Category Archives: desserts

Entertaining: What’s Cooking? It’s Yellow!

Here is what’s cooking this weekend by the bay and I’m keeping it yellow, hopefully as yellow as the sun brightly shining in the sky.

To kick off my weekend of sunshine eating, I’m making my Cornmeal and Sweet Corn Pancakes. A delicious start to any weekend, using some farm fresh yellow corn or use your leftover corn from the night before mixed with some corn meal .

Dinner is a nice bowl of Fresh Corn with Shrimp Grits, it doesn’t get better than a bowl creamy grits made with a corn broth, cooked along with shrimp and bacon and splashed with lemon juice to brighten the flavor. Served on the side a nice plate of yellow tomatoes, simply drizzled with a good olive oil and sprinkled with coarse sea salt and fresh ground black pepper. Perfection.

Dessert is a lovely light and lemony pudding using my recipe for Lemon Posset

Sunday Lunch, I’ll be keeping it light and serving Ricotta stuffed PattyPan Squash , I like to find lovely smaller squash to fill and serve on a bed of arugula. Along side this another great yellow dish is Fresh Corn and Zucchini Salad.

A weekend of great food!

From by the bay, wishing you sunny yellow food memories!

Maryann

 

Cornmeal and Sweet Corn Pancakes

Ricotta Stuffed PattyPan Squash

Fresh Corn with Shrimp and Grits

Fresh Corn and Zucchini Salad

Lemon Posset

Entertaining: What’s Cooking this Weekend!

Enjoying another summer weekend,  I think I’ll wake up early and make a batch of my favorite Homemade Granola, perfect with some greek yogurt and all the seasonal berries.

After breakfast and a quick class at the gym it’s off to the farmstand, where I’m bound to find some of my favorite ingredients – sweet corn, kirby cucumbers and some juicy peaches.

I don’t plan to spend much time in the kitchen this weekend, but I will make some quick pickles using my recipe for Pickled Cucumbers with Dill and Lemon.

I’m keeping it simple this weekend, something quick on the grill – one of my favorite chicken recipes is Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn of course is the perfect side dish – anyway you want to serve as long as you eat it the day it’s picked on the farm the freshness is the star of the show – so grill, boil, it’s so fresh you can eat it raw, but if you want to try a new corn side dish, you will want to try my recipe for Corn in a Cup!

Now for dessert, it’s an easy  Stone Fruit Crostata, using the rest of my peaches!  a recipe that is so forgiving and beyond delicious with it’s crispy and buttery crust.

From by the bay, make great friends and family food memories this weekend!

Maryann

Homemade Granola

Pickled Cucumbers with Dill and Lemon

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn in a Cup

Stone Fruit Crostata

Entertaining: What to Cook for the 4th of July Weekend!

It’s a big holiday weekend – family picnics, barbecues with friends, sun, water, fireworks ….. food is an important part of our celebrations! Here are a few of the recipes, I’ll be cooking over the long weekend. Mornings will start slowly, after that first cup of coffee I’ll be taking out my muffin pan to make Buttermilk Blueberry Muffins

I like to keep lunches light , it’s better for jumping into the pool or to enjoy a game of kanjam so a salad is nice, I’ll probably make a nice Heirloom Tomato Salad with Fresh Ricotta

Keeping it easy for dinner so starting with a great burger topped with my Whiskey Special Sauce

Side dishes are the key, make them in the morning before the day gets going and you can enjoy the day your self, I’m going old school with my Deli Style Macaroni Salad

Another classic side dish with a twist is my Jalapeno Kale Coleslaw, it is a delicious and healthy second side.

If I can find some corn in the farm stand, you can be sure that I’ll be making and although it’s perfect just grilled or even boiled, I’ll like make Fresh Corn and Zucchini Salad

Now for dessert…. I’ll still be taking advantage of all those fresh berries that are around and make my Red and Blue Firework Crisp and if I have time I’m make some star shaped  cookies using My Favorite Sugar Cookies !

From by the bay , wishing you and your family a very Happy 4th of July!

Maryann

Buttermilk Blueberry Muffins

Heirloom Tomato Salad with Fresh Ricotta

Whiskey Special Sauce

Deli Style Macaroni Salad

Jalapeno Kale Coleslaw

Fresh Corn and Zucchini Salad

Red and Blue Firework Crisp

My Favorite Sugar Cookie Recipe

Unbaked Brownies with Chocolate Frosting

If you are looking for a healthy yet delicious dessert try this easy to prepare version of unbaked brownies. It’s made with ground dates, walnuts and cocoa powder topped with the best chocolate frosting made with cocoa powder and sweetened with maple syrup.  This is almost a cross between a brownie and fudge. The best part is that the dessert is flourless  in addition to being low in cholesterol and sodium. I like to cut up into little bite size pieces. Enjoy without the guilt!

From by the bay, wishing you guilt free food memories!

Maryann

Unbaked Brownies with Chocolate Frosting

as featured in Health Magazine by Katie Higgins

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 16 brownies

Ingredients

  • 2 1/2 cups cups loosely packed pitted dates
  • 1 1/2 cups walnuts
  • 1/2 cup plus 2 Tbsp. cacao powder or unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 3/8 teaspoon salt
  • 1/4 cup pure maple syrup
  • 2 tablespoons vegetable oil or melted coconut oil

Directions

1. Combine dates, walnuts, 6 Tbsp. cacao powder, 1 1/2 tsp. vanilla, 2 tsp. water and salt in a food processor. Process until completely smooth.

2. Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed.

3. In a medium mixing bowl, combine remaining 1/4 cup cacao powder, remaining 1/2 tsp. vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread paste evenly over dough in baking dish. Refrigerate brownies for at least 2 hours to set, then cut into squares. Refrigerate any leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.

 

Savory Rosemary Parmesan Biscotti

Rosemary is one of my favorite herbs. I love the taste, aroma and look of rosemary. This is my must have herb that I use over and over again while cooking. It’s especially nice that rosemary also offers some health benefits as well. This recipe is a delicious change up on the traditional biscotti. It’s a savory version prepared with rosemary, parmesan cheese , walnuts, cracked black pepper and fennel seeds. This biscotti is perfect served with a runny cheese and a glass of wine for cocktails or on the side of a green salad , soup or omelette. You’ll love the taste!

From by the bay, wishing you rosemary flavored food memories!

Maryann

 

rose-mar-y

noun

  1. an evergreen shrub, Rosmarinus officinalis, part of the mint family, which is native to the Mediterranean region, having thick, narrow leaves and pale-blue, bell-shaped flowers, used in cooking to flavor foods, as well as used in perfumery and medicine. Rosemary is a traditional symbol of remembrance.

Rosemary has several health benefits. Some of the benefits are reducing anxiety, elevating mood, boosting memory, offering brain protection, pain relief, headache relief and anti-inflammatory.

Savory Rosemary Parmesan Biscotti

Ingredients

  • 1 1/2 cups all-purpose flour, plus additional for kneading
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup freshly grated Parmesan cheese
  • 2 teaspoons black peppercorns
  • 2 teaspoons fennel seed
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 sticks unsalted softened butter, 12 tablespoons
  • 1/2 cup toasted walnuts, chopped
  • 4 eggs
  • coarse sea salt such as Maldon for topping

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the peppercorns and fennel in a spice grinder and pulse until coarsely ground. In a bowl, mix together the flour, baking powder, fine sea salt, rosemary, fennel and pepper. In a separate bowl, using a mixer, beat the butter until light and fluffy. Add three of the eggs one at a time, mixing well between each addition. Add the cheese and nuts and mix well, then add the dry ingredients until the mixture just comes together. Divide the dough into two equal pieces and with floured hands roll into logs to a length of about 12 inches and width of 1 1/2 inches. Whisk the remaining egg and brush it over the dough. Place logs side by side on the baking sheet. Sprinkle the logs with the coarse sea salt, and bake for about 30 minutes or until the logs are light brown and firm to touch. Remove from the oven and allow to cool 20 minutes on a rack. Using a serrated knife, cut the logs into 1/2 inch slices and arrange the slices cut side down on the baking sheet. Return to the 350 degrees F oven and bake for an additional 5 minutes. Turn, and bake another 5 minutes or until firm to the touch. Cool completely before storing.

 

Top Five Recipes of 2016-Entertaining by the Bay!

As we come to the end of another year, it’s always fun to reflect and look back.  As I looked at the most popular posts from 2016, it seemed to me that the favorite recipes were for comfort food. These are the recipes that are inspired by family and tradition. So with that enjoy, look back and happy cooking!

From by the bay, wishing you a very Happy and Healthy 2017 filled with many happy food memories!

Maryann

Coming in at # 5 

Old Fashioned Doughnuts

Ingredients

  • 1/4 pound unsalted butter softened, plus 1 tablespoon melted
  • 3 eggs
  • 1/2 cup granulated sugar
  • 3 1/2 cups flour, plus more if needed
  • 1 package dry yeast
  • 2 tablespoons lukewarm water
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 2 teaspoons lemon rind
  • optional: confectioner’s sugar, vanilla sugar or cinnamon sugar

*oil for deep fryer , per instructions

Directions

In a small bowl add yeast to water and set aside. In the bowl of an electric mixer add 1/4 pound butter, sugar and salt. In a small sauce pan scald milk. Pour scalded milk over the ingredients in the bowl. Mix well and add 1 cup of flour and beat until smooth. Add yeast, eggs and lemon rind. Add flour in three portions combining to make a soft dough. Place on a floured board and knead. Add more flour if too tacky to knead. Shape dough into a ball and place in clean bowl brushed , with melted butter. Brush the top of the dough with melted butter and cover bowl with plastic wrap. Keep in a warm place until doubled in bulk. Punch down and turn our on to a floured board. Pat down until about 1/2 inch thick. Let rest 10 minutes . Use doughnut cutter 1/2 thick and 2 1/2 inch round.  Heat oil in a deep fryer to 365 degrees F. Don’t over crowd. Use tongs to turn when bottoms are brown. Watch as this will depend on your fryer. When both sides  are brown, remove from oil and drain on paper towels.  When cooled sprinkle with confectioner’s sugar. Or while warm roll in vanilla sugar or granulated sugar mixed with cinnamon. Fry the doughnut holes separately. An easy way to sugar the holes , place sugar in a brown paper lunch bag , add the warm doughnut holes , hold bag closed , shake and serve!

Next at #4

 

Savory Corn Muffins

Makes 12 muffins

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted unsalted butter

1 cup buttermilk

1/4 cup chopped scallions

1/2 cup shredded sharp cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, butter,buttermilk scallions and 1/4 cup cheddar cheese. Stir gently to combine. Spoon batter into prepared muffin cups. Top each muffin with remaining cheddar cheese. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a tester inserted into a muffin comes out clean. Cool for 10 minutes and remove from pan. Serve warm or at room temperature.

A favorite at #3

Stone Fruit Crostata

Serves 4

Ingredients for Dough

  • 8 tablespoons chilled unsalted butter ( one stick)
  • 1cup , plus 3 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons cold water

Ingredients for filling

  • 1 1/2 cups stone fruit such as peaches or plums , pitted and sliced
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice

To assemble

  • 1 egg
  • 1 tablespoon heavy cream
  • Coarse sugar

Directions

To make dough cube the butter.  In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F.  Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet  90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.

Hitting #2

Fresh Corn and Tomato Cilantro Salsa

Serves Six

Ingredients

6 ears of corn

1/2 red onion, finely chopped

2 tomatoes, seeded and chopped

2 cloves garlic minced

1 cup cilantro

1/2 cup olive oil

juice and zest of two limes

1 teaspoon honey

1/2 jalapeno, seeded and chopped

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Directions

Remove silk and husks from corn. Cut corn off cob and place in a medium bowl. Add red onion, tomato and lime zest. In a blender or food processor add garlic, cilantro, honey, jalapeno, olive oil, lime juice , salt and pepper. Blend until smooth. Pour over corn and tomatoes and mix well. Adjust salt and pepper to taste and serve at room temperature.

and the #1 recipe and farther above the rest is this classic – Apple Cake!

 

Mom’s Apple Cake a.k.a. “Jewish” Apple Cake

Ingredients

For Apple Filling

  • 5 medium apples , preferably those good for baking such as macintosh
  • 5 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

For Cake Batter

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 cup vegetable oil
  • 4 eggs
  • 1/4 cup orange juice
  • 2 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F. Use nonstick cooking spray to grease tall tube pan, then lightly dust with flour.  Peel and core the apples, then cut into 1 inch cubes. Place in a bowl and sprinkle with the 5 tablespoons of sugar and cinnamon. Toss to coat the apples evenly. Set aside. In another bowl sift together the flour and baking powder. In a separate bowl add the oil, juice, sugar, vanilla and eggs. Mix well. Add the wet ingredients into the dry and mix well. the batter will be thick. Pour half the batter into the tube pan, make sure the batter is spread evenly. Top with half the apples. Pour the remaining batter into the tube, again ensuring the batter is spread. Arrange remaining apples over the top.  Bake for 1 1/2 hours or until a tester comes out clean. Let cool completely ( at least 25 minutes). Run a clean knife between the cake and pan to loosen the cake before turning onto a plate.

Bourbon Sugar Chocolate Toffee

Getting ready for the holidays? Baking cookies? Looking for an easy , thoughtful and delicious gift to give friends and family? Look no further and try this recipe for bourbon sugar chocolate toffee.  This is easy candy making , simple just minutes to make. I love to wrap in plastic place in a craft box and share !

From by the bay , wishing you hard candy Christmas food memories!

Maryann

blog-salted-toffee-with-bourbon-sugar-2

Bourbon Sugar Chocolate Toffee

Ingredients
1 sleeve saltine cookies or favorite biscuit such as Biscoff wafers
6 ounces butter ( 1 1/2 sticks)
1 1/2 cups dark brown sugar
12 ounces milk chocolate buttons
2 tablespoon bourbon sugar, recipe follows
1 tablespoon coarse sea salt , such as Maldon

Directions
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non stick cooking spray. Arrange the crackers or biscuits side by side in a single layer on the baking sheet. In a heavy medium size saucepan place the butter and brown sugar. Stir while the butter is melting and then bring to a rolling boil. Remove from the heat and carefully pour over the crackers on the baking sheet trying to cover all the crackers. Place in the oven for about 5 minutes, so the toffee bubbles and spreads across the crackers. Remove from the oven and cover with the chocolate buttons. Put back into the oven for 1 or 2 minutes so the chocolate softens. Remove from oven. Use an offset spatula to spread the melted chocolate evenly covering the entire surface of the toffee. Take 3-4 saltines and crush them into small pieces. Sprinkle on top of the chocolate while it’s still sticky and soft. Next sprinkle the bourbon sugar on top and finally the sea salt. Place the pan in the refrigerator for at least one hour, to cool and set. Once set, break into smaller uneven pieces and serve. Store in an air tight container for up to 10 days.

blog-salted-toffee-bourbon-sugar-1

blog-salted-toffee-with-bourbon-sugar

Bourbon Sugar

Ingredients

  • 1 vanilla bean, split lengthwise
  • 1 cup demerara sugar
  • 2 tablespoons bourbon

Directions

Preheat oven on the lowest temperature or 275 degrees F. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight or minimum of five hours. Let cool. It should feel like sugar again. Can be stored in an airtight container for up to one week.

 

Chocolate Chip Biscotti

One of the many things I love about cooking is that inspiration can come from the most unlikely places. My inspiration for this recipe came from my health club. Yes, you heard that right, my trainer had just returned from a trip to Rome and brought back with her bags of the most amazing chocolate chip biscotti. These crispy little biscuits were so delicious, I was charged with creating a version as close to the original as possible. I’m sharing my version of chocolate chip biscotti, here are a few tips : italians typically use their “00” flour for baking. This flour is low gluten and very fine, used in Italy for making pasta and sweets. If you can’t find type “00” flour use pastry flour or all purpose flour. It will have a slightly different texture. It’s very important to use a high quality chocolate. I like chopping my own chocolate . These biscotti are crispy and not too sweet. You will be transported to Italy with each bite. This is a cookie you will always want on hand.

From by the bay, wishing you crispy biscotti memories!

Maryann

blog-choco-biscotti

Chocolate Chip Biscotti

Ingredients

  • 2 1/4 cups flour ( use type “00” flour if available)
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 3/4 cup sugar, plus extract to sprinkle on top
  • 2 eggs
  • 2 tablespoons sambuca
  • 1 teaspoon vanilla extract
  • 3/4 cup good quality dark chocolate, chopped coarsely
  • 3/4 cup blanched almonds, toasted and coarsely chopped

Directions

Heat oven to 350° F.  Place almonds on a baking sheet and toasted in the oven for approximately 8 minutes as they start to turn golden brown. Remove from oven and cool. Coarsely cut and set aside. In a bowl, combine flour, salt, and baking powder. Place aside.  In a stand mixer, oil and 3/4 cup sugar together. Add the eggs and continue to mix. Add sambuca, and vanilla. Add flour until combined.  Add toasted almonds and chocolate. Mix to combine. Cut the dough in half and roll into two logs, each approximately 2 inches wide and 12 inches long. Place logs side by side 3 inches apart on a parchment lined baking sheet. Sprinkle the top of the logs with extra sugar. Bake on center rack for 30-40 minutes, or until golden brown. Take the logs out of the oven and cool for 10 minutes. Use a serrated knife and cut into 3/4  inch slices. Place cookies on baking sheet cut side up in oven and bake for 10 minutes on each side until golden brown. Remove from oven and cool. Store in an air tight container for 1 week.

Mom’s Apple Cake, also know as Jewish Apple Cake

blog-apple-cake-on-rack

For as long as I can remember, my Mom made this apple cake. At this stage of my life, this means it’s a very long time, let’s just say Mom is over 90 and we can leave it at that!  When Mom referred to this cake she called it Mom’s cake -meaning my dad’s mom or my mom called it the Jewish Apple Cake. Now for starters we are not Jewish. We also called several cake’s mom’s cake since my grandmother was an amazing baker – thus the need to further identify the cake such as Jewish Apple. I did a little on line search about Jewish Apple Cake. It seems it’s called Jewish Apple because it does not use dairy such as milk or butter. There are many versions of this recipe with slight variations but basically the same recipe. I also read that this recipe was published long ago in some women’s magazine. No matter the source,  the real testament to this recipe is that it’s so good, it had stood the test of time . A recipe passed by word of mouth from generation to generation and from friend to friend. The bottom line about this cake how good it tastes, that it is super easy to make and it’s a true celebration of fall! It’s a cake that satisfies the apple lover in each of us. You will get such joy from the wafting aroma of baking apples, sugar and cinnamon and then the joy of eating this yummy cake.

From by the bay, wishing you tasty apple cake food memories!

Maryann

blog-apple-cake-recipe

Mom’s Apple Cake a.k.a. “Jewish” Apple Cake

Ingredients

For Apple Filling

  • 5 medium apples , preferably those good for baking such as macintosh
  • 5 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

For Cake Batter

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 cup vegetable oil
  • 4 eggs
  • 1/4 cup orange juice
  • 2 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F. Use nonstick cooking spray to grease tall tube pan, then lightly dust with flour.  Peel and core the apples, then cut into 1 inch cubes. Place in a bowl and sprinkle with the 5 tablespoons of sugar and cinnamon. Toss to coat the apples evenly. Set aside. In another bowl sift together the flour and baking powder. In a separate bowl add the oil, juice, sugar, vanilla and eggs. Mix well. Add the wet ingredients into the dry and mix well. the batter will be thick. Pour half the batter into the tube pan, make sure the batter is spread evenly. Top with half the apples. Pour the remaining batter into the tube, again ensuring the batter is spread. Arrange remaining apples over the top.  Bake for 1 1/2 hours or until a tester comes out clean. Let cool completely ( at least 25 minutes). Run a clean knife between the cake and pan to loosen the cake before turning onto a plate.

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Whiskey and Rye Chocolate Chip Cookie

blog whiskey rye chip cookie

It’s Fall and time to get back into the kitchen to bake. I can’t think of a better cookie than this bumped up version of a chocolate chip cookie. This is by far my favorite recipe. It’s crispy, sweet and salty. Chocolate is in every bite thanks to using different sizes of chocolate bits in the cookie. You will want to make this recipe over and over again.

Enjoy!

From by the bay wishing you sweet chocolate food memories!

Maryann

Whiskey and Rye Chocolate Chip Cookies

Recipe by San Francisco Cooking School

Ingredients

  • cups chocolate wafers (discs, pistoles, fèves; preferably 72% cacao), divided
  • 2 cups all-purpose flour
  • ½ cup rye flour
  • ½ teaspoon baking soda
  • teaspoons kosher salt
  • ¾ cup (1½ sticks) plus 1 tablespoon unsalted butter, room temperature
  • ¾ cup dark brown sugar
  • ¾ cup granulated sugar
  • 1 large egg
  • teaspoons vanilla extract or vanilla paste
  • 1 teaspoon bourbon
  • 1 vanilla bean, split lengthwise
  • 1 teaspoon flaky sea salt

Ingredient Info

  • Find chocolate wafers (do not use chocolate wafer cookies) at specialty food stores, some grocery stores, and online.

Preparation

  • Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
  • Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
  • Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
  • Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use).
  • Divide dough balls between 2 parchment-lined baking sheets, spacing 3″ apart. Flatten each ball to about ¾” thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
  • Do Ahead: Cookies can be made 1 day ahead. Store airtight at room temperature.