"My Chocolate Chip Cookies" - Alice Medrich

"My Chocolate Chip Cookies" from Alice Medrich's cookbook 

I recently purchased Alice Medrich's cookbook: Chewy Gooey Crispy Crunchy Melt-in-your-mouth cookies. I started with a classic...the chocolate chip cookie.

This recipe calls for melted butter and a rest period...be sure to plan ahead so your dough has time to chill out and relax in your fridge. The dough, because it uses melted butter, comes together in a snap. I mixed mine with a wooden spoon...easy peasy. I used a mix of chopped bittersweet and milk chocolate chunks.


I like to roll out all the balls of dough and keep them in the refrigerator until they are ready for their time in the oven. Or, if I'm actually thinking ahead, I'll pop some of the dough balls into the freezer (uncovered) to harden, then place in a freezer bag for another day. I always keeps plenty of Sharpie pens in the kitchen to write the name and baking temperature/time on the bag...just add a few minutes if you bake from frozen balls.

Recipe:Chewy by Alice Medrich, page 132-133 "My Chocolate Chip Cookies". Find it on Amazon or your library
This blog, Dallas Duo Bakes, posted the recipe online

 

Peanut Butter Cookies - Miette Cookbook

Miette Peanut Butter Cookies

Have you been to Miette in San Francisco? You have to go! I usually visit their Ferry Building location on every trip to the Bay Area! The store is so cute and all the treats are yummy. I was excited when they published a cookbook so I could try their treats at home.

I was so thrilled when this book came in the mail. Look at those die-cut pages! So cute. However, when I started baking these cookies, I read that it made 24 (2 1/2 inch) cookies or 120 (1 1/2 inch) cookies. I'm no engineer, but I made it to calculus and could not figure out how they got 120 cookies out of a dough with 1 1/2 cups of flour!

Then, the very next week, I received an email from Amazon that they are going to send me a whole new book because there were so many errors. Look how many calculation errors were made! Whew, I wasn't crazy. This recipe makes 16 three-inch cookies or 48 two-inch cookies. I got 52 cookies.

Miette uses a meat mallet to make their indentions. I couldn't find mine... really, where could that big old mallet have gone? That is a great idea and I'll try it again once I hunt down that mallet. Anyway, I just did the traditional cross-hatch with a fork.

Pour yourself a big cup of milk and have some cookies. These would be great for your back-to-school soon kids!

I can't wait to make their cakes and cupcakes. This book is really charming. See if your library has it here on WorldCat!

Recipe:
Miette cookbook, page 133

Peanut Butter Cookies, adapted from the Miette Cookbook

1 ½ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon kosher salt

½ cup (4 ounces) unsalted butter, softened

½ cup granulated sugar, plus more for sprinkling

1/3 cup packed light brown sugar

½ teaspoon vanilla extract

1 large eggs

½ cups plus 2 Tablespoons creamy or chunky peanut butter (I used creamy)

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. Sift together dry ingredients (flour, soda, salt)

3. Cream together butter and sugars and vanilla until light and fluffy (4-5 minutes)

4. Add egg and beat until incorporated. Scrape down sides of bowl.

5. Add peanut butter and mix.

6. Add dry ingredients until just combined. Finish off by hand.

7. Form into balls. Flatten with meat mallet or cross-hatch with a fork. Sprinkle with sugar.
8. Bake 10 minute. Cool and enjoy!

Chocolate Biscotti - Tuesdays with Dorie

Chocolate Biscotti

For this week's Tuesdays with Dorie selection, Jacque of Daisy Lane Cakes picked Chocolate Biscotti from Dorie's book, Baking: From My Home to Yours.

I used raw almonds (chopped a bit) and mini chocolate chips. Next time, I'm going to add dried cherries...that would be awesomeness.

Biscotti are twice baked cookies. Bake off a log, let cool for a bit and then cut and bake on its side. This finishes the baking and dries them out...making them crunchy. I like to leave a bit of "soft" in the center.

Grab a couple biscotti and a cup of coffee or tea. Nothing better.

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Jacque of Daisy Lane Cakes blog,
or, Dorie's book, Baking: From My Home to Yours (page 144)

Cornmeal Shortbread Cookies - Tuesdays with Dorie

Cornmeal Shortbread Cookies

For this week's Tuesdays with Dorie selection, Valerie of Une Gamine dans la Cuisine chose Cornmeal Shortbread Cookies on page 130 of Dorie's book, Baking: From My Home to Yours.

This is an egg-less shortbread cookie with a bit of cornmeal. Super easy to throw together, roll out and let chill overnight. Cut into squares, prick twice with a fork and 25 minutes later...cookies!

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Valerie of Une Gamine dans la Cuisine blog,
or, Dorie's book, Baking: From My Home to Yours (page 130)