We were honored earlier this year to recognize two Outstanding Pastry Chefs, one of whom is Erika Chan of One Star Rustic Canyon in Santa Monica. Chan has been deep in dough the last few weeks prepping Rustic Canyon's holiday cookie tins ($50). Each has a dozen cookies—think beet and berry Oreos, fermented gingerbread, quince Manchego shortbread, and fig leaf chocolate chip. All proceeds from the sale of the cookie tins go to No Us Without You, which provides food security for the people who so often make restaurants run and who have been most severely affected by covid-19: undocumented migrants.
Chan was kind enough to share her recipe for fig leaf chocolate chip cookies. Try it at home and donate to No Us Without You, or order a holiday cookie tin for pick-up at Rustic Canyon.
Makes 20 cookies
- 1/2 cup melted butter (113g)
- 1/5 cup fig leaf oil (50ml)
- 2 ¼ cup brown sugar (438g)
- 2/3 cup sugar (134g)
- 1 teaspoon salt (4.2g)
- 1 egg
- 2 egg yolks
- 3 cups all-purpose flour (384g)
- 1/2 tsp baking soda (1.7g)
- 2 ½ cups dark chocolate chips or chunks (375g)
- In a stand mixer, combine butter, oil, brown sugar, sugar and salt.
- Add the egg and yolks and paddle to combine. Scrape the batter down into the bowl and from the paddle.
- Add flour and baking soda and paddle to combine.
- Add chocolate and mix until homogenous.
- Scoop into 2-tbsp round balls onto a cookie sheet and refrigerate at least 2 hours before baking.
- Bake at 325°F (165°C) for 6 minutes, then rotate the cookie sheet and bake for another 6 minutes until golden brown.
Chef Erika Chan. Photo by Lindsey Huttrer, courtesy of Rustic Canyon
Hero image: Erika Chan's fig leaf chocolate chip cookies and oatmeal Weiser raisin snickerdoodles. Photo by Elise Freimuth, courtesy of Rustic Canyon