Tag: favorite cookies

Shortbread Thumbprint Cookies

Did anyone remember eating Knott’s Berry Farm shortbread cookies? I really enjoyed them as a kid, and always wished that I could get more baked jam to go with the rest of the cookie once I had nibbled the middle away.

Shortbread Thumbprint Cookies

Now I have the power to make them, and so do you! These little shortbread cookies are addicting, and have a healthy dose of salt to balance out the sweetness from the jam. The best part is that they are very easy to make, and you probably have most of the ingredients already, if not all.
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Chocolate Chip Cookies v3.0: My best so far

If you searched for chocolate chip cookies, chances are that you will find about a googol hits on Google.

I guess these don’t really need an introduction, right?

Chocolate Chip Cookies

This recipe took inspiration from Joy the Baker, Bravetart, Kim Boyce, and Alton Brown. I learned from Joy’s browned butter, bravetart’s nutmeg inclusion and sprinkling of chocolate chips, Kim Boyce for the whole wheat flour, and Alton’s use of bread flour.

Chocolate Chip Cookies
Turn your chocolate chips upside down for the “button” look

My Best Chocolate Chip Cookies (So Far)

1 cup (227 g) unsalted butter at room temperature
5/8 cup (142 g) white sugar
1 cup (227 g) dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg (loosely packed)
1 Tablespoon vanilla extract
2 eggs
3 cups (360 g) bread flour (I used ‘unbleached wheat bread flour’)
1 cup (227 g) chopped chocolate or chocolate chips
Additional chocolate chips or chopped chocolate
Coarse salt, like kosher salt or fleur de sel for sprinkling

1) Preheat oven to 350F if you are baking these cookies today. Otherwise, proceed with the instructions.

2) Put the white sugar in a medium-sized bowl.

3) Brown half (113 g) the butter on medium-low heat until the popping sound (that’s the water evaporating) stops. Immediately dump the butter, browned bits and all, into the white sugar from step #2.

4) In another mixing bowl, cream the other half of the butter and brown sugar until they are mixed thoroughly. Add the baking soda and powder, salt, nutmeg, vanilla, and mix again. Add the browned butter / sugar mixture and stir until homogenous. Add the eggs and stir again until the dough is homogenous.

5) Add in the flour, then the chocolate. Stir until evenly mixed throughout.

6) Optional but recommended step: Refrigerate (or freeze for long term storage) overnight, or at least for a few hours. Stella says at least 24 hours!

7) Drop cookies onto your parchment paper or Silpat lined cookie sheet, making each ball a heaping tablespoon, or ~28 grams. Flatten the balls slightly with your palm if you wish, and sprinkle some coarse salt on top of the cookie. Bake at 350F for 10-15 minutes, or until the cookies have golden brown edges but the centers are just set and barely brown. When the cookies come out of the oven, press a few chocolate chips or pieces onto the top of the cookie. They will be nice and shiny! Weee.

Chocolate Chip Cookies
These were from the freezer so I just sprinkled the salt on top as best as I could. Do as you wish. It’s easier to sprinkle salt on if you can flatten them, but takes some waiting for the dough to soften a bit.

 8) Cool for a few minutes on the cookie sheet, then transfer to a cooling rack or a cookie monster’s mouth.

Chocolate Chip Cookies
See the cookie monster? I guess he has some cannibalistic tendencies.

-The unbleached wheat bread flour that I used is very similar to ‘regular’ bread flour.

-Bread flour will give chewier results because of the higher protein content (gluten), but this recipe will also work with all purpose flour or even whole wheat flour instead! Nice, huh.

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