Chocolate Chip Explosion

Continuing my cooking up a storm quest, and exploiting the season's wonderful zucchini, I concocted an explosion of chocolate chips, in cookie form (this did not use zucchini) and a delicious and rich summer pasta dish (this did). The pasta made me melt and lick the bowl clean, as for the cookies, well, I dare you to eat just one. My cookie recipe drew it's inspiration from my girl Martha (that's Stewart, in case you were wondering) the original recipe can be found here



Chocolate Chip Explosion Cookies:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened slightly
3/4 cup packed dark brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups rolled oats
1 large package (24 oz) semi-sweet chocolate chips

Pre-heat the oven to 375 degrees. Mix together butter and both sugars, until creamy and smooth. Add eggs and vanilla, mix to combine. Add in baking soda, salt and 1/2 cup of flour, mix together. Add another 1/2 cup of flour and stir again. Add final cup of flour and mix to combine. Stir in oats and chocolate chips, do not do this all at once because it is a lot of chips. I did it in about 4 additions. At this point the batter can be refrigerated for up to 3 days, or you can make the cookies now (I did both, they both turned out really well). On a non stick pan (or a pan sprayed with non-stick spray) drop cookies by rounded tablespoons. They should be small, I made them in between regular cookie and mini cookie size. Enjoy.



Summer Pasta

1/2 box of Penne
1 large zucchini
1 medium yellow onion
1 large can of plum tomatoes, drained
1 garlic clove
1 tbsp of olive oil
2 tbsp of butter
2-3 tbs of flour
1 1/2-2 cups of chicken stock
1/2 cup grated Fontina cheese
1/4 cup Parmesan cheese

Cook the pasta according to the package directions. Heat a large skillet over high heat, and heat oil. Chop zucchini into bite size pieces and add to the skillet. Mince garlic and finely chop onion and add to the skillet as well. Allow onions and zucchini to brown slightly then lower the heat to medium-low. Crush plum tomatoes (I used a potato masher), they should still be very chunky. Add to the zucchini. Salt and pepper to taste, then cover. In a small pot over low heat, melt the butter. Whisk in flour to make a rue. Add the stock and raise heat to bring to a simmer. Whisk until the mixture thickens. Reduce heat to low and add cheeses in slowly, whisking them in. To serve, put pasta in a bowl and top with desired amount of tomato zucchini mixture, then add cheese sauce and stir to combine, top with additional Parmesan cheese, if desired. Enjoy!

Happy Eating