Unveiling the Magic Behind "The Good Batch" with Chef Anna Gordon
ROSEMARY WALNUT CHOCOLATE CHUNK COOKIES RECIPE
Introduction to a Culinary Innovator
In the latest episode of CHEF AF, I had the pleasure of speaking with Chef Anna Gordon, the founder of The Good Batch in Clinton Hill, Brooklyn. Known for its irresistibly unique cookies and vibrant community presence, The Good Batch has become a staple in New York City's food scene.
A Serendipitous Shift to Baking
Anna Gordon’s culinary career is marked by a serendipitous journey from an office job in a heavy metal record label to becoming a celebrated baker. This shift was catalyzed by her discomfort with the corporate environment, prompting her to enroll in pastry school—a decision that launched her into the world of baking. The Good Batch started as a stand at the Brooklyn Flea, where Anna's cookies quickly garnered a dedicated following, leading her to establish her bakery in 2014.
Community at the Heart of The Good Batch
Our discussion highlighted the significant role of community in The Good Batch’s ethos. The bakery is deeply integrated into its neighborhood, not only serving as a culinary destination but also engaging in extensive community outreach. Anna detailed partnerships with organizations like City Harvest and local schools, underscoring the bakery's commitment to giving back.
A Flourishing Menu of Collaboration
Anna and her team at The Good Batch are known for their innovative approach to traditional baking, frequently incorporating modern twists into their recipes. This has included a series of collaborations with other chefs, which Anna describes as a fusion of creativity that enhances both their menu and the local culinary landscape.
Balancing Business and Family
Running the bakery alongside her husband, Steven Hartong, Anna shared insights into the dynamics of managing a thriving business while maintaining a healthy personal life. She emphasized the importance of clear communication and shared responsibilities, both at home and in the workplace.
Lessons from Leadership Programs
In our interview, Anna also reflected on her participation in the James Beard Foundation's Women’s Entrepreneurial Leadership program, which she credits with expanding her business acumen and enhancing her network of fellow culinary entrepreneurs.
Anna Gordon’s story is not just about cookies and cakes; it's about passion, innovation, and community engagement. Her journey from an unsure office worker to a confident chef and business owner illustrates the transformative power of following one's passions and the impact of food on community building.
As we wrap up another episode it's clear that Chef Anna Gordon's journey is a testament to the transformative power of following one’s passion. Her story reinforces the idea that with creativity, dedication, and a deep commitment to community, culinary dreams can indeed become reality.
ROSEMARY WALNUT CHOCOLATE CHUNK COOKIES
Yields 12-18 Cookies
Developed and Written by Anna Gordon
Ingredients:
3 large stems Fresh Rosemary, minced + lightly toasted
1/2 pound (225 g) Softened Butter
1 ½ cups (312 g) Light brown sugar
½ cup (110 g) White sugar
2 Eggs
2 ½ cups (396 g) All-purpose flour
1 ½ teaspoon Baking Powder (BP)
1 teaspoon Salt
½ cup Walnuts, chopped + toasted
1 cup (7 oz) Chocolate chips or chunks
Optional: Flaky sea salt or kosher salt (for topping cookies)
Instructions:
Using a stand mixer or hand mixer, beat the butter, sugar, and rosemary until creamy. Scrape down the bowl, then beat in the eggs.
In a separate bowl, measure the flour, baking powder, salt, and walnuts.
With the mixer off, pour half of the dry ingredients into the butter mixture, then mix on low until floury bits are just incorporated. Scrape down the bowl and repeat with the remaining dry ingredients along with the chocolate. Mix until just combined.
Scoop dough onto a parchment-lined sheet tray and chill for at least an hour or overnight.
Preheat the oven to 325°F (convection) or 350°F (non-convection). Give ample space for cookies to spread. For extra flare, top each cookie with sea salt, a couple of sprigs of rosemary, and/or chopped raw walnuts.
Bake cookies for approximately 20 minutes, rotating halfway through. Cookies will be done when edges start to turn golden and tops of the cookie are no longer shiny.
Allow to cool slightly before removing from pan and enjoying. Cookies will stay delicious for up to 5 days if stored in an airtight container.
Enjoy!
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