Pastry chef Danielle Keene hasn't just been baking cookies since she left Little Door in January: she's been setting up her own online pastry shop. And for those of us who have missed her ice creams–she started Ice Cream Shoppe night at Wilshire–or the artfully displayed sundaes that she put on the dessert menu at Laurent Tourondel's BLT Steak and at Little Door, Keene says that she's been thinking about setting up an ice cream truck someday soon.

In the meantime, Keene (who was born in Culver City and raised in Sherman Oaks) has opened Bittersweet, an online shop where she markets her awesome cakes and cookies, candies (lavender truffles) and specialty desserts (chocolate salted caramel tart). And of course her ice creams, in flavors like sassafras, milk chocolate chai, candied ginger and honeycomb. You can even order your own Ice Cream Social–soda jerk supplied.

If your Internet's down (and you're trying to read this on your phone), try making Keene's P&B Chocolate Chunk cookies yourself. Made with melted bittersweet chocolate (use a high-quality chocolate of at least 70% cacao) and chunks of the same, whole peanuts and banana chips, they're great with a cup of milk–or a bowl of ice cream. Recipe after the jump:

P&B Chocolate Chunk cookies; Credit: Danielle Keene

P&B Chocolate Chunk cookies; Credit: Danielle Keene


Makes about 20

Note: From Danielle Keene of Bittersweet. Banana chips and freeze-dried bananas are available at Trader Joe's and Whole Foods.

3 tablespoons unsalted butter

1 pound bittersweet chocolate (about 70% cacao), roughly chopped

2 eggs

3/4 cup packed light brown sugar

1/4 teaspoon vanilla extract

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 cup unsalted roasted peanuts

1/2 cup freeze-dried banana or banana chips, chopped

1. Preheat the oven to 325 degrees.

2. Melt the butter and half of the chocolate in a bowl set over a saucepan of simmering water. Stir occasionally until melted and smooth. Remove the bowl and set aside until the mixture cools to room temperature.

3. Place eggs, sugar and vanilla in the bowl of a standing mixer with a whisk attachment and whisk for 1 minute or until well combined. Pour in the chocolate mixture, beating on low speed until combined.

4. Sift the flour and baking powder. Add the dry ingredients to the chocolate mixture on low speed in 3 additions, mixing just until combined. By hand stir in the remaining chocolate, peanuts and the banana pieces.

5. Using a heaping spoonful or a 1 ounce ice cream scoop, place spoonfuls of dough about 2 inches apart onto two baking sheets lined with parchment paper. Bake for 12-15 minutes, or until the tops are cracked and cookies are shiny. Let cool on sheet tray.

Bittersweet Treats, (310) 614-4458.

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