These chocolate chunk cookies really are just the best. Make them and it is for sure that you will totally agree. Just please make sure you come back and leave some comments to let us know! Now, for a little science. Do you chill your cookie dough? If you want tastier cookies with deeper flavour, and a chewier texture, you would be wise to make your dough a day or two ahead of time, to have the best results. An article discussing the benefits of chilling cookie dough by King Arthur Flour suggests that even 30 minutes of chilling before baking will result in better cookies. Enjoy this wonderful recipe!

Chocolate Chunk Cookies

Ingredients

  • 1 cup butter, at room temperature
  • 1/2 cup sugar
  • 1 1/2 cups brown sugar, packed
  • 2 large eggs
  • 2 1/2 tsp pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 3/4 tsp fine sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 450 gr semi sweet chocolate, chopped into chunks

Instructions

  1. Heat oven to 350 F.

  2. In a small bowl, sift flour, salt, baking powder and baking soda together.

  3. Cream butter and sugars at medium-high speed until fluffy. Reduce speed to low and add eggs one a time, scraping down sides of bowl.  Add vanilla and mix until just combined. Add the dry ingredients to the mixture at low speed in three parts, mixing just until incorporated, no more. Stir in the chocolate chunks . You can chill the dough at this point for 1-2 days for maximum flavour and chewier texture.

  4. When ready to bake, use a small ice cream scoop to portion cookies, roll into ball shape, and then flatten using the palm of your hand.

  5. Bake in the middle rack of the oven for 9 minutes. After 5 minutes, take out the baking sheet and tap it against a hard surface a few times. This helps the cookie dough settle nicely and gives them a flatter appearance. Put the cookies back in the oven for the remaining 4 minutes.

  6. Allow cookies to cool on a wire rack. 

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“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

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  • This delicious marinated tomato recipe was adapted from Ludovic Lefebvre of Petit Trois restaurants in LA. It really takes tomatoes to a whole new level and is my new go to. It has unexpected ingredients that seem to work magic on the flavors. Try this marinade, you will not regret it, with burrata or goat cheese, hard boiled eggs, or even on avocado toast. Enjoy!  6 ripe tomatoes or approx 5-6 cups sliced cherry tomatoes
1/2 cup torn basil leaves
1 cup olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
1/3 cup honey
2 cloves garlic, thinly sliced
2 teaspoons coriander seeds
1/4 scraped vanilla bean pod
salt, pepper to taste
Instructions

Place tomatoes in a heatproof glass container, cut side down. Add the basil to the tomatoes.
Combine olive oil, red wine vinegar, garlic, honey, 1/4 scraped vanilla bean pod, and coriander seeds in a sauce pot. Bring to a boil.
Pour the boiling marinade over the tomatoes. Allow to cool to room temperature and marinate tomatoes in the fridge for at least 4 hours or overnight.
Season with salt and pepper before serving.  #marinatedtomatoes, #easyrecipes, #mtlfoodies, #summerrecipes, #delicious, #bonjourcuisine
  • This dish is the perfect weeknight dinner the whole family will love. The secret to this wonderful salmon teriyaki recipe is tossing the salmon filets in cornstarch before cooking. It helps build a crust that the deliciously spicy sauce can really stick to. 
Ingredients

5 tablespoons rice vinegar
3 tablespoons soy sauce or tamari
1-2 tablespoons hot chili paste such as sambal oelek, or Thai chili paste. Adjust for desired spice level.
2 tablespoons honey
1 lb. skinless salmon cut into filets
1 1/2 teaspoon kosher salt divided, plus more
3 tablespoons cornstarch
2 tablespoons vegetable oil
3 scallions very thinly sliced on a diagonal
1 tsp. toasted sesame seeds
Instructions

In a small bowl, whisk together the rice vinegar, soy sauce, chili paste, and honey.
Place salmon filets on a plate and season salmon filets with 1 teaspoon salt, followed by the cornstarch. Make sure the salmon filets are properly coated.
Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until nicely browned underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble when first added and will then calm down.)
Drizzle sauce from pan over salmon filets to serve, and top with scallions and toasted sesame seeds. #salmondinner, #salmonteriyaki, #kosherrecipes, #kosherfoodie, #easyrecipes, #30minutemeals
  • With a fridge full of leftovers, including white rice, some smoked meat and various veggies, I thought that a stir fry is a delicious way to combine all these separate elements, and use up some of those leftovers. I followed Sam Sifton’s technique from the New York Times and it always works like a charm. 
The ingredients and quantities below are only meant to be a guide, and don’t need to be followed exactly. It’s the technique that I think is wonderful: frying the beef in oil before cooking the veggies adds flavour to the stir fry, and cooking the eggs in the pan coats the rice with delicious flavour. This recipe can be adapted to any protein or veggie combo of your choice.  Ingredients:  1-2 tbsp vegetable oil
2 cup Smoked meat, shredded or cubed (or other cooked protein)
2 cloves garlic, minced
1 tbsp ginger, minced
1 small onion, finely diced
1 carrot, finely diced
1/2 red pepper, minced
1 cup broccoli florets, cooked
1 cup kale, finely chopped
2 eggs, lightly beaten with a fork
3 cups white rice
1 tbsp toasted sesame oil
3 tbsp low sodium soy sauce (or regular)
2 tbsp hoisin sauce (can also use teriyaki)
2 tbsp scallions, minced (for garnish)
Instructions

Start by heating a wok pan. Don’t worry if you don’t have one, I used a regular non-stick pan and it was perfect.
Warm vegetable oil, about 1-2 tablespoons at medium-high heat. Add beef and sauté until crisped.
Fish the beef out of the pan, and reduce heat to medium. Add the garlic and ginger and stir fry for about 30 seconds. Add the remaining vegetables to the pan and cook till softened, about 7-10 minutes. Add the beef back into the pan.
Make a space in the middle of the pan for the eggs. Stir until cooked and mix with the vegetables and beef. 
Add the rice and the sauce ingredients (soy sauce, sesame oil and hoisin) and increase heat until all ingredients heated. Top with scallions and serve.
  • 𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲, 𝐛𝐞𝐭𝐭𝐞𝐫 𝐭𝐡𝐚𝐧 𝐭𝐚𝐤𝐞𝐨𝐮𝐭! This recipe comes together in minutes, and really feels like you are eating takeout! Delicious flavors going on here. You can replace mock-crab with either chicken or tofu, or another healthy protein! Try it and use #bonjourcuisine to share your pics📸

𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲 𝐑𝐞𝐜𝐢𝐩𝐞: 
2-3 tablespoons 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐨𝐢𝐥
2 lbs 𝐦𝐨𝐜𝐤-𝐜𝐫𝐚𝐛
1 small yellow 𝗼𝗻𝗶𝗼𝗻, minced
1 clove 𝗴𝗮𝗿𝗹𝗶𝗰, minced
𝘀𝗮𝗹𝘁 and 𝗽𝗲𝗽𝗽𝗲𝗿 to taste
2 tablespoons 𝗿𝗲𝗱 𝗰𝘂𝗿𝗿𝘆 𝗽𝗮𝘀𝘁𝗲, 𝘀𝘁𝗼𝗿𝗲𝗯𝗼𝘂𝗴𝗵𝘁 𝗼𝗿 𝗵𝗼𝗺𝗲𝗺𝗮𝗱𝗲*
2 teaspoons 𝗰𝘂𝗿𝗿𝘆 𝗽𝗼𝘄𝗱𝗲𝗿
1/2 teaspoon 𝗰𝘂𝗺𝗶𝗻
1 can 𝗰𝗼𝗰𝗼𝗻𝘂𝘁 𝗺𝗶𝗹𝗸
1 𝗹𝗶𝗺𝗲, cut into wedges
1/2 cup fresh 𝗰𝗶𝗹𝗮𝗻𝘁𝗿𝗼, chopped
1 tablespoon 𝘀𝗰𝗮𝗹𝗹𝗶𝗼𝗻𝘀, optional
Cooked 𝗿𝗶𝗰𝗲, for serving 
Heat oil in a large skillet over medium-high heat. Add the mock-crab and saute, 3-5 minutes. Season with salt and pepper, and remove onto a plate. 
Add more oil to the pan if necessary, and cook onions and garlic for 4-5 minutes, until translucent. Season with salt and pepper. 
Add the curry paste, curry powder, and cumin to the pan. Cook until spices start to be fragrant, 30 seconds or so. Add the coconut milk and allow the sauce to simmer over medium heat. Return the mock-crab to the pan, and cook for 2 more minutes to allow flavors to combine. Serve the curry with rice and top with cilantro or minced scallions, and a good squeeze of lime. *Curry paste: use this easy recipe if you don't have this paste at home: - 3 red chilies or 2-3 teaspoons Thai chilli sauce
-1/2 cup onion, chopped
- 1/4 cup garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon ground coriander
- 1 teaspoon cumin
-1/2 teaspoon salt
-1/2 teaspoon pepper

Remove seeds and stems from chilies and soak in warm water for 10 minutes. In the meantime, place remaining ingredients in a food processor. Drain the peppers and add them to the processor. Mix into a paste, making sure to scrape the sides to incorporate. This paste will keep for one month in the fridge, or o1 year in the freezer.  #easy, #bonjourcuisine, #coconutcurry, #30minutemeals
  • Shabbat shalom to all!!