Tag Archives: cookies

Flourless Chocolate Cookies

I am somewhat perplexed by the concept of flourless baking.  If there is no flour, what makes up the physical essence of baked goods?

All chemical and philosophical baking thoughts aside, I thought I would attempt Francois Payards’ chocolate cookie recipe.  Francois Payard is a renowned French chef known for his fancy and decadent desserts sold at his high end bakeries around the world.  A small box of these very cookies will cost you $40, so best to try to make them yourself!

Ingredients: 2 3/4 cups roasted cashews (original recipe calls for walnuts, I just used what I had on hand), 3 cups confectioner’s sugar, 1/2 cup + 3 tbsp cocoa powder, 1/4 tsp salt, 4 large egg whites at room temperature, 1 tbsp vanilla extract

These are quite literally sugar cookies…

1. Pre-heat oven to 320 degrees Fahrenheit.  Coarsely chop the nuts.

2.  Mix the sugar, cocoa powder, and salt together.  Whisk in the eggs and vanilla extract.  Stir just enough so that the batter is moistened – do not overmix!

Mmmmm…chocolate sludge

3. Spoon mounds of the batter onto a lightly greased baking sheet.  Make sure to leave ample space in between as these cookies will spread out while baking.

4.  Bake for 15 minutes and cool slightly before eating.

These cookies are cracked, sticky, and crispy on the outside and edges, but moist and fudge-like on the inside.

Also some serious admiration for the crispy goodness of the cookie bottom 🙂

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Salted Dark Chocolate Candied Ginger Cookies

Spicy and sweet, ginger is a very versatile ingredient.  If anything, make this so that you will be able to bake these delicious salted dark chocolate and candied ginger cookies.

Candied Ginger

recipe adapted from Food Network

Ingredients: 1/2 lb fresh ginger root, 2 1/2 cups water, 1/2 lb sugar

1. Peel and slice ginger into thin slices.  Place ginger in a sauce pan with the water and cook for 30 minutes.

2. Drain the ginger, keeping 1/8-1/4 cup of the water.  However much the ginger weighs, measure out the same amount of sugar.

3.  Bring to a boil the ginger, water, and sugar.  Stir frequently for twenty minutes, as the sugar will thicken into a syrup and eventually crystallize.

4.  Transfer the ginger to a baking sheet to cool.

Salted Dark Chocolate Candied Ginger Cookies

recipe adapted from Minimalist Baker

Ingredients: 1 cup + 1 tbsp all purpose flour, 1/2 tsp baking soda, 1/4 tsp ground ginger, salt, 1 stick softened butter, 1/3 cup sugar, 1/3 cup packed brown sugar, 1/2 tsp vanilla extract, 1 egg, 3/4 cup chopped sea salt dark chocolate (I chopped up a pack of Lindt Sea Salt Dark Chocolate), 1/4 cup candied ginger – chopped

1. Pre-heat oven to 375 degrees.  Cream butter and both sugars together.  Mix in the vanilla and egg.

2. Add the dry ingredients, followed by the ginger and chocolate.

3. Form 1 tbsp sized balls and set on a greased baking sheet.

4. Bake for 10 minutes.

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Banana Nutella Oatmeal Cookies

Again, here’s one of those cookies that has all of my favorite food words in one title.  These aren’t too pretty to look at, but they’re awesome breakfast dessert cookies.

Recipe adapted from Chef in Training

Ingredients: 2 very ripe bananas, 1 1/2 cups flour, 1/2 cup sugar, 1/2 tsp baking soda, 1/2 tsp salt, 4 tbsp butter, 1 egg, 1 3/4 cup oats, 1/4 cup Nutella

1.  Preheat oven to 375 degrees.

2. Mix together flour, sugar, salt, baking soda, and butter.

3.  Add in the wet ingredients – bananas and egg.  Then the oats go in the mix.

4. Swirl in the Nutella – do not mix thoroughly so that it creates a marble effect.

5. Spoon drops of the batter onto a greased baking sheet and bake for 10-12 minutes.

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Warm Gooey Butter Cake Cookies

The end of the year is often a very busy season in terms of workload.  At the end of an exhausting week, I like to reward myself with an easy sweet treat.  These gooey butter cake cookies have all the adjectives I love about desserts in one title – there was no way I could pass on making them as soon as I stumbled upon the recipe.  They use minimal ingredients and taste as delicious as they sound.

Ingredients: 4 oz plain cream cheese, 4 tbsp softened unsalted butter, 3/4 cup granulated sugar, 1/2 tsp vanilla extract, 1 large egg, 1 large egg yolk, 1 cup + 2 tbsp all-purpose flour, 1 tsp baking powder, pinch of salt, 1/3 cup powdered sugar

1.  Beat the cream cheese and butter together until mixed well and fluffy.  Slowly add in the granulated sugar while beating.

2. Mix in the vanilla extract, egg.  Add the flour in sections, beating to mix well.  Cover the bowl of dough and refrigerate for 30 minutes – DO NOT skip this step.

3.  Pre-heat the oven to 325 degrees.  Scoop out heaping tablespoons of dough, coat in the powdered sugar, and place on a baking sheet.

4. Bake for 14 minutes.  The cookies should brown slightly on the bottom, but not on top, so keep a careful eye on them!

5.  Coat with more powdered sugar on top if necessary, and serve warm.  Your stomach and heart will thank you.

The original recipe notes that the cookies should be cooled before eating, but I think anything with a gooey cake-like texture is best when eaten hot from the oven!


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Thumbprint Cookies

Classic holiday baked sweets based on a simple shortbread cookie recipe.

Ingredients: 1 3/4 cups all purpose flour, 1/4 tsp salt, 3/4 cup softened unsalted butter, 1/2 cup sugar, 1/2 tsp vanilla extract, 1/4 cup jam of your choice

1. Pre-heat oven to 350 degrees Fahrenheit.  Sift flour and salt together.  In a separate bowl, mix the butter and sugar together until it becomes a creamy blend.

2.  Mix the flour into the sugar and butter mixture in parts.  The resulting dough should be crumbly but will hold together in your hands.

3.  Scoop a tablespoon size amount of dough into your hand and shape into a 1″ ball.  Using your thumb, press into it to create a small well.

4.  Place on a greased baking sheet 2″ apart.  Fill each well with a 1/2 tsp of jam.

5. Bake for 10-12 minutes.

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Bacon Chocolate Chip Cookies

I had to once again use up the remaining ingredient in those BLT sandwiches – bacon.  The combination of sweet and savory flavors is always a bit perplexing to think about.  It seems they would not pair well together, but the saltiness as perceived by our taste buds actually emphasizes sweetness.

Brown sugar is also a wonderful complement to poultry.  The sugar caramelizes when cooked, and adds depth and richness to the meaty flavors.  This cookie is a win-win situation; you can’t go wrong with these intense sweet and salty flavors.

Recipe adapted from Tablespoon.

*Ingredients: 4 bacon slices, 1/4 cup brown sugar + 1/2 cup brown sugar, 1 heaping cup of flour, 1/4 teaspoon baking soda, 1/4 cup white sugar, 1/2 tablespoon vanilla extract, 1 egg, 1/4 teaspoon baking soda, chocolate chips, 6 tablespoons butter.

*Note: It is bikini season, so I halved the original recipe.  In doing so, it is guaranteed I will not eat an entire batch of cookies by myself.  The version of the recipe in this blog produces about 10-12 cookies. 

1. Caramelize the bacon by laying strips flat on a baking sheet and covering them with the 1/4 cup of brown sugar.  Bake at 350 degrees for about 7 minutes on each side, or until brown.

2. Allow bacon to cool and chop into bits.

3. Combine melted butter and sugars.  Add the egg and vanilla extract.  Mix in the flour with the baking  powder.  Stir in chocolate chips and bacon bits.

4. Form the dough into golf ball-sized shapes and bake at 325 degrees for 15 minutes or until golden brown on the bottom.

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After a frustrating EIGHT month ordeal of dealing with our building management/maintenance, we finally received a new stove with properly working oven last week.  We have already started to bookmark several dessert and roast dishes to prepare.  However, the first recipe that we tried in the new oven is the classic chocolate chip cookie.

Using a very basic recipe, combine 3/4 cup brown sugar, 3/4 granulated sugar, salt, baking soda, and 2 eggs.

Add in 2 1/2 cups of all-purpose flour, but be careful not to over-mix.  You only want to stir until there is no more white flour showing.

Fold in chocolate chips.  Place golf-ball sized dough on a baking sheet, and bake in the oven on 350 degrees Fahrenheit for 10-15 minutes.


Watching these perfect polar vortex desserts bake.


Since this is a basic recipe, you can add as much variety as you want, such as nuts, dried fruit, etc…


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