Chocolate Chip Cookies

Serves 6

    * 1 1/8 cups of flour (185 grams)
    * 1 teaspoon of baking soda
    * 1/2 teaspoon of salt
    * 1/2 cup of unsalted butter (113.4 grams)
    * 6 tablespoons of light brown sugar
    * 6 tablespoons of white sugar
    * 1 teaspoon of vanilla
    * 1 large egg
    * 6 ounces of chocolate chips - semi-sweet
    * 1/2 cup of nuts - optional

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In a small bowl mix large egg with vanilla and set aside.

In a large bowl, blend together softened butter, white sugar and brown sugar until creamy. Mix in the egg and vanilla and blend well. Gradually add the flour mixture and mix well. Stir in chocolate chips (and nuts).

Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.

Cut the cookie dough into 12 even cubes.

Roll each cube into a ball and place on a 14 by 15 inch cookie sheet.

Bake in a preheated 180°C oven for 17-19 minutes or until golden.

Let the cookies rest 2-3 minutes before removing from the tray onto a cooling rack.

Makes 12 cookies.

Tony Gemignani's Pizza Dough Recipe

Tony Gemignani is a world pizza tossing champion. This is one of his recipes that makes about four 30cm pizzas.

Ingredients:

    * 1  package (2 1/4 teaspoons) active dry yeast
    * 1  cup  warm (32°C) water
    * 1  cup  ice-cold water
    * 1  tablespoon  sugar
    * 1  tablespoon  salt
    * 2  tablespoons  olive oil
    * About 5 1/4 to 5 1/2 cups bread flour

Preparation:

1. In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.

2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.

3. Place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Kneed until mixture is smooth and not sticky, 14 to 16 minutes. If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and kneed until nonsticky and smooth.

4. Scrape dough onto a lightly floured board; cut in half. With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days.