Just a nerd who likes to cook


Cooking with Awesome: Tartine’s fudgy brownies

I absolutely adore Tartine. Ever since I got their cookbook the flaky pie crust has become a standard in my house hold – I even went out and got a food processor JUST to make pie crust. I’m insane, but you knew that.

What were we talking about? Oh! BROWNIES. I blame Jeannette for the recent craving. So, I started flipping through my cookbook and found what has to be the most intense chocolate experience ever. I’m dead serious. Make sure you eat these warmed up topped with ice cream or a big glass of milk. INSTENSE LIKE WHOA.


  • 6 oz unsalted butter
  • 1 pound bittersweet chocolate
  • 5 eggs
  • 2c brown sugar
  • 1/2tsp salt
  • 1tsp vanilla extract
  • 4 1/2 oz of sifted AP flour
  • 3/4c of chocolate chips or nuts (optional)


  1. Preheat the oven to 350 degrees
  2. Melt butter over low heat
  3. Remove from heat and add chocolate, stir to coat all the chocolate in the melted butter. Let sit for 5 minutes then stir until all the chunks of chocolate have melted.
  4. Place eggs, brown sugar, salt, and vanilla extract into a stand mixer or a medium mixing bowl and mix on high for 5 minutes so that the sugar dissolves and the eggs become aerated.
  5. Gently fold in the chocolate butter mixture with a spatula
  6. Fold in the flour in 3 batches
  7. If you’d like to add nuts or chocolate chips, do so at this time
  8. Pour the brownie mix into a greased 9×13 baking dish
  9. Bake for 25 minutes. Move to a cooling rack and once they’ve cooled significantly, cut and serve

Cooking with Awesome: Chocolate Mousse

If you’ve got a date you’re looking to impress, make this dish. Few things are as romantic as chocolate mousse! It’s easy and fast to make, and the texture is incredible. It’s also incredibly versatile – you can serve it alone, toss it into a pie crust for chocolate cream pie, line a mold with ladyfingers and use it as filling, or fill small pots and top with whipped cream for petits Pots de Crème. You could even put it between too cookies and make a cookie sandwich – let your imagination be your guide!


  • 4 eggs, separated
  • 2 egg whites
  • 3/4c bakers sugar
  • 1/4c Grand Marnier
  • 6oz chocolate, chopped
  • 3 tbsp strong coffee
  • 1 1/2 stick of butter
  • Zest of 1 orange
  • pinch of salt
  • 1 tbsp sugar


  1. Separated the eggs yolks and the egg whites. Be sure to separated the white from the yolk in a small bowl first and if you’re sure there’s absolutely no yolk in the white, transfer the white to a large mixing bowl and set aside.
  2. Place the egg yolks in a small mixing bowl and add the bakers sugar. Beat with a whisk for 4-5 minutes or until the mixture falls into ribbons on itself.
  3. Add in the Grand Marnier and beat for another minute.
  4. Place the yoke and sugar mixture over a large pot of simmering water. Beat constantly for 4 minutes or until the mixture is hot to the touch. It will have the consistency of mayonnaise.
  5. Immediately place over a large bowl with ice and water and beat for another 4 minutes. Set aside.
  6. In a small sauce pan, add the coffee to the chocolate and mix for about a minute
  7. Turn the burner onto very low heat and start to add the butter 1tbsp at a time. Be sure to periodically remove the chocolate from the burner to allow the heat from the pan to melt the butter. This will ensure that the chocolate doesn’t burn.
  8. Add the chocolate to the egg yoke mixture in three batches. Set aside.
  9. In a large mixing bowl, add a pinch of salt to the 6 egg whites and beat until soft peaks form.
  10. Add the tablespoon of sugar and beat for another 30 seconds until stiff peaks form.
  11. Add 1/3 of the egg whites to the chocolate yolk mixture and beat with a whisk. Incorporate the remaining 2/3 in two installments, folding them in with a spatula. Be careful not to over mix.
  12. Chill for 2 hours then serve.

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.