Just a nerd who likes to cook

Cooking with Awesome

Cooking With Awesome: The Best Chocolate Chip Cookies

If I were to pick one thing I do really well, it’s these cookies. I spent close to 6 months perfecting the recipe (which my co-workers loved, btw), and I haven’t had a cookie that’s even come close to touching these. The secret is in the 1-to-1 sugar to flour ratio, and the orange zest. Try them and I’m sure you’ll agree!


  • 1 cup (2 sticks) unsalted melted butter
  • 1 1/4 cup light brown sugar
  • 3/4 cup white sugar
  • 1 tbsp vanilla (to taste)
  • 1 egg yoke
  • 1 egg
  • 2 tbsp whole milk
  • Zest of 1 orange (optional)
  • 2 tbsp of grand marnier (optional)
  • 2 cup bread floor
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 8oz bag of dark chocolate chip chunks
  • Sea salt


  1. Cream the melted butter and sugar together in stand mixer or with a hand beater. Beat until incorporated, about 5 minutes.
  2. Then add the eggs, milk and vanilla. If you’d like to add the orange zest and liquor to the batch, do so at this point.
  3. Sift the flour, salt and baking soda together and add in 3 installments, waiting for the floor mixer to be completely incorporated before adding the next batch.
  4. When you’ve finished mixing add 8oz dark chocolate chips. (Personally, I like using the smaller dark chocolate chunks instead of actual chips that you can get at Whole Foods. Why? Because they taste better.) If you want to really spread the chocolate flavor throughout the cookies, beat on high for 5 minutes or until the batter begins to darken.
  5. When finish place mixing bowl into the fridge for at least 8 hours, preferably 24.
  6. When you’re ready to start baking, preheat oven to 350. Use a 20 or 15 scooper (depending on how big you want your cookies) and place on baking sheet (don’t forget the parchment paper!). Rotate the sheets after 5 minutes to ensure more even browning and remove when edges are golden brown and delicious; about another 5 minutes, but your oven many vary.
  7. IMMEDIATELY move the cookies to a drying rack and sprinkle with sea salt.

Cooking with Awesome: The Basics of Potato Leek Soup

Hello litte chefs!
I’ve been asking folks on my YouTube channel what they’d like to see in my Basics series, and most of you wanted to know how to make a basic soup. Potato Leek soup is probably about as basic as it gets, yet you can do so much with it.


  • 1 sweet onion, diced
  • Large pinch of salt
  • 2 tbsp unsalted butter
  • 2-4 leeks, roughly chopped and washed
  • 1 pound yukon gold potatoes, diced
  • 3 tbsp AP flour
  • 1 cup dry white wine
  • 2 quarts vegetable or chicken stock
  • Salt and white pepper to taste


  1. In a large soup pot, melt 2 tbsp unsalted butter over med-low heat
  2. Chop up 1 large sweet onion
  3. Add the onion to the soup pot and add a large pinch of salt. Stir to coat. Stir once every 10 minutes for 40 minutes to caramelize the onion
  4. Add flour and cook for 3-4 minutes or until rue gives off a nutty smell
  5. Slowly add the wine to thicken the rue
  6. Slowly add heated veg/chicken stock
  7. Add in the potatoes and leeks. Cover and simmer for 40-50 minutes
  8. Using an immersion or table top blender, blend mixture until completely smooth – about 5 to 10 minutes
  9. Salt and pepper to taste

Now, you could easily add in additional veggies such as peas, carrots, beans, lentils – anything you like. You could also add in watercress 5 minutes before the soup is down cooking to make watercress soup. You can easily turn this into cold potato soup – Vichyssoise – by adding 1 cup heavy cream at the end and chill it for a few hours.

Enjoy, and take care! – Morgan

The Bliss of Homemade Butter

Hello little chefs!

As a faithful follower of Julia Child, the one thing I always need in my kitchen is butter. Glorious, creamy, smooth butter. It can turn something as simple as toast into a delectable delight. But all to often folks pick up 2nd rate butter at the store simply due to what’s available. This does not need to be the case. Butter is simple, fast and easy to make, but hardly anyone does it these days. I think this is something that needs to change – because everyone deserves to have top quality butter in their kitchen.

What you’ll need

  • A large jar or a stand mixer
  • A pint of top quality heavy cream
  • A small bowl with clean, pure water
  • A container to store the butter in
  • Mix ins such as salt, chives, garlic, etc

A Note on Ingredients

When it comes to cream, I try to get the freshest and highest quality possible. Living in California, I’m lucky most markets here carry Straus dairy products. If you have cream-top heavy cream in your local market, be sure to use it for your butter! The other thing you can dress your butter up with is creative mixed ins. My personal favorite is a teaspoon of truffle salt – easily make a decadent treat that would normally cost $30-$40 for a fraction of the price. You could also add a teaspoon of finely chopped rosemary, clives, or any other fresh herb.

Making the Butter

If you’re using a jar, make sure it’s large enough so that the cream only takes up 1/3 of the space within the jar. Shake the jar constantly until the butter solids completely separate from the buttermilk. Once that’s done, strain the butter solids and set the buttermilk aside. In a small, clean bowl, pour the water over the butter solids and kneed it so to remove any excess buttermilk. Take a hand mixer or a stand mixer and whip it a second time and add in any additions.

Save the Buttermilk!

If you’ve got a lemon lying around, add a tablespoon to your buttermilk and stick it in the fridge over night. You can make the most amazing pancakes with it the next morning.

Until next time, take care! – Morgan