Out & About #1052 | Pecan Chocolate Chip and Matcha Hazelnut Cookies + North York Run

​The colourful candy-covered chocolate chips I had procured while on a fervent mission to recreate - no, better! - Craig's Cookies caught my eye several times throughout the week as I strolled in and out of the kitchen. By the end of the week, I could no longer resist temptation: Cookies would be constructed.

Normally, I would have made a beeline for Sunday's adaptation of the Levain Chocolate Chip Cookie, for the substantial yet voluminous dough was a fabulous foundation for any chunky and/or craggy constituents.

​As I was keen to maximize my morning with two styles of cookies though, Sunday's "1 Batter to 4 Types" Ugly Cookie recipe was utilized instead. The formula was halved; almonds were swapped for pecans in the original dough and yuzu chocolate swapped for white chocolate and hazelnuts in the matcha dough.

Cookies are generally fuss-free and speedy concoctions, but the sophisticated modifications of chopped chocolate and toasted nuts - times two - rendered the process longer than usual. That said, the project would not span more than 90 minutes in total even with two trays of cookies.

Ingredients:

• 200 g unsalted butter
• 100 g brown sugar
• 50 g granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 4 g baking powder
• Pinch of salt
• 270 g AP flour

Sunday's recipe instructed dividing the mixture into 4 equal parts of 350 g each. As I had halved the recipe and was only intending on making two variations, I could have eyeballed the portions, but decided to take weight measurements anyway.

• Bowl = 1008 g

• Total Weight = Bowl + Dough = 1737 g
• Dough = 1737 - 1008 = 729 g

260 g set aside for Matcha; Yield: 10 cookies (1.5 tbsp cookie scoop)
Remaining 469 g for Original; Yield: 15 cookies (1.5 tbsp cookie scoop)

Matcha Dough Add-ins

• 3 g of Hokusan Niju + Momo Tea Matsu 
• 35 g hazelnuts, toasted (350 F, 5 mins) and finely chopped
• unmeasured quantity of white chocolate couverture, chopped

Original Dough Add-ins

• 60 g pecans, toasted (350 F, 5 mins) and roughly chopped
• unmeasured quantity of chocolate couverture, chopped
• unmeasured quantity of candy-covered chocolate chips

​The original cookie dough was baked between the standard oven (12 servings) and toaster oven (3 servings). After 15 minutes, the ones in the toaster oven emerged darker and taller, but featured unevenly coloured undersides. As a consequence of spreading less, the centre turned cakey with a soft, friable crumbs instead of thinning out to boast chewiness. In my ever-unreliable oven, the original dough adopted a uniform, toasty edge, shockingly evenly coloured underside, and comparatively pale surface. The colour contrast emphasized the inclusion of chopped chocolate, for the shreds were more visible in the lighter toned product.

Both variations were scrumptious and impressively fragrant.

​Failure to keep a watchful gaze over the matcha cookies lent the finished batch to assume mutant-like appearances. Spreading had been halted as a consequence of consistently high heat. Instead, the edges cracked and crisped up, forming a UFO shape similar to an egg fried in smoking hot oil.

Contrary to its atypical cookie appearance, the mounds were exceptionally crunchy and delicious. They were lightly tinged with a grassy presence, cautiously conjuring the signature bittersweet essence of matcha. Unlike creations utilizing Momo Tea's Matsu, the cookies had steered clear of becoming too bitter. Hokusan Niju finally had a use!

Upon concluding baking operations, I quickly changed into errand-running attire. Overcast skies with temperatures hovering about the high single digits prompted me to gear up in layers, starting with my two-toned Avengers long sleeve from the Vancouver Aquarium.

The plan had involved lunch takeout from Tim Hortons followed by immediate entry onto the 403 on ramp. In light of an unexpected delivery, the schedule of events would be adjusted accordingly to enable a quick trip home. This turnout of events sent me in a state of panic, for timing was incredibly tight.
Amidst the chaos and a supposed app error, two orders were placed at different Tim Hortons locations. Troubleshooting the situation while driving was hardly an easy task.

Once returning home, the extra orders were hurriedly transferred to the fridge. The delay caused my Slow-Cooked Chicken Wrap to wolfed down in a matter of minutes, which caused instant heartburn and mild stomach pains. Admittedly, I had possessed higher expectations for the $6.49, grill mark-bearing specimen. Alas, the wrap was disappointing: somewhat soggy and not particularly cohesive or gratifying.

The Roast Beef Craveable, priced at just $4.99, was far tastier. Encased within a crunchy bun were softened onions, melty cheese, and two slices of deli roast beef. The compilation was delicious on its own, but absolutely irresistible once Dijon mustard was introduced. Should a side of sweet pickle accompany the sandwich, I'd be immediately transported back to Montréal - the pairing could be likened to the heartiest of smoked meat sandwiches. Let it be known that the Roast Beef Craveable was superior to the Crispy Chicken edition.

The cashier advised that card payments and Snappy (mobile app) were momentarily unavailable due to in-store Wi-Fi issues. Cash and UberEats/Fantuan orders were still possible though. Thankfully, I have now become one to carry physical funds.

A duo of Osmanthus Coffee Latte and Osmanthus Black Tea set me back $12.18. Any points earned would be added to my account after recovery of the system, as staff confirmed they were taking note of patron phone numbers and their order value.

Despite the bustling interior of the modern bubble tea shop, my drinks were presented in under five minutes. DYAM's efficiency never ceases to amaze me. Their consistent courteousness, phenomenal drink quality, and reasonable price points are just a few other factors that contribute to the preservation of my unwavering loyalty.