Archive

Tag Archives: cookies

Peanut Butter Cookies

Yield: about 36 cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375º.

Mix first six ingredients and set aside. Mix remaining ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients. Mix until combined.

Roll into .5 oz balls and roll through a bowl of sugar. Place each ball on a cookie sheet covered with parchment paper. Press down with a fork.

Bake for 10-12 minutes.

Advertisements

via Orangette

Yield: about 40 small cookies

Cookies
1 ½ cups unbleached all-purpose flour
1 tsp. grated lemon zest
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1/3 cup well-shaken buttermilk

Glaze
¾ cup confectioners sugar, sifted
1 ½ Tbsp. well-shaken buttermilk
¼ tsp. vanilla extract

Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, zest, baking soda, and salt.

In the bowl of a stand mixer (or a large mixing bowl, if you’re going to use a handheld mixer), beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. The finished dough should be smooth and pale yellow.

Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. (If you have a very small ice cream scoop, one with a capacity of about 1 tablespoon, it’s perfect for this job.) Bake, 1 sheet at a time, until the cookies are puffed and their edges are golden, about 11 to 15 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.

To prepare the glaze, whisk together the sifted confectioners sugar, buttermilk, and vanilla. The mixture should be very smooth, with no lumps of sugar visible. Brush or spoon the glaze onto the warm cookies. (I wound up with leftover glaze, so don’t be surprised if you don’t use it all.) Allow cookies to sit on the rack until they are fully cooled and the glaze is set.

Note: These cookies are most tender and delicate on the day they’re made, but they’re not bad after a day or so. They just get more dense and chewy – a little different, that’s all. And for longer storage, they can be stashed in the freezer in an airtight container.

via Orangette

via Martha Stewart

These cookies look like little snow-covered mountains. Roll each ball in confectioners’ sugar twice to make sure it’s thoroughly coated and no dark dough is visible.

Prep Time
45 minutes
Total Time
1 hour 45 minutes

Makes 18

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners’ sugar, for coating

  1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Variations
Martha used 4 tablespoons unsalted butter, room temperature, and 1/2 cup confectioners’ sugar, for coating.

via Martha Stewart

Chocolate Chip CookiesYield: About 60 cookies.

2 cups minus 2 Tbsp. (8 ½ oz.) cake flour*
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks

*If cake flour isn’t available, add 4 Tbsp of cornstarch to a large measuring cup. Add all-purpose flour to bring it to 2 cups. Sift 5-6 times and it’s ready-to-use cake flour. Finally, measure 2 cups minus 2 Tbsp, or 8 ½ oz for the recipe.

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate.

Press plastic wrap against the dough, and refrigerate for 24 to 48 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours. If you’re in a rush, roll 1 oz of dough into balls and place in the freezer for at least 12 hours, but up to 36. Then, bake as normal.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator. Line a baking sheet with parchment paper or a nonstick baking mat.

Roll 1 oz of dough (about 1 inch wide) into a ball and place on a baking sheet. Be sure dough is chilled when placed on the baking sheet; do not keep at room temperature. Bake until golden brown but still soft; 10-12 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. Repeat with remaining dough.

Adapted from Orangette, The New York Times, David Leite, and Jacques Torres