1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chunks
1 cup(130 grams) pecans, toasted and chopped

Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line baking sheet with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 4-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Makes about 10 large bakery style cookies.

Ingredients

1 sweet tart crust (See recipe below)
2 tablespoons (1/4 stick) butter
3 bunches green onion (white and green parts only), coarsely chopped
1 teaspoon dried thyme

1/2 bunch Green chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used 1% milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg (I used allspice)

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add onions and thyme. Sprinkle with salt and pepper. Cover; cook until onions are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled onion mixture. Pour filling into crust.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.

Sweet Tart Crust

Ingredients

1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons sugar
10 tablespoons (1 1/4 sticks) frozen or cold unsalted butter, cut into chunks
3 tablespoons ice water, plus more if necessary
1 egg yolk

Method

1. Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg and process another few seconds.
2. Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes). (You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
3. Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure, from the center out. If the dough is sticky, add a little flour (if it continues to become sticky, and it’s taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

Prep Time: 30 mins
Rise Time: first, 2 hours; second, 1 hour
Baking Time: 30 mins per baking sheet

Proofing Mixture:
1 cup warm water (105° -115°F)
2 Tbsp active dry yeast
1 Tsp sugar

For the Dough:
5 lbs unbleached organic all-purpose flour (King Arthur)
2 Tbsp salt
5 1/2 cups warm water
1/4 cup extra virgin olive oil

For the Work Surface and Baking Sheets:
Extra flour for kneading
1/2 cup yellow cornmeal
1 Tbsp extra virgin olive oil

Proof yeast for 5 minutes.

Combine dough ingredients.

Divide dough in half and knead for 15 minutes.

Rise in a bag in the oven with the oven light on for 1 1/2 to 2 hours.

Remove and punch down dough.

Second rise: One hour on baking sheets covered with cornmeal. Divide into 6 wheels. Top with sliced red onions, sea salt, dried oregano and basil.

Preheat oven to 400F.

Cook wheels for 30 minutes.

Baptize first wheel that exits the oven. Rest the wheel for 2 minutes then slice it horizontally. on each exposed half sprinkle with sea salt, cracked black pepper and grated Romano cheese. Put the pieces of bread back together and wait a few minutes before slicing.

Stir together the dry ingredients:
1 1/2 cups whole wheat flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbs. pumpkin spice

Stir together the wet ingredients:
1 (15oz) can pumpkin
1/2 cup vegetable oil
1/2 cup buttermilk (or 1 Tbs. vinegar in 1/2 cup milk)
1 tsp. vanilla

Stir the wet into the dry;
Stir in 1/2 cup chopped pecans
Bake at 400 degrees F; 35 minutes for cake/loaf or 20 minutes for muffins.