Chefs love to be gushed over; the artisan side of any food professional yearns to be appreciated, coveted, and adored; and one of the highest forms of appreciation for any of us comes by way of a patron’s request for a recipe. Biting my lower lip, I always sigh and wring my hands to give the perception that honoring such a request is analogous to giving away a long-kept family secret; but deep down I love it; and any chef worth his or her weight in salt should gladly hand over any recipe in their repertoire.
Throughout my tenure as Director of Culinary at Crystal Bridges I’ve been asked to reveal a score of recipes from the Eleven kitchen; perhaps in the not-so-distant future we may publish our very own cookbook for our ONE MILLION patrons to enjoy; but in a whisper of delicious foreshadowing I will occasionally allow a recipe or two to escape the confines of the Eleven kitchens…enjoy.
Our first edible reveal comes from the now-iconic Doublewide cookie that was a collaborative design between Chef Melody Lane of Eleven and Tammy Varney of Meridienne Dessert Salon located just off the Bentonville square. A shameful cookie that hopes to evoke a sense of humor with its tongue-in-cheek title, the Doublewide is one of the top three sellers in Eleven, and for good reason…it’s DELICIOUS!
The Doublewide Cookie
454 g unsalted butter, softened
340 g sugar
340 g brown sugar
15 g kosher salt
10 g baking powder
15 g baking soda
4 g freshly grated nutmeg
10 g vanilla extract
3 g almond extract
4 large eggs
765 g all purpose flour
150 g butterscotch chips
150 g semi sweet chocolate chips
150 g white chocolate chips
Breakfast cereal (such as chocolate puff cereal) and crushed plain potato chips to top cookies
Directions: Cream the butter and sugars together with the salt, baking powder, soda, nutmeg, almond, and vanilla for just a minute. Do not cream until light and fluffy or you will incorporate too much air into the cookies. Without shutting off the mixer, add in the eggs, then keep mixing until the dough is homogenous. Turn the speed down to low and add in the flour all at once, followed by the chocolate. Scrape down bowl and mix well again for 1 minute.
Scoop into 2” balls and flatten slightly. Freeze unbaked for at least 24 hours. When ready to bake, preheat oven to 350. Thaw cookies for 15 minutes on a parchment-lined baking sheet, top with several pieces of cereal and crushed potato chips and bake for 9-11 minutes.