Thursday, December 22, 2022

US can no longer use nuclear weapons to threaten or deter China from invading Taiwan, the report said

A US attempt to win a nuclear arms race with China would be “an exercise in futility”, a think tank has said.

A report from the Brookings Institution also warned that the US had lost its conventional military supremacy over China in East Asia, making it harder to deter any attack on Taiwan.

Concern that Beijing will use force to bring the island under its control is growing in Washington with General Anthony Cotton, the nominee to head the Pentagon’s nuclear operations, telling a Senate committee that he agreed nuclear weapons could help deter such a move.

The report published on Tuesday argued that the apparent pace of China’s nuclear expansion might make it more confident about using conventional force, but for the US, a war with China over Taiwan would “almost inevitably raise risks of both inadvertent and deliberate nuclear escalation”.

Until recently China was believed to have around 200 to 300 deliverable nuclear warheads, compared with the more than 4,000 held by the US and Russia. But last November a Pentagon report said China could have up to 700 nuclear warheads by 2027 and at least 1,000 by 2030.

There are many obstacles preventing the US from regaining outright nuclear superiority, according to the Brookings report, including the White House’s commitment to strategic stability and nuclear arms controls.

“And even if these obstacles were overcome, the United States probably could not produce plutonium pits fast enough to compete with China (not to mention Russia),” the report said.

“Even more generally, an all-out nuclear arms race against the world’s top manufacturing power seems likely to be an exercise in futility.”

The authors predicted the growth of China’s nuclear arsenal would lead to a cold war-style nuclear stalemate, and the US would be better off investing more in conventional warfare.

Biden in UN speech slams China over nuclear arsenal, Xinjiang but says the US ‘not seeking conflict’

In terms of conventional deterrence, the report warned the Pentagon’s traditional strategy to deter mainland Chinese aggression against Taiwan – “deterrence by denial” based on the US military superiority – might be “extremely hard to achieve” given China’s military advances.

It pointed to the People’s Liberation Army’s growing investment in areas such as missiles, intelligence, communications and cyber warfare.

The report said the best way to defend US interests was to avoid a firm statement of intent or commitment to Taiwan in the event of an attack.

Instead, it said, the US should make clear that the United States and its allies would decouple economically from China, and reduce its own vulnerability to Chinese economic pressure or sophisticated and asymmetric attacks on its infrastructure.

Citing the “integrated deterrence” strategy of Pentagon chief Lloyd Austin, the report said the key challenge was to find non-nuclear ways of doing so and consider the potentially escalatory implications.

“In fact, the outcome of any US-China fight over Taiwan is and will remain very difficult to forecast; victory for the United States and its allies cannot be presumed,” it said.

“America’s deterrent policy must not centre on its presumed ability to use nuclear threats or employ nuclear weapons to end a conflict on favourable terms.”

Source: SCMP

North Korea remains defiant after firing two more ballistic missiles despite protests and military drills from US, Japan, and South Korea

The North Korean military said they fired two short-range ballistic missiles from the Munchon area of Kangwon Province into the waters off the peninsula’s eastern coast, the South Korean military said.

The missiles were launched between 1:47 a.m. and 1:53 a.m. local time Sunday, according to Japan’s State Minister of Defense, Toshiro Ino.

Both missiles fell outside Japan’s Exclusive Economic Zone, Ino added.

The first missile is estimated to have flown about 350 kilometers, or 217 miles, at a maximum altitude of approximately 100 kilometers, or 62 miles, according to Ino. The second traveled about the same distance.

Ino noted there were no reports of damage to vessels at sea, but the defense ministry is still analyzing the details and investigating what kind of missiles were launched, including the possibility they were submarine-launched ballistic missiles.

The South Korean military has strengthened its surveillance and vigilance and maintained a full readiness posture while closely cooperating with the US, the country’s joint chiefs of staff said.

Sunday marks North Korea’s 25th missile launch this year, which includes both ballistic and cruise missiles. The last launch occurred Thursday when North Korea fired two short-range ballistic missiles, the latest in a spate of launches in the past two weeks.

Japan’s Coast Guard instructed vessels to pay attention to information and to not approach any objects that have fallen into the sea. It also asked vessels to report any relevant information.

South Korea’s Joint Chiefs of Staff on Saturday “strongly condemned” the launches, calling them a “serious provocation” that harms peace and safety, it said in a text sent to reporters.

“North Korea’s repeated ballistic missile launch is a serious provocation that harms peace and safety of the Korean Peninsula as well as the international community, and it is also a clear violation of the UNSC resolution,” the joint chiefs said, condemning and urging the North to immediately stop such actions of testing missiles.

The joint chiefs reported the missiles launched early Sunday morning had a flight range of about 350 kilometers and an altitude of about 90 kilometers.

South Korean military will continue to maintain a “firm readiness posture” while tracking and monitoring related movements under close cooperation with the US, the joint chiefs added.

President Biden Promise Air Defence For Under Attack Ukraine

US President Joe Biden has promised Ukrainian President Volodymyr Zelenskyy that the United States will provide needed air systems devices that’ll protect the country, following multiple missiles sent into the country by the Russian forces.

In a telephone conversation with President Zelenskyy, President Biden reiterated his commitment in seeing to provide the adequate necessary equipment to the Ukrainians including an air defense system.

The recent attacks on Ukraine by Russia on Monday that left 14 dead and many injured have sparked global condemnation.

With the recent development of the ongoing war, the G7 is set to have another emergency meeting on seeing how to keep their support for Ukraine against Russia intact, and also to hold President Putin and the Moscow forces responsible for the loss of innocent civilian lives in Ukraine.

President Biden said the US and its allies are fully committed to providing needed support for Ukraine to defend itself including air defense, and that they would continue imposing costs on Russia and holding Russia accountable for its war crimes and atrocities.

Reacting to the US commitment to Ukraine, Kremlin spokesman, Dmitry Peskov said the US promise will only extend the conflicts and cause more harm than good to Ukraine.

He said, assisting Ukraine won’t change the Russian goals in its military exercise, as they continued shelling Ukraine’s military command and communication facilities and energy infrastructure.

Tuesday, December 13, 2022

Otium Salad with Roasted Radishes and Shaved Asparagus Recipe

Do you know what Otium means? Otium is the Latin word for virtuous leisure, a time free of obligation that is spent in contemplation, and the cultivation of one’s spirit.

This is a concept that resonates with me deeply, as I have become more and more interested in personal development and mind management these past few years, a passion that has led me to create a podcast and a life coaching practice, for which I am about to get certified.

Otium Salad in progress

Otium is also the name of a small vegetarian café in the 9th arrondissement of Paris, in the SoPi neighborhood (more about that here), on rue de La Rochefoucauld, a seventeenth-century writer who is known for clever maxims that would certainly keep your mind productively occupied during your otium time.

I first stumbled upon it some months ago, and thought the space stylish and the food very very good. And because it isn’t far from my shared office space, I occasionally treat myself to a bowl of something that will keep me energized and blush-cheeked, such as this here salad I loved so much on a recent spring day.

Otium Salad

I call this Otium Salad because it’s the recipe I came up with inspired by that day’s salad, and I don’t know a more appropriate name to call a green salad topped with roasted radishes, shaved asparagus, lentils, toasted buckwheat, mint, and a lemony yogurt dressing. So I just think of it as my salade otium, and invite you to do the same.

Otium Salad ingredients

It is not a signature salad of theirs exactly, since their offerings change every couple of weeks, but it is in their signature style: all organic, all fresh, simple and generous, with a judicious balance of flavors and textures, raw juxtaposed with cooked.

One of the clever tricks of this salad, I will note, is that it features roasted radishes (usually eaten raw) and raw shaved asparagus (typically eaten cooked) so it feels both familiar and surprising.

Otium Salad

It is the kind of salad you want to take selfies with; the kind of salad I would gladly live on, and do. Nothing fussy about it, either. Just an inspired mix of bright, springtime flavors I might not have thought to combine in this way, but totally made sense when I did.

Will you try it?

Shaved Asparagus

Photography by Céline de Cérou.

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Otium Salad with Roasted Radishes and Shaved Asparagus Recipe

Otium Salad with Roasted Radishes and Shaved Asparagus Recipe

Ingredients

Instructions

  1. The day before, place the lentils in 300 ml (1 1/4 cups) cold water, bring to a simmer and cook for 20 minutes, until the lentils are tender. Drain, rinse and season with 1/4 teaspoon fine sea salt. Refrigerate in an airtight container until the next day.
  2. On the day, preheat the oven to 200°C (400°F) (see Note). Arrange the radishes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt, insert in the oven and roast for 10 to 20 minutes, depending on the size of your radishes, until they are cooked through and tender.
  3. Make the yogurt dressing. In a mixing bowl, combine the yogurt, tahini, lemon juice, pressed garlic, a pinch of salt and pepper, mixing well. Stir in just a little water, if needed, to get a creamy but pourable sauce. Taste and adjust the seasoning. (The dressing can be prepared up to a day ahead, and kept in the fridge in an airtight container.)
  4. Wash the lettuce and dry carefully in a salad spinner then a clean kitchen towel.
  5. Toast the buckwheat in a dry skillet, stirring frequently, until the groats are lightly brown.
  6. Trim the bottom of the asparagus, just to remove the woody part. Using a mandolin slicer or a vegetable peeler, shave the stalks lengthwise into long, thin ribbons.
  7. Assemble the salad in 4 shallow bowls. Arrange the lettuce leaves first, then divide the cooked lentils, roasted radishes, asparagus ribbons, and chopped mint. Add a drizzle of yogurt dressing, sprinkle with the toasted buckwheat, and serve.

Notes

  • You can cook double or triple the amount of lentils and freeze the extra.
  • You can add one poached or soft-boiled egg per person.
  • Ideally, the radishes should be roasted before or after another baked dish, such as a cake or bread. If you have no other reason to heat your oven, you can also slice the radishes into paper-thin rounds using a mandolin slicer, and add them raw to the salad.

3.1

https://cnz.to/recipes/salads/otium-salad-with-roasted-radishes-and-shaved-asparagus-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.


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Caramelized Sesame Chocolate Bar Recipe

Not long after my second son was born, I received a message from Audrey, a reader I’d been conversing with via emails and comments, who wanted to recommend a recipe drawn from the French blog La Belle au blé dormant*. It was a recipe for a sesame chocolate bar garnished with squash seeds, sunflower seeds, and caramelized sesame, which both she and the blog’s author Nolwenn had found instrumental in surviving the first few weeks with a newborn.

I read through the recipe and at first the idea of my finding the time and brain bandwidth to make something like this seemed laughable, but it turns out my appetite for chocolate is strong enough to move mountains: I could not get that recipe out of my head, and within a few days I was indeed preparing a modified version for myself — one with just the sesame — accomplishing one small step at a time in between maternal duties.

The smooth bitterness of the dark chocolate combined with the crunchy, nutty, caramelized sweetness of the sesame clusters made for a sublime combination, and already I knew that chocolate bar would not live to see the end of the week.

The sesame chocolate bar project

On one morning, I toasted the sesame seeds. Later, I made the caramel, mixed in the sesame, and broke up that (tasty, tasty) sesame bark into small clusters. The next day, I dug out my digital probe thermometer and tempered the chocolate (yes, tempered the chocolate, that’s how ambitious I was), stirred in the caramelized sesame nuggets, and poured the mixture into a narrow loaf pan.

A couple of hours later, when the dust had settled and the chocolate had set, I unmolded the thick sesame chocolate bar, had a taste, and my eyes rolled back into their sockets: this was insanely! good! The smooth bitterness of the dark chocolate** combined with the crunchy, nutty, caramelized sweetness of the sesame clusters made for a sublime combination, and already I knew that chocolate bar would not live to see the end of the week.

I have since made several more batches of that caramelizes sesame chocolate bar, and even invested in two silicone molds such as these to make actual bars with breakable squares (the faint swirls in that picture indicate I failed to temper the chocolate properly that day; I’m still not a pro at it, and the baby was crying). Some of these bars went straight into my belly, others were given away as gifts — one of them to a new mother — and I am happy to say they made a gratifying impression on the recipients.

I’ll note that if you don’t have the time or inclination to make the actual bars, you should consider making just the caramelized sesame: it’s extremely easy and a wonderful treat in its own right.

Join the conversation!

Have you ever made your own chocolate bars? What recipe did you use and how did you like the results?

PS: Make this wonderful Cinnamon Granola Chocolate Slab or these easy Ginger and Almond Chocolate Clusters, and make sure you know How To Taste Chocolate!

* Allow me to explain the pun: La Belle au bois dormant (literally, “the beauty sleeping in the woods”) is French for Sleeping Beauty, and the author of this allergy-conscious blog has replaced bois (woods) by blé (wheat).

** [sc:chocolate]

Caramelized Sesame Chocolate Bar

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Caramelized Sesame Chocolate Bar Recipe

Caramelized Sesame Chocolate Bar Recipe

Ingredients

  • 50 grams (1/3 cup) untoasted sesame seeds
  • 50 grams (1/4 cup) white sugar (don't use unrefined cane sugar here as it doesn't caramelize well)
  • 1/4 teaspoon fine sea salt, plus more for sprinkling
  • 200 grams (7 ounces) high-quality bittersweet chocolate, preferably couverture chocolate, finely chopped [sc:chocolate]

Instructions

  1. Have ready a silicone loaf pan, a regular loaf pan lined neatly with parchment paper, or silicone chocolate bar molds. Have ready a silicone baking mat or a baking sheet lined with parchment paper.
  2. In a small, heavy-bottomed saucepan, toast the sesame seeds until nicely golden and fragrant. Transfer to a bowl and set aside.
  3. In the same saucepan, combine the sugar with 2 teaspoons water and place over medium heat. Allow the sugar to dissolve and caramelize without stirring, just a gentle swirling of the pan from time to time, until it takes on an amber shade.
  4. Add in the sesame seeds and salt, stir quickly and thoroughly with a silicone spatula, and pour onto the prepared baking mat, spreading it as best you can.
  5. Allow to cool completely, then crush in a mortar or with a knife to form smallish clusters, like large chocolate chips.
  6. If you choose to temper your chocolate (recommended):

  7. Have ready a large bowl of ice water, and a food thermometer with a probe.
  8. Put the finely chopped chocolate in a heat-resistant bowl and place it over a pan of just-simmering water over low heat.
  9. Melt the chocolate slowly, stirring frequently to ensure even melting, until the chocolate reaches 50-55°C (122-131°F). Don't let it go over 55°C (131°F).
  10. Place the top bowl containing the chocolate over the bowl of ice water and, scraping the bottom of the bowl and stirring continuously, bring the chocolate down to 28-29°C (82-84°F).
  11. Return the bowl of chocolate over the pan of just-simmering water and, still stirring continuously, allow the chocolate to come up to 31-32°C (88-90°F). Don't go over that temperature or you'll have to start the tempering process from the start.
  12. If you prefer not to temper your chocolate:

  13. Melt the chocolate slowly in a double boiler, stirring frequently to ensure even melting, and remove from the heat as soon as it's entirely melted.
  14. To finish:

  15. Add the sesame clusters to the chocolate (tempered or simply melted), stir well, and pour into the prepared pan or old. Level the surface with a spatula, sprinkle with a good pinch more salt, and allow to set at cool room temperature for a few hours. Cut into bars or squares.
  16. Keep at cool room temperature in an airtight container.

3.1

https://cnz.to/recipes/candy-mignardises/caramelized-sesame-chocolate-bar-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.


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Green Quiche with Walnuts Recipe

For the past couple of months, my weekly vegetable allotment has included big bags of salad greens, oftentimes the scratchy and flavorful kind such as frilly mustard leaves or peppery mizuna or a mix of both.

We love to eat those dressed in a classic vinaigrette or a cooked shallot vinaigrette. But there’s only so much salad even I can eat before green tendrils start growing out of my ears — and only so many days these greens can spend in the crisper before they lose their pert. So I devised this green quiche recipe with walnuts to use up a bunch of them, with some walnuts thrown in for extra crunch and flavor.

There’s only so much salad even I can eat before baby green tendrils start growing out of my ears, so I devised this green quiche recipe to use up my greens.

I make this green quiche with my trusty and beloved olive oil tart crust: I drape it over and into a deep tart ring to produce a petite but thick quiche, which I find attractive. Such tart rings are available from professional cooking and baking supplies stores — I believe I got mine from E. Dehillerin — but if you don’t have that on hand, a regular pie or quiche pan will work just fine.

So far I’ve kept this quiche vegetarian, but the addition of crumbled bacon, no-additives lardons sautéed until crisp, or torn strips of leftover roast chicken wouldn’t hurt one bit.

As a bonus, this green quiche recipe will leave you with scraps of olive oil tart pastry, which I recommend you upcycle into these seaweed and seed crackers.

Join the conversation!

Do you ever find yourself with a glut of greens, and if so, how do you deal with it when you tire of salads?

Greens and Walnut Quiche

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Greens and Walnut Quiche Recipe

Greens and Walnut Quiche Recipe

Ingredients

  • the uncooked dough for my easy olive oil tart crust, or the tart dough of your choice
  • 250 grams fresh leafy greens, such as mustard leaves, mizuna, dandelion leaves, spinach, or kale (tough spines removed as needed); a little sorrel mixed in is lovely
  • 125 grams (1 1/4 cups) walnut halves, toasted
  • 3 large eggs
  • 180 ml (3/4 cup) milk
  • 60 ml (1/4 cup) cream

Instructions

  1. Line the bottom of a 25-cm (10-inch) quiche pan with parchment paper and grease the sides. Alternatively, use an ungreased, bottomless tart ring -- mine is 20 cm (7 3/4") in diameter and 4.5 cm (1 3/4") in height -- placed on a sheet of parchment paper or silicon baking mat.
  2. Roll out the dough on a lightly floured surface, transfer to the pan, and drape it carefully along the sides.
  3. Olive oil tart dough
  4. Trim off the excess dough with a roll of the rolling pin and place in the fridge to rest for 30 minutes. (Use leftover dough to make crackers.)
  5. Olive oil tart dough
  6. Chop the greens into bite-size pieces.
  7. Greens
  8. Chop the walnuts roughly.
  9. Walnuts
  10. Preheat the oven to 180°C (360°F). Prick the bottom of the pastry with a fork and insert in the oven to bake for 10 minutes.
  11. In the meantime, in a medium mixing bowl, combine the greens, eggs, milk, and cream. Stir vigorously to bruise the greens into a reduced volume. Fold in the walnuts.
  12. Filling
  13. Pour into the parbaked crust.
  14. Quiche pre-baking
  15. Lower the oven temperature to 160°C (320°F) and bake for another 35 to 40 minutes, until the filling is set.
  16. Quich post-baking
  17. Let rest for 10 minutes before unmolding and serving, with a lightly dressed green salad.

3.1

https://cnz.to/recipes/vegetables-grains/greens-and-walnut-quiche-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.


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Perfect Chocolate Chip Cookies Recipe

If I can share this recipe for perfect chocolate chip cookies today, it’s because I’ve always enjoyed the food sections of American newspapers, these pull-out pages that appear in the regular edition on a given day of the week (usually Wednesday) to cover local food and drink news, with recipes. Not all of them have the same standards or budget, and I am told the good ones are an endangered species, but between the Seattle Times, the Washington Post, the San Francisco Chronicle, the Boston Globe, the Los Angeles Times, the Oregonian, the Chicago Tribune and the New York Times*, the hungry reader has more than enough to last him through the week.

The French newspaper scene has a completely different structure, but still, I wish major publications such as Le Monde, Le Figaro, Libération, or Les Echos devoted more ink to a subject that is, after all, a source of national pride. Aside from restaurant reviews, a column here and there, and all too brief discussions on trendy foods, they seem to leave the topic for cooking or women’s magazines to cover. I sense a slight sexist slant (there’s an alliteration for you), but perhaps that’s just me.

I am all the more grateful for the online content made available by American newspapers, and for the commissioning of such articles as David Leite‘s story on the consummate chocolate chip cookie, published in the New York Times last summer: the creator of Leite’s Culinaria gathered advice from chocolate chip cookie experts in order to offer a recipe for perfect chocolate chip cookies.

I don’t really believe in the perfect anything — perfection is in the eye of the beholder — but I was very interested in David’s findings, especially the idea that the dough should rest for 36 hours before baking, and I promptly filed the recipe in my virtual “to try” folder.

But then, as perhaps you remember, I was kitchen-less last summer and oven-deprived for a good six months after that (hell, I tell you), so the chocolate chip cookie recipe went unbaked and near forgotten, until Pim rekindled the flame with her recent post.

My attempt at perfect chocolate chip cookies

The next morning found me mixing the ingredients for the dough, adapting the recipe to my needs and taste: I halved the recipe, simplified it by using just one type of sugar and one type of flour, and decreased the amount of sugar a bit. The dough was a snap to make; all in all, it took little more than fifteen minutes.

I baked the first batch the next day, after a 29-hour wait (but who’s counting) and made the cookies almost three times smaller than instructed: despite what the article states on the influence of size on texture, I could not bring myself to form balls of cookie dough that weighed in at 3 1/2 ounces (100 grams) and would bake to be six inches (~15 cm) wide. It’s just not the scale of baked goods I grew up with, and I’m not programmed to enjoy such jumbo cookies.

As a consequence — or perhaps it was David Leite punishing me for my insubordination — my first batch was overbaked: I had thought to decrease the baking time, but I let the cookies rest for a further 10 minutes on the hot baking sheet, as the recipe suggests. This is likely necessary for large cookies to finish baking, but my cookies were too small to withstand that treatment, and they turned out crunchy. Tasty, but crunchy throughout; the worst possible outcome for a chocolate chip cookie.

The next batches on subsequent days were infinitely better, once I’d fine-tuned the baking time and procedure, and the resulting chocolate chip cookies were without a doubt the best I’ve ever baked: a great balance of flavors, and a lovely crispness at the edges that morphed gradually into the fudge-like chewiness of the center.

Like Molly, I like chocolate chip cookies best once they’ve cooled, and although it may sound impossibly trying to some, I will go so far as to say that these taste even better the day after they’re baked.

* Some of these online editions require a registration. Feel free to add a recommendation for your favorite food section if it’s not listed here!

Chocolate Chip Cookies

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Chocolate Chip Cookies Recipe

Chocolate Chip Cookies Recipe

Ingredients

  • 140 grams (5 ounces) unsalted butter, softened
  • 200 grams (1 cup) unrefined light brown cane sugar
  • 1 egg, at room temperature
  • 1 teaspoon pure vanilla extract (I used a little more of my homemade vanilla extract)
  • 240 grams (2 cups) flour (I used organic T65 flour)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon sea salt (a little less if you use semi-salted butter, as I did)
  • 280 grams (10 ounces) chocolate disks (see note), at least 60% cacao content (I used 70%)

Instructions

  1. Prepare the dough 24 to 36 hours in advance. In the bowl of a food processor, cream together the butter and sugar for 5 minutes, until light and fluffy. Add the egg and vanilla, and beat until well combined.
  2. Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl, and whisk gently to remove any lump. Add to the wet ingredients and mix until just combined; don’t overmix. Fold in the chocolate. Place a piece of plastic wrap on the dough to cover and refrigerate for at least 24 hours, preferably 36 hours, and up to 72 hours.
  3. After resting, if the dough is too hard to scoop, place on the counter for 20 to 30 minutes to soften slightly. Line a baking sheet with parchment paper or a silicon baking mat. Using a sturdy spoon, scoop out even balls of dough, a bit larger than a ping-pong ball (about 4 cm or 1 1/2 inches across, 40 grams or 1 1/2 ounces each) and place them on the prepared baking sheet, giving them a little space to expand. (At this point, the original recipe says to sprinkle the cookies lightly with sea salt, but the dough seemed salted enough to me so I skipped that step.) Return to the fridge for 15 to 20 minutes to firm up again.
  4. Preheat the oven to 175°C (350°F). Insert the baking sheet in the middle of the oven and bake for 14 minutes, until golden brown but still soft. Transfer the parchment paper or baking mat to a cooling rack immediately to stop the baking, and let cool to the temperature you like.
  5. Repeat with the remaining dough on the same day or the next (you can reuse the same sheet of parchment paper).

Notes

  • Chocolate disks are round or oval pieces of couverture chocolate, which melt when baked and create a nice layered texture in the finished product. You should be able to find them at baking supplies stores or specialty grocery stores. (I bought a one-kilo box of these chocolate pistoles at G.Detou for 9€.) If unavailable, substitute roughly chopped chocolate, or the best quality chocolate chips you can find and afford.
  • You can freeze the balls of dough once formed: freeze in a single layer, then transfer to a freezer-safe container when frozen. No thawing necessary before baking: place on the baking sheet on the counter while the oven preheats to 175°C (350°F), and bake for 15 minutes.
  • Adapted from David Leite’s recipe, published in the New York Times on July 9, 2008.

3.1

https://cnz.to/recipes/cookies-small-cakes/chocolate-chip-cookies-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.


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