Bestest Chocolate Chip Cookies

I can't believe I haven't posted this recipe yet. My Brazilian friends are always asking for it and I have it nearly memorized in both languages!

The key to this cookie is two-fold. Rest and salt.

You CANNOT get good results if you skimp on either of these.

The cookie dough needs to rest at least overnight. Forget the salt and your husband will sigh a little, in the bad way. Just don't worry about hypertension. These are cookies. They're bad for you to begin with, so just give in to the occasional indulgence!


140 grams butter, softened
1 cup + 2 T packed brown sugar
1 egg at room temperature
1 t vanilla
2 cups flour
1/2 t baking soda
3/4 t baking powder
3/4 t sea salt
10 oz chocolate in chunks or discs or chips

Cream butter and sugar, add egg and vanilla. Mix dry ingredients and add to the butter mixture. Stir in the chocolate (and nuts, if desired). Cover dough with plastic wrap and place in refrigerator overnight. Bring back to room temperature, form into balls and sprinkle with coarse sea salt or fleur de sel. Bake on an ungreased cookie sheet until just browned on the bottom and still a little soft on top, about 8-10 minutes in a 350 degree oven. Pull off and place on racks to cool.

Rocky Road Ice Cream

Rocky Road Ice Cream:

-1 carton ice cream (chocolate; we used Nestle Alpino but really, the most expensive dark chocolate you can afford would be ideal. Unless you can make your own. The fluffy, super-sweet stuff is a bust!)

-1/2 package peanuts, salted and roasted (found in the beans aisle)

-1 batch chocolate sauce (see below)

-mini marshmallows

Roast your peanuts by shaking them onto a cookie sheet, spraying lightly with olive oil, sprinkling with salt and stick in oven until lightly browned. (Or buy pre-roasted!) Let cool.

Prepare your chocolate sauce. Let cool.

Allow ice cream to get somewhat soft. Then, in an empty ice cream tub, layer in this order:
ice cream, chocolate sauce, peanuts, marshmallows, ice cream.

Press down with a spoon to pack the layers together, then freeze.


AMISH COCOLATE FUDGE SAUCE, via Mom Bugigangas

30 grams chocolate chips or chocolate meio amargo
2 T SALTED butter
1 cup cofectioner's sugar (açucar de confeiteiro or impalpável)
1/4 cup + 1 T evaporated milk (make your own by using powdered milk and water; should have a thick consistency)
1/4 t vanilla

In a double boiler, melt chocolate and butter over simmering water. Add sugar and milk, alternately, blending with a whisk. Cook, uncovered, for about 15 minutes, whisking often. It will become thick. Remove from heat, transfer to a mixer bowl, and beat for 5 minutes (or throw in a blender). DO NOT OMIT THIS STEP. Stir in vanilla and salt.

Serve immediately or refrigerate/freeze. To reheat, place jar in a pan of simmering water or back into a double boiler.