Recently in Cookies Category
The Little Chef helped
me make these cookies, first he wanted to roll them in some smoked
paprika, but I managed to steer him to the colored sanding sugar. After
a little discussion about how much of the confetti sugar he could eat,
we got to business rolling the logs in the sugar.After a stint in the freezer, we cut the cookies and baked them up. He was 'taking a nap' when these baked, and devoured a few warm ones when he woke up. When we were playing at the neighbors house, every time he went inside the house, there were more cookie crumbs on his mouth. I think he ate 4 or 5 cookies that afternoon. He also loves the sugar sprinkles, I think I could put them on anything and he would eat them :D Anyways, if a four year old likes these cookies, anyone will. At work, they were a big hint. Many people asked what the flavor was because it is a little hard to place.
Today we have a light,
fluffy, and child fearing peppermint cookie. I
loved the cookies, all the parents liked the cookies, the kids, they all
hated them. No rhyme or reason, they just took
one little bight and then put them back. they taste like peppermint candy canes - all the kids eat them, but apparently not in cookie form... As for
the cookies, some were sandwiched in chocolate, and others were plain.
The plain ones were bight size and best taken in one bight. They disintegrated when you bit them, an explosion of
sweet and peppermint on the tongue, and not much else was left in the
mouth. The chocolate ones were even better. The ganache was a rich dark chocolate and complimented
the peppermint very well. IT added a depth of
flavor that was completely missing from the ones without the chocolate. A hint of bitterness and saltiness toned down the
peppermint and created a wonderful morsel of goodness.
I got the color in the
cookies by painting a few streaks down the side of the piping bag. The
only issue I had was getting the chocolate ganache to cooperate with me. I was a little impatient with the cooling process,
then forgot about it. So it took some massaging
to get it to leave the piping bag without taking the tip with it.
Everyone likes chocolate chip cookies, I'm a fan of the thin and crispy ones, my wife likes the chewy ones, and our son likes anything you give him. I've seen Alton Brown make thin and crispy ones, I've made toll house cookies, and every variation across the board. A few months ago i set out to make the perfect chocolate cookies for us. I estimate 20 to 25 batches of cookies were baked to come up with the one the family like the most.
Brown sugar makes a chewy cookie, white sugar makes a thin, crispy cookie. With this recipe, i have opted for more white sugar for a thin edge, and some brown sugar to keep part of the cookie thick and chewy. I chose to use baking powder and baking soda to keep the cookie from spreading too much, and the addition of the baking powder adds a subtle salty taste to the final product, which everyone has enjoyed.
The liquor adds a nice hint of flavor to the cookie that can be hard to identify, but it also serves another purpose. The additional liquid helps the spread, and ensures crispy edges with their high sugar content. Rum is a great flavor, but amaretto works nicely, as well as grand mariner. Ricard was noticable by me, but the taste testers didn't mind the additional bitter hint. I think I will try sambuca next time. Mint liquors would also be interesting to play with.
Why parchment paper? Well, there is nothing better for cookies. I have tried non stick pans, i have tried silpat. Use parchment paper! The cookies never stick to it, and you can use it over and over. I have two scoops to dish out the cookies. If you do not have a scooper, you can use a tablespoon to drop the cookies on the parchment paper lined pans. The scoop I use to make chocolate truffles is perfect for small, children size, cookies. And the larger scoop makes nine sized adult cookies.
Let the cookies rest for 5 minutes on the cookie sheet, then transfer them to a cooking rack. The edges are crispy, and the centers are nice and chewy
If you decide to use this recipe, go ahead and tell me how they came out, and what you used in them. Perhaps I will try adding some bacon next time I make them ...
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