Culinary Literacy: December Recap

This month in the Culinary Literacy Center, opens a new window, we explored lessons on creating the perfect chocolate chip cookie, crafting homemade food gifts like caramel popcorn and peanut brittle and making a healthier cheesecake. We also learned a few quick and easy entertaining recipes.

If you weren’t able to attend one of the programs this month, don't worry! We've got recipes for Baked Brie, opens a new window and a Butter Board, opens a new window—both perfect for New Year’s Eve parties.

And if you're craving a delicious chocolate chip cookie, this recipe from Joshua Weissman is a great one to try. The melted butter and additional chocolate make for a fantastic, ooey-gooey combination.

Chocolate Chip Cookie Recipe


  • 1/2 cup unsalted butter
  • 4 ounces dark chocolate (60-70 percent cacao)
  • 4 ounces semi-sweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup white sugar
  • 3/4 cup plus 2 tablespoons packed brown sugar (or dark brown sugar)
  • 1 whole egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup chopped walnuts (optional)


  • In a medium saucepan, melt unsalted butter and set to the side to cool.
  • Roughly chop the dark chocolate.
  • In a medium size bowl, combine all-purpose flour, kosher salt, and baking soda. Whisk together.
  • Using a stand mixer fitted with the paddle attachment, add light brown sugar and granulated sugar. Whisk together on medium speed then slowly stream in the melted butter.
  • Once combined add the whole egg followed by the egg yolks and vanilla, MIx on medium to medium high speed.
  • Once smooth, add flour mixture. Start on low until flour is incorporated and then switch to medium. Mix until smooth.
  • Add in chopped chocolate, chocolate chips and walnuts (if using). Mix by hand with a sturdy spoon until combined.
  • Place in a bowl, cover, and refrigerate for at least 45 minutes or as long as overnight.
  • When ready to bake, preheat the oven to 350 degrees.
  • Line baking sheets with parchment.
  • Scoop cookies onto the parchment lined sheet. Be sure not to crowd, 6 or less to a sheet.
  • Bake at 350 degrees for 8 - 10 minutes.
  • Set on a wire rack to cool before serving.

Recipe credit: Joshua Weissman

Looking ahead to January, we’ll be making Spicy Italian Pepperoni, Meatball & Tortellini Soup, which is delicious and perfect for a snowy day. We’ll also be making Cinnamon Rolls, Gourmet “Knife & Fork” Toast, and celebrating National Popcorn Day with Jessica Romeo and the Stepping Out Team from Mercy Health. 

For teens, we’ll be making Hot Cocoa Bombs, because you need something hot to sip on while you’re waiting for the news to report on whether or not school is open.

Visit our events calendar, opens a new window to browse and register for all culinary literacy programs. Patrons can also register for programs by calling us at 330.744.8636.

See you next year!