A cookie correction!

Here’s how you know I don’t use AI to write Eat at Joe’s: There are mistakes! (Oh, wait: AI makes mistakes, too, doesn’t it? OK, maybe that’s not evidence, but you get my point.)

Anyway, I made two mistakes that are worth alerting you about in yesterday’s newsletter. One is in the recipe — I mistakenly referred to the whole-wheat flour in the instructions, when of course it’s not in the ingredient list. Sharp-eyed reader Christina Squitieri wrote me to ask, “Was that a holdover from the original recipe and this is a simpler version for those of us who don’t carry whole wheat flour all the time?” Yes! Yes, it was! Also, because I myself didn’t have whole wheat flour at the time and thought, well, I bet others don’t always, too. The initial recipe was the result of my improvising with what I had and, well, I did it again! The corrected version (and printable PDF ) are below.

The other mistake is that I said my next Zoom class would be on Saturday, Feb. 22. Um. To quote reader Patty Mochel, “I believe Saturday is Feb. 21.” Yet again, right you are, Patty. The class is actually on Sunday, Feb. 22, at noon! (Bonus: Patty responded, “Oh, good. I’m free that day!” Are you? Join us by hitting the button below!

Recipe: Carl’s Chocolate Chip Cookies

Makes 8 to 10 very large cookies // Time: Weekday // Storage: In an airtight container at room temperature for up to three days. Freezing the baked cookies not recommended, but see the Note at the bottom of the recipe about freezing the dough.

Ingredients

• ¾ cup (95 g) all-purpose flour

• ¼ cup (20 g) rolled oats

• 2 tablespoons unsweetened finely shredded coconut

• 1 teaspoon baking soda

• 1 teaspoon fine salt

• 8 tablespoons (115 g) unsalted butter, softened

• ¾ cup (165 g) packed light brown sugar

• 1 egg

• 1 teaspoon Fiori di Sicilia (see Substitutions)

• 6 ounces (170 g) semisweet chocolate chips

• ½ cup (50 g) toasted pecan halves

Directions

Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flour, oats, coconut, baking soda, and salt. In a separate small bowl, using an electric hand mixer on medium-high, beat the butter and sugar until fluffy. Beat in the egg and Fiori di Sicilia.

Reduce the mixer speed to low, add the flour mixture, and mix just until incorporated. Stir in the chocolate chips and pecans.

Line two baking sheets with parchment paper. Use a No. 20 disher or a measuring cup to drop ¼-cup mounds of dough onto the sheets, 4 inches apart. (They will spread significantly.)

Bake, rotating the sheets halfway through, until brown on the edges and dry to the touch in the center, 15 minutes. (If you’d like, after about 12 minutes you can use a small spatula or butter knife to nudge the edges of the soft cookies toward the center to make them a little smaller in diameter and thicker.) Remove the cookies and let them cool on the baking sheets, during which time they will further set.

Substitutions

• To make them gluten-free: Use a gluten-free flour blend you like.

• Butter: Non-dairy butter.

• Light brown sugar: Dark brown sugar.

• Fiori di Sicilia: Vanilla extract, or ½ teaspoon orange oil plus ½ teaspoon vanilla extract

• Semisweet chocolate chips: Your favorite chocolate (darker if you’d like) or white chocolate chips, or a 6-ounce chocolate bar of your choice, shaved and chopped into irregular shards and chunks.

• Pecans: Walnuts.

Note

You can freeze these before baking. Just drop the mounds onto just one baking sheet, as close together as you need without touching, and freeze them until firm. Then transfer them to heavy-duty freezer bags and store in the freezer for up to six months. To bake from frozen, increase the time to 25 minutes or longer.

Recipe adapted from “Eat Your Vegetables” (Ten Speed Press, 2013), copyright Joe Yonan.