Isbell Rebecca2 - Isbell, Rebecca

Rebecca Isbell

Biography

Chef Rebecca Isbell grew up in the small town of Keller, Texas, a suburb of Fort Worth. After completing a culinary arts course in high school, Rebecca decided to turn her passion for cooking and baking into a career by enrolling at the Texas Culinary Academy in Austin to study pastry.  Upon graduating, she spent three years at Walt Disney World’s top-tier restaurants and bakeshops before moving to New York City in 2011.

Here she joined the pastry team at Eleven Madison Park. Three years later, Rebecca joined the opening team of Betony as Pastry... READ MORE

Chef Rebecca Isbell grew up in the small town of Keller, Texas, a suburb of Fort Worth. After completing a culinary arts course in high school, Rebecca decided to turn her passion for cooking and baking into a career by enrolling at the Texas Culinary Academy in Austin to study pastry.  Upon graduating, she spent three years at Walt Disney World’s top-tier restaurants and bakeshops before moving to New York City in 2011.

Here she joined the pastry team at Eleven Madison Park. Three years later, Rebecca joined the opening team of Betony as Pastry Chef, before moving on to helm the pastry program at Italienne. In May 2018 she joined the NoMad New York team as Pastry Chef.

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Double Chocolate Chip Cookies

Makes 30 cookies

Chocolate 70% g 620
Butter g 85
Eggs g 250
Flour g 85
Baking Powder g 12
Salt g 6
Chocolate Chips g 450

Preheat the oven to 325oF. In a double boiler, melt the chocolate and butter. Set aside to cool. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs with the sugar until light and fluffy, about 5 minutes. Pour in the melted chocolate and butter mixture and mix until just combined. Mix in the flour, baking powder, and salt until just combined, then fold in the chocolate chips.

Using a #40 scoop, scoop the dough onto a parchment-paper lined baking sheet, leaving 1 inch between cookies as they will spread. Bake for 8 minutes, rotating the pan after the first 4 minutes. Cool on the baking sheet.