Saturday, December 31, 2011

cream cheese noodle kugel with caramelized apples (+ dried cherries!)

alright. we were playing the game good jew bad jew. now i'll be good jew. i will make a kugel. i will also go israel next week.
yes. which means that i'll have to say goodbye to you, and that i don't like.

but alas, it won't be forever and i will miss you and will try to shove lots of falafel balls and maybe a camel in my purse and try to make it through customs.
for now, we can just make some kugel.

sometime kugels are really weird. some can be pretty darn tasty.
i've had way more encounters with the weird ones even though they have so much delicious potential.
i must try and fix this.

do you know about kugel? it's one of those slightly-dessert-but-eaten-with-dinner type dishes.

it's made with noodles. wavy egg noodles. no boyz or spaghetti allowed.

the noodles are suspended in a cheesey sweet custard type situation.

there are tart dried cherries. they rule! throw some of those in there. people don't get annoying about dried sour cherries like they do about raisins.

caramelized apples. YES. yes. put apple pie-ish things into food. things can only get better. so this kugel has a layer of gooey cinnamon apples in the middle. this will heavily increase the chances of it being an awesome kugel instead of a weird one.

wanna know what else is weird? posting about kugel on new years.
but sometimes i make weird decisions and i'm running out of time before i depart and this needs to be shared.

because guess what.
this kugel trumped any kugel i've had. oh sweet success!

i think this could change kugel haters into kugel hoarders.

slap this on your "2012 to make list". make some different funky things.
what things are on your lists?

i want to make tamales and burrata and lots of infused alcohols.

but it's still 2011, let us enjoy this day! i'm going to go put a bow in my hair and make some crazy fudge because we should eat fudgy chocolate things on the last day of this crazy year.

Cream Cheese Noodle Kugel with Caramelized Apples
adapted from Smitten Kitchen

1 pound wide egg noodles
2 8-ounce packages cream cheese, softened
1 pound (16 oz) creamed cottage cheese (or just small curd)
1 1/2 cups sugar
1/2 cup salted butter, melted
8 eggs
2 tsp vanilla
1 tsp cinnamon
1 cup dried sour cherries

caramelized apples:
2 apples, peeled and sliced
2 tbsp butter
2-3 tbsp sugar
1/2 tsp cinnamon
pinch nutmeg

preheat oven to 350. grease a 9x13 baking dish. 
parboil the noodles (5-7 minutes) and drain. in a very large bowl. 
make the caramelized apples. melt butter in a skillet over medium-low heat. add the apples and the rest of the ingredients. saute the apples, stirring frequently, until they just turn tender, about 6-8 minutes. remove from heat and set aside. 

beat cream cheese til fluffy. add cottage cheese and beat for another minute. scrape bowl down well. add sugar and combine, then melted butter. scrape down the bowl another time. add the eggs, one at a time, beating between additions. add cinnamon, vanilla and mix, then stir in dried cherries. finally, carefully fold in egg noodles. 

pour half of the noodle cheese mixture into the prepared dish. top with the apples, spreading them out in an even layer. then pour over the remainder of the noodles. bake for one hour before checking to see if the center is set. it may need up to 30 minutes more. mine was done after about 1 hour and 20 minutes. 

Tuesday, December 27, 2011

bacon jam + eat all the things at mb post

some holiday things to discuss:
1. fried spuds! latke overdose.

2. darling father busting out jager shots at hannukkah dinner.

3. dresses. 
it's a rare day when i wear a dress. not that i don't want to be a dress wearing being. i put that dress on, look in the mirror, look like a fool, and then change back into my go-to pants and loopy scarf. 

BUt but!..i got a dress, a lovely present it is. and dammit i am going to wear this dress. and people are going to call me out on looking girlie and want to pat me on the head.

4. christmas eve dinner at mb post. a kick butt meal. i strongly advise you eat here one fine day. butterscotch roasted carrots! bacon cheddar biscuits with maple butter! spooning truffle honey into my face!

mb post, you do porky things some major justice.

and now i can't seem to get bacon off the brain. i should make something that will allow me to put bacon in everything and on everything.

let's play the game good jew bad jew. tomorrow i will be good jew.

but today, Bacon. Jam.

put it on biscuits and breads. in your healthy bowls of vegetables. on scallops. in your cereal.
put it on really everything.
your toes? alright fine, you fetish weirdo. no judgements in the presence of bacon.

if you want any man to love and appreciate you extra today, present him with a jar of this bacon crack.

here you see it slathered on warm baguette with arugula and slices of pear.

ooh yes. gimme you.
one fingerful of bacon jam and i'm glad to play the role of bad jew for the rest of time.

Bacon Jam
adapted ever so slightly from spoonforkbacon. i think they're blog just totally rocks it. 

1 lb applewood smoked bacon
1 tbsp unsalted butter
1 large onion, thinly sliced
3 tbsp light brown sugar
1 shallot, thinly sliced
2 garlic cloves
1 1/2 tsp smoked paprika
1 tsp ancho chili powder
1/2 tsp ground mustard
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3/4 cup sweet bourbon or brandy, i used a little of both
2/3 cup strong brewed coffee
3 tbsp apple cider vinegar
1 tbsp white wine vinegar
3 tbsp maple syrup
1 tsp adobo sauce, from chipotles in adobo
1 tbsp sriracha
salt and pepper to taste

fry up bacon on medium high heat for 6-8 minutes. remove with slotted spoons and set aside. 
drain all but 1 tbsp bacon fat from the pot, add butter and melt. add onion, brown sugar, and a pinch of salt, and cook for 10 to 15 minutes. add shallot, garlic, and spices and saute for an additional 3-5 minutes. season with pepper. return the bacon to the pot and stir. 
pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3-4 minutes. 
add the remaining ingredients, reduce heat to medium-low and simmer for around 1 1/2 hours, stirring occasionally. 
remove mixture from heat and allow to cool for 15 to 20 minutes. 
skim off any fat/grease that has formed at the top and discard. pour the mixture into a food processor and process until desired consistency is achieved. 

Bacon Jam and Pear Crostini

toasted baguette slices
bacon jam
pear, sliced
drizzle of olive oil
sprinkle of sea salt

compile. set on plate. perfect little appetizer. 

Sunday, December 25, 2011

merry HAPPY!

merry christmas to all and to all a good feast!
cheers butterloves!

Saturday, December 24, 2011

brown butter blondies with cashew pretzel caramel

check one. check one. check IT out.

this is something you both want and need.
it's still not christmas yet. i'm allowed to shove another cookie in your faces.

it's sweet and salty. i know you're into it. pretzels and caramel, people.
pretzels and caramel.
that's your affirmation for the day. say it into the mirror to yourself after you've washed your face.

wait. WAY-T. how am i leaving browned butter out of this?

brown butter is the secret ninja in this recipe. people will get a little distracted by all the pretzel cashew caramel business on top...

until they take a bite. and feel the brown butter sending shock waves of joy through their bodies.

brown butter ninja. it's sneaky. it doesn't look like much. but anything you add it too will instantly be astonishingly good. it will karate chop you in the throat.

(with nutty caramelized flavor)

pretzels and caramel. cashews. brown butter ninja., how could this be bad, sir?

it just can't.

Brown Butter Blondies with Cashew Peanut Caramel
adapted from bon appetit december 2011

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 cup (1 1/2 sticks) unsalted butter
2 cups light brown sugar, packed
2 large eggs
1 tbsp vanilla extract

cashew pretzel caramel:
2 cups unsalted cashews, roasted
2 cups sugar
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy cream 
2 cups thin twisted pretzels, coarsely crushed

preheat oven to 350. line 9x13 baking pan with parchment paper, leaving a 1 inch overhand on long sides of the pan. whisk flour, baking powder and salt in a medium bowl, set aside. stir butter in a medium skillet over medium heat until browned buts form at bottom of the pan, 7-8 minutes. transfer to a medium bowl or bowl of an electric mixer. add brown sugar. using electric mixer, beat until well-combined and mixture resembles wet sand, 2-3 minutes. add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. add dry ingredients, beat until smooth (batter will e thick). using a spatula, evenly spread batter in the prepared pan. 
bake until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out with only a few moist crumbs attached, about 20-25 minutes. let cool completely in pan on a wire rack. 

cashew pretzel caramel: first roast the cashews..preheat oven to 350. line a rimmed baking sheet with parchment and spread cashews over in an even layer. bake, stirring frequently, until golden brown and fragrant, about 7 minutes. set aside. 

stir sugar and 1/2 cup water in a large saucepan over medium low heat until sugar dissolves. increase heat, boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, about 12-15 minutes. add honey; return to a boil, stirring often, about 1 minute longer. add butter; stir until blended. add cream (mixture will bubble vigorously); whisk until smooth. stir in caramel and pretzels. pour over cooled blondie. chill until cool, about 30 minutes. 
run a knife around sides of pan to release blondie. using parchment overhand, lift from pan. cut lengthwise into strips and then into bars.
 can be chilled for up to 1 week in an airtight container. bring to room temperature before serving. 

Thursday, December 22, 2011

swiss chard with white beans and parmesan

pink vegetables! it's times like these that i get amazed by nature.

it was kind of heartbreaking to chop up. but i needed to man up. stew must be made and slurped.

just some stew. some stew for me, some stew for you.
nothing wow-inducing or shmancy.
just dinner tonight.

i'm going to sit on the couch with my bowl of stew and i will try to make my fluffball of a dog sit on my feet to warm them. he will growl at me and then move away.
because he is rude.

this stew is not rude. chard is never rude. and it will warm me up in this stew.
but i will not try to put my feet in the stew. because then i would be the rude one.

what's going on right now?
hot sauce? Yes. lot's of it.

mmm. makes the sinuses. feel. awesome.

Swiss Chard with White Beans and Parmesan
adapted from tastespotting

*this tastes the best after the flavors have had time to mingle. make it today and eat it tomorrow!

1 bunch swiss chard
2 tbsp olive oil
1 onion, finely chopped
4-5 garlic cloves, minced
1 15 oz can crushed tomatoes
4 cups water or vegetable or chicken stock
1 bay leaf
1 tsp smoked paprika
2x4 inch parmesan rind
2 cans cannellini beans, drained and rinsed
2 1/2 tsp salt, or to taste
1/2 tsp pepper
grated parmesan for garnish
hot sauce! 

wash and dry chard. cut off chard stems and finely dice. roughly chop chard leaves. 
heat olive oil in a large pot over medium heat. add the onions and diced chard stems. cook until chard stems soften (but try not to let them brown), about 10 minutes. add garlic and cook additional 1 minute until fragrant. 
add tomatoes, water/stock, bay leaf, smoked paprika, and parmesan rind. bring to a boil, then reduce heat and simmer for about 20 minutes. 
stir in the chard leaves and beans, and simmer for 10 minutes. it should be a little thicker than soup. 
season to taste with salt and fresh black pepper. remove bay leaf and parmesan rind. serve in bowls and top with grated parmesan and hot sauce. 
this will taste better on the second day. 

Wednesday, December 21, 2011

apple millet cakes + almond glaze

apple cakes. with millet. the millet adds a beautifully pleasant nutty crunch.

impossibly soft velvety cake with the tiny crunches of millet and the gooey spiced apples.
good good things.

some of the cakes got splattered with an almond glaze. and the rest, left bare with a quick sprinkle of raw sugar.

oh me oh my. this is definitely my kind of thing. apple cakes and me are quite a match.. i've loved every one that's ever crossed my path.

but these ones.
THESE ones, have stolen my heart.

Apple Millet Cakes
adapted from smittenkitchen

*this can be made as a whole cake in a large tube or bundt pan. also feel free to sub 1 cup of all-purpose flour with whole wheat flour.

5-6 apples, i used a mix of honeycrisp and fuji
1 tbsp cinnamon
5 tbsp sugar

2 3/4 cups flour, sifted
1/2 cup millet, raw
1 tbsp baking powder
1 tsp salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 tsp vanilla
4 eggs
1 cup toasted pecans, chopped (optional)
raw sugar for sprinkling tops (optional)

preheat oven to 350. grease or line two muffin pans with papers. (or for a full size cake, grease a tube pan). peel, core, and chop apples into chunks. toss with cinnamon and sugar and set aside. 

stir together flour, baking powder, salt, and millet in a large mixing bowl. in a separate bowl, whisk together oil, orange juice, sugar, and vanilla. mix wet ingredients into the dry, then add eggs, one at a time. scrape down the bowl to ensure all the ingredients are incorporated. 
fold about half of the apples into the batter. put spoonfuls of batter into the bottom of the cupcake papers. top with a layer of the cinnamon apples. then top with a second layer of batter. sprinkle the tops with raw sugar.
bake until a tester comes out clean, about 25-35 minutes. 

for the almond glaze: whisk about a cup of confectioners sugar with a little milk and almond extract, until the desired consistency is reached. 

Saturday, December 17, 2011

blueberry molasses spice cookies

have you made gingerbread/molasses spice cookies yet?


heyZEUS, what on earth are you doing???

they better be really important things. because we are days from christmas here. aren't we supposed to be churning out cookies like crazy cookie elves right now?

and eating gingerbread-y things at the height of all this holiday's important.

here are some molasses spice crinkles with fresh blueberries.
you don't have to put blueberries in them if you don't want to. but i totally endorse the blueberry addage.

just, whatever you do, make them and love them.

Blueberry Molasses Spice Cookies
adapted from cook's illustrated via simplyrecipes

2 1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of allspice and cloves
3/4 cup unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup sugar + additional for rolling
1 egg
1 tsp vanilla
1/3 cup unsulphered molasses
1/2 cup blueberries, fresh or frozen (frozen will be a bit easier to mix into the batter)

preheat oven to 375. sift flour, baking soda, salt, and spices together in a bowl an set aside. beat the butter 2 minutes. add the brown sugar, and 1/2 cup granulated sugar and beat. add egg, vanilla, and molasses. gradually add in dry ingredients. fold in the blueberries.
scoop rounded tablespoons and roll in sugar. place on baking sheet and bake for 11-13 minutes. let cool a few minutes on sheet and then transfer to wire rack.

Thursday, December 15, 2011

hot malted vanilla with chocolate whipped cream + sour cherry cream scones

it's that time of year.

right now, your drinks should have 3 qualifications:

1. they should be hot.
2. your drinks should not skimp on whipped cream
and 3. all spoons shall be replaced with peppermint sticks.

kapeesh fools?

ok. it's tea time. (with scones!)
except that the tea is replaced with hot malty delight.

hot malted vanilla. with dollops of chocolate whipped cream.

it's like an inverted hot chocolate, where the chocolate and vanilla switched rolls. like in a freaky friday movie. or one with jason bateman.

now as for the scones...they are everything a good scone should be.

it's my favorite cream scone. with some dried sour cherries and chunks of white chocolate.

don't have sour cherries or white chocolate? use dried apricots or blueberries or currants! throw in candied ginger, or toasted almonds, or chocolate covered espresso beans!

OR we can get crazy and add absolutely nothing at all. i relish in the thought of a perfect unadultered cream scone...they are toootally delicious and delicate enough to hold their own with no shmancy add ins.

yesterday was just a sour cherry kind of day. mm. i am quite fond of sour cherries. and butter on a hot scone. and tea time with no tea.

would you be more likely to show up at my door if i invited you for afternoon tea or for afternoon hot malted vanilla with billowy chocolate cream?


EAT That UP.

Hot Malted Vanilla with Chocolate Whipped Cream
adapted from here

*it's important to use good vanilla here since it is the star of the show. i used tahitian vanilla extract that i love dearly. alternately, you can use the scraped seeds of half a vanilla bean. 

4 cups milk
2/3 cup malted milk powder
1/4 light brown sugar
2 tsp vanilla extract
little pinch of cinnamon and nutmeg

bring the milk to a simmer in a saucepan. add the remaining ingredients and whisk until dissolved. remove 1 cup milk mixture and puree in a blender, about 2 minutes. divide the milk in 4 mugs and top with the pureed milk. 

Chocolate Whipped Cream

1 cup heavy cream
1/3 cup powdered sugar
2-3 tbsp good cocoa powder

sift powdered sugar and cocoa. whip cream in a mixer until soft peaks form. add sugar and cocoa mixture and mix til all incorporated. dollop over hot vanilla. 

Cream Scones with Dried Sour Cherries and White Chocolate
base scone recipe from America's Test Kitchen, can be found here

2 cups unbleached all-purpose flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp lemon zest
1/2 tsp salt
5 tbsp chilled, unsalted butter, cut into 1/4 inch cubes
1/3 cup dried sour cherries
1/4 cup white chocolate, roughly chopped
1 cup cream
raw sugar for sprinkling

preheat oven to 425. place flour, baking powder, sugar, zest, and salt in bowl or work bowl of food processor fitted with steel blade. whisk together or pulse six times. 
if making by hand, use a pastry blender or fork to quickly cut in butter until mixture resembles coarse meal, with a few larger butter clumps. stir in cherries and chocolate. if using a food processor, remove cover and distribute butter evenly over dry ingredients. cover and pulse 12 times, each pulse lasting 1 second. add cherries and chocolate and pulse once more. transfer dough to a large bowl.
stir in the cream with a rubber spatula or fork until dough forms together. transfer dough and all the dry, floury bits to a floured countertop and knead dough by hand until it comes together in a rough, sticky ball, 5 to 10 seconds. form scones by either pressing the dough into an 8 inch circle cake pan, then turning the dough onto a lightly floured surface and cutting 8 wedges with a knife or bench scraper...Or patting the dough on a floured work surface into a 3/4 inch thick circle, and cutting circles with a biscuit cutter. 
place scone wedges or rounds on an ungreased baking sheet lined with parchment, sprinkle the tops with raw sugar, and bake until tops are light brown, 12 to 15 minutes. cool on wire rack for at least 10 minutes. serve warm or at room temperature. 

these scones are best eaten the day they are made. 

Monday, December 12, 2011

roasted grape and onion tart with almond herb crust

there is nothing like this time of year. i want to wrap this time in my arms and never let it go.

hot spiced cider has happened.

i've thought a lot about how much i love presents.

i've seen a group of slutty reindeer ladies leaving a liquor store.

fireplaces burning everyday and holiday inspiration coming from all angles.

looking up at fireworks with my favorite people as we swig champagne from the bottle and watch young teenagers gaze into each other's eyes.

ah. the amount of love swirling around this time of year is almost too much for my brain to handle.

<but it's magical!> wouldn't you agree?

my dearest neighbor made me soup and brought me black grapes. (lovE)
so i turned some of those grapes into something lovely and brought it to her. (lovE cycle!)

a tart. the perfect vehicle for most things, especially when there is a hidden layer of goat cheese nestled in the crust.

it starts with a crust made of almond meal and rosemary, bound with eggs and clarified butter.

the cooled tart shell is spread with goat cheese and topped with arugula.

and then the grapes! i love these grapes.
roasted with red pearl onions, balsamic, and bay leaves.

it makes a delightful appetizer, with wine, cut into slivers. or why not for dinner, next to a mountain of leafy greens.

AND this tart is totally gluten-free. so for those of you who don't get down with gluten, i love you too, i'm just learning and easing my way into these kinds of things.

more tarts! more goat cheese! more grapes! more love and wine!

Roasted Grape and Onion Tart with Almond Herb Crust
tart crust adapted from roost, roasted grapes & 
onions adapted from sunday suppers

Almond Herb Crust
3 cups almond flour
2 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
1/2 tsp salt
1/2 tsp baking soda
1/4 cup ghee, melted (clarified butter)
2 eggs

Roasted Grapes and Pearl onions:
20 oz red pearl onions
1/3 cup balsamic vinegar
1/4 cup water
1 1/2 tbsp brown sugar
1 tbsp unsalted butter
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
2 1/2 - 3 cups seedless grapes

1/2-2/3 cup goat cheese
few handfuls of arugula

*i used an 14x4.5" tart pan and had enough dough leftover for a couple mini tarts or some flatbread. i imagine it would work perfectly in whichever tart pan you prefer, rectangular or circle. 

to make crust: preheat oven to 350. in a bowl combine almond flour, herbs, salt, and baking soda. add clarified butter and eggs and mix until incorporated. either pat into a ball and roll out dough between two sheets of parchment, or simply press crust into tart pan, about 1/4 inch thickness.  dough will be more wet and crumbly than a standard tart dough.
bake crust for 12-15 minutes, remove from oven, and then let cool. 

for roasted grapes: 
preheat the oven to 425. blanch the onions (unpeeled) in boiling water for 2 minutes. drain and transfer to an ice bath, and then peel them and cut off the root ends. bring onions, vinegar, and water to a simmer in an oven proof heavy skillet with the butter, sugar, bay leaf, 1/2 tsp salt and 1/4 tsp pepper, stirring until the sugar has dissolved. cover and simmer for 3 minutes. uncover skillet and transfer it to the oven. roast onions, stirring once or twice until most liquid has evaporated (15-18 minutes). stir in the grapes and roast, stirring once or twice until the liquid glazes the onions and grapes, about 8-10 minutes. let cool a bit and discard bay leaf. 

to assemble tart: spread goat cheese in the bottom of the cooled crust. arrange few handfuls of arugula over the goat cheese. then, spoon grapes and onions over and drizzle a bit of the extra glaze over. serve at room temperature or warmed in the oven! 

*depending on the size of your tart, you will most likely have leftover roasted grapes and onions. this is a bonus! they are delicious with crusty bread, tossed in a salad, or paired with any roasted meats. 

Sunday, December 11, 2011

nytimes chocolate chip cookies

bust out the brown sugar! summon the chocolate! let's make the cookies.

you know, the ones.

chocolate chip cookies.

classic, CocaCola of cookies, beloved by all... but i will tell no lie, i was never too bonkers excited about chocolate chip cookies. everyone has their own best recipe and different ideas about what makes a perfect chocolate chip cookie.

and i don't want people telling me that my cookies aren't as good as their moms'. so i've tended to just skip over chocolate chip cookie making.

but david leite rescued the chocolate chip cookie in my life. david leite, you mad scientist cookie genius you! you have researched and perfected it for all of us!

finally (fINALLY) i have made them. and i couldn't be more pleased with my decision.

love, rest, good chocolate, and sea salt turns the chocolate chip cookie into an extra beautiful thing.

if you haven't yet and have a little extra time in your day, you should read this articleit's really quite great and fascinating.
then make some cookie dough.
you have time for these. make time for these. it won't take long!

the dough looks like ice cream. perfect!

ok now.

eat all the dough stuck to your fingers and then a little more than that, and then stick it in the refrigerator. temporarily forget about it as the flavor deepens. then two days later bake the supposed epitome of chocolate chip cookie perfection.

it's a tremendous moment, a highlight, a borderline religious experience to sit down and eat on of them.

i'm very happy i can finally speak for myself on the subject,
and according to my calculations, and abundance of crumbs in my lap and melted chocolate on my neck, they really are the best.

New York Times Chocolate Chip Cookies
from this NY Times article here, David Leite and Jacques Torres

yields: 1 1/2 dozen 5 inch cookies

2 cups minus 2 tbsp (8 1/2 oz) cake flour
1 2/3 cups (8 1/2 oz) bread flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tbsp (8 oz) sugar
2 large eggs
2 tsp vanilla extract
1 1/4 pounds bittersweet chocolate disks or chunks, (preferably around 60% cacao)
sea salt, such as Maldon

sift the flours, baking soda, baking powder and salt into a bowl. set aside. 
using an electric mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. add eggs, one at a time, mixing well after each addition, stir in the vanilla. reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. drop chocolate pieces in and incorporated them without breaking them up. press plastic wrap against dough and refrigerate for 24 to 36 hours. dough may be used in batches, and can be refrigerated for up to 72 hours. 
when ready to bake, preheat the oven to 350. line a baking sheet with parchment paper or a nonstick baking mat. set aside. 
scoop about 3 1/2 ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a better looking cookie. sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool. repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. eat warm.