The New Chocolate Chip

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These cookies have replaced the chocolate chip cookie in my home. I created this recipe with the intention of having the perfect blend of chocolate cookie crunch, like an old-fashioned cookie and bit of a cakey texture on the inside. Definitely dunkable.

Double Chocolate Chunk Cookies

Makes 3 dozen large or 6 dozen small 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/3 cups butter 

1 cup sugar

2/3 cup brown sugar

1 tablespoon vanilla

2 eggs, beaten

2 1/4 cups flour

2/3 cup Dutch cocoa

1 teaspoon baking soda

1/2teaspoon salt

3 Tablespoons milk

1 1/2 cups pecans, chopped 

1 cup chocolate, chopped; dark or white chocolate

Preheat oven to 350F (180C).

Cream butter, granulated sugar, brown minute, or until creamy. Add eggs, one at a time, beating lightly after each. Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended. Stir in nuts and chocolate chunks.

Drop dough by heaping 2 Tablespoons spoonful on ungreased baking sheet. 

Bake 6 to 9 at a time, leaving about 3-inches between cookies for spreading.

Bake at 350F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling.

Cool slightly, then remove to cooling rack.

Tip: Smaller cookies can be made using 1 Tablespoon of dough for each cookie. Bake 8 to 10 minutes.

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warm Apple Pear Tartelette

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Making homemade desserts can be intimidating if you are not a trained pastry chef. Solution, my Apple Pear Tartelette. When the apples and pears are ripe it’s time to pick & prepare. This tart is also a great last minute “I’m entertaining tonight dessert.” And, once you’ve made this a couple times you’ll want to strut your pastry 101 skills and whip it up in front of your guests. Enjoy!

warm Apple Pear Tartlette from George Hirsch

George Hirsch’s Apple Pear Tartelette

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV series 

1/4 cup unsalted sweet butter

1 Tablespoon all-purpose flour

2 Tablespoons water + 2 Tablespoons white pure cane sugar

2 Tablespoons brown sugar

1 teaspoon vanilla

2 medium size Granny Smith apples; peeled, cored and sliced + 2 medium size gala or a sweeter apple; peeled, cored and sliced + 2 Bartlett pears, peeled, cored and sliced

¼ teaspoon cinnamon 

pinch ground nutmeg 

1 store bought frozen puff pastry shells, baked  

Preheat sauté pan to medium temperature. 

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a simmer. Reduce temperature and let simmer two minutes. Cool and mix with sliced apples.

Optional: 

Add 2 Tablespoons cranberries or toasted walnuts to apple filling.

In center of baked puff pastry, top with warm apple and pear filling. Serve with freshly whipped cream or ice cream.  

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the best Sour Cream Coffee Cake

Would you like a slice of old-fashioned-style cake that is equally as good for a morning coffee break, mid-day snack and even dessert? Then this is it. 

Sour Cream Coffee Cake | chefgeorgehirsch.com

Sour Cream Coffee Cake

Makes a 9" Bundt Pan, about 10-12 slices

 chefgeorgehirsch.com | George Hirsch Lifestyle

For the Crumb Topping:

1/2 cup light brown sugar

6 Tablespoons sweet butter, softened

1 cup flour

1 teaspoon cinnamon

2 teaspoons vanilla

1/2 cup chopped pecans or walnuts

Place the butter, brown sugar, flour, cinnamon, and vanilla in a bowl and crumble together with your fingers until it forms a crumb mixture. Add in the nuts. Reserve and mix cake batter.

For the Cake:

1/2 cup sweet butter, one stick softened 

1 cup sugar

2 eggs, beaten

2 cups All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup low fat plain yogurt

1/4 cup 2% milk

1 teaspoon vanilla

1/2 teaspoon fresh grated orange rind

Grease and flour a tube, Bundt-style, or a regular-sized 9 1/2-inch baking pan.

Cream together the butter, sugar until light and fluffy. Scrape the sides of the bowl with a spatula. Mix in eggs, vanilla and orange zest, one at a time. Scrape the sides of the bowl again.

In a separate bowl, mix together the flour, baking powder, baking soda and salt. In a separate bowl, combine sour cream, yogurt and milk together. Add the flour mixture to the butter mixture alternately in three stages with the sour cream, yogurt, and milk mixture; stirring and scraping the bowl with spatula after each addition. Mix until just blended. Do not over mix.

Place half the batter in the pan, and sprinkle with half the topping mixture. With the back of butter knife swirl the batter slightly to mix the crumb mixture slightly into the bottom of cake batter. Add remaining batter, then the crumb topping.

Bake coffee cake in a preheated 350°F oven for 30 to 35 minutes, or until the cake tests done. Cool for 15-20 minutes, and then remove from pan by placing a large plate over top of cake and invert pan. Tap the sides of cake pan to free cake from pan. Plate serving platter over the bottom and invert again. The crumb topping should be on the side up to serve. Allow to cool at least 2 hours (if you can) before slicing!

Cover cake once fully cooled.

TIP: Wait for the cake to cool completely for a couple hours. Slicing this coffee cake prematurely will allow steam (or moisture) to escape, thereby making for a dryer cake when it cools. So please resist until it cools. This recipe also doubles for a test in patience! Enjoy!

Thanksgiving Countdown: Pies, Biscuits & Breads

If there is a part of Thanksgiving that evokes comfort, it’s got to be the dessert course. Choose from steamy biscuits, a sweet crumbly-n-nutty cornbread, and a perfectly tender pie crust. I've given you many secret baking tips to make your pies a success this holiday. You'll be sure to bake your pies with a properly baked bottom crust, with my 3, 2, 1 Pate Brisee Recipe.

Since today is only Monday, I suggest you to make a practice pie. I have given you plenty of how-to tips and chef secrets... the smallest adjustments can make a big difference with a delicious outcome. 

George’s as Easy as 3, 2, 1 Pate Brisee Recipe

Apple Pie

Pumpkin Pie

Warm Apple Cobbler

Pecan Cornbread

George's Biscuits

image © Hdconnelly | dreamtime.com

What's Coming Up on Tuesday: Thanksgiving Countdown Continues with Cakes & Cookies

Celebrate Pie

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Celebrate Magazine November/December Holiday Issue

My new issue of Celebrate Magazine has just arrived and it’s filled with inspiration for entertaining and decorating this holiday season. Now is the time to get serious about Thanksgiving and brush up on your pie 101. With four pages of step by step with recipes and quick tips you’ll be a pie master in no time! 

Best of all Celebrate Magazine is offering a 25% discount to all friends of GHL! Since Celebrate is gifting 25% to you, give a gift subscription to family and friends this holiday. Those who love to enertain and be inspired in the kitchen & home will remember you each time a new issue arrives!   

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Spread the cheer, it’s going to be a great holiday!