Michael Mina at Kepler’s

Tuesday, November 14 - Kepler’s
Michael Mina, The Cookbook
6:30 - Reception; 7:30 - Reading and signing
Michael Mina has won many awards, including the 2002 James Beard for Best Chef in California and, more recently, two stars from the Michelin Guide to San Francisco Bay Area and Wine Country 2007. Mina knows that cooks like to master one recipe but then try different flavors with the main ingredient. In his new book Mina reveals how to recreate his trio concept, where a master recipe is followed by three flavor variations. This event will be moderated by Howard Bulka, head chef, Marché Restaurant, Menlo Park.
We will be serving cookies made from this recipe on page 211 of his book. See if yours taste as good as his!

Warm Chocolate Chip Cookies

Makes 2 ˆ dozen

• 1 cup [2 sticks] unsalted butter, at room temperature and cut into chunks
• 1 cup granulated sugar
• 1 cup dark brown sugar, lightly packed
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 pound good-quality bittersweet chocolate, such as Valrhona or Scharffen Berger, finely chopped
• 1/2 pound toasted pecans or walnuts, finely chopped

Combine the butter and sugars in the bowl of a standing electric mixer fitted with a paddle attachment, or use a handheld electric beater. Beat on medium speed until fluffy and light, about 5 minutes. Using a spatula, scrape down the sides of the bowl from time to time. Add the eggs, 1 at a time, beating well to incorporate. Add the vanilla and continue to mix until combined. Turn off the mixer.

In a separate bowl, combine the flour, baking soda, and salt. Turn the mixer to low speed and slowly add half the dry ingredients to the creamed mixture, beating just to combine. Beat in the remaining dry ingredients to just combine. Do not overmix or the cookie dough can become tough. Turn off the mixer and fold in the chopped chocolate and nuts with a large spoon or spatula, stirring until all the bits are incorporated into the batter.

Preheat the oven to 350º F. Using your palms, roll the dough into 2-inch balls, about the size of a golf ball. Alternatively, you can use a small ice cream scoop. Place the balls on nonstick cookie sheets, about 2 inches apart. Bake until the cookies are just set on the edges but still fairly soft in the center, 14 to 20 minutes. Cool in the pan for 5 minutes. Serve warm. Once cool, the cookies may be stored in a covered plastic container.