Cookie Baking | Saveur

Raspberry Blondies with Chocolate and Almonds

Benjamin Kemper — Tue, 11 Jul 2023 18:38:08 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Welcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, bowl, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

When I’m in charge of dessert but baking is the last thing I feel like doing, these dense and chewy raspberry chocolate blondies always save my skin. Something about the raspberries and almonds puts these bars in fancy-pants territory—even if the batter comes together in a single bowl. Feel free to customize this blondie recipe based on whatever’s lurking in the recesses of your cupboard: White chocolate instead of milk is a no-brainer here, or you can nix the berries and add ½ cup of toasted shredded coconut in their stead.

Yield: 8–10

Time: 40 minutes

7 Tbsp. unsalted butter, melted and cooled (see footnote), plus more for greasing
1 cup brown sugar, light or dark
1 tsp. vanilla extract
½ tsp. almond extract
½ tsp. fine salt
1 large egg
1 cup all-purpose flour
¼ tsp. baking powder
⅔ cup fresh raspberries
½ cup coarsely chopped toasted almonds
½ cup coarsely chopped milk chocolate, or chocolate chips

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter an 8-by-8-inch baking pan, then line with parchment or foil, leaving a generous overhang on two sides. Butter the parchment.
In a large bowl, whisk together the butter, brown sugar, vanilla, almond extract, salt, and egg. Sprinkle the baking powder evenly over the top, whisk to incorporate, then add the flour and whisk until just combined. Using a silicone spatula, gently fold in the raspberries, almonds and chocolate.
Bake until the top is cracked and pale golden brown, 22–26 minutes (do not overbake). Cool in the pan, then (lifting the overhang) transfer to a cutting board and cut into squares as large or as small as you like.

Note: For extra-nutty blondies, melt the butter in a small pot set over medium-high heat. Continue to cook, using a silicone spatula to stir occasionally, until it turns light amber and smells nutty, about 2 minutes more. Transfer to a heatproof bowl and cool to room temperature before using in step 2.

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Chocolate Cupcakes with Goat Cheese Frosting

Leah Koenig — Mon, 18 Mar 2019 22:45:13 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

Softened goat cheese adds delightful tang to these bittersweet chocolate cupcakes from cookbook author Leah Koenig. Vanilla bean gives the frosting a pretty, faintly speckled look. If you prefer a pure-white topping, good quality vanilla extract is a fine substitute.

Yield: Makes 12 Cupcakes

Time: 3 hours

Ingredients

For the cupcakes:

1 cup all-purpose flour
1 cup sugar
¼ cup plus 2 Tbsp. unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
½ cup strong coffee
½ cup vegetable oil
½ cup whole milk
½ tsp. vanilla extract
1 large egg

For the frosting:

4 oz. cream cheese, softened
3 oz. goat cheese, softened
1½ cups confectioners sugar
1 vanilla bean, split lengthwise, seeds scraped (pod reserved for another use)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a cupcake pan with 12 paper liners and set aside.
In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the coffee, oil, and milk and whisk until combined, then whisk in the vanilla and eggs to create a thick batter.
Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake liners (each should be about two-thirds full). Bake, rotating halfway through cooking, until the cupcake tops are golden and just firm and a toothpick inserted into the center comes out clean, 20–22 minutes. Transfer to a wire rack to cool completely in the pan, about 2 hours, then unmold the cupcakes.
Meanwhile, make the frosting: Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese and goat cheese on medium-high speed until fluffy, about 5 minutes. Add ¾ cup of the confectioners sugar, beat to incorporate, then add the vanilla seeds and the remaining confectioners sugar and beat on low speed until thick and creamy. Cover with plastic wrap and refrigerate until ready to frost.
To serve, use a spoon to evenly spread the chocolate cupcakes with the frosting, then cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Frosted cupcakes keep well for up to 3 days in the fridge.

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Glazed Honey Madeleines

Samantha Weiss-Hills — Fri, 09 Sep 2022 16:03:00 +0000

Courtesy of Ritz Paris Le Comptoir

The madeleine is not a showy French pastry. Consider its humble shape: As standard a version of a seashell that can be imagined; the kind any beachgoer has seen thousands of times without a second thought. The flavor? A pure expression of its ingredients, what the Larousse Gastronomique says is simply sugar, flour, melted butter, and eggs. Set against a case of elaborate viennoiserie, jaunty mille-feuilles, and colorful macarons, the madeleine demures.

But at Le Comptoir, the barely year-old pâtisserie on the ground-floor of Paris’s historic Hotel Ritz, the dainty pastry takes center stage. That’s because the hotel’s head pâtissier (and Netflix’s “Chef in a Truck”) François Perret has kind of a thing for this understated sweet. In the cream-and-peach-hued boutique, I found the madeleine taking many forms: Palm-sized and filled with passionfruit, blackberry, and caramel; a classic version, but made XXL; blitzed into a milkshake. There’s even a madeleine-that’s-not-a-madeleine—an intricate trompe l’oeil entremet made up of mousse, custard, and cake fashioned in the shape of the far more modest treat. Madeleines even adorn the wallpaper (which is now my phone background). I brought home two boxes full of them—perfect keepsakes, oval-shaped and festooned with playful illustrations of César Ritz, Auguste Escoffier, and chef Perret himself.

Back in New York, I’ve recently been served madeleines after both seafood (tiny, tried-and-true), and fried chicken (a cornbread riff). I can’t say I was upset by either. My sweet tooth is subtle at best, and these playful pastries are generally just the right amount of dessert for my taste. This version, adapted from Perret’s recipe, features two types of honey—floral acacia and richer, savory chestnut—and a thin, tart layer of glaze. What an elegant fall delight. The madeleine is ready for its close up.

Yield: makes 23

Time: 24 hours 55 minutes

Ingredients

For the madeleines:

1¾ cups pastry flour
2 tsp. baking powder
3 large eggs, at room temperature
½ cup superfine sugar
2 Tbsp. acacia honey
1½ tsp. chestnut honey
10 Tbsp. plus 2 tsp. warm unsalted melted butter, plus more for greasing

For the icing (optional):

1½ cups confectioners’ sugar
1 tsp. ascorbic acid
2 Tbsp. plus 2 tsp. olive oil

Instructions

Into a large bowl, sift the flour and baking powder and set aside. In a stand mixer fitted with the paddle attachment, beat the eggs with the sugar and honeys until combined. Gradually mix in the sifted flour-baking powder mixture, then, with the mixer running, add the melted butter. Switch off the mixer to avoid overbeating. Scrape the batter into an airtight container and refrigerate for at least 24 hours and up to 2 days.
When you are ready to bake the madeleines, lightly brush a standard-sized madeleine pan with butter. Preheat the oven to 350°F.
Fill each of the pan’s indentations with 2 tablespoons of the batter (depending on the size of your pan, you may need to bake in batches). Transfer to the oven, close the door, then immediately lower the temperature to 325°F. Bake until the tops of the madeleines form small humps and are evenly golden, 10–12 minutes. Cool slightly in the pan before unmolding, then transfer to a wire rack and cool to room temperature. (You may serve the madeleines the day they are baked, but their texture improves after resting a day; once cooled, wrap tightly in plastic wrap and set aside at room temperature for 24 hours.)
If desired, the following day, ice the madeleines: Preheat the oven to 425°F.
Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together the confectioners’ sugar, ascorbic acid, olive oil, and ¼ cup plus 1 tablespoon of cool water. Brush the icing all over the madeleines, then arrange them on the lined baking sheet, fluted-side-up. Bake until the icing is dry to the touch, 2–3 minutes. Serve warm or at room temperature.

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Baby Cocoa Meringues with Chocolate Cream and Candied Coconut

J.R. Ryall — Mon, 19 Dec 2022 14:33:29 +0000

Photography by Cliodhna Prendergast

These dainty chocolate meringues can be made any time of year, pairing nicely with fresh berries in summertime and citrus fruit in winter. JR Ryall, executive pastry chef at County Cork, Ireland’s Ballymaloe House, likes to sandwich the airy cookies around a bittersweet chocolate cream filling to balance the sweetness of the meringue. Use a good-quality dark (semisweet) chocolate with 75 percent cocoa solids, which will give the cream a nice depth of flavor. Rolling the sandwiches in candied coconut adds to their playful appearance. Be sure to use finely ground, unsweetened desiccated coconut, which is sometimes also labeled “macaroon coconut”. The meringues and candied coconut may be made and stored separately in dry, airtight containers for up to a week ahead of time. Make the chocolate cream and assemble the sandwiches immediately before serving.

This recipe is adapted from Ballymaloe Desserts by JR Ryall (Phaidon 2022).

Yield: Makes 25 sandwiched meringues

Time: 4 hours 30 minutes

Ingredients

For the meringue:

2 extra-large egg whites
¾ cup (4 oz.) confectioners sugar
2 tsp. unsweetened cocoa powder

For the candied coconut:

1⁄3 cup plus 1 Tbsp. (3 oz.) superfine sugar
1 cup plus 2 Tbsp. (3¾ oz.) desiccated coconut

For the chocolate cream:

1½ oz. bittersweet chocolate, finely chopped (⅓ cup)
¾ cup plus 2 Tbsp. heavy cream, divided, plus extra to serve
Confectioners sugar, for dusting

Instructions

Make the meringue: Preheat the oven to 265°F. Line 3 large baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites and sugar on high speed until the mixture forms stiff peaks, 10–11 minutes.
Sift the cocoa powder directly over the meringue and, using a silicone spatula, immediately fold it in. (Once the cocoa has been added, the meringue will begin to deflate, so move quickly.) Transfer the meringue to a piping bag fitted with a ½-inch circular tip, then pipe the meringue onto two of the lined baking sheets (you should get about fifty 1-inch drops). Bake, rotating the pans 180 degrees halfway through cooking, until the meringues are set and easily lift away from the baking paper, about 2½ hours. Set aside to cool at room temperature.
Meanwhile, make the candied coconut: Turn the oven down to 250°F.
To a small pot over medium heat, add the sugar and ⅓ cup cold water and cook, stirring occasionally, until the sugar has dissolved. Remove from the heat, stir in the coconut until it is thoroughly hydrated, then transfer the mixture to the third lined baking sheet.
Bake, gently stirring the coconut occasionally, until the syrup has evaporated and the coconut has taken on a very pale tan color (do not let it brown), 45–50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, roll a clean rolling pin firmly over the candied coconut to crush any large clumps.
Make the chocolate cream: In a double boiler or heatproof bowl set over a pan of simmering water, melt the chocolate, then remove from the heat and whisk in 2 tablespoons of cream. If the mixture is still hot, set aside, stirring occasionally, until it is just barely warm to the touch.
Meanwhile, whip the remaining ¾ cups cream until soft peaks form. Working in 3 stages, gently fold the whipped cream into the melted chocolate mixture. (If this is not done gradually, the cold whipped cream may cause the chocolate to seize up.) Transfer the chocolate cream to a clean piping bag fitted with a 1-inch round tip.
Immediately before serving, assemble the cookies: Pipe the chocolate cream onto the bottom of one meringue and sandwich with another. Roll the edge of each sandwich in the candied coconut so it sticks to the sides of the chocolate cream. Lightly dust the meringues with confectioners sugar and arrange on a serving platter or stand. Serve immediately, with extra whipped cream, if desired.

The post Baby Cocoa Meringues with Chocolate Cream and Candied Coconut appeared first on Saveur.

Date-Pecan Cookies

Majed Ali — Fri, 16 Dec 2022 14:41:22 +0000

PHOTOGRAPHY BY MAJED ALI

During the 2020 lockdown, when people around the world were embarking on personal baking journeys—whipping up batches of banana bread to break free from the boredom of social isolation—I found myself drawn to a different ingredient: my favorite fruit, the humble date. As the COVID-19 pandemic surged outside, I filled my days spent indoors with batch after batch of date cookies, date cakes cakes, date ice cream, and date shakes.

In my home state of Dubai—as elsewhere throughout the Middle East and North Africa—the date plays a significant role in the local cuisine. Dates are one of the primary ingredients in baked goods, sweets, and even some savory dishes enjoyed throughout the year, especially during religious celebrations like Eid, Christmas, and Rosh Hashanah.

Unlike other, more fragile plants, the resilient date palm thrives in the Gulf region’s arid heat, ensuring that this important fruit remains accessible to all. It’s because of this that dates are an integral part of the fabric of our culture; in Emirati homes, you’ll pretty much always find a bowl of dates on the dining room table.

When I started my blog, many of my early readers requested recipes featuring ingredients grown in my home country, so I started experimenting further with dates. I found that the super-soft medjool variety—when folded into pastries—took on a smooth, almost toffee-like texture. If you’re not sure if you like dates, these chewy date-pecan cookies will almost certainly win you over.

For the best flavor and texture, I encourage you to toast your pecans before adding them to the dough. Date syrup (also known as date molasses) is a flavorful, date-based sweetener; it can be found at health food stores and Middle Eastern markets, or online.

Yield: Makes 2 dozen cookies

Time: 40 minutes

1 cup (6½ oz.) medjool dates
16 Tbsp. (8 oz.) unsalted butter, softened
½ cup dark brown sugar
⅓ cup plus 2 Tbsp. white sugar
3 Tbsp. date syrup
2 large, room-temperature eggs
1 tsp. vanilla paste or extract
2½ cups all-purpose flour
1 tsp. baking powder
1 tsp. fine sea salt
½ tsp. baking soda
1 tsp. freshly ground cardamom
5¼ oz. toasted pecans, coarsely chopped (1⅓ cup)
Flaky sea salt, for sprinkling (optional)

Instructions

To a small bowl, add the dates and enough warm water to submerge. Set aside until softened, about 10 minutes.
Meanwhile, preheat the oven to 350°F and line 3 large baking sheets with parchment paper.
Drain the dates, discarding their soaking liquid. Coarsely chop and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until pale and fluffy, about 3 minutes. Add the date syrup and continue mixing until incorporated, about 1 minute more. Turn the mixer to low and add the eggs one at a time, beating well and scraping down the bottom and sides of the bowl after each addition. Add the vanilla and continue beating until the mixture is velvety and creamy, about 3 minutes.
In a medium bowl, whisk together the flour, baking powder, fine sea salt, baking soda, and cardamom. With the mixer set to low speed, add the dry ingredients to the bowl gradually and continue mixing, pausing to scrape down the bottom and sides of the bowl as needed, until thoroughly combined. Add the reserved dates and the pecans and continue mixing just until incorporated.
Using a 1-ounce cookie scoop or a large spoon, divide the dough into twenty-four 2-ounce portions (about 2 tablespoons each). Arrange the scoops on the lined baking sheets, leaving 3 inches between each one (no more than 8 cookies per sheet). (At this point, you can either bake the cookies right away or wrap tightly and refrigerate the dough for a few hours or up to 3 days.)
Sprinkle a pinch of flaky sea salt atop each portion, if desired, then bake, rotating the sheet 180 degrees halfway through baking, until the cookies are dark golden-brown, and the edges are set and crisp, 11–12 minutes.
Transfer the cookies to a wire rack to cool. Serve warm or at room temperature. Leftover date pecan cookies keep well stored in an airtight container for up to 3 days.

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How to Make the Ultimate Chocolate Chip Cookie

Lisa Vega — Thu, 15 Dec 2022 20:49:39 +0000

Photography by Kat Craddock

When I signed on as executive pastry chef at Dandelion Chocolate back in 2013, I knew that certain recipes were going to require special consideration. In order to come up with the very best chocolate chip cookie recipe in the whole world, my team and I took our favorite parts of all the best chocolate chip cookies in San Francisco and piled them into one. We visited our favorite bakeries throughout the city, lined up the eight best cookies, and tasted them all blind. Everyone had an opinion about whether a chocolate chip cookie should be thick and doughy, or crunchy and crisp. How much chocolate should be in it, and how big should the cookie be? We settled on what I think is the perfect combination of crunchy and chewy: crisp on the edges and soft inside. Of course, I like to use Dandelion’s extra-large, faceted chocolate morsels (which are available online), but in a pinch, you can also chop your favorite bittersweet bar (at least 70% cacao) into one-inch chunks.

While the cookies can be baked immediately after mixing, I find that they cook more evenly, and brown and spread better in the oven after the dough has had a chance to rest in the fridge. Also note: Home ovens don’t circulate heat very well when completely filled, so if you have the time to do so, bake the cookies one pan at a time.

Yield: 20 cookies

Time: 1 hour

16 Tbsp. unsalted butter, softened
1 cup sugar
¾ cup light brown sugar
1 large egg
1 tsp. vanilla extract
2¾ cups all-purpose flour
½ plus ⅛ tsp. baking powder
½ plus ⅛ tsp. baking soda
1 tsp. kosher salt
1½ cups (8 oz.) 70% chocolate chunks

Instructions

Place a rack in the center of the oven and preheat to 375°F. Line 3 large baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale and fluffy, about three minutes. Turn the mixer down to low, add the egg and vanilla, and continue mixing, pausing to scrape down the paddle and the bottom and sides of the bowl as needed, until combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then add half of the flour mixture to the bowl of the stand mixer. Mix on low speed until the dry ingredients are almost fully incorporated, then add the remaining flour mixture and continue mixing, scraping down the sides and bottom of the bowl as needed, just until homogenous. Add the chocolate chunks and continue mixing just until they are evenly distributed.
Using a large cookie scoop or spoon, divide the dough into twenty 2-ounce portions (a scant ¼ cup each). Roll each portion into a ball, then arrange the balls on the lined baking sheets, leaving at least 3 inches between each one (no more than 7 cookies per sheet). Press the dough balls down to flatten slightly. (At this point, you can either bake the cookies right away or refrigerate the shaped dough for a few hours or overnight.)
Bake the cookies one sheet at a time and rotating the sheet 180 degrees halfway through baking, until they are golden all over and browned along the edges, 14–16 minutes for room-temperature dough, or up to 18 minutes for cookies baked straight from the fridge. Set aside to cool slightly on the baking sheets, then serve warm or at room temperature. Leftover cooled cookies keep well in an airtight container for up to two days.

The post How to Make the Ultimate Chocolate Chip Cookie appeared first on Saveur.

Italian Rainbow Cookies

Dana Bowen — Mon, 18 Mar 2019 22:50:05 +0000

Photography by Belle Morizio

This recipe for the classic Italian American Christmas confection calls for almond pastry filling in place of the standard almond paste, creating a lighter, moister crumb. Italian rainbow cookies—also known as Neapolitans, Venetians, and tricolore cookies—liven up any holiday dessert spread with their vibrant red, white, and green layers.

Featured in “Rainbow Bright,” by Greg Ferro.

Yield: Makes about 120

Time: 2 hours 40 minutes

24 Tbsp. unsalted butter, softened, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 cup sugar
One 12.5-oz. can almond filling, such as Solo brand
4 large eggs
12 drops green food coloring
12 drops red food coloring
One 12-oz. jar seedless raspberry jam
12 oz. semisweet chocolate, melted

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour three 9-by-13-inch baking pans, then line with parchment and set aside. Using a stand or handheld mixer on high speed, beat the butter and sugar until pale and fluffy, about 2 minutes. Add the pastry filling, beat until smooth, then one at a time add the eggs, beating well after each addition. Add the flour and mix on low speed until just combined.
Divide the batter among three bowls. Stir the green food coloring into one bowl, the red food coloring into the second, and leave the third plain. Using an offset spatula, spread each batter into a prepared baking pan. Working in batches if necessary, bake until just beginning to brown, about 10 minutes. Invert the cakes onto wire racks and cool completely.
When the cakes are cool, in a pot set over medium heat, warm the jam until smooth and spreadable, 6–8 minutes. Place the green cake on a large cutting board. Using an offset spatula, spread evenly to the edges with half of the jam. Top with the plain cake, then spread the remaining jam over the plain cake. Top with the red cake, then refrigerate until the jam is set, about 1 hour.
Trim and discard the edges to form an even block, then slice crosswise into 1½-inch-wide strips. Separate the strips slightly, then spread the chocolate over the tops and sides of each strip to cover completely. Refrigerate until nearly set, about 30 minutes. Slice each log crosswise into ½-inch-thick cookies and serve. (In an airtight container, the cookies will keep for 2 weeks in the refrigerator or 5 months in the freezer.)

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Chocolate-Coconut Macaroons

SAVEUR Editors — Mon, 18 Mar 2019 22:51:47 +0000

Photography by Belle Morizio

This classic, chocolate-dipped coconut macaroon recipe is adapted from one shared with us by the Munich bakery Rischart. Be sure to seek out unsweetened desiccated coconut, which is dryer and more finely ground than “shredded” or “flaked” types. Tempering the chocolate is unnecessary when serving the macaroons straight from the fridge, but if you’re planning to give the cookies as a gift, you can find our step-by-step guide to tempering chocolate here.

Featured in: “Bavarian Dream.”

Yield: Makes 16 macaroons

Time: 45 minutes

½ cup sugar
¼ cup heavy cream
4 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
½ tsp. vanilla extract
½ tsp. kosher salt
2 large egg whites
1 large egg
2 cups unsweetened, desiccated coconut
4 oz. semisweet chocolate, melted

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
In a large bowl, whisk together the sugar, cream, melted butter, flour, vanilla, salt, egg whites, and egg until smooth; stir in the coconut. Transfer the batter to a piping bag fitted with a ¾-inch fluted tip and pipe sixteen 1½-inch wide mounds onto one of the lined baking sheets, spaced 2 inches apart. (Alternatively, the batter may be chilled in the fridge, then scooped into balls or shaped into pyramids.) Bake, rotating the pan once halfway through, until the macaroons are evenly golden brown, about 15 minutes. Set aside to cool completely to room temperature.
When the macaroons have cooled, dip the bottom of each cookie in the melted chocolate, then place them on the clean lined baking sheet. Transfer to the fridge to chill until the chocolate sets. Serve immediately or transfer to an airtight container and store in the fridge for up to 1 week.

NOTE: This recipe has been adjusted from the version that ran in the December 2012 print edition of SAVEUR. The yield has been decreased, and the quantity of flour has been increased.

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Mint-Chip Cookies

Kierin Baldwin — Mon, 18 Mar 2019 22:46:20 +0000

Photography by Belle Morizio

This recipe, from pastry chef Ki e rin Baldwin, appeared in the 2012 edition of our Holiday Cookie Advent Calendar. “I’m a junkie when it comes to the mint-chocolate flavor combo,” she says, “and this cookie definitely fits the bill. The pieces of candy cane melt slightly as the cookies bake, giving them a beautiful, shiny holiday look.” Baldwin finds that baking the soft chocolate cookie dough pieces straight from the freezer, quickly and in a hot oven, keeps them brownie-soft in the center.

Yield: MAKES 80 Cookies

Time: 5 hours

1⅔ cup all-purpose flour
1 cup plus 1 Tbsp. Dutch-process cocoa powder
2 tsp. baking soda
1¾ cup sugar, divided
12 Tbsp. unsalted butter
½ cup packed dark brown sugar
¼ cup vegetable shortening
1 Tbsp. kosher salt, divided
1 tsp. mint extract
1 tsp. vanilla bean paste or vanilla extract
2 large eggs
12½ oz. milk chocolate, coarsely chopped
5 large peppermint candy canes (2½ oz.), 2 finely chopped plus 3 left whole

Instructions

Into a medium bowl, sift the flour, cocoa powder, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream together ¾ cup sugar, the butter, brown sugar, shortening, 2¼ teaspoons salt, mint extract, and vanilla paste on medium-high speed until pale and fluffy, 3–4 minutes. Add the eggs one at a time, scraping down the bottom and sides of the bowl after each addition, and continue beating until smooth. Turn off the mixer, add the sifted flour mixture, then mix on low speed, stopping the scrape down the bottom and sides of the bowl once or twice, until just combined. Stir in the chocolate and chopped candy canes, then scrape the dough out onto a large sheet of parchment paper and shape into a ½-inch-thick square. Wrap the parchment around the dough, wrap tightly in plastic wrap and freeze until firm, at least 4 hours. (The dough may also be prepared ahead of time and stored in the freezer for up to 1 month.)
Meanwhile, make the peppermint sugar: In the bowl of a food processor, pulse the remaining sugar and candy canes until coarsely ground. Transfer to a medium bowl and set aside.
Position a rack in the center of the oven and preheat to 425°F. Line 4 large baking sheets with parchment paper and set aside.
Unwrap the chilled dough and, using a large chef’s knife, cut it into approximately eighty 1½-inch squares. Toss the dough pieces in peppermint sugar to coat, then place them 2 inches apart on the lined baking sheets. Sprinkle the remaining peppermint sugar atop the squares and return to the freezer until firm, about 30 minutes.
Bake the cookies 1 sheet at a time, rotating the pans halfway through, until just set with slightly cracked top surfaces, about 8 minutes. Set aside to cool slightly before transferring to a wire rack to finish cooling to room temperature. Serve immediately or pack into an airtight container. Stored in a cool, dry place, these cookies keep well for up to 1 week.

The post Mint-Chip Cookies appeared first on Saveur.

Coconut “Macaroonies”

Ben Mims — Mon, 18 Mar 2019 22:51:18 +0000

Photography by Matt Taylor-Gross

Chewy on the inside and crisp on the outside, these gluten- and dairy-free bar cookies are the ultimate macaron. Los Angeles Times cooking columnist Ben Mims calls for coconut extract, oil, and flour for layered coconut flavors. For more, check out our 50 best old-school cookie recipes.

Featured in: “Love Coconut? Bake These Better-Than-Macaroon Bar Cookies.”

Yield: Makes 12

Time: 4 hours

8 oz. white chocolate
1 cup plus 1 Tbsp. coconut oil
1½ cups sugar
1 tsp. coconut extract
½ tsp. kosher salt
½ tsp. vanilla extract
6 large egg whites, lightly beaten
1½ cups coconut flour

Instructions

Position a rack in the center of the oven and preheat to 350°F. In a microwave-safe measuring cup, microwave the coconut oil until it’s hot to the touch, about 2 minutes. Using a brush, grease a 9-by-13-inch baking pan with about 1 tablespoon of the oil, then line the bottom with parchment, leaving a slight overhang on two of the sides.
In a large bowl, combine the remaining oil and the white chocolate and let stand until melted, about 1 minute, then whisk until smooth. Stir in the sugar, coconut extract, salt, vanilla, and egg whites, then add the coconut flour and stir until just combined.
Scrape the batter into the pan, smooth the top, and bake until golden and set, 30–35 minutes. Transfer the pan to a wire rack to cool, at least 3 hours. Lift the parchment to unmold the macaroonies, then cut into 12 squares.

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