked.
And David, the almond frangipane for your galette des rois is in the freezer. To be safe, I added the cornstarch. Or, er... I forgot and had to rush it out of the freezer and remix it. I am either brave or nuts for making this for the first time, for company. I'm using someone's suggestion to use a cranberry in place of an almond. Good dentists are hard to find down here.
Thank you for these great recipes with such helpful notes. Next Thursday a friend and I start the cassoulet. Also for company and also never made before, but we have faith in your instructions. I'm sure My Paris Kitchen will attain more of that "used and abused" look that indicates how much it's appreciated.
I just got Deb’s cookbook for Christmas! As for chocolate for cookies, is there a brand of chips that you think melt well? What about Guittard? It doesn’t show additives but I always wonder.
I don't know all the different brands of chocolate chips out there, especially in the U.S. since I don't have access to them, so I can't say. But maybe others can chime in on the subject...
Wondering how your (not-so-new-by-now) induction stove top handled the caramel in this recipe. There's a rumor floating around that the US gov will be forbidding natural gas stoves in the near future...sooooo maybe induction will be only choice!
I am learning more about my induction stove each time I use it. One thing it does really well is 'react' so when you turn the heat down, it goes down immediately. I'm hoping to post an update to my apt stories soon!
David, I just made these cookies! Deb is one of my faves so I used this very recipe as payment for a friend doing some techie hardware thing for me. Love your blog!
These sound delicious. Do you know how much the finish peanut brittle yields? You know, in case I want to be supremely lazy and use See’s peanut brittle. :-)
I ended up using a 10 oz box. I don't know how close they were to the originals (which I'll have to try one day), but the ones I made with See's peanut brittle were delicious!
This recipe sounds delicious! Many years ago, when my son and daughter were in high school, we participated in an exchange with a school outside of Paris. When the French students came to Brooklyn, I always invited them to our home for a party which included chocolate chip cookies. Back in those days, no one was baking this type of American drop cookie, and the students went wild for them! Such a fun memory. 🍪🍪🍪
Oh, these sound wonderful, David. I've never made peanut brittle, but I remember my mother making it. She made all sorts of candy - divinity, fudge, almond bark, etc.
David, I'm also à big fan of Deb's, and even met her once in Berkekey!
Thanks for all the great "pro tips" -- YOU are the professional pastry chef! -- but I have a question: I'm also in Paris; where do I find "chocolate chunks"?
Merci d'avance.
PS Thanks also for thé links to these new cookie shops... Paris is changing fast!
I live in Brittany and recently made Dorie Greenspan's flourless brownies, which called for chocolate chips and cocoa powder. Actually, they were Genevieve Ko’s brownies, but Dorie wrote about them in her newsletter. Anyway, I found both in the bulk department of my local Biocoop. (Sadly, the one next-door to may apartment closed, but we still have one a couple of blocks away. ) It was nice because I was able to buy the exact amount called for in the recipe instead of having odd small amounts leftover.
The brownies came out great! They're the fudgey kind, rather than cakey kind and were rich, but delicious. Both the chocolate chips and the cocoa powder were bio. (I don't think Biocoop sells anything but bio.)
In the brownie recipe, the chips are all melted. I can't vouch for how they would perform in chocolate chip cookies. In the past when I made David's buckwheat chocolate chip cookies, I just chopped up a bar of dark chocolate into chunks that was labelled for baking. I don't remember what brand I used.
Thanks so much, David, for taking the time to respond!
But I was paying close attention to your line, "I also used chocolate chunks in these cookies, which melt better than commercial chocolate chips"....
Anyway, I've tried those Vahiné chocolate chips, and they didn't impress me much. (I usually never leave the U.S. without a bag or two of Ghirardelli chocolate chips.)
But if obtaining "chocolate chunks" is as easy as cutting up a bar of chocolate, would you consider adding details to your recipe about (1) ideal cocoa percentage in the bar, and (2) size of your chunks? (And perhaps a favorite brand? Lindt is okay, I suppose, but I'm guessing you use something better?)
P.S. I, too, was amused when I found out that by "cookie," the French mean "chocolate chip cookie." They must think that's the only cookie we have, much like cheddar is our only cheese!
I didn't measure the chunk size but there's a picture in the post so you can see them. To cut them, starting at a corner (if the bar is large) simply hold a chef's knife or bread knife over the chocolate bar and press down to cut it into pieces. If the pieces are too large, use the knife to cut them into smaller pieces. I don't recommend specific brands of chocolate in recipes unless it's important to the outcome so you can use whatever you like, but here I used Guittard.
I'm making these cookies now--just finished the peanut brittle and waiting for it to cool. I'm in the US; my All Clad 3-ply bonded stainless steel 10-inch frying pan worked perfectly for the brittle. It all came together quickly. I used a whisk to stir the sugar and was glad I did because the sugar lumped up at first (we're in Florida.) Also, I nuked the nuts for one minute and left them in the microwave so I could pull them out quickly and add them to the caramel. Because you really do need to be quick! It worked.
And David, the almond frangipane for your galette des rois is in the freezer. To be safe, I added the cornstarch. Or, er... I forgot and had to rush it out of the freezer and remix it. I am either brave or nuts for making this for the first time, for company. I'm using someone's suggestion to use a cranberry in place of an almond. Good dentists are hard to find down here.
Thank you for these great recipes with such helpful notes. Next Thursday a friend and I start the cassoulet. Also for company and also never made before, but we have faith in your instructions. I'm sure My Paris Kitchen will attain more of that "used and abused" look that indicates how much it's appreciated.
I live in Paris and get my real brown sugar at an Asian grocer near me, Maison HUANG. 5 RUE DE L'ECHIQUIER. Saved me during the holidays
Oh to be a baker, but alas I am too lazy. But I could ask my daughter to make these…..
And I agree I liked this cookbook too.
( I don’t bake but love to read cookbooks!)
I just got Deb’s cookbook for Christmas! As for chocolate for cookies, is there a brand of chips that you think melt well? What about Guittard? It doesn’t show additives but I always wonder.
If you can find the Guittard baking wafers, they make fabulous chocolate chip cookies.
I don't know all the different brands of chocolate chips out there, especially in the U.S. since I don't have access to them, so I can't say. But maybe others can chime in on the subject...
Wondering how your (not-so-new-by-now) induction stove top handled the caramel in this recipe. There's a rumor floating around that the US gov will be forbidding natural gas stoves in the near future...sooooo maybe induction will be only choice!
I am learning more about my induction stove each time I use it. One thing it does really well is 'react' so when you turn the heat down, it goes down immediately. I'm hoping to post an update to my apt stories soon!
David, I just made these cookies! Deb is one of my faves so I used this very recipe as payment for a friend doing some techie hardware thing for me. Love your blog!
Happy to hear you made 'em and hope your friend (a lucky friend!) liked them too : )
Your cookies also reminded me of this recipe, grated apple caramel folded into the dough. Happy Belated New Year, David. From the soaked central CA coast. https://www.bonappetit.com/recipe/salted-caramel-apple-cookies
These sound delicious. Do you know how much the finish peanut brittle yields? You know, in case I want to be supremely lazy and use See’s peanut brittle. :-)
I ended up using a 10 oz box. I don't know how close they were to the originals (which I'll have to try one day), but the ones I made with See's peanut brittle were delicious!
I don't but you could likely figure it out by weight (peanuts+sugar) - hope that helps!
I’m just loving Deb’s new Keepers and am making dinner from it again tonight. So nice of you to give it a shout out!
This recipe sounds delicious! Many years ago, when my son and daughter were in high school, we participated in an exchange with a school outside of Paris. When the French students came to Brooklyn, I always invited them to our home for a party which included chocolate chip cookies. Back in those days, no one was baking this type of American drop cookie, and the students went wild for them! Such a fun memory. 🍪🍪🍪
Oh, these sound wonderful, David. I've never made peanut brittle, but I remember my mother making it. She made all sorts of candy - divinity, fudge, almond bark, etc.
Mine too. It was all great! All gone now but the memories.
Thanks for highlighting this recipe. Deb's new book just arrived at my house and now I think I must try this recipe soon. Thanks, David
David, I'm also à big fan of Deb's, and even met her once in Berkekey!
Thanks for all the great "pro tips" -- YOU are the professional pastry chef! -- but I have a question: I'm also in Paris; where do I find "chocolate chunks"?
Merci d'avance.
PS Thanks also for thé links to these new cookie shops... Paris is changing fast!
I live in Brittany and recently made Dorie Greenspan's flourless brownies, which called for chocolate chips and cocoa powder. Actually, they were Genevieve Ko’s brownies, but Dorie wrote about them in her newsletter. Anyway, I found both in the bulk department of my local Biocoop. (Sadly, the one next-door to may apartment closed, but we still have one a couple of blocks away. ) It was nice because I was able to buy the exact amount called for in the recipe instead of having odd small amounts leftover.
How did Dorie's/Genevieve's flourless brownies turn out? (And you were able to get bio chocolate chips?!)
The brownies came out great! They're the fudgey kind, rather than cakey kind and were rich, but delicious. Both the chocolate chips and the cocoa powder were bio. (I don't think Biocoop sells anything but bio.)
Thanks for the recommendation!
In the brownie recipe, the chips are all melted. I can't vouch for how they would perform in chocolate chip cookies. In the past when I made David's buckwheat chocolate chip cookies, I just chopped up a bar of dark chocolate into chunks that was labelled for baking. I don't remember what brand I used.
Well, you probably used a bio brand, right? I noticed the "Equitable" label in one of the photos in David's post. I like their products.
You can find chocolate chips at G. Detou in bulk in Paris but since "les cookies" have become more popular, I see them in supermarket s(in rather tiny packets...) https://www.vahine.fr/produits/pepites/pepites-chocolat-noir
For chocolate chunks, simply chop up a chocolate bar into pieces.
Thanks so much, David, for taking the time to respond!
But I was paying close attention to your line, "I also used chocolate chunks in these cookies, which melt better than commercial chocolate chips"....
Anyway, I've tried those Vahiné chocolate chips, and they didn't impress me much. (I usually never leave the U.S. without a bag or two of Ghirardelli chocolate chips.)
But if obtaining "chocolate chunks" is as easy as cutting up a bar of chocolate, would you consider adding details to your recipe about (1) ideal cocoa percentage in the bar, and (2) size of your chunks? (And perhaps a favorite brand? Lindt is okay, I suppose, but I'm guessing you use something better?)
P.S. I, too, was amused when I found out that by "cookie," the French mean "chocolate chip cookie." They must think that's the only cookie we have, much like cheddar is our only cheese!
I didn't measure the chunk size but there's a picture in the post so you can see them. To cut them, starting at a corner (if the bar is large) simply hold a chef's knife or bread knife over the chocolate bar and press down to cut it into pieces. If the pieces are too large, use the knife to cut them into smaller pieces. I don't recommend specific brands of chocolate in recipes unless it's important to the outcome so you can use whatever you like, but here I used Guittard.
Merci, David, d'avoir pris le temps de me répondre -- deux fois ! C'est utile.
Yum. Now I want to make these with salted cashew (and make enough salted cashew brittle to make some sort of pralin too).