sometimes people ask me what my favorite things are. my favorite shop? my favorite place to buy fabric in the city? normally these sorts of questions elicit a long “umm…” from me as i try to decide in my head between all of the great places that exist in new york. but the one question that i can answer quickly and without a doubt in my head is: “what is your favorite bakery in new york?”. that’s easy- it’s baked.

located in red hook, brooklyn- baked is hands down the coolest bakery i know. founded and run by matt lewis and renato poliafito, baked specializes in the sort of classic american desserts that warm your heart before they’ve even hit your mouth. their famous brownies, mini-cupcakes, cookies, and, of course- their infamous sweet and salty cake (made with caramel and salt- so good!)- are worth the trip over to red hook that i take once a month. a bakery that is worth calling a car service or renting a zipcar for is definitely something to hold on to. so i decided that baked (and matt and renato) would be a great subject for our next video.

so i hope you’ll enjoy second installment of d*s videos: baked part 1 (the interview) and baked part 2 (the cooking demo and recipe). in the first segment you’ll hear an interview with matt and renato and get to see the interior of their beautiful store (designed by brooklynites ruby and sather of hivemind design). in the second segment matt and renato will be baking- and sharing- their delicious peanut butter and milk chocolate chunk cookie recipe. it is seriously a must-make. i made 20 of these cookies this week and have had at least one for breakfast since. really, they’re that good.

so just click play below to watch both videos. thanks again to matt and renato for all of their help, and to jimmy benedetto for filming and creating our video. and last but not least- matt and renato have a new book out! their delicious new recipe book, baked: new frontiers in baking (stewart, tabori, and chang, 2008), is on sale now for $29.95 right here (you can choose from several online shops). i’ve been poring through it for the past few weeks and it’s quickly become my new favorite cook book. everything is easy and beautifully shot by photographer tina rupp. click here to check it out. [photos above by tina rupp]

PART ONE: Interview with Matt Lewis and Renato Poliafito of Baked

PART TWO: Peanut Butter and Milk Chocolate Chunk Cookie Recipe and Demo

( Please note: The full recipe and instructions are after the jump! Just click here or click “read more” below to see the ingredient list and recipe)

Peanut Butter Cookies with Milk Chocolate Chunks
courtesy of Baked and their new cookbook, Baked: New Frontiers in Baking.

Ingredients:

1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped

Sift the flour, baking soda, and salt into a medium bowl and set aside

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated. (We forgot the peanut butter in the video, sorry!)

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.

Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.