Yup, it’s time for my monthly “I’m going to cook every single recipe from Around My French Table!” proclamation. I mean it this time! I swear. Unless it’s another recipe for mussels. Because mussels don’t exist in Colorado.
This week’s French Fridays with Dorie recipe is not mussels thankfully – it was cookies! Chocolate ones! With extra chocolate!
These are Dorie’s Cocoa Sables. I really love her Sables recipe from Baking so I had high hopes for these. Unfortunately, my dough was ridiculously dry.
It crumbled when I sliced it and I ended up having to piece it back together on the baking sheet. I really don’t think it was the recipe’s fault though – I think just I need to learn to compensate for how dry the air is here.
But how did they taste you ask?
A-mazing. Best cookies I’ve ever tasted.
And that could very well be because I haven’t had anything sweet in a week but you guys, I loved these! I don’t think I’ve ever had a chocolate cookie that I felt this strongly about but I cannot wait to make these again.
If you asked my husband to describe me, I can almost guarantee that he would include the word “cheap” in the mile-long string of words that would follow. I can talk myself out of buying anything – I have to take my vacuum completely apart, clean it, and put it back together at least 3 times a week. It still works though! So why buy another one?!
My cheapness thriftiness is okay with me most of the time. And then there are times when I realize I have a fridge full of brie that’s about to expire and nothing to spread it on! Because I refuse to buy cookies/crackers/whatever unless it’s on sale and I have a coupon. Gah.
Luckily, I saw Tracey link to these graham crackers a few days ago and kept them in the back of my mind.
You guys. These have got to be the world’s best graham crackers. They’re almost like a shortbread! They’re really buttery and were the perfect vessel for my baked brie.
Super simple too! It took me about 10 minutes to throw the dough together and after a quick chill all I had to do was roll it out and cut it. My only complaint is that I don’t think I rolled them thin enough which means I didn’t get a ton of cookies out of the recipe. Boo! Oh well, I won’t mind making them again!
2 cups unbleached all-purpose flour, plus more for rolling
½ cup whole-wheat flour
¾ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
¼ cup packed dark brown sugar
¼ cup granulated sugar
¼ cup honey
In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.
Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about â…› inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a paring kninfe, gently score each square to create a line down the middle, taking care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.
Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.
The graham crackers will keep in an airtight container at room temperature for up to 1 week.
I always loved those cookies – they have a dough taste to them that I’ve never found before in another cookie and well, who doesn’t love cookie dough?! This recipe produces cookies that are dead ringers for those grocery store cookies. I mean exact. I could’ve easily eaten my weight in these guys.
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Food coloring (optional)
To make the cookies, preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To frost the cookies, place the powdered sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.
I am so ready for Christmas. SO ready. I’m worse than my kids, y’all. I have run out of things to distract myself with and actually resorted to playing Angry Birds for the first time the other night while waiting for my nails to dry. It wasn’t until the next morning that I realized I never got around to painting my right hand. That game is ridiculous.
But anyway, one last cookie recipe for you. I’ve seen Mexican hot chocolate cookies around for awhile but the spice aspect of it never appealed to me. I decided to give them a try finally and I’m so happy that I did! The spice is subtle and it doesn’t hit you until you’re just about done with the cookie. You can adjust the chili powder to your tastes, so make sure it a taste before you start baking them off. (Excuse to eat the dough. *high five*)
I’m looking for last minute additions to my holiday baking list so if you have any suggestions, please leave them!
1 cup (2 sticks) unsalted butter, room temperature
1¾ cups sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons cinnamon
½ teaspoon Chipotle chili powder
Preheat oven to 400 degrees, with racks in upper and lower thirds.
In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and 1½ cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
In a small bowl, combine remaining ¼ cup sugar, cinnamon, and Chipotle chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture.
Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Aren’t these the prettiest cookies? The minute I saw them I knew they needed to be part of my Christmas cookie spread!
I don’t typically love cookies with jam but these are officially the exception to that rule. The dough is a lot like shortbread in that it’s buttery and not super sweet so it’s the perfect pairing with a sweet jam and glaze. I could easily eat my weight in these!
They look a lot more difficult than they were. The dough came together in no time and was really easy to roll out into the right shape. And then less than 20 minutes later, I had lovely little cookies that aren’t going to make it into the freezer like I’d planned.
One note on the recipe – you can glaze the cookies before you slice them or after. I like the look of the glaze going down the sides so I did after but they look a lot “cleaner” if you glaze before cutting. Gorgeous either way if you ask me!
2 - 2½ cups all purpose flour (start with 2 cups and if the dough is too wet, add more a bit at a time)
¼ teaspoon salt
For the filling:
½ cup jam, preferably seedless
For the glaze:
½ cup powdered sugar
2 teaspoons lemon juice
2 teaspoons milk
Preheat oven to 350F. Line a baking sheet with parchment paper.
Beat together the butter and sugar on medium speed with a hand mixer (or in your stand mixer). Add egg, vanilla and lemon zest and cream together on medium until combined. In a separate mixing bowl, whisk together flour and salt. Pour dry ingredients into the wet ingredients and mix until just combined.
Divide the dough into 2 and roll each one into a thin strip about the length of your baking sheet. Place on pan and press your index finger down the middle to form a crater or canal down the middle. Bake for 10 minutes. Take out and spoon jam into the groove, then return to the oven for 8-10 minutes, until golden. Let cool and cut into diagonal strips.
To make the glaze:
Whisk together the powdered sugar, lemon juice, and milk. Drizzle over cooled cookies.