Posts Tagged ‘cookies’

I mean, seriously…can you resist?  No, don’t resist.  You’ll be missing out!  These cookies are really intensely chocolatey.  They are slightly crisp on the outside and soft-chewy on the inside, with the coffee flavor coming through, especially at the end.  They are perfectly paired with a tall glass of milk and frankly, I dare you to just eat one.  And a little birdie told me that if you want to get really down and dirty, you’d smear a dollop of peanut butter over the top and eat them like an ooey-gooey open-faced sandwich!

Be sure to buy chocolate that you really love.  Stay away from the Hershey’s.  I use Guittard for most of my chocolate baking projects.  The chocolate is tasty, and it’s not too hard to find these days in well-stocked grocery stores.

Double chocolate and coffee cookies barely adapted from Rick Katz’ recipe in Baking with Julia by Dorie Greenspan
yields about 24 cookies

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 ounces bittersweet chocolate, cut into larger-than-chip-sized chunks; divided in half
  • 4 ounces (one stick) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 4 large eggs, at room temperature
  • 1-1/2 cups sugar
  • 1-1/2 Tablespoons very finely ground coffee or instant coffee powder
  • 2 teaspoons vanilla extract

In a medium bowl mix the flour, baking powder, and salt and whisk to combine .

Separately, combine the butter with unsweetened chocolate and half of the bittersweet chocolate in a medium bowl.  Set the bowl over a medium pan of simmering water (be sure that the water does not touch the bottom of the bowl) and stir every-so-often with a rubber spatula until completely melted.  Remove from the heat and set aside.

In the bowl of a standing mixer fitted with the whisk attachment, combine the eggs, sugar, coffee, and vanilla.  Whisk on high speed for about 10 minutes, until the mixture becomes light-yellow in color, and leaves a ribbon on the surface when drizzled with a spoon.

Turn the mixer down to the lowest setting and add the melted chocolate.  Scrape down the sides of the bowl and use a rubber spatula to be sure that all the nooks of the bowl have been evenly mixed.  Add the flour mixture and remaining chocolate chunks and mix only until just combined.

Scrape down the sides of the bowl, cover with plastic, and chill for at least 4 hours or overnight.

Place the oven racks in the center-most position and preheat the oven to 350º. Line 2 baking sheets with silpats or parchment paper.  Drop the cookies by the heaping-Tablespoonful onto the trays, leaving about 2 inches between each cookie.

Bake 10-12 minutes.  They are ready when they look slightly underdone in the center.  Immediately transfer the cookies to a cooling rack.

You will probably eat at least one when they are still warm.  I don’t blame you.  They are delicious!


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These became the best stale cookies I’ve ever eaten.


Let me explain.

I made these cookies for the first time on July 28th.  That was a Wednesday.  Scott and I nibbled more than we should have for a day-and-a-half, and then…

I went into labor.

That was a Thursday.  (I’ll never forget it!)

And so the remaining uneaten cookies sat, lonesome-as-can-be, in the house until we got home on Saturday.

And let me tell you……..

There is nothing tastier than a stale homemade cookie when you’ve been eating hospital food for two days!

Oaty chocolate chip cookies barely adapted from Staff Meals from Chanterelle by David Waltuck and Melicia Phillips
yields about 32 cookies

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 cup firmly packed brown sugar
  • 3/4 cup white sugar
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups rolled oats (not instant)
  • 2 cups chocolate chips

Set an oven rack in the center-most position, and preheat the oven to 375º.  Prepare 3 baking sheets by lightly buttering them or lining them with silpats.

In the bowl of a standing mixer fitted with the paddle attachment, add both sugars and the butter.  Mix on low speed until combined, then mix on medium for about 60 seconds, until light and fluffy.

Scrape down the sides of the bowl, and sprinkle in the baking soda and salt.  Again, mix well on medium speed for about 15 seconds.

Add the eggs, one at a time, mixing well between each addition.  Scrape down the bowl.

Add the flour, one cup at a time, mixing to thoroughly combine before adding the second cup of flour.  Scrape down the bowl.

Add the oats, one cup at a time, mixing to thoroughly combine before adding the second cup of oats.  Scrape down the bowl.

Dump in the chocolate chips all at once, and mix until they are fully incorporated.

Drop 2-Tablespoon sized balls onto the prepared baking sheets, leaving about 2 inches between each ball of dough.  Bake the cookies, one tray at a time, for 12-14 minutes, or until the cookies have started to turn golden on the edges and are still slightly soft in the center.  Allow the cookies to cool on the baking sheet for about 3 minutes before removing them to a cooling rack.

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Salty chocolate cookies

Like cookie dough?  Yeah, me too.

So here I am, pregnant (Yes-11 weeks!) and trying to avoid raw eggs.  And I find myself making cookies for Christmas Eve.  And you know what I realized?  I somehow, miraculously, chose two cookie recipes that don’t include raw eggs.  It was a gosh, darn, Christmas miracle!  And so I nibbled away, to my heart’s content, knowing that if anything was going to kill me, it would most certainly be the overload on chocolate!

These are Scott’s favorite Christmas cookies (not that he really has much experience in the whole realm of Christmas).  Oh, and on that note, you should have seen him attempting to put lights on our little 4-foot tree.  It was an ordeal to behold, bless his heart!  Better luck next year, perhaps?

But, back to business.  These cookies are crisp and chocolaty. And lovely.  And delicious.  And chocolaty.

Salty Chocolate Cookies from a generous co-worker who knew her stuff when it came to salty, chocolaty things!
yields about 36 cookies

  • 5-1/2 ounces unsalted butter, softened to room temperature
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup white sugar
  • 1-1/3 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon fleur de sel (flaky sea salt)
  • 5 ounces bittersweet chocolate, chopped fine

In the bowl of a standing mixer, cream together the butter, brown sugar, and white sugar.

In a separate medium bowl mix the flour, cocoa powder, baking soda, fleur de sel, and bittersweet chocolate.

Add the dry ingredients to the creamed mixture and mix on low speed for about 1 minute.  It will remain crumbly.  Pour the crumbly dough out onto a cookie sheet and divide it into two piles.

Gather each pile together, molding it like clay, into logs about 1-inch thick.  They do not need to be perfectly uniform at this point.

Refrigerate the dough for about 30 minutes.

Remove the logs from the refrigerator and shape them into uniform logs.  (They will be easier to handle now that they are lightly chilled.)  Your logs can either be round, or square.  To make them square, I pat, rather than roll them, and pinch the edges to make crisper corners.

Refrigerate for at least another 30-60 minutes, or overnight.

Preheat your oven to 325 degrees.

Using a serrated bread knife, use a gentle sawing motion to slice each log into cookies about 1/4-inch thick.  Place on cookie sheets about 2-inches apart, and if you’d like, sprinkle with a few more flakes of fleur de sel.

Bake for 12-15 minutes.  Allow to cool on the cookie sheet for about 1-minute, then remove to cooling rack.

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Lemon Meltaway Cookies

These are little delicious lemony nuggets of yumminess.  They are bite-sized.  They crumble on your tongue.  They are lovely.

I really love these cookies.

I’ve been making them for at least 10 years now.  In fact, while Scott went gallivanting around the city with the boys for his bachelor party, my sister and I had our own little bachelorette party at home, making these cookies, drinking tea, and watching The Three Amigos—–I kid you not.  Talk about G-Rated- huh?  I do consider myself a little nerdy.  But I revel in my nerdiness.

Lemon Meltaway Cookies adapted from a Land O Lakes butter advertisement 10 years ago!!

If you have access to Meyer lemons, definitely use them- they’re great.

I usually mix the recipe by hand because the recipe is too small for the big standing-mixer bowl.  It’s simple and doesn’t require a lot of aeration in the mixing process.

For the cookies

  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/3 cup powdered sugar
  • 3/4 cup salted butter, softened
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice

For the frosting

  • 3/4 cup powdered sugar
  • 1/4 cup salted butter, softened
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice

In a large mixing bowl, combine the butter and powdered sugar.  Add the lemon juice, lemon zest, cornstarch, and flour.  Stir with a wooden spoon until all ingredients are fully incorporated.

Divide the dough in half and roll into logs about 8 inches long, and 1 inch thick. They need not be perfectly cylindrical.  Set on a flat plate and refrigerate for about 30 minutes.  Now that they have firmed up a bit, you can roll them into nicely-shaped logs.  Refrigerate until fully chilled, 1 to 2 hours.

30 minutes prior to baking, heat oven to 350 degrees, and place the oven rack in the center position.  Using a sharp paring knife, slice the logs into 1/4-inch rounds.  Place them 2 inches apart on cookie sheets at bake for 8-12 minutes, or until set.  (To test for doneness, try to “scooch” a cookie to one side with your finger.  If the whole cookie moves, they are done.)  They may turn slightly golden on the bottoms, but will not color on top.  Cool completely.

In small bowl, combine all frosting ingredients.  Stir well until all ingredients are fully incorporated.  It doesn’t look like enough frosting, but fear not- it is!  Use the tip of a butter knife to swipe on a dab of frosting on each cookie and allow them to dry for 1 hour before packing and storing.

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These are every bit as fun as my buddy Nate whom everyone adores for his fiery character.  If he were a cookie, he would be a chewy, crunchy ginger-molasses cookie.  Hands down.  A little spicy and enough chew to keep you “jawin”.  And sweet enough to keep you comin’ back for more.  Yup, that is Nate in a nut-shell–not to imply that he could actually fit in a nut-shell…  But….well, we shorties gotta stick together!

Actually, Nate was the one who gave me this original recipe which I tweaked a bit to invoke his character!

Chewy, Crunchy Ginger-Molasses Cookies
yields about 20 large cookies

  • 3/4 cups vegetable oil
  • 1 cup white sugar
  • 1 egg
  • 1 Tablespoon minced fresh ginger
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 3/4 teaspoon kosher salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 to 1/2 cup Turbinado sugar for rolling (substituting regular white sugar will produce different results)

Preheat oven to 350 degrees.  In a large bowl, whisk the oil, white sugar, egg, fresh ginger, and molasses.  In a separate medium bowl, mix the flour, ginger, salt, baking soda, and cinnamon.  Stir the dry ingredients into the wet.  Scoop into 2-Tablespoon balls and coat with the Turbinado sugar by pouring the sugar into a small dish, and rolling the balls around.  Place the  balls 2 to 3 inches apart on a cookie sheet lined with a sil-pat or parchment paper, 10 balls per tray, like this…

O    O    O

O     O

O    O    O

O    O

Bake for 12 minutes.   (At about 10 minutes the cookies will have puffed up but will be too soft and raw in the center.  Then they will fall, somewhat flat.)  Cool on baking sheet for 2 minutes, then remove to a cooling rack.  The cookies will seem underdone, but will be nice and chewy, once cooled.

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Let me first start by apologizing for the fact that I don’t have any pictures of the ice cream sandwiches because, well, we ate them!  We ate them fast.  Real fast.  And they were good.  Real good.  I’m sorry.

But I do have this:

PA050038which proves that I did infact have the cookies.  So that’s something right?

So if you want to make ice cream sandwiches, this is what you’ll need to do.  Make these gingersnaps.  Find yourself some ice cream.  (I used coffee, but I really want to try it with that yummy brown-butter ice cream!) Temper the ice cream somewhat to soften it.  Place a scoop of ice cream on one cookie.  Top with the other cookie.  Wrap the whole-dang-thing in a little plastic wrap.  Freeze for a few hours.  Remove from freezer.  Eat.  Moan.  Go back to the freezer and eat another.  Yum.

Gingersnap cookies adapted from The Baker’s Dozen Cookbook

The only thing I would do differently next time is to add a couple Tablespoons of minced crystallized/candied ginger to the dough.

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground cardamom
  • rounded 1/4 teaspoon kosher salt
  • 2 Tablespoons brewed strong coffee, cooled
  • 1/3 cup unsulfured molasses
  • 1 Tablespoon minced peeled fresh ginger
  • 3/4 cup sugar
  • 12 Tablespoons unsalted butter, softened

In a medium bowl, gently whisk together the flour, baking soda, ginger, cloves, allspice, white pepper, cardamom, and salt.

In a medium glass measuring cup, stir together the coffee, molasses, and fresh ginger.

In the bowl of a standing mixer, using the paddle attachment, cream the butter and sugar on medium speed.  Scrape down the sides of the bowl.  With the mixer running on low, add the flour mixture and the molasses mixture, in three alternate batches, starting with the flour mixture, and ending with the molasses mixture.  Finish the last few stirs by hand.

Chill the dough thoroughly, at least 4 hours, or overnight.

Place the oven rack in the center-most position, and preheat the oven to 350 degrees.  Line two cookie sheets with parchment paper. (The original recipe states that these cookies bake best on parchment paper)

Using a 1-Tablespoon measure, scoop out rough balls of dough, and roll them into balls with the palms of your hands.  Space them two-inches apart on the cookie sheets, 12 balls per sheet.  Using the palm of your hand or the oiled bottom of a drinking glass, flatten the balls to 1/4-inch thick.  (Anyone have a tortilla press?  I bet it would work beautifully!)  Bake the cookies, one sheet at a time, for about *11 minutes.  The centers will remain slightly chewy.  Cool on the cookie sheets for two minutes before removing to a cooling rack.

*If you are using these gingersnaps for ice cream sandwiches, bake them so that they have slightly chewy centers.  If you’re baking them to be eaten as gingersnaps, bake them for two minutes longer (13 minutes).

And while we’re at it, a friend of mine from work has been munching gingersnap-wiches filled with ricotta cheese.  Oh gosh, they’re good.  Since learning that, I’ve also tried panir and fresh farmer’s cheese.  Yum.

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Day of Lunacy

It’s just a Saturday thing.  I call it my “crunch” day.  It’s the day with the fewest free hours and the most projects.  I do this to myself.  I know I do.  And I seem to be unstoppable.  It’s a problem.  Really.  But I do get a lot done!  And I rejoice in that!

See, I work Friday nights.  I don’t get home until 1 AM and rarely will you find me asleep before 2:00.  But then I’m up by 8:00 for a little coffee pow-wow with my curly-haired lover-boy.  Then, a trip to the farmer’s market, hoping to get there early for a good parking spot.  A trunk-full of restaurant-bound produce later, and totally inspired by the bounty, I plan the next three hours.  And somehow I manage to pack more into those three hours than I can normally do in a full day.  Really, I’m not sure how it happens.  But as I drive across the Bay Bridge, reflecting on my morning, I find myself wondering how I possibly managed to weed the vegetable patch, bake cookies, scrub the bathroom, wash dishes, vacuum, and take a 30 minute nap in only three hours.  (The nap is key!)…

And then it hits me.  I’m almost at work, then sun has warmed and lulled me and I realize that, despite the 30 minute  nap, I’m really tired.  And I’m about to stand in a hot, high-energy kitchen for nine hours making snap decisions and trying to remember lessons I learned in Psych 101 to get seven different people to produce what I need.  And I know that the night will be long.  But there’s a reward, you see.  (Well, many actually.) Because I was smart enough to make cookies!!  And, “no there aren’t any nuts”, and, “yes, there are enough for the bussers too”, and, “WHO LEFT THE SLICER RUNNING?!!”, and, “what?  Oh, well, I’m glad you like them!”

And so it goes.  My Saturday.  My Day of Lunacy.  And tomorrow’s Sunday, which will probably be about the same, except that we seem to have run out of cookies…


Crisp and Salty Oatmeal Cookies adapted from Cook’s Illustrated
yields 24 cookies

  • 1 cup (5 ounces) unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt, divided
  • 14 Tablespoons (7 ounces) unsalted butter slightly softened
  • 1 cup (7 ounces) white sugar
  • 1/4 cup (1-3/4 ounces) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups old-fashioned rolled oats

Preheat the oven to 350 degrees and place the oven rack in the center postion.  Line 3 cookie sheets with parchment paper, and set them aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and 3/4 teaspoon kosher salt.

In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on low speed until  combined, then turn to medium speed until it becomes light and fluffy (about 1 minute).  Scrape down the sides of the bowl.  Add the egg and vanilla, and beat on medium-low speed until thoroughly combined.

Turn the mixer back down to low speed and add the flour mixture, mixing only until the flour is just incorporated.  Then add the oats and mix until they are fully incorporated.  Finish the last few stirs by hand.

Using a #30 cookie scoop or a 2-Tablespoon measure, scoop the dough into round balls and drop them on to the cookie sheet.  Each cookie sheet should hold 8 cookies, with 3 cookies along the long sides of the pan, and 2 cookies in the center rows.  Using your fingertips, gently flatten the balls of dough so that they are 3/4-inch tall.  Sprinkle the remaining 1/4 teaspoon of kosher salt evenly over the tops of the cookies.

Bake one sheet at a time for 14-16 minutes.  Remove from the oven when the cookies are golden brown with crisp edges and the centers yield to slight pressure when tested with your fingertip.  Place the cookie sheet on a baking rack to cool, but leave the cookies on their baking sheet.

Enjoy your moment of peace and serenity.

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