I particularly like this cookie for kids because it is a good introduction to chocolate and it is not very sweet. By using the sugar in the chocolate and brown sugar, as opposed to all granulated white sugar it not only cuts down on the overall sweetness but makes for a terrific cookie. The final cookie is very much like the cookie part of an Oreo, without the mysterious white filling
I became a pastry chef when my career in theatre didn’t pan out like I thought it would. I had always worked in kitchens. In fact, my ﬁrst job was as a waiter/short order cook at Ella’s Diner in my hometown of Chatﬁeld, Minnesota. But I had honestly never thought about actually working in that environment as a “real” job. When I reached a certain age (and it can be any age, right?) I thought: enough. But what was I going to do? At the time I thought, “All I know how to do is act!” That was when I remembered what a friend told me. He said, “Richard, if I could afford you I would hire you to cook for me all the time.” And that’s all it took. I was in one of the ﬁrst classes at The French Culinary Institute in New York, my second home town.