Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Monday, February 19, 2024

Sugar Cookie Bars


After sharing recipes for more than ten years, I still get excited to share new ones. Especially ones having great visual appeal and a fabulous flavor profile. Because they are so easy to make, Sugar Cookie Bars are one of those confections you can (almost) make on a whim. If you need to bring a dessert for a potluck, to a book club, or to a gathering, these buttery, chewy, craveworthy Sugar Cookie Bars are destined to be a big hit with both kids and grown-ups. And who doesn't want to be the one bringing the dessert where the platter is the first one leaving only few crumbs behind!


If you have butter, eggs, cream cheese, and milk in your refrigerator, you have some of the makings of Sugar Cookie Bars. If you have all-purpose flour, sugar, Kosher salt, baking powder, cornstarch, vanilla, almond extract, and sprinkles in your pantry, you have everything you need to make them! 


I recently talked about the role cornstarch plays in cookies. Just a small amount of cornstarch adds softness and tenderness to the texture of the bars as well. You could leave it out if you want a slightly crispier bar, but the combination of soft, chewy bars topped with a luscious, creamy buttercream icing is irresistible. 

Unlike sugar cookies, the dough for these Sugar Cookie Bars does not need to be chilled. The key to creating a perfect dough is having your butter, cream cheese, and eggs at room temperature. From start to finish, these Sugar Cookie Bars take a fraction of the amount of time you would invest in making rolled sugar cookies. For the best baking results, use a 9"x 9" metal baking pan lined with parchment paper and preheat your oven. Baking time for the bars ranges from 25-30 minutes or until the top is golden. 


While the cookies are baking, you can whip up the dreamy buttercream icing. You control the thickness, the spreadability of the icing with the amount of whole milk you use. Begin with using two tablespoons. Assess the texture before adding more (in one Tablespoon increments). Personally, I love the ethereal look of white icing. Especially one topped with sprinkles. However, if you like a hint of color in yours, add some food coloring. But choose a pastel colored one to create bars with the most visual appeal.


Wait until the bars have cooled completely before icing them. If you ice them while the bars are still warm, the icing will melt. If you don't have or want to use sprinkles, use an offset spatula or large tablespoon to create pretty swirls. 


Have you ever noticed that by simply putting sprinkles on almost anything you can turn something ordinary into something extraordinary? From cake pops, to cakes, to all kinds of iced confections, sprinkles add elements of pure joy, delight, and happiness. They are the ultimate finishing touch. With the power to make everyone in the room feel giddy, it should go without saying that all Sugar Cookie Bars absolutely must be topped with sprinkles. 


As much as I love chocolate desserts, these buttery, scrumptious Sugar Cookie Bars slathered with buttercream icing are a refreshing way to satisfy a sweet tooth craving. And because they are so easy to make, you don't need to wait until the weekend to make them!

Recipe
Sugar Cookie Bars
Makes 16 Bars

Ingredients
1/2 cup (113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
3 ounces (86g) cream cheese, softened
1 large egg, room temperature
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
2 cups (260g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon cornstarch (see notes)

1/2 cup (113g) unsalted butter, room temperature
2 1/4 cups (270g) confectionary sugar, sifted
1/8 teaspoon Kosher salt
2 teaspoons vanilla
3 Tablespoons whole milk

Options: Sprinkles, Food Coloring

Directions
Sugar Cookie Bars
1. Preheat the oven to 350 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.
2. Whisk together the flour, baking powder, Kosher salt, and cornstarch. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Scrape down the sides of the bowl.
4. Add in the granulated sugar and beat until light and fluffy (approximately 3-4 minutes). 
5. Beat in the cream cheese.
6. Beat in the egg until incorporated.
7. Beat in the vanilla and almond extracts.
8. Add the dry ingredients in two additions. Beat just until incorporated.
9. Transfer dough the prepared pan. Use an offset spatula to smooth the top of the dough. Note: Make sure to evenly spread out the dough.
10. Bake the sugar cookie bars for 25-30 minutes or until golden along the edges and top. Remove from the oven and the place pan on a cooling rack. Let pan cool for approximately 10 minutes before removing the sugar cookie bars from the pan. Place the still warm bars (still with the parchment paper) on a cooling rack. Let cool completely.

Icing
1. In a medium sized bowl, beat the butter until creamy using a hand mixer.
2. Add in the confectionary sugar, vanilla, Kosher salt, and whole milk. Beat until smooth and creamy.
3. If using food coloring, highly recommend using a pastel fool coloring gel or paste. Begin by adding a few drops. Beat in. Continue adding the food coloring until you get your desired color.
4. Spread the icing on the cooled sugar cookie bars. Use an offset spatula or spoon to create a beautiful swirled top.
5. Top with sprinkles!
6. Cut into 16 bars.
7. Serve and enjoy.
8. Store the bars in the refrigerator (well wrapped). Serve chilled or at room temperature.

Notes: (1) The use of cornstarch gives the sugar cookie bars a more tender texture. If you want a slightly crispier bar, omit it. 

Friday, February 9, 2024

Iced Milk Chocolate Oatmeal Cookies Levain Style

 


"You can be miserable before you have a cookie and you can be miserable after you have a cookie, but you can never be miserable while you are eating a cookie." (Ina Garten) Wise words from the ultimate food goddess. If I were to add one word to that quote, it would be 'huge'. If you aren't one of those people whose eyes widen and heart races when you see gorgeous bakery style, extra-large and as big as you palm sized cookies, you are an outlier. The popularity of Levain cookies has not only influenced home cookie baking, but has spawned the large sized cookie in boutique bakeries across the country as 'the' most coveted kind of cookie. Levain style cookies are big enough to share (if you dare) or to fuel you on a long hike. They are not one bite wonders. Rather they are colassal sized, thick without being cakey stunners. 


When we think of oatmeal cookies, we generally think of oatmeal raisin cookies. But in switching out the raisins for milk chocolate chips, the oatmeal cookie gets a kind of jaw-dropping makeover. And while it might be harder to justify eating one of these Iced Milk Chocolate Oatmeal Cookies for breakfast, I might argue we can rationalize most things if we set our minds to it.


If you are looking to impress or wow your family and friends, make these Iced Milk Chocolate Oatmeal Cookies! With Valentine's Day right around the corner, these would be the most perfect gesture of love. The ability to serve a beautiful, scrumptious, ginormous cookie would be akin to awakening their visual and taste senses while simultaneously filling them up with joy. In many ways it's a form of intimacy that can only be created with something homemade with love.

So let's talk about the ingredients for a second. Unlike most other cookie recipes, this one uses chilled, not room temperature unsalted butter. In addition to all-purpose flour it also uses cake flour. The cake flour along with some cornstarch helps to create a softer, more tender cookie. The molasses combined with the light brown sugar not only deepens the flavor of these cookies, it adds a mouthwatering kind of sweetness. Instead of two eggs, the recipe uses one large egg and one large egg yolk. When buying milk chocolate chips, look for the oversized ones (Guittard makes a great milk chocolate chip) rather than the smaller ones. The oatmeal needs to be the old-fashioned kind, not the instant or the quick cooking oats. For the most optimal results, I strongly encourage you to weigh your ingredients. 


While you don't need to refrigerate these cookies overnight, they do benefit from a brief 15 minute resting period. Which will give you enough time to preheat your oven to 400 degrees (F). 

Divide the rested dough into 7 equal pieces. Ideally I would recommend you weigh out your clumps of dough before rolling them into a ball. When cookies are almost identical in weight, they bake evenly. For a craggy topped cookie, break each ball in half, then press the halves of the dough balls against each other. Shaping the edges of the cookie with your hands so they are rounded. 

These cookies are baked at a high temperature to ensure they don't spread as well as to create their crispy edges. Baking time is only 9-11 minutes (my baking time was 10 minutes). The cookies are ready to come out of the oven when you see they have some golden spots (you still might think they don't look done, but trust the baking time and color). They need to rest on the hot baking sheet for another 15 minutes after they come out of the oven so, in esssence, they will continue to bake.

The vanilla flavored icing not only creates a mouthwatering looking cookie, it adds just the right amount of sweetness. Personally, I wouldn't them any other way.

I like to use a small whisk to drizzle the icing over the top of each cookie. But a dinner fork will too. Let the icing set up before serving or packaging them up.

On a scale of 1 to 10, I would give these cookies a 10. Their flavor and texture is spot on. And they are seriously one of the most gorgeous oatmeal cookies.


Once you taste one of these Iced Milk Chocolate Oatmeal Cookies Levain Style, you might be tempted to declare them the best ever oatmeal cookie. You will never be miserable eating this huge cookie. However, at a minimum, these divine, slightly addictive cookies are destined to your favorite oatmeal cookie. And yes, I think you can justify having one for breakfast.

Recipe
Iced Milk Chocolate Oatmeal Cookies - Levain Style
Makes 7 super large cookies

Ingredients
1 cup (130g) all-purpose flour
3/4 cup (90g) cake flour
2 cups (180g) old-fashioned oatmeal (not quick or instant oats)
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1//4 rounded teaspoon cinnamon
1/2 cup (113g) chilled unsalted butter, cut into cubes (preferably European or European style butter)
1/2 cup (100g) light brown sugar
1/4 cup (50g) granulated sugar
1 Tablespoon molasses
1 Large egg, room temperature
1 Large egg yolk, room temperature
2-3 teaspoons vanilla (I used 3 teaspoons or a Tablespoon)
1 package (11.5 oz/326g) milk chocolate chips (highly recommend Guittard Milk Chocolate Chips)

1 cup (120g) confectionary sugar
1 1/2 Tablespoons whole milk
1 teaspoon vanilla

Directions
1. In a medium sized bowl, whisk together the all-purpose flour, cake flour, oatmeal, cornstarch, baking powder, baking soda, Kosher salt, and cinnamon. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for at least one minute. Scrape down sides and bottom of the bowl.
3. Add in the brown sugar. Beat for 30 seconds. Scrape down sides and bottom of the bowl.
4. Add in the granulated sugar. Beat for at least one minute until fluffy. Scrape down sides and bottom of the bowl.
5. Add in the egg, egg yolk, molasses and vanilla. Beat until well blended (approximately one minute). Again scrape down sides and bottom of the bowl.
6. Add in the dry ingredients 1/3 cup at a time. Mix on medium-low just until blended. Do not over mix.
7. Pour in the milk chocolate chips. Mix just until blended. Let batter rest for 15 minutes.
8. Preheat oven to 400 degrees (F). Put oven rack at one rung about the center. Line two heavy bottomed baking sheets with parchment paper. 
9. Measure out the batter into 7 equal pieces, ranging from 5 ounces (142g) to 5.5 ounces (157g). Roll the pieces into balls. Then break in half. Press the sides of the halves together, shaping into circle (this will give you the craggy edge top). 
10. Divide the cookie dough balls between the two baking sheets. But bake only one sheet at a time (unless you have a double oven).
11. Bake for 9-11 minutes or just until the tops look golden, but cookies may not look done. Do not over bake. Allow cookies to rest on baking sheet for 15 minutes. Note: Rotate baking sheet midway through the baking process.
12. Transferred the cooled cookies to a cooling rack.
13. Whisk together the confectionary sugar, milk and vanilla until smooth. Using a whisk, drizzle the icing over the cookies. Let the cookies set.
14. Wrapped in cellophane bags, the cookies will remain fresh for up to 3 days, but they are truly over the top incredible on day one.

Notes: (1) My baking time was 10 minutes. (2) Highly recommend the Guittard Milk Chocolate Chips as they are larger than all other milk chocolate chips. (3) I used Kerrygold unsalted butter. (4) If you wanted, you could switch out the milk chocolate chips for raisins. Look for larger sized raisins, not the small dry ones generally found in the baking aisle.

Wednesday, December 20, 2023

Peppermint Chocolate Crinkle Cookies

 


With the house decorated for the holidays and my cookie boxes shipped out, the short getaway into the city with friends last week was a much needed, most welcome Christmas season adventure. We had so much fun going to theater, walking not once, but twice through the crowded Christkindlmarket, taking a brisk morning walk to the Starbucks Roastery Reserve, and having a long, leisurely lunch at one of my favorite restaurants we decided it should become an annual tradition. Much to my surprise, in only took just two whirlwind wind days to energize me to take on another two days of herculean baking and inspire me to create a new cookie recipe! It was actually seeing the Peppermint Chocolate Crinkle Cookies at the holiday market to push me into creating this pillowy, fudgy, minty confection. And in all honesty, I think they might be my new favorite, most irresistible, most festive 'holiday' cookies!  


With the holidays already in full swing, I am going to keep this post uncharacteristically short! Here are some helpful ingredient and direction hints to ensure your baking success. If possible, weigh your ingredients (e.g. some flours weigh more than others). When choosing the cocoa powder, would highly recommend using Dutch Process Cocoa, however, a dark unsweetened cocoa powder would also work. Eggs should be at room temperature. Use a pure peppermint extract for the most optimal minty flavor. Melt your chocolate and butter on low heat rather than in the microwave. Use real candy canes. When crushing the candy canes, be careful to not pulverize them into a powder. You want small chunks of candy canes in your cookies to give it that surprise little crunch.

There is no need to chill the thick batter. Use a 1 1/4" sized cookie scoop to create your cookie balls. If you don't have one, they should be the size of a ping pong ball. Roll your cookies first in granulated sugar, and then in confectionary sugar. Don't over bake them. They are done when the edges have set and they have formed cracks. They should feel slightly soft in the center. Letting the baked cookies cool on the baking sheet for 5-6 minutes before transferring to a cooling rack will finish them off. 

Once the cookies have cooled, either store them in a sealed tin or wrap in cellophane bags. For the most optimal eating experience, enjoy them within two days of baking.

Like the old adage 'I have saved the best (cookie) for last'. Because if there was ever a cookie to bring an abundance of joy to the holiday season, it would be these Peppermint Chocolate Crinkle Cookies. From the perfect hint of peppermint, to the fudgy, pilllowy centers, to the snowy signature cracked tops, this cookie wins in both the flavor and beauty categories. The best way to describe the texture of these cookies is to have you think of them as a cross between a cookie and brownie. In other words, they are absolutely heavenly and ridiculously satisfying. I promise you will be obsessed with them. Especially if you love the flavor combination of peppermint and chocolate!

Wishing you all the happiest, merriest, sweetest, and most blessed holiday! 

Recipe
Peppermint Chocolate Crinkle Cookies 
Makes 18-20 cookies

Ingredients
1 1/4 cups (163g) all-purpose flour
2 Tablespoons (18g) unsweetened Dutch cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher salt
6 ounces (170g) dark chocolate (60-72% cacao), coarsely chopped or 6 ounces bittersweet (60-64% chocolate chips. Note: Can use any semi-sweet or dark chocolate containing 60-72% cocoa)
4 Tablespoons (57g) unsalted butter, cut into chunks
2 large eggs, room temperature
3/4 cup (150g) dark brown sugar, firmly packed
3/8 teaspoon pure peppermint extract (if you want a more pepperminty flavor, use up to 1/2 teaspoon)
2 to 3 ounces (56g to 84g) peppermint candy canes, coarsely crushed (from about 12-17 mini candy canes)

1/2 cup confectionary sugar
1/2 cup granulated sugar

Directions
1. Preheat oven to 325 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a medium sized bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. 
3. Melt butter and coarsely chopped chocolate in a heatproof bowl set over a pan of simmering water or use a small heavy bottomed saucepan. Stir occasionally until almost completely melted and combined.. Remove from heat and continue stirring until chocolate has completely melted. Allow to cool.
4. In the bowl of a standing mixer fitted with a paddle attachment, beat eggs and dark brown sugar together on medium speed until smooth (approximately 3-4 minutes).
5. Add the peppermint extract and beat again until incorporated.
6. Scrape chocolate mixture into the bowl and beat until combined. Scrape down sides and bottom of the bowl.
7. Add in flour mixture. Beat on low speed until flour is just incorporated but some streaks remain. Add in the crushed candy canes and finish mixing until flour is incorporated (do not overmix).
8. Let batter rest for 10-15 minutes.
9. Put granulated sugar and confectionary sugar into two separate bowls.
10. Using an ice cream scoop, form the dough into balls approximately 1 - 1 1/4 inch in diameter. 
11. Roll dough balls first in granulated sugar, then in confectionary sugar. Place on prepared baking sheet (8-9 cookies per sheet).
12. Bake, rotating baking sheets halfway through the baking time, until cookies crackle and begin to firm up along the edges (approximately 10-12 minutes). Note: Cookies will still be slightly soft in the center, giving them a moist brownie-like texture). Start checking for doneness at the 11 minute mark.
13.Allow cookies to rest on baking sheet for 5 minutes before transferring to a cooling rack. Allow to cool to room temperature.
15. Store cookies in a tightly sealed container. Note: Cookies are at the best if eaten within 2 days of baking.

Notes: (1) You can also add up to 1/2 cup miniature chocolate chips to the cookies. This addition is optional.

Wednesday, December 6, 2023

Red Velvet Crinkle Cookies

 


Before delving into process for making these fudgy, insanely delicious, gorgeous, perfect for the holidays Red Velvet Crinkle Cookies I first want to share something with you. Believe it or not, I have a love-hate relationship with the magic of Christmas. Yes, I know some of you claim it as your favorite holiday of the year and begin counting the days until Christmas arrives as early as July. A part of me envies that anticipation and joy you feel. Yes, I know the holiday also symbolizes hope, love and redemption for many of you, especially my friends having a strong sense of faith. And yes, I know there are some who experience as much child-like euphoria in giving as they do in receiving gifts. Particularly those who put a high value on material things. So what sort of curmudgeon (like me) dislikes any part of Christmas? Well here goes. As much as I love how the house looks decorated and all gussied up for the holidays, the process of taking down and opening up more than twenty boxes from the attic makes me anxious. One look at all of the Christmas decorations collected over the decades and I often wonder what was I thinking when I bought some of them! And as much as I love baking and creating cookie boxes to give to friends, the anticipation of spending several twelve hour days in a Willy Wonka, cookie palooza kitchen can often be more stressful than joyful. Perfection is my self-imposed Achilles Heel. Yet, in spite of the ying-yang of emotions the holiday brings, I have figured out how to create some holiday balance. All I need to do is watch "It's a Wonderful Life" and/or "Miracle on 34th Street" for the millionth time to get me into the Christmas loving groove and lessen my holiday angst. Taking that first batch of Christmas cookies out of the oven or cutting into a perfectly set pan of caramels may play a role too. 


If ever there was a cookie to emulate the joy, beauty, and festiveness of Christmas it would definitely be these homemade Red Velvet Crinkle Cookies. Studded with white chocolate chips for added decadence, they are destined to become a holiday favorite. A tray or package of these scrumptious cookies are certain to evoke the sense of Christmas wonder.


There is nothing quite like a homemade Red Velvet Crinkle Cookie. The doctored up cake mix versions of this cookie don't even come close to the dense, brownie like fudgy texture of ones made from scratch. 


Instead of using liquid food coloring, this recipe calls for gel food coloring. Gel combined with a small amount of fresh squeezed lemon juice is what gives these cookies the most vibrant red color. The addition of the white chocolate chips is what sets them apart from any other Red Velvet Crinkle Cookie! 


When all mixed together, the dough will be very thick. Which means there is no need to chill the dough. Use a 1 1/4" to 1 1/2" cookie scoop to create your cookie balls (balls should weight about 30g) . First rolling the balls in granulated sugar and then rolling in confectionary sugar is what gives these cookies their swoonworthy, signature crinkles. 

The baking time for these Red Velvet Crinkle Cookies is relatively short. Only 11-12 minutes in a preheated 350 degree (F) oven. The cookies are done when they have puffed up, are crinkly and have their edges set. The center of the cookies will still look a little wet, but allowing the cookies to rest on the hot baking sheet for 5-6 minutes will finish off the baking process. And prevent you from over baking them!


If there was one new cookie to add to your collection of holiday confections and to spark holiday joy, let it be this one. Bring the Red Velvet Crinkle Cookie to a cookie exchange and your platter will be the first to disappear. Add them to your cookie platters and/or cookie gift boxes to bring added holiday delight to your friends and family. Especially to the ones who may need a little boost in their holiday spirit. If you don't get your fill of these delicious, decadent cookies, make then again for Valentine's Day. You will be sure to win the hearts of everyone you give them to! 

Recipe
Red Velvet Crinkle Cookies
Makes 18 cookies

Ingredients
2 cups (260g) all-purpose flour 
1/3 cup (32g) unsweetened cocoa powder 
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
1/2 cup (100g) light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla
1 teaspoon lemon juice
1 Tablespoon (20-21g) red gel food coloring
3/4 cup (128g) white chocolate chips

1/2 cup (100g) granulated sugar
1/2 cup (60g) confectionary sugar

Directions
1. Preheat oven to 350 degrees (F). Line two, large rimmed baking sheet with parchment paper. Set aside.
2. Sift together the flour, cocoa powder, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, 3/4 cup granulated sugar and brown sugar until light and fluffy (approximately 2-3 minutes). Scrape down the bowl before adding in the eggs.
4. Beat in the eggs, one at a time.
5. Mix in the vanilla, lemon juice, and red food coloring. Scrape the bowl again before adding in the dry ingredients.
6. Reduce speed to low and mix the sifted dry ingredients into batter. Mix until blended in.
7. Fold in the white chocolate chips. Note: The batter will be very thick.
8. Place the 1/2 cup of granulated sugar and 1/2 cup of confectionary in two separate bowls.
9. Using a 1 1/4" to 1 1/2" cookie scoop, scoop out balls of the dough. Roll each ball first in the granulated sugar, then in the confectionary sugar. The balls should be completely coated. Note: Balls of dough will weigh approximately 30g.
10. Place 9 or 10 dredged cookie balls, spaced at least 2 inches apart, on each baking sheet. But bake only one baking sheet at a time.
11. Bake the cookies for 11-12 minutes or just until the cookies have cracked, puffed up and the edges are set. (they may look a little wet in the center). Let cool on the baking sheet for 5-6 minutes before transferring to a cooling rack.
12. Store the cooled cookies in a sealed container or wrap in cellophane bags. Cookies are best enjoyed within 3-4 days. But they probably won't last that long.

Notes:  (1) I used Ghiradelli Cocoa Powder. (2) You can find red food coloring gel in most grocery stores or other specialty food stores. (3) Recipe was inspired from multiple sources.

Friday, June 16, 2023

Ted Lasso Shortbread


"Believe." If you are a fan of Ted Lasso you know that single word may be the most iconic quote in the entire series. A seemingly simple word. Yet, it's one having the power of making a profound impact in our lives. And speaking of having a profound impact. Would you believe a box of homemade shortbread (aka biscuits) in a pale pink box could have one? It's a seemingly simple gift.  Yet, in Ted Lasso it symbolized the power of kindness and connection. 


So it's not surprising that a plethora of recipes for Ted Lasso Shortbread, all claiming to be the 'official' one, have been popping up on food blog feeds over the past couple of years. While I can make no so such claims and I may be late to the Ted Lasso Shortbread game, I believe this version of the shortbread is THE ONE you need in your life. 

One of the key ingredients in a great shortbread is the butter. The flavor imparted by unsalted European style butter exceeds the flavor of any other kind of unsalted butter. Especially when a confection is made with only a handful of ingredients. Surprisingly there isn't a significant amount of granulated sugar in the shortbread dough. So don't skimp on the sugar sprinkled on top of the dough both before and after it's baked. What differentiates this shortbread from all of the others is the use of both all-purpose and semolina flours. Semolina flour gives the shortbread a slightly sweet, richer flavor, a finer, more cake-like crumb, and a slightly yellow color. Along with some Kosher salt, these five simple ingredients come together to create the most epic shortbread.


Unlike my Irish Shortbread recipe, this dough comes together in a standing mixer fitted with a paddle attachment. After beating the butter until it's light and fluffy, the sugar is mixed in until fully incorporated. The sifted all-purpose flour, semolina flour, and Kosher salt mixture is added in three additions. When the dough forms small clumps, it's ready to be transferred to the baking pan. To evenly flatten the dough, use a sturdy flat bottomed glass or the flat side of a meat tenderizer. Sprinkle the top of the dough with a third cup of granulated sugar and chill in the refrigerator for thirty minutes before baking.


To achieve the most optimal results, use a metal baking pan (9" x 12"), line the pan with parchment paper, chill the dough slightly before baking in a preheated 300 degree (F) oven, and cut the shortbread in the pan before it has cooled completely. 


You can certainly cut the shortbread freehand, but using a ruler and strips of one inch wide paper will help give you the most beautiful 3" x 1" shortbread fingers. It will take a bit of patience to cut the shortbread in the pan, but trust me, the effort is worth it. Ten of those shortbread fingers fit perfectly in these pale pink boxes

Granulated sugar gets sprinkled on the shortbread dough before it bakes and again after it's been cut. The sugary top and dense, buttery, rich shortbread make for the most scrumptious, craveworthy bites. You are going to be obsessed with my version of Ted Lasso shortbread! Believe!

Recipe
Ted Lasso Shortbread
Makes 33 pieces of shortbread (1" x 3")

Ingredients
18 ounces (506g) unbleached all-purpose flour
6 ounces (170g) semolina flour
6 ounces (170g) granulated sugar
15 ounces (424g) unsalted European style butter, room temperature (see notes)
1/4 teaspoon Kosher salt

2/3 cup (133g) granulated sugar divided

Directions
1. Line a 9" x 12" metal baking pan with parchment paper. Set aside.
2. In the bowl of a medium sized standing mixer, beat the butter until smooth and creamy (approximately 3-4 minutes).
3. Add in the sugar and beat until blended in.
4. Sift together the all-purpose flour, semolina flour, and Kosher salt. Add to the butter/sugar mixture in three additions. Beat just until small clumps of dough begin to form.
5. Transfer the dough to the baking pan. Flatten the dough using the bottom of heavy, flat bottomed glass. Evenly spread 1/3 cup of granulated sugar over the top of the flattened dough.
6. Place the pan of dough in the refrigerate for 30 minutes.
7. Preheat oven to 300 degrees (F). 
8. Set baking pan on a large cookie sheet before placing on the middle rack in the oven. Bake for 55-65 minutes or until the shortbread looks lightly golden brown along the edges. 
9. Remove from the oven and place the pan on a cooling rack. Let rest for 8-10 minutes before cutting into even 1" x 3" pieces while the baked shortbread is still warm. See Notes.
10. Lightly sprinkle the remaining 1/3 cup of granulated sugar over the top.
11. Carefully remove from the pan and pack into pale pink boxes. The shortbread will be good for up to two weeks, if it lasts that long.

Notes: (1) The amount of unsalted butter used equates to 3 sticks plus 6 Tablespoons. (2) In addition to Kerrygold, there are a variety of European style unsalted butters available in the grocery stores now. Look for ones with a milk butter fat of 82%. (3) To get the most evenly cut pieces of shortbread, I use both a ruler and strips of paper cut into 1" widths cut to the length and width of the pan. Gently lay the strip of paper on top of the shortbread. Using a sharp knife, cut along the edge of the paper. Repeat until the entire pan is cut into 33 pieces. 

Wednesday, June 7, 2023

Marbled Chocolate Chip Cookies - Jacques Torres Style


There might come a day when I will decide I don't need another new cookie recipe in my life. Because seriously, how many cookie recipes does one really need to have? However, fortunately (for both of us) today is not that day! While I can sometimes be over the top effusive in my proclamations about the deliciousness of some of the cookie recipes here on the blog, this just might THE cookie where I should show absolutely no restraint. None. In all honesty, I could devote the entire blog post to listing all of the adjectives and descriptors this Marbled Chocolate Chip Cookie (Jacques Torres Style) deserve. In the absence of the ability to inhale of the aroma of these cookies while they are baking in the oven or being able to taste them, other than setting up a cookie stand at the end of my driveway, how else would I be able to entice you to drop everything and make this cookie? 


Rather than list out every worthy available adjective to describe them, let me try to show some restraint and pick only the top ten. So here goes. These viral worthy cookies are heavenly, luscious, mouthwatering, stellar, substantial, delectable, scrumptious, ambrosial, divine, and eye-candy gorgeous. Enticed yet?


I have often been intrigued by 'marble' cookies. Not only for how beautiful they look, but by wanting the joy experience of eating a "two for one" cookie. Ever since posting the recipe for my favorite Chocolate Chip Cookies - Jacques Torres Style last year, I have thought about taking them up another notch by turning them into a marbled cookie. After taking a deep dive into the marble cookie world and dwelling on it for months, I finally figured it out.


Think of these irresistible Marbled Chocolate Chip Cookies - Jacques Torres Style as part chocolate chip cookie and part rich chocolate (chip) cookie. It's a cookie that doesn't make you choose between the two!


If there was ever time when using a scale comes in handy, this would be the time. In addition to the benefits of measuring out the ingredients themselves, weighing the dough before dividing it in half will yield the best results. To make the balls of dough, I used two ice cream (cookie) scoops. One measuring about 3/4" and one measuring about 2 1/4". Once I created an even number of balls of each dough using the smaller scoop, I first picked up four balls (two of each kind and alternating between light and dark) and tightly laid them out in a row.  I then very gently rolled them just until I got a ball shape. Next I broke the ball in half, turned the halves against each other, and placed the dough and pressed it into the larger cookie scoop. This created the perfect round ball of dough. Like the Chocolate Chip Cookies - Jacques Torres Style, you should end up with about 18 or 19 balls of dough.


Once you have your cookie dough balls, place them on a cookie sheet, wrap well with plastic wrap and refrigerate for 36-72 hours before baking them. The cookies here were baked after a 48 hours chill time. 


If there was ever time I wished I had a million followers on Instagram (okay, may just a few thousand), this would be the time as these Marbled Chocolate Chip Cookies - Jacques Torres Style would be the one going viral! Maybe even the cookie getting the attention of Ina Garten, Taylor Swift, and/or Katie Couric. But if never gets their attention, I hope this cookie gets yours!

Recipe
Marbled Chocolate Chip Cookies - Jacques Torres Style
Makes 18 - 4" bakery style sized cookies

Ingredients
1 1/4 cups (283g) European or European style unsalted butter, room temperature
1 cup plus 2 Tablespoons (226g) granulated sugar
1 cup (200g) light brown sugar
1/4 cup (50g) dark brown sugar
1 Tablespoon vanilla
2 large eggs, room temperature
2 cups less 2 Tablespoons (214g) cake flour
1 2/3 cups (226g) bread flour
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 pounds (464g) dark, bittersweet or semisweet chopped
6 Tablespoons Dutch Process Cocoa or Double Dark Dutch Process Cocoa
Flaky sea salt (e.g., Maldon Sea Salt)

Directions
1. In a large mixing bowl, whisk together the cake flour, bread flour, Kosher salt, baking powder, and baking soda. Set aside.
2. In the bowl of a large standing mixer fitted with a paddle attachment, beat the room temperature unsalted butter for about 2 minutes.
3. Add in the granulated sugar, light brown sugar, and dark brown sugar. Beat until light and fluffy (approximately 4-5 minutes).
4. Mix in the vanilla.
5. Beat in the eggs one at a time, beating well after each addition.
6. Reduce the mixer speed to low and mix in the flour mixture in three additions. When all of the flour has been added in and it is no longer visible.
7. Divide the dough in half. Recommend using a scale to measure. Place one half in a large bowl and the other half back into the mixer. Note: The total weight of my batter was 1,274 grams. When divided in half they weighed 637g each. 
8. Add the Dutch processed cocoa to the batter in the mixer. Mix just until blended. 
9. Divide the chopped chocolate in half. Mix in half to the 'plain' dough in the bowl and the other half to the cocoa infused dough.
10. Using a small (3/4" sized ice cream scoop), form balls from both batters. Each ball should weigh around 18-19 grams. 
11. Create a 'string' by alternating between two plain and two cocoa doughs. Roll the 'string' into a large ball. Break the ball in half, flip, and press into a large (2 1/4") ice cream scoop or a 1/4 cup measuring cup. Rolled cookies should be about 2 1/4" in diameter. Yield should be about 18 balls of dough. Important note: If you over roll your balls of dough, you will lose the ribbons of each of the doughs!
12. Place balls of dough onto a baking sheet. Wrap well with plastic wrap and refrigerate for 36-72 hours. Recommend chilling for at least 48 hours.
13. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper. Note: Bake only one pan of cookies at a time.
14. Place six balls of the dough (spaced at least 3 inches apart) on a baking sheet. Sprinkle each cookie with flaky sea salt.
15. Bake the cookies on the center rack of the oven for 17-20 minutes (rotating the pan midway through the baking process) or until golden on top and along edges but still a bit soft in the center. Remove the pan from the oven. Use a small bowl or extra-large round cookie cutter to swirl the cookie to create a perfectly round cookie. Let cookies remain on the baking sheet for up to 10 minutes before transferring to a cooling rack.
16. Savor these beautiful bakery style looking marbled chocolate chip cookies immediately (you have waited long enough!) or store them in a tightly sealed container once they have come to room temperature. Note: I like to put them in glassine bags to keep them fresh. I buy these from Amazon.

Notes: (1) For calculating weight measurements, I use the following base formulas: 200g = 1 cup brown sugar, 200 g = 1 cup granulated sugar, 115 g = 1 cup cake flour, 136g = 1 cup bread flour, 226g = 1 cup unsalted butter, 371g = 1 pound chocolate (2) I chopped up the 17.6 ounce bar of the Trader Joe's Dark Chocolate for these cookies. (3) I used either the King Arthur Double Dark Dutch Process Cocoa or Droste Dutch Chocolate. (4) I don't always bake up the entire batch. After the cookies have chilled for at least 48 hours, I put into a freezer zip lock bag and store in the refrigerator for up to 4 weeks.