This Is My New Favorite Chocolate Chip Cookie Recipe
I made brown butter chocolate chip cookies for the first time this weekend, and can’t wait to make them again.
Toffee-Apricot Oat Cookies
These lacy cookies are studded with tart dried apricot, salty-sweet chunks of toffee, and sweet milk chocolate for the perfect combination of flavors and textures. Be sure to rotate the pans during baking to ensure evenly baked, perfectly crisp-chewy cookies.
Cardamom–Poppy Seed Cookies
A generous ratio of butter to flour helps the dough spread in the oven, resulting in thin, crispy cookies with lacy golden brown edges. Chill the dough before baking to control spreading and concentrate the flavor of the cookies.
This Chocolate-Stuffed Marshmallow Cookie Is Gluten Free, and It's Spectacular
Krembo cookies, beloved store-bought treats from Israel, become even more irresistible when you make them at home, stuffed with chocolate ganache. Are you up to the challenge?
After all the excesses and indulgences of the holidays, I usually start the new year with a pressing need to rein in my eating. Too much rich food and booze starts to take a toll, after all. But here’s the thing: I can’t just quit cold turkey, going from aaaaalll the cocktails and sweets to none at all. (OK, technically I could. I just don’t want to.) So I go for a gentler come-down strategy that centers on my Nightcap Cookies, aka five-spice pecan shortbread. These are My. Kind. Of. Cookies. They’re buttery, a little salty, incredibly nutty, and crumbly-crisp—and a good way to bridge the gap between holiday hedonism and everyday reality. They’re way less sweet than most holiday desserts but just sweet enough to feel like a treat. And they’re made with whole-wheat pastry flour, not so much for the whole-grain goodness (though that’s a great benefit) but for the toasty flavor it adds. See, I have a theory that with certain baked goods, all-purpose flour’s blandness dilutes the flavors you want to play up—especially nutty or chocolaty ones. But whole-wheat flour, with its inherent nuttiness, amplifies those delicious notes. And because of whole-wheat pastry flour’s superfine texture, it works beautifully in pretty much any dessert. I like using cultured butter for these shortbread cookies instead of traditional butter because it adds a little bit of tang and deeper flavor overall. And I really enjoy kosher salt here for the little pockets of salinity it creates. A hint of five-spice powder, with its light anise fragrance, adds just enough subtle oomph to keep you interested bite after bite. And for heaven’s sake, I implore you to use toasted pecans so that they’re crisp, with intensified nuttiness. The cookies will be infinitely more delicious with well-toasted pecans instead of raw ones. By well-toasted, I mean roasting in the oven at moderate heat (around 300°F) for 18 to 23 minutes until the nuts are roasted throughout, not just on the outside like they are when you toast them in a skillet. (And when you’re toasting nuts, go ahead and toast a lot of them and store them in the freezer so you’re a step ahead later when you want a great topper for your oatmeal or salad.) These shortbread cookies are great to keep on hand, holding up well in an airtight container for a week or two. They’re the cornerstone of my new, more reasonable nighttime routine: one or two cookies after dinner with a prudent pour of bourbon. Because they’re really good with bourbon, poured neat. Promise.
My Mom's Cookies Are So Good She Turned Them Into a Business
It all started with homemade, gluten-free Thin Mints.