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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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The Ultimate Comfort Cookie by Gerald Forsburg

Category: Desserts  |  Permalink

Published: Wednesday, April 13, 2011

Dear Cate & Alexandra:

Well, you all have me on a fine hunt! Of course it is always the one recipe you want, that simply cannot be found. I have found my classic French onion soup, Maroille Tart (stinky, but delish cheese from North France), and summer cucumber soup recipes from when I lived in France; my perfect steak-for-two; my to-die-for chocolate hazelnut truffle recipes; even my grandmothers' original pickled egg recipe. But no Salamander Market Slow Roasted Pork and Red-handed Cole Slaw recipe yet.

This has caused me to realize that I have not cooked anything for over 2 years, thanks to putting all my time into trying to find business in this stalled economy. How very sad.

So, I offer my "Ultimate Comfort Chocolate Chip Cookie" recipe. I usually get a real good hankering for them twice a year. This isn't from a famous restaurant or anything. However, the recipe is the result of about 12 years of looking for the perfect chocolate chip cookie. They are crispy on the outside and gooey on the inside.

What makes these so special?

The ratio of brown sugar, don't cut back on this.

The BITTERSWEET chips - A must!

Resting time - good things come to those who wait!

2 sticks softened butter

1/2 cup granulated sugar

1 1/2 cups packed DARK brown sugar

2 eggs

2 1/2  teaspoons vanilla extract

2 1/2 cups all purpose flour

3/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 bag semisweet chocolate chips

3/4 bag bittersweet chocolate chips

Preheat oven to 350 degrees

Cream butter, white sugar, brown sugar, and eggs in large bowl.

In separate bowl, combine flour, salt baking powder, and baking soda.

Combine wet and dry ingredients

Stir in chocolate chips. (The leftover 1/4 bags are great to have on hand as garnishment for things like ice cream, or to through in Belgian waffles or pancakes, or for a tiny treat.)

Place half-dollar sized scoops on parchment paper. I do this with a large melon-baller. You could use two teaspoons. Make sure to allow about two inches between each cookie because these will spread while cooking.

Bake for 9-10 minutes.

Remove from oven and allow to stand for a few minutes - if you try to move them right away, they fall apart.

After a few minutes, remove cookies to a cooling rack. The wire rack will allow air to get to the underside of the cookie and give it the all-around crispiness.

Makes about 2 1/2  dozen.

I'll keep looking for that other recipe from Salamander Market.



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