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Entries in Cookies (169)

Sunday
Nov082009

Praline Solution: Easy Praline Squares From Amarillo

"Easy Praline Squares"
The bad news: this sweet confection looks like a praline bomb went off on a graham cracker minefield.
The good news: the outcome is extremely delicious.


When Cake Gumshoe Chris recently found a book at a secondhand store full of recipes from food writers from throughout the nation, we knew we had to take some of these recipes for a test spin. This recipe comes c/o Beth Whitley Duke, who was at the time of the book's publication the food editor at the Amarillo Globe-News, who introduced the recipe in this way:
Pralines are a traditional Mexican sweet served to take the fire out of a hot Tex-Mex meal. These easy squares use graham crackers as a base for a praline taste without having to make the actual brown sugar candy.

These sweet little squares truly are, as the recipe indicates, easy as can be--with a wonderful return. During the baking, the brown sugar/butter mixture seeps into the cracker, rendering it crunchy on the edges but slightly chewier inside, and the candy-coating gives the walnuts a completely addictive rich, savory-meets-sweet flavor. Adding milk chocolate, like we did, wasn't necessary, but it sure was good.
Oh, and as a note, if you're curious about the addition of cream of tartar (we were!), I looked it up: according to this site,
while it is best known in our kitchens for giving more volume to beaten egg whites...it is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals.
So there you go! But on to the goods. Here's the recipe:
Making the toffee coating
Easy Praline Squares
-Makes about 2 dozen cookies -

 

 

  • Graham crackers
  • 1 cup firmly packed brown sugar
  • 10 tablespoons butter
  • 1/4 teaspoon cream of tartar
  • 1 cup walnuts (original recipe called for finely chopped pecans, but the walnuts were heavenly)
  • 1 large bar milk chocolate, such as Lindt, coarsely chopped (optional)
Procedure
  1. Break enough graham crackers into individual rectangles to cover the bottom of a 15x10x1-inch jelly roll pan.
  2. In a saucepan, bring brown sugar and butter to a boil.
  3. Add cream of tartar and walnuts (or pecans) to the boiling mixture. Pour over graham crackers and spread as evenly as you can (it's a pretty thick mixture so it's best if you only spread one way rather than going back and forth). Scatter the chocolate on top, if you've chosen to add it.
  4. Bake in a 325 degree F oven for 10-15 minutes, or until the chocolate has gotten melty and the sugar mixture is lightly bubbling. Remove from the pan while still warm.
Graham cracker pralines

 

 

 

Thursday
Sep242009

Drunken Cookies: The Hot Cookie Presents the Jagerdoodle

Jägerdoodles
CakeSpy Note: This is a guest blog post from Sarah of The Hot Cookie. Looking for a creative new cookie idea? Look no further:

What in the devil is a Jägerdoodle?

Well dear, when a Snickerdoodle and a shot of Jagermeister fall in love...umm...uh, I'll tell you when you're older.

Now, this is not necessarily an easy sell of a cookie. When I told my mom that I made a Jäger-y cookie, she asked me twice if I really put Jäger in the cookies. The answer was yes both times. Hence the name, ma. (Don't hate me for teasing you. Remember, you love me very much.)

Here the doodles are all dressed up in sugar and anise. Yes, anise. It enhances the Jageriness. Brace yourselves...bold flavor straight ahead. These spicy morsels can trick the eye, but definitely not the nose. You can smell that licorice-y goodness a mile away. It was torture for cookie-taster Karli, who is no fan of black licorice. What Jägermeister blasphemy!

Want to make your own Drunken Snickerdoodles or Jägerdoodles? Here is a basic field guide:

  • Prepare your favorite Snickerdoodle dough, using Jägermeister in place of the vanilla extract and anise in place of cinnamon. 
  • Eat them heartily with a tall glass of Jager...I mean milk...with a chaser of Jager...or...nevermind. 
  • You can also experiment with your favorite liquors and make an assortment of Drunken Snickerdoodles! Sounds like a party to me!

Sarah Richcreek and Karli Kujawa are the co-owners of The Hot Cookie. The two bake tiny, all-natural artisan cookies by hand for the good of humanity in Indianapolis, Indiana. You can keep updated on their goings-on via their blog, or (better yet!) buy their cookies online here.

 

Wednesday
Sep162009

Getting Baked: Delicious Chocolate Chip Cookies from the Baked Cookbook

Chocolate Chip walnut cookies
How many times have I said that you simply must buy Baked: New Frontiers in Baking?

Well, if you don't own it, clearly I haven't said it enough. Here's how the book has renewed its place in my heart yet again this week: the absolutely perfect Baked chocolate chip cookie.

Now, I have made a fair share of chocolate chip cookies in my life, and am more than willing to admit that while they've been good, they've never been perfect. And while I don't want to go all dramatic on you and say these are the best chocolate chip cookies ever, I can say with absolutely no hesitation that these are the best cookies that have ever come out of my kitchen: chewy in the middle, ever-so-slightly crispy on the outside, slightly puffy and not too flat.

The secret? Well, at their retail location I suspect that they probably put crack in the cookies, but the recipe owes its awesomeness to stressing the importance of fresh ingredients: I promise, if you use fancy butter, fresh eggs, and real vanilla, it really makes all the difference.

I only messed with their recipe slightly, omitting 2/3 cup of the chocolate chips and substituting walnuts. If you like your chocolate chip cookies a little fancy, it's a delicious variation.

Chocolate Chip Cookies, Ever so slightly adapted from the recipe in Baked: New Frontiers in Baking

Ingredients:

  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups semisweet chocolate chips
  • 2/3 cup walnuts


Directions:

  1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
  3. Add the flour mixture, bit by bit, mixing after each addition.
  4. Using a spatula or wooden spoon, fold in the chocolate chips.
  5. Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).
  6. Preheat the oven to 375 F degrees.
  7. If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
  8. Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
  9. These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.

 

Sunday
Sep062009

Sweet Freedom: Nut, Egg, and Dairy-Free Cookies by HomeFree

Cookies by Home Free
Every so often we receive product samples, and a parcel of chocolate chip and oatmeal cookies from HomeFree Baking was intriguing, not because of what was in them...but what they were without.

Made in a dedicated allergen-free kitchen, these cookies are (wait for it): peanut free, tree nut free, dairy free, and egg free (in addition to being suitable for some wheat and soy allergies, although the cookies do contain oats and soy lethicin). The cookies also contain no trans fat or cholesterol, and are made without corn sweeteners, artificial colors, artificial flavors, MSG, and genetically modified organisms (GMOs).
Cookies by Home FreeCookies by Home Free
It begged the question: if they're devoid of all of these things...what is in these cookies? Well, here's the ingredient list for the chocolate chip cookies, in case you're curious:

 

Organic whole barley flour, organic cane sugar, natural chocolate chips (sugar, chocolate liqueur, non-dairy cocoa butter, anhydrous dextrose, soy lecithin [an emulsifier], vanilla extract), organic oleic safflower oil, organic tapioca starch, organic whole oat flour, organic turbinado sugar, pear juice from concentrate, baking soda (sodium bicarbonate), organic vanilla extract, salt, baking powder (non-aluminum), soy lecithin (an emulsifier), xanthan gum, cream of tartar, rosemary extract.

 

So how did they taste?

The mini chocolate chip cookies were very crunchy, and while the flavor was sweet and nicely balanced, it lacked the richness that I usually expect from a chocolate chip cookie, instead bearing more of a dry, crackery sweetness.

The singly-packaged oatmeal cookie was a lot softer, and smelled sweetly spicy upon opening the package. The texture was very nice, lightly crumbling but moist. The taste was lightly sweet, but overall we couldn't get past the fact that it tasted like a "healthy" cookie--almost like the outside of a Nutri-grain bar, but without the filling. While this is not an unpleasant flavor, sometimes you look for something a bit mroe indulgent in a cookie. Overall though, the more delicate flavor and softer texture of this cookie made it our favorite of the two styles sampled.

Final thoughts? These cookies are quite impressive considering all of the ingredient challenges they face--I mean, they're basically cookies made without the key ingredients of most classic cookies. If you do suffer from allergies, they are a great way to get your sweet fix without too much compromise; also, for parents bringing treats to their children's schools, they're a great choice because they're probably going to be safe for most children with allergies. However, I've got to say that Chez CakeSpy, ultimately we're probably going to stick with the real thing.

Want to try them yourself? Check out their site at homefreetreats.com.

Sunday
Aug232009

This Little Piggy: The Miss Piggy Bacon and Chocolate Chip Cookie, Volunteer Park Cafe, Seattle

"Miss Piggy" Cookie, Volunteer Park Cafe
Bacon in baked goods. It's hardly a new culinary trick, but it has enjoyed a bit of a vogue in recent years, showing up in everything from chocolates to brownies to cupcakes...and now, chocolate chip cookies.

When I visited Volunteer Park Cafe for the first time the other day with my buddies Neil and Judy, we tried out their "Miss Piggy" cookie--a generously sized chocolate chip cookie studded with bacon bits.

In general, I don't seek out bacon in baked goods, feeling like it's more often a shock-value addition than something intended to really bring out the flavors--but in this case, I did feel as if it actually worked. The bacon was used sparingly, so the taste was more of a whisper than a shout. While our consensus was that perhaps the bacon could have been slightly more crisp to add a texture contrast to the chewy cookie, it was overall a pretty successful use of sweet and savory. And for vegeterians, I'm pretty confident that the same would hold true if the cookie had been made with Morningstar's soy-based bacon.

What do you think about bacon in baked goods? Is it simply a shock-value addition, or are there delicious merits?

The Miss Piggy Cookie, Volunteer Park Cafe (call for availability), 1501 17th Avenue East, Seattle; online at alwaysfreshgoodness.com.

Thursday
Aug202009

Sea Biscuit: The Hermit Cookie of 1880-90

Delicious Sandwich Cookie
The late 1800s were a pretty eventful time in the USA: in New York, the Brooklyn Bridge was opened and Lady Liberty was installed; in the West, Billy the Kid and Jesse James bit the dust; the nation also grew, officially adding Washington, Montana and the Dakotas to the Union. And according to Betty Crocker's Cooky Book, the cookie of the decade was the Hermit:

One of our earliest favorites--rich with spices from the Indies, plump with fruits and nuts, Hermits originated in Cape Cod in Clipper Ship days. They went to sea on many a voyage, packed in canisters and tucked in sea chests.


Now, you may be wondering where this morsel got its funny name. There are a few theories uncovered on historycook.com:

 

Some say that the cookies were named because they look like a hermit's brown sack-cloth robe, but the earliest recipes are for white and round cookies. One possible lead is that the Moravians, an ethno-religious group well-known for thin spice cookies in North Carolina and Pennsylvania, were sometimes called "herrnhutter" in German or Dutch, and that might have sounded like "hermits" to an English-speaking cook.


Funny name and hazy origins aside, there's definitely another reason why hermits have lingered in our cookie jars: they're rich, cakey, moist, and satisfying. Adding raisins makes them taste vaguely virtuous, if you're into that--I'm not, so I substituted chocolate chips, and it worked out quite deliciously. They got even better when I sandwiched a slab of cheesecake filling between two of them (I think frosting would also work fantastically).
Hermits
Hermits


- makes about 3 dozen small cookies or 24 large cookies; if you're interested in the cheesecake filling shown in the top photo, you can find the recipe here -
 
  • 1/2 cup butter
  • 1 cups brown sugar, packed
  • 1 eggs
  • 1/4 cup cold coffee
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup chocolate (or white chocolate) chips
  • 3/4 cup coarsely chopped nuts (I used walnuts)
  1. Mix butter, sugar and egg thoroughly. Stir in coffee.
  2. Sift dry ingredients together; mix bit by bit into the butter/egg mixture.
  3. Once incorporated, add the chocolate chips and nuts and stir only until incorporated.
  4. Chill dough for at least 1 hour.
  5. Heat oven to 400 F. 
  6. If you want small cookies, drop rounded teaspoonfuls of dough onto your cookie sheet; if you're not scared of a big cookie, do as I did and use an ice cream scoop. 
  7. Bake 8-10 minutes for small cookies, 12 or so minutes for larger ones, or until there is the slightest crispiness on the bottom (as they have a light brown hue from the coffee, you've got to be careful about this!).

 

Wednesday
Jul222009

Cookies by Tea: Delicious Little Picnic-Friendly Morsels

Cookies by Tea
My friend Tea says she's not a baker, but as you can see by these cookies, she's a liar.

She served these little morsels at a recent picnic we had (along with buddies Megan, Scott and Mr. CakeSpy), and they were definitely the star of the show. Though unassuming in size (while the close-up shot may fool you, they are actually about the same size as a jumbo marshmallow), they pack in a lot of flavor: they're chock full of white and milk chocolate chips, nuts and apricots, and very, very buttery. The apricot works especially beautifully, adding a wonderful moisture to the texture as well as a nice flavor complement to the sweet chocolate chips. Honestly, I can't imagine a more perfect picnic cookie. They're compulsively eatable and extremely addictive: just watch out, because it's easy to lose track of how many you've eaten!

Now, I haven't made the cookies myself (yet), but Tea based her recipe on this one, but with minor changes.

Tea's Cookies
  • 1 2/3 cups regular flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup melted butter
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
  • 3/4 cup chopped almonds
  • 3/4 cup dried apricots, chopped

1. Preheat oven to 350 degrees.

 

2. In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, stir in the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then add the chips, almonds, and apricots.

3. Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.

4. Enjoy, preferably at a picnic.

 

If you've never visited the Tea & Cookies site, then boy, are you in for a treat: click here! If you have visited before, why not visit again...now?

Wednesday
Jul152009

Look To The Cookie: A Chocolate Chip Cookie Timeline

Chocolate Chip Cookie Timeline
Oh, Chocolate Chip Cookie. Ever since you were discovered by accident by Ruth Wakefield in the 1930's, you've taken the nation by storm, claiming our affections and our appetites. But while much has been made of your discovery, pinpointing your progress from regional specialty to worldwide superstar is a little bit harder. And so, dear cookie, in an effort to get to know you better, I've created a timeline in an effort to see where you've been and where you're going. In short, Chocolate Chip Cookie, this is your life:

1930: Ruth Wakefield moves into the Toll House, which was originally constructed in 1709 as a haven for road-weary travelers, where passengers. Here, passengers paid toll, changed horses and ate much-welcomed home-cooked meals”. The 1930s incarnation (sans toll) was quite similar. (Source: verybestbaking.com)

1934: Could this be a wrinkle in the story of the cookie's invention? According to foodtimeline.org, the Hershey's 1934 Cookbook contains a recipe for "Chocolatetown chip cookies" (p. 75) that includes a 12 ounce package of Hershey's Baking Chips. Here's a link to the book.
Cookie Flower
1937: According to verybestbaking.com, this is the year Ruth made the One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of our NESTLÉ Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt.
Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth's recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of the NESTLÉ Semi-Sweet Chocolate Bar skyrocketed.

1937-39: Somewhere in this period, Ruth approaches Nestle and they reach an agreement wherein she receives free chocolate or life, and they get to print her recipe on the back of their semi-sweet chocolate bar (at the time, scored chocolate bars were used for the chips in the cookies).

King Cookie
1939: The chocolate chip cookie is featured on the Betty Crocker radio program “Famous Foods from Famous Places”. This propels the cookie from regional treat to national phenomenon. (Source: Betty Crocker's Cooky Book)

Chocolate Chips
It is also this year that in an effort to make the cookies easier to bake, Nestle debuts their Semi-sweet chocolate morsels.

1940’s: The cookie’s popularity is cemented as it is commonly sent in care packages to soldiers during the war years: an article in the Pittsburgh Post-Gazette notes that “when the boys in service are asked about the kind of cookie they’d like to get from home, this kind still rates high…it is not just designed for packing and boxes and shipping; it will be just as welcome to the home folks who frequent your table…and by those who like to find something in that cookie jar when they lift its lid”.

Smart Cookie
1948: According to etymonline.com, the phrase "Smart Cookie" is first documented this year.

1955: General Mills files the first known patent for dry cookie mix.

1957: According to etymonline.com, the phrase "that's how the cookie crumbles" is first documented this year.

1959: Lemon chips (lemon-flavored morsels in the style of chocolate chips) are introduced, and all of a sudden hybrids of chocolate chip cookies involving flavored morsels begin to abound; peanut butter, white chocolate, toffee and more follow. All of a sudden, the chocolate chip cookie's family expands.
Yummy cookies
1963: Chips Ahoy! Makes their supermarket debut.

1966: The original Toll House is sold to a family who tries to turn it into a nightclub; a bakery down the block continues baking the cookies based on the original recipe.

1969: The Cookie Monster (at this point unnamed) makes his debut on the first episode of Sesame Street.

Also this year, Hershey’s introduces their own morsels, the “Semi-Sweet Chocolate Chips”
Sweet love
1971: The first Starbucks opens. I don't know about you, but I tend to believe that their bakery offerings were the inspiration for a lot of coffee shop bakery cases, so this would ultimately impact the chocolate chip cookie!

Cookie Shop
1975: Per Wikipedia, a failed agent decides to open what is believed to be the first chocolate chip cookie-specific store: Famous Amos. Today, there is a sign commemorating the first Famous Amos store in Los Angeles, located at West Sunset Boulevard and North Formosa Avenue in Hollywood.

Cookie Crisp
1977: Ralston debuts Cookie Crisp Cereal.

Also this year, the first Mrs. Fields store opens in California and is said to have debuted the first cookie cake.

Also this year, Great American Cookies opens in Atlanta, GA.

Also this year (what an eventful year for cookies!) there is a lawsuit involving chocolate chip cookies which gets settled in NYC.

1979: A large amount of chocolate chip cookie-specific shops start opening in NYC.

Chipwich!
1980: Per Wikipedia, the Chipwich, an ice cream sandwich made with chocolate chip cookies and extra chips rolled on the sides, is invented by Richard LaMotta, a former CBS-TV video engineer.

Tube Cookies?
Also this year, 1980: Procter and Gamble registers the first US patent for shelf-stable cookie dough.

Also this year, Maida Heatter's recipe for the “Big Sur” chocolate chip cookie (Heatter says "These California cookies are 6 inches in diameter --they are the largest homemade chocolate chip cookie I know") hits the mainstream this year and becomes a popular product in bakeries.

Big Sur Cookies
  • 1 1/2 Cups sifted AP Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 6 oz (1 1/2 sticks) Unsalted Butter
  • 1 1/2 teaspoons Vanilla Extract
  • 1 tsp Lemon Juice
  • 2/3 Cup Light Brown Sugar, firmly packed
  • 1/3 Cup granulated Sugar
  • 2 Eggs
  • 1/4 Cup quick cooking (not instant) Rolled Oats
  • 6 oz. (1 1/2 cups) Walnuts, cut or broken into medium sized pieces
  • 6 oz. (1 Cup) Semi-Sweet Chocolate Morsels

1. Preheat oven to 350. Cut aluminum foil to fit cookie sheets.

 

2. Sift together the flour, salt, baking soda, and cinnamon, - set aside.

3. In the large bowl of an electric mixer, cream the butter. Add the vanilla and lemon juice and then both of the sugars and beat to mix. Beat in the eggs one at a time. On low spedd, add the sifted dry ingredients and then the rolled oats, scraping the bowl as nessary with a rubber spatula and beating only until mixed.

4. Remove from the mixer and stir in the nuts and morsels.

5. Now work next to the sink or have a large bowl of water handy so you can wet your hands while shaping the cookies, Spread out a piece of wax paper or foil. Use a 1/4 cup measuring cup to measure the amount of dough for each cookie. form 12 - 15 mounds of the dough , and place them any which way on the foil or wax paper. Wet your hands with cold water, shake off the water but don't dry your hands , pick up a mound of dough, roll it into a ball, flatten it to about 1/2 inch thickness, and place it on the foil. Do not place more than 4 cookies on a 12 x 15 1/2 inch piece of foil or cookie sheet. These spread to gigantic proportions.

6. Bake two sheets at a time for 16 to 18 minutes, reversing the sheets top to bottom and front to back as necessary to ensure even browning. Bake unitl the cookies are well colored; they must not be too pale. Watch these carefully; they might become too dark before you know it.

1983: Though the company started in 1977, this is an important year because Otis Spunkmeyer revamps their previous retail business model and creates a business model wherein they created a fresh-baked cookie program for other foodservice operators. The program included pre-portioned frozen cookie dough, a pre-set convection oven and marketing materials. This innovative program, allowed both big and small food service operators to sell fresh baked cookies (within 18 minutes) in their facilities. Today, Otis Spunkmeyer ready-to-bake cookie dough is the #1 brand in the foodservice industry. (Source: Wikipedia)

Also this year, Blue Chip Cookies is established, and it claims to be the first business to sell the white chocolate chip macadamia cookie.

Cookie Trials and tribulations
1984: The Toll House burns down, under the photograph printed by the New York Times (January 2, 1985 I 12:5) describing the fire that destroyed Ruth Wakefield's kitchen the reads "Wreckage of Toll House Restaurant in Whitman, Mass. It was where the chocolate chip cookie was invented."

Chocolate Chip Coconut Pecan Cookies
1987: Cookie wars break out between David’s cookies and Pillsbury over whose ready-to-bake cookie dough products will take center stage in grocery stores.

Cookies Love Milk
1990: City Bakery opens in NYC and grabs the attention of chocolate chip cookie enthusiasts all over.
Cookie Dough Ice Cream
1991: Ben and Jerry’s is credited with bringing chocolate chip cookie dough ice cream to the world in a big way this year. It wasn’t too surprising considering the runaway success of cookies n cream, debuted in 1983, though.

1992: Hilary Clinton gets in trouble for saying she’s not one who wants to “stay home and bake cookies”. In an effort to make nice later, she shares her favorite chocolate chip cookie recipe with Family circle magazine.

1995: Doubletree Hotels begin giving out cookies at check-in. This becomes a popular service for several boutique hotels.

Cookie from Levain
Levain Bakery opens in New York City and brings their mountainous cookies to the masses.

1996: Not sure if they were the ones who invented it, but this is the year that Dunkin Donuts debuted the chocolate chip bagel. This was a beautiful, beautiful combination of carbohydrates and chocolate chips and at least deserves a shout-out.

Chocolate chip cookie dough is a big part of this winning recipe from the Pillsbury Bake-Off (picture from Pillsbury.com):

 

  • 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
  • 1 cup quick-cooking oats
  • Dash salt, if desired
  • 2/3 cup SMUCKER'S® Caramel Ice Cream Topping
  • 5 tablespoons Pillsbury BEST® all-purpose flour
  • 1 teaspoon vanilla
  • 3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
  • 1 cup Hershey's® semi-sweet baking chips (6 oz)
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
Bake 10 to 12 minutes or until dough puffs and appears dry.
In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

 

1997: The chocolate chip cookie is declared the official state cookie of Massachussetts.

Also this year, according to the New York Times, Neiman Marcus puts and end to an urban myth about their shop charging a customer $250 for their chocolate chip cookie. Turns out, they never even sold chocolate chip cookies—but they started to after the myth made the rounds. And they sold well.

Mom's super secret chocolate chip cookies
Also this year, this documentation was made of the baking and eating of the world’s largest chocolate chip cookie at the time (maybe still?).

Also this year, an application filed to patent the chocolate chip cookie pie. I still like the cookie cake pie better.

2008: David Leite’s fascinating New York Times article about seeking perfection in the classic cookie renews interest in the cookie around the world and introduces the idea of letting the dough rest to the masses, as well as the idea of using discs rather than chocolate morsels.

Those Famous Chocolate Chip Cookies from the New York Times

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
  • 2 cups minus 2 tablespoons
  • (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

 

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Also this year, CakeSpy teaches you how not to make a chocolate chip cookie.

Is there a sweet moment from the Chocolate Chip Cookie's history that has been missed? Leave a comment and it will be added!

 

Need a Mother's Day gift idea? Send Mom a personalized cookie gift basket with Clever Cookie, where gifts are good enough to eat.

Monday
Jul062009

Under My Thumb: A Loving Look at the Vegan Thumbprint Cookie

Vegan Apricot Thumbprint from Zoka
Can we talk about vegan thumbprint cookies for a moment?

These nubbly little jam-filled treats are a very popular vegan choice in Seattle (possibly beyond?). They've been available at Flying Apron (and since they wholesale, also at coffee shops and grocery stores which carry their pastries too) for years, but now there are several other shops and bakeries which also carry variations on this vegan cookie. What accounts for this cookie's popularity in vegan form, though?

Well, for one thing, they're an easy cookie to veganize without sacrificing any flavor. Though many classic recipes for thumbprint cookies include butter, many also use oil; so really, in some cases these cookies are inherently vegan. And to speak specifically to their popularity in the Northwest, they're a dense, oaty cookie, and Seattleites do tend to love those vaguely healthy tasting, granola-y treats.

For me, these cookies have been sort of a gateway drug into the world of vegan confectionery: they're dense and chewy and oaty; sweet but not cloying--the perfect type of cookie to eat for breakfast. Here is just a sampling of some that I've known and loved around town: 


Vegan Apricot Thumbprint from Zoka
The vegan thumbprints at Zoka Coffee are generously sized, generously dolloped with jam (apricot and I believe raspberry), and are wonderfully nutty.
The thumbprints at Flying Apron bakery (not pictured) are not only vegan but gluten-free too; they are made with a mixture of rice and garbanzo flour which gives them a nice flavor complexity; they're finished with a sweet apricot jam.

Vegan Thumbprint cookies
The vegan thumbprint cookies at Whole Foods in Seattle are wonderfully spiced and have a nice, slightly crunchy oaty texture. 

 

Vegan Thumbprint Cookie

The vegan thumbprints at PCC in Seattle are the chewiest of the lot, but plenty dense and flavorful--I especially love these ones for breakfast.


Want to make your own vegan thumbprint cookies? Here are just a few good-looking recipes online:

Do you have a great recipe to share or know of a good spot for vegan thumbprints not mentioned here? Leave a comment!

 

Monday
Mar092009

Sugar Crash: An Unusual Introduction to the Cowboy Cookie

Cookie Sandwich
Sometimes a new baked good just comes crashing into your life--full throttle, no apologies, no turning back.

The Cowboy Cookie was such a treat for us--literally.

You see, not so long ago, a car crashed into the house neighboring the CakeSpy Headquarters. No, really. See?
Car Crash!
It crashed right into the kitchen, where said neighbor happened to be at the time of the crash--in the middle of mixing up some cookie batter.
Dough ballsDough
Well, needless to say their oven was not OK, so we found ourselves in the unique position of having inherited a batch of cookie dough, all ready to bake. And so preheat the oven we did, and about half an hour later, we had a fresh batch of cookies. What resulted was a mysterious, yet delicious, cookie. They had oats, but couldn't quite be called an oatmeal cookie; they had chocolate chips, and yet we wouldn't quite call them a chocolate chip cookie. And did we detect a pecan or two?
Cookies
Turns out, they're called Cowboy Cookies--and with their dramatic entrance, they've certainly lassoed our hearts--and with an extra dab of chocolate frosting in between, they're bound to corral the affections of just about any cookie lover.

Stack of cookies
There are a number of varieties of the Cowboy Cookie to be found online, and they're certainly an easy one to personalize to taste; but in case you're curious, this recipe that we found on Martha Stewart seemed very close to the ones that we had:

Cowboy Cookies

  • Vegetable oil cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
  • 3 ounces (3/4 cup) pecan halves
  • 1/2 cup shredded unsweetened coconut
Directions

 

Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

 

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