Sear, Simmer & Stir

Life, style & food in the District

Locally Inspired Super Bowl Treats

Sea salt chocolate chip cookies. (Rachel Nania)

Sea salt chocolate chip cookies. (Rachel Nania)

D.C. may have missed its chance to play in the Super Bowl, but that doesn’t mean the District can’t celebrate America’s unofficial mid-winter holiday.

Last year, I shared my thoughts on traditional Super Bowl food and how much I hate to see mayonnaise-based cheese dips thrown next to a bowl of potato chips. (Don’t get me wrong, I like mayonnaise and I like chips… just not in the same bite. It’s a bit much.)

I went on this rant because I believe there is a way to indulge in less-than-healthy foods while still keeping it real on Super Bowl Sunday. After all, Smitten Kitchen’s recipe for a beer, mustard and cheddar pull apart bread was a hit at last year’s party, and was definitely not a dish that skimped on the calories.

The secret ingredient to my cookies is sea salt. More than making the cookie salty, it helps to bring out the sweetness of the chocolate. (Rachel Nania)

The secret ingredient to my cookies is sea salt. More than making the cookie salty, it helps to bring out the sweetness of the chocolate. (Rachel Nania)

This year, I am bringing dessert to our Super Bowl gathering. In an attempt to make something that is easy to eat during a game, a crowd pleaser, tasty and a bit unique, I’ve decided to go with a tried and true recipe that has a local spin.

Coating the chocolate chips in the dry ingredients helps to keep them from becoming a melty mess in the oven. (Rachel Nania)

Coating the chocolate chips in the dry ingredients helps to keep them from becoming a melty mess in the oven. (Rachel Nania)

Toki Underground Chef Erik Bruner-Yang was recently featured in Food and Wine – along with a handful of other DC Chefs – and shared a recipe for red miso buttercream frosted chocolate chip cookies. Now forgive me Mr. Bruner-Yang, but my own recipe for chocolate chip cookies is pretty kick-ass (I don’t think I’ve shared it online before, so this is it!), so I decided to stick to my own base recipe. However, the red miso buttercream is a sure winner for the top of the cookie.

Is there anything better than cookie dough? Well, once it is mixed... (Rachel Nania)

Is there anything better than cookie dough? Well, once it is mixed… (Rachel Nania)

The sea salt from the cookie and the salt from the miso makes an usually sweet treat a bit more of a savory one. So the chunks of chocolate are definitely a welcomed surprise.

You can find miso paste in the refrigerated section of the grocery store. (Rachel Nania)

You can find miso paste in the refrigerated section of the grocery store. (Rachel Nania)

Heads-up: I could not, for the life of me, find fresh lemon verbena (it is the middle of winter, after all), so I actually used a bit of fresh lemon zest. It added a zip of freshness to brighten up the heaviness of the miso buttercream.

Red miso buttercream is delicious and definitely unexpected. (Rachel Nania)

Red miso buttercream is delicious and definitely unexpected. (Rachel Nania)

I love the visibility of the red miso and the lemon zest. (Rachel Nania)

I love the visibility of the red miso and the lemon zest. (Rachel Nania)

Rachel’s recipe for sea salt chocolate chip cookies:

Ingredients 

  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ½ tablespoon sea salt (if I am not adding the miso and just making plain, I like to do a whole tablespoon for a sweet and salty treat)
  • 2 sticks butter
  • ¾ cup of granulated sugar
  • ¾ cup of brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 bag of bittersweet chocolate chips or chunks of good chocolate, broken into small pieces

Directions

  1. In a microwave safe bowl, melt the butter completely.
  2. Mix the brown sugar and the granulated sugar in with the butter and stir for a minute until chunks are dissolved.
  3. Then (once cool, please do not add to hot butter), add in the eggs and vanilla and continue to stir. Set aside.
  4. In a separate dish, combine the flour, the baking soda, the sea salt and mix.
  5. Add the chocolate chips and coat them with the dry ingredients (this helps to keep them from completely melting in the baking process). Then, combine the dry ingredients with the wet ingredients and stir with a wooden spoon until fully incorporated.
  6. Spoon the dough out onto a baking sheet and bake the cookies at 375 for 10-12 minutes (just keep an eye on them and test frequently).

Chef Erik Bruner-Yang’s Red Miso Buttercream Frosting (as adapted from Food and Wine):

Ingredients

  • 1 stick of unsalted butter, softened
  • 1 tablespoon of red miso
  • ¼ cup of confectioners’ sugar
  • ½ teaspoon vanilla extract
  • A few grates of fresh lemon zest (or 1 teaspoon of finely chopped fresh lemon verbena)

 Directions

  1. In a medium bowl, using a handheld electric mixer beat the butter with the red miso at medium speed until smooth
  2. Beat in the confectioners’ sugar and the vanilla extract. Then stir in the lemon zest and lightly frost the cooled cookies.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on February 3, 2013 by in Baked goods and tagged , , .

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 14 other followers

%d bloggers like this: