A sweet and happy New Year to all of those on the Interwebs who are celebrating Rosh Hashanah today! As usual, we went to Lauren's house for a mid-day feast. I brought the apple cake and cookies, both of which Julie helped with. For the former, we tried again with this recipe from a few years back, this time reversing the order of the ingredients. It came out fine, except that some of the apples and cinnamon stuck to the inside of the Bundt pan, which ended up being the top of the cake. The flavor and texture were fine, though, so everyone just ignored the patched-together top. I think the only solution would be to buy a regular tube pan that isn't meant to be inverted. The cookies were from a Jim Lahey recipe; they came out thin and chewy:
Chocolate Chip Cookies
1 cup plus 2 tablespoons all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
½ teaspoon pure vanilla extract
1 cup semisweet chocolate chips
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper or Silpats. Whisk flour, salt, and baking powder in a small bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2–3 minutes. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2–3 minutes. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.
Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1½" apart. Bake, rotating pans halfway through, until edges are golden brown, 6–8 minutes. Transfer to wire racks and let cool.