Chocolate Chip Cookies 2.0, My New Favorite

As you may have picked up on, I like to make cookies. My Pan-Banging Chocolate Chip Cookies and 100 Cookies cookbook are clear examples of my adoration for those round beauties, especially in chocolate chip form. I love all of those recipes equally, bu…

chocolate chip cookies on parchment paper in rows

As you may have picked up on, I like to make cookies. My Pan-Banging Chocolate Chip Cookies and 100 Cookies cookbook are clear examples of my adoration for those round beauties, especially in chocolate chip form. I love all of those recipes equally, but there is always room for change in my mind. I decided to work on a recipe that combined many of the elements I loved in my other cookies: crisp bottoms and edges, a thick, gooey, rich center, and deep chocolate and vanilla flavor. I worked on this new chocolate chip cookie recipe for much of the Spring and beginning of summer, taking them to every grill-out, picnic, and party I could. They truly are my new favorite. As I’ve shared them with friends and family, quite a few have taken me aside to whisper that this is the best of ALL my chocolate chip cookie recipes (!) but I’ll let you be the judge of that. This cookie has perfectly crisp edges, a thick, gooey center, plenty of chocolate flavor, and a beautiful crinkly top. Ingredient Notes for Making Perfect Chocolate Chip Cookies: All-purpose flour: Make sure your all-purpose flour is not too high or low […]

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Perfectly Chewy Peanut Butter Cookies

In between finishing my manuscript and photos for my next cookbook, I’ve made several batches of these amazing peanut butter cookies from Snackable Bakes, the new cookbook from Jessie Sheehan. Jessie’s cookies are perfectly peanut buttery, …

chewy peanut butter cookies on white parchment

In between finishing my manuscript and photos for my next cookbook, I’ve made several batches of these amazing peanut butter cookies from Snackable Bakes, the new cookbook from Jessie Sheehan. Jessie’s cookies are perfectly peanut buttery, with crisp edges and a tender, chewy center. They remind me of a peanut butter cookie you’d expect from a bakery, yet they’re easy to make at home. Using shortening in cookie recipes: You’ll notice the recipe calls for shortening, such as Crisco. It’s an important ingredient because it really helps the cookies keep their shape, and I’m guessing adds to those beautiful cracks on the surface. What makes peanut butter cookies chewy? This recipe is different from an old fashioned crisp, peanut butter cookie in that granulated sugar makes the edges crisp, while a high percentage of brown sugar makes for a chewy center. I wouldn’t recommend adjusting the sugar amounts called for, as they are an important piece of the texture of the cookie. Double salting makes peanut butter cookies better. Peanut butter and salt are the perfect marriage, and by using salt in the dough and flaky salt on the top, the peanut butter flavor is deepened even further. Can you […]

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Raspberry Rhubarb Streusel Pie Bars

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Ca…

rhubarb bars on a plate with a dollop of whipped cream

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Cast Iron, and I’ve used their Casserole Pan to make the pie bars, which ensures a crisp crust and even baking, and the handles make it easy to get the pan in and out of the oven. Plus it’s highly versatile and lasts forever!  More Rhubarb Recipes: Rhubarb Blackberry Streusel Buns Buttermilk Cake with Rhubarb Buttercream Rhubarb Lemonade

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Chocolate Coconut Cake

In my cookbook Baking From the Holidays, I shared a recipe for Chocolate Gift Cakes that made 3 small 6-inch cakes that pack and transport well. I now find myself making different variations of gift cakes for special occasions, like these S’…

chocolate coconut cake

In my cookbook Baking From the Holidays, I shared a recipe for Chocolate Gift Cakes that made 3 small 6-inch cakes that pack and transport well. I now find myself making different variations of gift cakes for special occasions, like these S’more Cakes, and now my latest, a Chocolate Coconut version with a thin layer of pastry cream and chocolate ganache. I’ve used my white cake base is from my Coconut Cupcake recipe in Baking for the Holidays, but rather than whole milk, the cake is infused with coconut milk and coconut extract. The reverse creaming method (where butter is introduced to the dry ingredients instead of initially creamed with the sugars) gives the cake a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. Mini chocolate chips are added to the batter, a a favorite flavor combination. The white cake with chips, rich pastry cream and chocolate ganache makes for a decadent, perfect bite of dessert. If you’d rather make a layer cake, here’s my Coconut Almond Chocolate Cake that has similar flavors. More Cake Recipes: Streusel Coffee Cake Chocolate Cake with Basil Buttercream […]

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Sesame Chocolate Chip Pan-Banging Cookies

In my first cookbook, my pan-banging chocolate chip cookie recipe had a variation that included toasted sesame oil, which is something you might never think of adding to a cookie, but once you make these you’ll understand why. And precisely why these c…

pan-banging cookies with sesame and chocolate

In my first cookbook, my pan-banging chocolate chip cookie recipe had a variation that included toasted sesame oil, which is something you might never think of adding to a cookie, but once you make these you’ll understand why. And precisely why these cookies ended up in the pan-banging chapter of 100 Cookies. The nutty oil is sweetened by the sugar in the cookie, and tastes amazing with chocolate, making the perfect treat. The fragrance of the sesame oil is quite lovely, too. For even more toasty nuttiness and textural contrast, I added white and black sesame seeds to the outside of the dough. What are pan-banging cookies? Bakers tapping their cookie pans in the oven isn’t new, of course, but my pan-banging technique is unique in that the pan is tapped in the oven every few minutes, creating ripples on the edge of the cookie. This creates two textures in the cookie: a crisp outer edge, and a soft, gooey center. I use this technique for sugar cookies and ginger molasses cookies, too. What flour is best for making pan-banging cookies? To reproduce the ripples and wrinkles that are identical to my cookies, I find that Gold Medal Unbleached All-Purpose […]

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Deep Dish Pizza Bread

I have been highly enamored with Kristina Cho’s new cookbook, Mooncakes and Milk Bread; I can’t stop baking from it. The first recipe in her book, the Mother of All Milk Bread dough, is incredible and can be used in many applications, both …

deep dish pizza bread in a cast iron skillet

I have been highly enamored with Kristina Cho’s new cookbook, Mooncakes and Milk Bread; I can’t stop baking from it. The first recipe in her book, the Mother of All Milk Bread dough, is incredible and can be used in many applications, both sweet and savory. And I know I rarely share savory baking items here, but this Deep Dish Pizza Bread was the best dinner I had had in a log time, so I couldn’t resist. What is the tangzhong method? Kristina writes that “what sets … Asian enriched breads apart from other enriched breads is the use of tangzhong, a roux made of milk and flour. Tangzhong makes a huge difference in the quality of the bread… [w]hen you add tangzhong to the dough, the dough is able to retain a higher moisture content, and the result is a fluffy bread with delicate crumb and ethereal softness that lasts for days.” I have used this dough over and over again the last few weeks, and have fallen in love with it. Cinnamon rolls, classic three-segment loaves, pull-apart milk bread buns have all been in rotation. This pizza is the newest addition to the list, and it is incredible. […]

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Panettone Scones

Scones have always been a favorite baked good, and I love both making and eating them. Over the years I’ve made a plethora of them – every shape and kind you can think of. These maple oatmeal scones are a reader favorite, as well as my autu…

panettone scones on parchment paper

Scones have always been a favorite baked good, and I love both making and eating them. Over the years I’ve made a plethora of them – every shape and kind you can think of. These maple oatmeal scones are a reader favorite, as well as my autumn inspired pumpkin scones. I usually make the base of my scones with crème fraîche or sour cream, but I was happy to discover that skyr works just as well. I made these Panettone scones with Icelandic Provisions Plain Skyr and orange juice (replacing the crème fraîche and heavy cream) and they were absolutely delicious. A mix of dried cherries, apricots, cranberries, pineapple, or candied orange peels (whatever you have in the pantry) are added, along with almond paste for traditional panettone flavors. What is Skyr? Skyr is similar to yogurt but because of the heirloom Icelandic cultures used to make it, it has a different texture. It takes nearly four cups of milk to make one cup of skyr, making it thicker, and creamier than yogurt. I’ve been using it often in my baking, substituting skyr for yogurt or sour cream, and have been very happy with the results. “A big jug of […]

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S’mores Gift Cakes

This is a recipe I came up with for Valrhona chocolate a few weeks ago; they featured it in their newsletter. I was given permission to share it on my site as well, and I’m so glad because I had so much fun making these cakes, and they are quite …

smores cakes on sheet pan

This is a recipe I came up with for Valrhona chocolate a few weeks ago; they featured it in their newsletter. I was given permission to share it on my site as well, and I’m so glad because I had so much fun making these cakes, and they are quite delicious. I used the chocolate gift cake base from my cookbook Baking From the Holidays, swapped out the chocolate buttercream for marshmallow creme (toasted, of course) and then topped everything off with chocolate ganache and toasted graham cracker crumbs sprinkled on top. My family LOVED this cake, and we had to quickly give the extra away to our neighbors so we didn’t devour them all ourselves. Packing Cakes for Gifting: This recipe makes three 6 inch [15 cm] cakes; two for gifting and one for keeping yourself. When passing out these smaller cakes to friends and neighbors, I like to place them in a cake box (I use this gold one here). I find the box keeps them well protected. Because these cakes contain both marshmallow fluff and chocolate ganache, they are best eaten the same day they are assembled (the chocolate cake layers can be made ahead of time, […]

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White Cake with Cranberries and White Chocolate Buttercream

This is my favorite white cake (and also the base in this Streusel Coffee Cake) and while I enjoy eating it perfectly plain, adding cranberry jam, white chocolate buttercream, and sugared cranberries is not a bad idea either. You’ll find this rec…

white chocolate cake with sugared cranberries on marble cake stand

This is my favorite white cake (and also the base in this Streusel Coffee Cake) and while I enjoy eating it perfectly plain, adding cranberry jam, white chocolate buttercream, and sugared cranberries is not a bad idea either. You’ll find this recipe in my new cookbook, Baking for the Holidays, and here! What Makes a Delicious White Cake This cake uses the reverse creaming method, where butter is introduced to the dry ingredients instead of initially creamed with the sugars. I prefer the texture of this type of cake over butter and sugar creamed cakes; it isn’t quite as fluffy, and has a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. I use this method for both yellow and white cakes. In my book I call for this cake to be made in 3 layers, but if you don’t have 3 cake pans, you can also bake this in two cake pans and cut each layer in half, for a four layer cake. You will need to use a little less buttercream in between the layers (and if baking just two you will […]

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Brown Butter Brownie Cookies

I love Brownie Cookies (and brownies!), and was excited to try this brown butter version from Jesse Szewczyk’s new book, Cookies: The New Classics. “Bittersweet chocolate, nutty brown butter, and molasses-y dark brown sugar meld together to…

chewy brownie cookies

I love Brownie Cookies (and brownies!), and was excited to try this brown butter version from Jesse Szewczyk’s new book, Cookies: The New Classics. “Bittersweet chocolate, nutty brown butter, and molasses-y dark brown sugar meld together to create the ultimate brownie cookies that is fudgy, dense, chewy, and pleasantly bitter.” Brownie cookies emulate a regular brownie with rich chocolate flavor and a fudge-like center. Jesse writes that “[t]he key to getting the dramatic cracks on top is to be patient and whip the eggs until they are pale and ribbony, and then work quickly so the melted chocolate doesn’t cool before the cookies go into the oven.” My kids proclaimed them absolutely delicious and I had to hide them from myself. I am a firm believer that there is room for all the cookbooks and all the cookie recipes in the world, so I was excited to see Jesse’s new book on Cookies! It is a beautiful collection, and I am excited to bake more from it: the Malted Mudpie Whoopie Pies and Minty Shortbread Sandwich Cookies are top on my list. More Cookie Recipes: Chewy Brown Sugar Cookies Pan-Banging Chocolate Chip Cookies Neapolitan Cookies

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