makes nine 6-inch cookies
- 2 1/4 cups (320 gr) AP flour
- 1 tspn baking powder
- 1 tspn baking soda
- 1 tspn salt
- 2 tspn finely ground Turkish coffee
- 1 cup (8 oz) unsalted butter, at room temperature
- 3/4 cup (120 gr) dark brown sugar
- 1 cup (200 gr) white sugar
- 1 1/2 Tbspn dark molasses
- 2 eggs
- 2 Tbspn cream or milk
- 1 Tbspn vanilla extract
- 4 cups of mix-ins: 1 cup each of pretzels (chopped), Butterfingers (chopped), marshmallows, dark chocolate chips
- Preheat oven to 180 degrees C. Prepare baking sheets lined with silpats or parchment paper.
- Whisk to combine the AP flour, baking powder, baking soda, salt, and finely ground Turkish coffee. Set aside.
- In a separate bowl, cream the butter until light, about 2 minutes. Gradually add the sugars and mix until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed. Add the molasses to the butter and beat until combined. Add the eggs one at a time, beating well after each addition. Beat in the milk and vanilla extract. In two stages, beat in the flour mixture on low until thoroughly combined. Fold in the mix-ins.
- Scoop the dough into large rounds onto the prepared cookie sheets, about two cookies per half-sheet baking pan. Leave ample room between each cookie. Dip your fingers in water and lightly spread out and press the dough into a circle.
- Bake for 12-15 minutes, until the edges are lightly browned. Remove from oven and let cool on a wire rack.
Note: If you don’t have Turkish coffee, substitute with finely ground regular coffee and a pinch or two of ground cardamom.
Note: This recipe can support up to four cups of mix-ins. Feel free to mix in anything you can think of or have in your cabinets: potato chips, nuts, dried fruits, chopped candy bars, cereal, last year’s Halloween candy, next year’s Halloween candy…. The sky’s the limit!
makes ~60 cookies according to Lebovitz (I got ~40)
- 350 gr AP flour
- 1 tspn baking powder
- 100 gr white granulated sugar
- 100 gr dark brown sugar
- 3 large eggs
- 1 tspn vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- 1/2 cup dried currants
- Preheat oven to 180 degrees C. Prepare a baking sheet lined with parchment paper or a silpat.
- Whisk to combine the flour and baking powder in a bowl. Set aside.
- In the bowl of a stand mixer, combine the eggs, white sugar, dark brown sugar, and vanilla extract. Using the whisk attachment, whisk on medium high for about five minutes, until the batter has considerably thickened.
- Gently fold the flour into the egg mixture.
- Add and gently mix in the chocolate chips and dried currants.
- On a lightly-floured surface, divide the dough into two portions. Shape each portion into a log about three inches in diameter, and transfer the logs to the prepared baking sheet, allowing a few inches in between the logs because they will spread in the oven. Wet your hands lightly with water and smooth the outsides of the dough logs.
- Bake for 20 minutes, rotating the baking sheet once halfway through baking, until the logs are lightly golden brown. Remove from oven and let cool on the baking sheet for about 10-15 minutes.
- Decrease the oven temperature to 150 degrees C.
- Transfer the logs to a cutting board and using a sharp, serrated knife, slice the logs into ~3/4″ pieces. Transfer the pieces, cut-side up back onto the lined baking sheet.
- Bake the cookies again for 15-20 more minutes, rotating once half-way through baking. Remove cookies and let cool on a wire rack. Cookies will continue to harden when cooling. Store in an airtight container.
Vanilla cardamom cookies
- 2 1/2 cups AP flour
- 3/4 tspn salt
- 1/2 tspn baking powder
- 1 heaping Tbspn ground cardamom (or more, if you want extra spicy cookies)
- pinch of freshly ground black pepper
- 2 sticks butter
- 3/4 cup sugar
- 1 large egg
- 2 tspn vanilla
- vanilla sugar, optional (recipe found below)
- In a bowl, combine the flour, salt, baking powder, cardamom, and black pepper. Set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy, about 2-3 minutes on medium.
- Mix in the egg and vanilla to the fluffed butter and sugar.
- Gradually add the dry ingredients in two batches and mix until combined.
- Wrap the dough in 2-3 separate portions in parchment paper and freeze until firm, about 1 hour.
Meanwhile, make the filling:
Darjeeling tea filling
- 1/2 cup whole milk
- 4-5 Tbspn loose leaf Darjeeling tea
- 1/4 cup butter, at room temperature
- 1/4 cup veggie shortening
- 2 cups sifted powdered sugar
- In a small saucepan, combine milk and Darjeeling tea. Bring to almost a boil.
- Remove the milk from heat, cover and let steep for 10 minutes.
- Return the milk to heat and simmer until the liquid reduces by about a half or more. Let cool.
- In a mixer, beat butter and shortening for about 2-3 minutes on medium.
- Add milk tea and gradually mix in powdered sugar.
- With mixer on high, beat for 2-3 minutes until light and fluffy.
Baking and assembling:
- Preheat oven to 180 degrees C.
- Take one portion of dough out of the freezer at a time. Roll out dough between two pieces of parchment paper or on a floured surface until about 1/4″ thickness. Use a cookie cutter to cut out shapes.
- Place prepared dough on a pan with a silpat or sheet of parchment paper. If using, sprinkle each piece with vanilla sugar.
- Bake cookies for ~15-18 minutes, rotating once half-way through.
- Remove cookies and let cool.
- Fill a pastry bag with the filling and pipe a small amount on a cookie. Sandwich the filling with another cookie and gently press down.
for vanilla sugar:
- Fill a clean jar with sugar.
- Split open a vanilla bean and scrape the seeds into the sugar in the jar. Mix.
- Bury the vanilla bean in the sugar as well.
- Seal the jar tightly and keep in a cool, dark place for at least 1 week until the sugar absorbs the vanilla fragrance.