Tag Archives: cookies

cinnamon + sea salt chocolate chip cookies

5 Jun

I’m not really a sweet tooth kind of person.  I like desserts.  Even candy sometimes (especially these…), but sweet always takes a back seat to my unhealthy, artery hardening passion for salt.  I love it.  I really really love it.

I used to live down the street from Ezra’s Pound and on some lucky days when I went in to get my coffee they would have these chewy chocolate chip cookies dusted with cinnamon and sea salt.  Normally, I wouldn’t get excited about cookies but these were different.  These were salty.  And sweet.  And cinnamon-y.  And just wonderful.

I moved and now I make my coffee at home and after many cookieless months I realized I could probably make them for myself.  And so I did, and I think they turned out rather nicely.  I used a basic recipe from Gourmet, as I mentioned I’m not much of a cookie person so I don’t have my own favourite chocolate chip cookie recipe… but if you do, use it.

Just one last little thing.  I’m rambling a bit, I know…  Get some flaked sea salt – such as Maldon – if you can.  The texture is perfect for the cookies.  It can be a touch pricey but it’s worth it, great to have around for any dish where a good quality sea salt is called for.

Makes about 36 cookies

cinnamon + sea salt chocolate chip cookies

adapted from Gourmet, October 2003

ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups dark chocolate chips
  • 3 tbsp cinnamon
  • 3 heaping tbsp flaked sea salt

preparation

Preheat oven to 375°F with a rack positioned in the middle.

Line 2 large baking sheets with parchment paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl until pale and fluffy.  Beat in eggs one at a time until mixture is creamy.  Beat in vanilla.  Add flour mixture slowly and mix until just blended, then stir in chips.

Scoop 1 heaping tbsp of batter for each cookie and roll into a ball, arranging balls 3 inches apart on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand.  Take a generous pinch of cinnamon (about 1 tbsp for each baking sheet) and dust over cookies lightly then sprinkle with a generous amount of flaked sea salt.

Bake, 1 sheet at a time, until golden, 10-11 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner until batter is used up.

Advertisements

honey soaked date + toasted almond biscotti

17 Feb

I helped a close friend of mine move just over a month ago. In return, she demanded that I make her biscotti as a housewarming gift. So I’ve finally gotten around to it. This is one of many many variations on this basic biscotti recipe that I’ve tried and they turned out to be delicious, once again. The dates and almonds can be swapped out for just about any dried fruit / nut combination that pleases you so follow your rainbow!

Note: it seems tempting (or it did to me when I first started using this recipe) to add a little more than a cup of ground almonds to the batter. Do not do this. Use a cup exactly, a little less if anything. The almonds give the cookie a wonderful flavour but too much will leave you with a crumbly mess instead of a crunchy delight.

honey soaked date & toasted almond biscotti

Adapted from Food & Drink Fall 2011

ingredients

  • 1 3/4 c all-purpose flour
  • 1 c ground almonds1 tsp baking powder
  • 1/2 c unsalted butter at room temperature
  • 2/3 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp honey
  • 3/4 c dried dates
  • 1/4 c whole almonds, toasted, coarsely chopped

preparation

Preheat oven to 350°F

Cut dates in quarters (cut lengthwise and then crosswise) and place in a small bowl.  Drizzle with honey and let stand while preparing the dough.

In large bowl, stir flour with ground almonds and baking powder with a fork or whisk.

Cream butter and sugar in large bowl.  Beat in eggs, one at a time.  Add vanilla and beat until evenly mixed.  Add flour mixture.  Beat until almost incorporated and dough comes together.  Stir in honey dates and almonds until evenly distributed.

Line a baking sheet with parchment paper.  Place dough on sheet and form into a log, about 12 inches long, 3 inches wide and 1 inch tall.  The dough will be very sticky so wet your hands to work with it.

Bake in centre of preheated oven for about 25 to 30 minutes, until lightly golden on top.  Remove from oven and allow log to cool completely, at least 30 minutes.  meanwhile, reduce oven temperature to 300°F.  When log is cool slice 1/2 inch thick slices.  Place slices on a rack set on baking sheet (or turn half way through second baking).

Bake again for 20 to 30 minutes, until lightly golden and dry.  Cool completely before serving.

Biscotti will keep well in an airtight container at room temperature for up to a week or freeze up to 1 month.