Archive for the ‘Cookies’ Category

Butterscotch Blondies

“I’m going to make some Blondies,” I said. “Now? Can I bring them to the guys at work tomorrow?” David asked. “Sure.”

I knew these things were going to be delicious when I brought the spatula with the raw batter on it into Anne’s room for her to lick, and she went into the kitchen when she was done and scraped every iota of raw batter out of the bowl.

The Butterscotch Blondies are out of the oven now. David has declared, “I am not bringing these anywhere!”

They take less than 5 minutes to put together from stuff you probably already have (you might have to get the butterscotch chips) and they totally rule. I swear they are my new favorite sweet thing.

I beg you to make them.

Butterscotch Blondies (recipe by Garrett McCord)


* 1/2 cup of butter, melted
* 1 cup of tightly packed dark brown sugar (I only had light brown sugar and it works just fine)
* 1 egg, lightly beaten
* 1 teaspoon of vanilla
* 1/2 teaspoon baking powder
* 1/8 teaspoon of baking soda
* Pinch of salt
* 1 cup of all-purpose flour
* 1/3 cup of butterscotch chips


1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips and stir.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Makes 9 blondies.


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World Peace Cookies

Created by a famous French pastry chef called Pierre Hermé, World Peace Cookies originally were called Korovas. Dorie Greenspan changed the name to World Peace Cookies in her cookbook “Baking: From My Home to Yours” because reportedly a neighbor of hers became convinced that a daily dose of these cookies was all that is needed to ensure planetary peace and happiness.

I made these dark and chocolately, melt in your mouth incredible cookies a while back after seeing them appear over and over on other people’s food blogs. They have received so much praise on the internet, I had to see just what the fuss was about. The fuss is well deserved. If you Google them, hopefully you’ll be convinced to make them too because they are crazy good.

Good to know: Fleur de Sel is the only ‘strange’ ingredient. It is hand-harvested sea salt collected off the coast of France by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. I bought my jar at Whole Foods. It cost me $13 bucks which I am aware seems like an insane amount of money to spend on a jar of slightly gray, slightly wet, weird looking salt. However, I’ve had this jar for a couple of years now and it was money well spent. You need it for this recipe. You can’t just use ordinary table salt.

For the chocolate, I usually buy bars of Valrhona at Trader Joes and chop it up. If I’m making a lot, and want to economize a bit, instead I get the Trader Joes big pound blocks of dark chocolate and chop that up. I’ve never tried it with the mini-chips, so I can’t vouch for how well that works.

When you roll out your logs, I figured out that a 1.5 inch diameter log ends up being exactly 9 inches long. It works out that you get exactly 18 half inch slices per log.

World Peace Cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Makes about 36 cookies.

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

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