Here’s another recipe from Thomas Keller’s Ad Hoc book.  Lovely brioche loaves.

I really adore brioche. It’s soft, buttery, flaky. I love eating thick slices with a little spread, using it to make French toast, sandwiches, etc.

Recently I was provided with a few boxes of a new snack by Kraft, Chile Pepper flavored Triscuit Thin Crisps.

It’s obviously been a while since I’ve browsed the snack aisle because I didn’t even know that Triscuit has a Thin Crisps line. The Thin Crisps are shaped like triangles and a lot thinner than the original Triscuit.

What a difference an ingredient makes. I previously attempted Thomas Keller’s chocolate chip cookie recipe in his Ad Hoc book. I didn’t have dark brown sugar so I used a light brown. The cookies were underwhelming for me.

After visiting Bouchon Bakery, I wanted to try the cookies again. This time I made sure I used the right sugar. The cookies came out darker, chewier, and more like the type of cookie I was expecting. This is definitely one of my favorite cookie recipes. My ultimate favorite is still The New York Times Jacques Torres recipe, but depending on my mood, I can see myself preferring the Ad Hoc ones on certain days.