Who doesn’t love a cookie from time to time? Especially after a long ride, with a nice cup of coffee. We don’t like to do things by halves, however, so any old cookie just wouldn’t do. We like our cookies with some Michelin-star flare, so we got in touch with a good friend for some help.
Matthew Accarrino’s San Francisco restaurant, SPQR, won its first Michelin star in 2013 and has kept it since, building a reputation as one of the best in the US. Surprisingly, being around all that food has not slowed him down at all, and he continues to be a wicked-fast bike racer in his spare time. He also regularly rides with inGamba, and is our chef on the Coast Ride and Healdsburg Trips. This is his take on the classic chocolate chip cookie. You are welcome.
Butter: 4 Oz
Brown Sugar: 3/4 Cup + 2 Tbsp
Vanilla extract: 1/2 Tsp
Flour: 1 Cup
Baking soda: 1/2 Tsp
Salt: 1/2 Tsp
Chocolate, chips or pistoles: 8 Oz
Patagonia Provisions banana breakfast grains or crushed banana chips (optional): 1/3 Cup
Coarse sea salt: To taste
Dificulty — easy
01. Cream the butter and sugar in a mixer fitted with the paddle until light and fluffy.
02. Add in the egg and vanilla, followed by the dry ingredients.
03. Finish the batter with the chocolate and banana grains or pieces if desired. If using chocolate pistoles (small round chocolate pieces), set aside a few ounces to place a pistole on the top of each cookie and coarsely chop the rest.
04. Scoop out balls of dough in your desired size and place them on a lined baking sheet.
05. Top with the chocolate if using, and a sprinkle of coarse sea salt.
06. Bake in a preheated oven at 325 degrees until lightly golden – about 12-14 minutes.
Matthew Accarrino He published his first book, SPQR: Modern Italian Food and Wine, in 2012. In addition to his Michelin accolades, he was named Food & Wine Magazine’s “Best New Chef” in 2014, and his cooking regularly garners praise from the top food critics in the country.