I am on vacation in France right now so that is why I have been a little behind on my posting. However, passing all the Boulangeries, and smelling all the amazing baked goods has encouraged me to get this post out into the world. This recipe comes from the New York Times cookbook, again. These cookies are MASSIVE, due to the upped butter and the literal smashing of the cookie, you get these amazing ripples along the edges and an almost lacey finish.
2 Cups All Purpose Flour
1/2 TSP Baking Soda
3/4 TSP Saly
1/2 LB/ 2 Sticks Unsalted Bytter
1 1/2 Cups Sugar
1/4 Cup Packed Brown Sugar
1 Large Egg
1 1/2 TSP Vanilla Extract
2 TBSP Water
6oz Bittersweet Chocolate, chopped coarsley
Let’s Get Baking
Preheat the oven to 350F & line two baking sheets with parchment.
Whisk the flour + baking soda + salt together in a small bowl.
Place the butter in bowl of a stand mixer with a paddle attachment, and beat until creamy [you can do this by hand or with a hand mixer, just be sure to beat it until it is creamy]. Add in the sugar + brown sugar and beat until light and fluffy, about 2-3 minutes.
Add in the egg + vanilla + water and mix on low to combine. Add in the flour mixture on slow and be sure to not let the flour spray all around your kitchen like I did. Stir/mix in the chocolate chips and then you’re good to let the dough rest in the fridge for a few hours or even overnight.
Shape 4 cookies at a time, using the 1/3 cup. Place the cookies on the parchment-lined pan and place the pan in the freezer for about 15 minutes. Prepare the second tray and place in the fridge while the other one is baking.
Remove the first chilled pan from the oven and bake for 10 minutes. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookie set and fall back down. After the cookie center puffs up again, about 2-3 minutes, lift the tray and drop the pan again. Repeat a few more times, every 3 minutes. Bake for a total of 16-18 minutes, until the edges have spread and are golden brown but the center is lighter and not fully cooked.
Transfer to a wire rack and let cool. Repeat with the remaining trays, first letting the dough cool in the freezer first.
Sorry, I was MIA for a few weeks, school is back in session and blah blah blah. BUT It’s October so we know that means all things pumpkin and apple cider. The cooler weather always makes me want to stay in the kitchen and baking, staying warm with the oven. This is a delicious recipe featuring all things apple cider. The recipe is from Parsley and Icing, she has many amazing options for frostings as well, I used a bourbon buttercream for the filling but you can use whatever your heart desires.
Bring the apple cider to boil over MED-HIGH heat and let reduce until it’s down to 1/4 cup
In a medium sized bowl, sift the flour + baking powder + baking soda + salt + cinnamon + ginger + nutmeg together
In a large bowl, with an electric mixer, beat the 6 TBSP of butter with the sugars until combined. Add in the vanilla + eggs, make sure you are scraping down the sides while completing. Add in the apple cider + applesauce and combine on low, slowly pour in the flour.
Place cookies onto lined baking sheets, about 1/2 TBSP each, bake about 11-13 minutes each, depending on your oven. Once out of the oven, brush with melted butter and sprinkle them with the cinnamon + sugar.
While the cookies are baking and cooling, make the buttercream. Beat the butter then add in the powdered sugar and bourbon.
Once the cookies are cool, full them with the homemade buttercream.
Enjoy with your friends and fam and a cold glass of apple cider.
It seems like my posts all have a common thread, the quarantine, but we are going to get past that. My moms friend had a birthday coming up and requested something lemony. I have been dying to make this recipe, but it makes it hard to cook a dessert for yourself. I mean it’s not hard, but I have no self control & will eat the whole thing. Her birthday was a perfect reason to make these squares. The recipe is super easy & was a hit.