Tag Archives: cookie

Milkbar Chocolate Chocolate Cookies!

Chocolate-Chocolate Cookies
by Christina Tosi
Makes 10 to 15 cookies

An ode to my favorite baked good of all time, the fudgy brownie, this cookie has a healthy salt content and, to me, is perfection.

INGREDIENTS
16 tablespoons (2 sticks) butter, at room temperature
1 1/2 cups sugar
1/4 cup glucose
1 egg
1/4 teaspoon vanilla extract
2 ounces 55% chocolate, melted
1 1/4 cups flour
3/4 cup cocoa powder, preferably Valrhona
3 g baking powder 3/4 teaspoon
1.5 g baking soda 1/4 teaspoon
7 g kosher salt 1 3/4 teaspoons
1/2 recipe Chocolate Crumb (below)

PREPARATION
Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, vanilla, and melted chocolate, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–they will not bake properly.

Heat the oven to 375°F.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. It’s tough (kind of impossible) to gauge if a cookie that is this dark with chocolate is done. If after 18 minutes, the cookies still seem doughy in the center, give them another 1 minute in the oven, but not more.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Chocolate Crumb
Makes about 2 1/2 cups

INGREDIENTS
2/3 cup flour
1 teaspoon cornstarch
1/2 cup sugar
2/ 3 cup cocoa powder, preferably Valrhona
1 teaspoon kosher salt
6 tablespoons butter, melted

PREPARATION
Heat the oven to 300 degrees F.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.

Add the butter and paddle on low speed until the mixture starts to come together in small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

Recipe from bonappetit.com

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Walnut Fig Sandwich Cookies

This is a recipe I tested for The Post a few weeks ago that completely surprised and delighted me!  I love figs, but didn’t think I’d like the walnut cookie part as much as I did.  The recipe is very similar to a shortbread, and the nuttiness of the walnuts gave it a rich, graham cracker feel.  It’s a great addition to your Christmas platter!

Walnut Fig Sandwich Cookies

For the cookies

  • 1 cup walnut halves, toasted (see NOTE)
  • 3/4 cup sugar
  • 2 cups unbleached flour, plus more for working the dough
  • 1/2 cup whole-wheat flour (see headnote)
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 large egg

For the filling

  • 8 ounces (about 13) dried Calimyrna figs (tough stems removed), chopped (1 1/2 cups)
  • 1/4 cup sugar
  • Peel (without pith) from 1/2 orange
  • 1 cup water

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Proper Macarons!

I did it!  I did it!

I finally made a batch of Macarons that actually look like real French Macarons!  See – look below!  I’ve been trying for months to master the macaron and thought I’d have to take a class or have someone show me how it’s done, but I finally did it!  I made them last night while watching the Super Bowl and literally, was jumping for joy when they came out perfectly with their little feet!

I am still hardly an expert, heck, I’m barely a novice! So, I’m not going to give you a recipe, just send you to this one from Tartelette, the queen of macarons.  Here are the pieces of advice I found incredibly helpful from Helen’s recipe…

  • USE THE SCALE!  This is the single most important tip (in my humble opinion)!  I am always amazed when I weigh something and then measure it, out of curiosity, and see how the measurement is almost always so inaccurate in comparison.
  • Helen talked about holding the bowl of egg whites upside down to determine when they’re ready to have the almond/flour mixture added to them.  I found this was the perfect way to make sure they weren’t under whipped.
  • When grinding the almonds in the powdered sugar, grind and then grind again.  Just when you think they’re fine enough, give them one more minute in the food processor.
  • Give them a rest!  After piping onto the baking sheet, let them rest undisturbed for an hour to form a little bit of a cap.  This seemed to really help them develop a beautiful top and little feet.
  • And finally, I was super surprised to find that when I baked one batch on parchment and the other on a silpat, the macarons on the parchment stuck LESS than those on the silpat.  I’m not sure why, but I can’t wait to make another batch to see if I have the same results.

Happy Baking!!!

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Halloween Desserts

Halloween_DessertsLOVE ‘EM!

Here’s where they’re from…
1. Creepy Crawly Spider Brownies from Paula Dean
2. Owl Cupcakes from Real Simple
3. Spider Web Cupcakes from Bakerella
4. Ice Scream Sandwitches from Martha Stewart
5. Tombstone Cookies from Sunset Magazine
6. Mouthless Mummies from Bakerella

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In Sugar Cookie Heaven

I know, they’re chicks from Easter, but I’m super behind in my posts right now.  We’re completely swamped getting ready for the National Stationery Show in NY in a couple of weeks and I’ve barely had time to sleep, let alone post.  This recipe is well worth the wait – everytime I make them, I find myself copying the recipe down for whoever gobbled them up.

dsc_0398Scrumptious Sugar Cookies

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
1/2 teaspoon pure vanilla extract

Whisk together flour, salt, and baking powder in a medium bowl.

In the bowl of an electric mixer fitted with the paddle attachment,
cream butter and sugar; add dry ingredients, and mix until
incorporated.

With mixer running, add egg, milk, and
vanilla; mix until incorporated.


Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

On a lightly floured work surface, roll out dough to 1/8-inch
thickness. Cut into desired shapes, and transfer to prepared baking
sheets, leaving an inch in between. Leftover dough can be rolled and
cut once more.

Bake until lightly golden, about 10 minutes; do not
allow to brown. Transfer to wire racks to cool.

Enjoy!

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Graham Cracker Crusted Chocolate Oatmeal Raisinet Bars

So while I gave up chocolate for Lent, my darling husband gave up asparagus and while I think that’s a lame sacrifice, I can’t resist the smell of chocolate even if I can’t eat it.  I’ve been cooking up a recipe for a cookie with a combination of chocolate, graham cracker, oatmeal and raisins for a while, and I think I’ve got it!  So without any further ado, be introduced to my Graham Cracker Crusted Chocolate Oatmeal Raisinet Bars (I guess I could have just called them Everything but the…, but that’s not very descriptive)

raisinetbars

Graham Cracker Crusted Chocolate Oatmeal Raisin Bars

1 1/2 cups graham crackers, crushed to crumbs
1 1/4 cups AP flour
1 tsp baking soda
1 tsp salt
3/4 cup brown sugar, packed
1 cup salted butter, softened and divided
1 1/2 tsp vanilla extract
2 large eggs
2 cups old-fashioned oats, divided
1 cup chocolate chips
1 cup golden raisins

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Treats from Paris

Erin came back to the office last with a plethora of treats from Paris and I can’t help but to show how beautiful the food goodies are…

These are Pates de Fruits from The Galleries Lafayette gourmet grocery store in the basement level of their Galleries Homme (men’s store) in the Opera district of Paris.  Erin had first stopped at a shop that only made Pates de Fruits only to discover they were selling them for $60 a pound!  These are quite possibly my favorite indulgence when it comes to candy.  I love the concentrated flavor and the smooth texture.

I’ve made Passion Fruit Gelees on a couple of occasions and find this is the best recipe to use without making a special trip to a baker’s supply store…

jellies

The only request I made when finding out Erin was going to Paris was the Pates de Fruits, but she surprised me with a beautiful little box full of macarons from Laduree Patisserie that were to die for!   If you’re interested in making homemade macarons, this is by far the best method/recipe I’ve seen…

macaron2


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