Recipe: Rye Chocolate Chip Cookies

My friends Roxana Jullapat and Daniel Mattern have opened up Friends and Family in Thai Town! They're open for breakfast/lunch (dinner soon) - it's the perfect place to grab coffee/pastry and work, or meet friends. (And family, if you'd like.)

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I met up with my buddy Nastassia Johnson - nothing gluten-free for me but I did buy a Rye Chocolate Chip Cookie for Abe. He loved it so much, I got the recipe for you. It would be the perfect thing to bring for any holiday potluck.

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Rye Chocolate Chip Cookie Recipe

Yield: 20 Cookies

Recipe courtesy of Roxana Jullapat

Ingredients

  • 8 ounces unsalted butter

  • 1 cup granulated sugar

  • 1 cup dark brown sugar

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 3 cups whole-grain rye flour (we favor Grist & Toll Rye Flour)

  • 2 cups bittersweet chocolate chips

Instructions

  1. In the stand up mixer set with the paddle attachment, cream the butter with the sugars for 2 to 3 minutes. Add the baking soda, and salt, and cream for another minute. Add the eggs one by one, and vanilla extract, and mix until well combined. Add the flour and mix until a dough forms. Add the chocolate chips and just mix to combine. Using a cookie scooper, portion out the dough into 20 balls. You could also portion them using a regular spoon and rolling them into balls by hand. Transfer the cookies to a tray, cover with plastic film and refrigerate for 1 hour or up to two days.

  2. Preheat the oven to 375º F. Set two oven racks to the middle positions of the oven. Line 2 cookie sheets with parchment paper. 

  3. Remove the cookies from the refrigerator and transfer to the prepared cookie sheets, spacing them at least 2 inches apart.

  4. Put the cookie sheets in the oven, and set a kitchen timer for 7 minutes. Then turn the cookie sheets, and bake for another 7 minutes or until the edges of the cookies are brown but the center is still a little gooey. Remove sheets from the oven. Let the cookies cool completely or enjoy while they are still warm.

Notes

The cookie dough freezes very well and you could prepare the dough and freeze up the shaped cookies up to 2 weeks in advance if you wished; after that the dough can acquire an off freezer flavor.

Cherry Garcia Granola

Summer of 1995. I had just finished my freshman year of college and had quite the Birkenstock tan on my feet. I was living in my parents' NJ home when the call came, from my friend Kevin: "Lynn, Jerry's dead." It took me a second - I racked my brain to figure out who Jerry was. Ohhhhh. Jerry Garcia.

I had been listening to a lot of the Grateful Dead since the early nineties but I wouldn't call myself a "Dead Head," especially since I had never gone to one of their concerts. (I was, however, a full-on Phish Freak.) Shortly after his death I discovered rrriot girl music, then hip hop, and my faux hippie phase was over.

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I still have a soft spot in my heart for those tunes, though. Earlier this summer we watched Long Strange Trip and it brought me back to those times. The docuseries is so well-done, even Abe enjoyed it. He does not like The Grateful Dead music at all, but he did love this snack I whipped up in honor of Jerry.

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My go-to granola recipe is by America's Test Kitchen - I like it super clumpy and their method helps you achieve just that without the use of egg whites, which means it's vegan. I added hemp seeds (duh), plus dried cherries and chocolate to give it that now-classic Ben and Jerry's flavor.

It tastes great on top of Cherry Garcia ice cream, of course.


Cherry Garcia Granola

adapted from America's Test Kitchen

Ingredients

  • 1/3 cup maple syrup

  • 1/3 cup packed brown sugar

  • 4 teaspoons vanilla 

  • 1/2 teaspoon salt

  • 1/2 cup olive oil

  • 3 cups rolled oats

  • 1/4 cup hemp seeds

  • 1/2 cup dried cherries

  • 1/2 cup vegan chocolate, chopped

Instructions

  1. Heat oven to 325. 

  2. In a large bowl, mix together the maple syrup, brown sugar, vanilla, salt, and oil. Stir in the oats.

  3. Spread the mixture into the prepared baking sheet lined with parchment or a Silpat. Press it evenly to compact the oats with the back of your spatula.

  4. Bake for 30-40 minutes. Rotate the baking sheet halfway through cooking. When granola is lightly brown, it's done! 

  5. Cool on a wire rack for 1 hour. When granola is cool, break into clusters with your hands and mix in the hemp seeds, dried cherries, and chocolate.

  6. Store in an airtight container up to 1 month.


New York Minute

Hello from New York City! Here I am with the film family for "Mike, Mike Tan" - Kenny Leu, Fiona Fu, and Tzi Ma <---- this is the second time I'm playing his daughter.

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Dinner at Milk and Roses in Brooklyn (above), midday snack at Big Gay Ice Cream...

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...where they have gluten-free cones!

I've had a couple days off and explored my old neighborhood of Astoria, Queens. I stopped by the old apartment building to say hi to the super - he introduced me to a woman who was entering, and when I told her I had lived there a dozen years ago, we discovered she lived in the same exact apartment. What are the chances?!?

Stopped by my old pizza joint, Sac's. I can't eat their marinara pie anymore but they said to come back for gluten-free pasta!

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More Memory Lane - I caught a matinee of Miss Saigon (rush tickets are $50). I was obsessed with this musical as a teenager; I sat in a row by myself during the second act, sang along quietly, and sobbed my eyes out.

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Follow along on my Instagram Stories for behind-the-scenes and day-to-day stuff!

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I Ate My First Krusty Burger

When people ask about my big brother Morgan, I always describe him as Bart Simpson.  I would be Lisa, except not as book smart.  He was the troublemaker, and I was the kid who never got in trouble.  And we fought a lot.  Except when we were in front of the television - then we got along fabulously.  We watched all the things together - including The Simpsons.  When cable first came along, you had to press buttons on a box to change the channel.  I can still remember what it felt like beneath my fingers, and if you pressed two buttons at once, you could hack into the paid stations like HBO.  It was our bond, the television.  Where mom and dad couldn't bother us and we could escape into other families' lives.

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Now we are grown up.  And this trip to Universal Studios together is actually pretty healing.

Along with breakfast at Harry Potter World, we head into Springfield to check out Abe's work on The Simpsons Ride, plus lunch at Krusty Burger.  I get the veggie version, which comes with a pile of soggy crinkle cut fries.  Sadly. this is a very lackluster meal.  The veggie patty reminds me of the cafeteria food in college, and that is not a good thing.  However, the Lard Lad Donuts (in the video) are not only the best deal in Universal Studios Hollywood for $5, but also the most delicious.  More Springfield theme park food options below.  See if you can spot the Flaming Moe!