Jonah Williams on cooking, blocking

Worked on a fun piece for ESPN the Magazine on Alabama OL Jonah Williams and his fondness for cooking.

In addition to being the best left tackle in the country, Williams is likely also the best amateur chef, too. As one Alabama team chef said, “I’d have him in the kitchen with me if I could.”

You can read the story HERE.

My original draft, as I’m prone to doing, was close to twice as long, so much was cut. The joys of writing for the mag. But here’s one bit of advice from Williams that didn’t make the cut but is still worth sharing:

Desserts have never been Williams’ strong suit. He’s made a few cheesecakes and dabbled with some pies that taste fine, but they never quite pop. Ironically, his best dessert comes largely pre-made, and Williams insists it’s life-altering.

Get a tub of the yellow Nestle’s Toll House cookie dough. It’s meant to make two-dozen cookies, but that’s a novice’s approach. Bigger is always better.

Portion the dough into six equally sized spheres. Pop them in the oven on parchment paper for 13, maybe 14 minutes. That’s the recommended cook time for a properly portioned cookie, but for Williams’ behemoths, it perfectly crisps the outside while keeping the inside soft and gooey.

Williams made them for his 10-year-old brother the last time he was home. Now, the kid begs for them, and his parents have had to institute a once-per-week limit.

But it gets better. Williams uses the cookies to make ice-cream sandwiches. Find a nice, big bowl. Cookie bottom. Ice cream. Cookie top. Eat it with a spoon.

“It’s insane,” Williams says. “You’re eating the equivalent of eight cookies, but it’s insane.”

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