January 5, 2011 7 Comments
I always think that the worst part about the holidays being over, other than my credit card statement, is that the treats just end. And there’s no weaning period, either. You leave work in December slightly overwhelmed by the chocolate and candy on every desk and come back in January and there is nary a goody to be found. Not even a Lifesaver or a broken candy cane. After being on a sugar high since Halloween, it’s kind of harsh to give up the sweets so suddenly. And it adds to the winter blahs, too, no?
I’d planned to whip up another Hawaiian treat for you so you’d forget that the forecast is cold, followed by frigid and rounded out with a little dear-lord-I-think-the-inside-of-my-nose-has-frozen for the next 7 weeks, but I was craving something comforting and chocolate laden and not too terribly bad for me (as hard as it is to imagine, that combination does exist!) to ease me into the new year. Luckily, one of Santa’s elves delivered these crisps in my stocking and it took every ounce of self-control I had not to eat the whole bag in one sitting. Twenty minutes later I said to myself, “Self, it is Christmas and you have suffered in overheated stores and ruined new boots in the snow in order to spread holiday cheer to others, so if eating an entire large Ziploc bag of crisps would warm your soul, go for it.” And so I did. With a glass of milk that may or may not have had a shot of Kahlua in it. Why do I admit these things to you?!
Anyhoo, they are as easy as they are delicious and the hint of curry is a nice addition to the standard cookie happiness. I think I would up the curry a bit more next time, but I like a little spice. The original recipe called for pistachios, which I obviously avoided, but I think just about any nut would work here. Get creative! What’s the worst thing that could happen? You have to eat a tray of test crisps all by yourself? If that’s the low point of winter, I’d say we’re off to a good start…
Chocolate Chip Crisps (adapted from Paul Grimes’ Pistachio Dark-Chocolate Crisps in Gourmet, December 2007)
- 1/2 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 6 tablespoons all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon curry powder
- 1 large egg white
- 2 ounces fine-quality bittersweet chocolate, chopped (I used Nestle semi-sweet chips)
- [1/2 cup of chopped nuts of your choice]
Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.