Sweet Alchemy: Dessert Magic by Yigit Pura with Photography by Frankie Frankeny

   

I have a lot of cookbooks in my TBR, and there is nothing my husband loves more than for me to cook. To inspire me, I took photos with 24 cookbooks I have and I've prescheduled one post a month for the next two years. I'll plan to link up with In My Kitchen, hosted by Sherry's Pickings, and Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker). To further inspire me, I've created a Cooking/Baking Challenge for me for 2026 in which I read and bake from and post about one cookbook a month.

February's choice is Sweet Alchemy, written by Yigit Pura with photographs by Frankie Frankeny. 

Full disclosure: Frankie is my cousin!

Sweet Alchemy: Dessert Magic

by Yigit Pura

with photographs by Frankie Frankeny

This is a gorgeous cookbook, full of recipes that will surprise you and take you to your happy place. It's perfect for Valentine's Day.

I've been trying to make the world's best chocolate chip cookies for about forty-five years, so how could I resist this recipe by chef Yigit Pura? 

The recipe has a couple of ingredients I've never used before. I was surprised to find both Maldon sea salt and vanilla paste at my local Kroger's. Dark chocolate is out-of-this-world expensive here (almost $10 US for a bag that cost less than $5 a year ago), so I subbed in my personal favorite, milk chocolate.

This is the recipe:

moist chocolate chunk cookies with flake sea salt

210 g/11/2 cups all-purpose flour 

5 g/1/2 tsp baking soda 

3 g/1/2 tsp kosher salt 

345 g/12 oz 64% to 70% dark chocolate 

1/2 vanilla bean or 6 g/11/2 tsp vanilla bean paste

145 g/2/3 cup unsalted butter at room temperature 

115 g/1/2 cup plus heaping 1 tbsp granulated sugar 

115 g/1/2 cup packed light brown sugar 

100 g/2 whole eggs 

5 g/2 tsp Maldon sea salt 

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper. Sift the flour, baking soda, and kosher salt over a large bowl or piece of parchment paper; set aside. Break the chocolate into 1/4- to 1/2-in (6- to 12-mm) pieces, divide into two equal piles, and set aside. Split the vanilla bean in half lengthwise with a paring knife and then use the knife to scrape the seeds from the pod. Discard the pod or reserve for use in another recipe for added vanilla flavor. In a stand mixer fitted with the paddle attachment, at high speed, combine the butter, the seeds scraped from the vanilla bean or the vanilla bean paste, and both sugars; beat until fully combined and the color begins to change to a lighter shade of yellow. (Do not overwhip.) As soon as the color starts to change, slow the speed of the mixer and add the eggs; beat until fully incorporated. Add the flour mixture and mix until just incorporated. Add one pile of the chocolate and mix until just combined. 

Use a #24 scoop to scoop 2-in (5-cm) balls of the dough onto the parchment paper–lined baking sheet. Sprinkle each cookie with a small amount of the sea salt, and stand a piece of chocolate up in the top of each ball. Bake for 5 minutes, turn the pan 180 degrees, and bake for another 5 minutes, until the center is gooey and the edges are crispy. 

As soon as you take the baking sheet out of the oven, slam it against the counter to remove any air bubbles and encourage gooey, not doughy, cookies. Use a metal spatula to set the warm cookies on a cooling rack, and let cool for 5 to 10 minutes. 

Sweet Note from the chef: I like my cookies flat and gooey instead of doughy and filled with air. The trick to getting them this way is to not whip too much air into the batter and to smack the baking sheet against your counter just after removing it from the oven.

Pura, Yigit. Sweet Alchemy: Dessert Magic, pp. 52-53. Kindle Edition. 

My assessment?

Yes! The sea salt flakes and vanilla paste add an intensity of flavor to the cookies. They may be the secret to the amazingness of this recipe. 

These fresh eggs from my daughter-in-law's chickens also added to the rich flavor.

This could be it...the world's best chocolate chip cookies.

Now I shall share these cookies with all the people I love and see what they think!

Be a part of the friendly In My Kitchen (IMK) community by adding your post at Sherry's Pickings each month - everybody welcome!  We'd love to have you visit.  Tell us about your kitchen (and kitchen garden) happenings over the past month.  Dishes you've cooked, preserves you've made, herbs and veg. in your garden, kitchen gadgets, and goings-on.  And one curveball is welcome - whatever you fancy; no need to be kitchen-related. The link is open from the first of the month to midnight on the thirteenth of the month, every month.

Weekend Cooking was created by Beth Fish Reads and is now hosted by Marg at The Intrepid Reader (and Baker). It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.  

For more photos, link up at Wordless Wednesday, Comedy Plus, Messymimi's Meanderings, Keith's Ramblings, Image-in-ing, Soul and Mind and So On, Wild Bird Wednesday, and My Corner of the World.