Whiskey & Rye Chocolate Chip Cookies

My friend over at Ritzy Mom blog made a version of these so I decided to make my own. Thanks for the inspiration!

INGREDIENTS

240g flour
220g  rye flour
260g butter, room temperature
250g brown sugar
150g sugar
1 ½ teaspoon coarse salt
1 ½ teaspoon baking powder
1 ¼ teaspoon baking soda
2 eggs, room temperature
1 tsp vanilla
1 tablespoon whiskey
200g chopped bittersweet chocolate
125g chopped walnuts
flaked salt for sprinkling

DIRECTIONS

Add rye flour to a pan and toast it slightly.  Make sure you move it around as it will burn quickly.  Put into a bowl and add the rest of the dry ingredients.

In stand mixer, cream butter and sugars until well combined.  Add eggs one at a time and then vanilla and whiskey.

Add the flour until just combined.  Fold in the chopped chocolate chunks and nuts by hand. Refrigerate overnight or for a few hours.

When ready to bake preheat oven to 350 F. Line cookie sheets with silpat or parchment.

Using a small ice cream scoop place the cookies about two inches apart on cookie sheet. Sprinkle with a bit of flaked salt.  Cook for about 15-18 minutes.

Chocolate & Coffee Sandwich Cookies

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They are kinda like grown-up Oreos.

Cookies
190 g flour
75 g cocoa, extra dark
2 tablespoons powdered espresso
1 teaspoon baking soda
¼ teaspoon baking powder
315 g sugar
142 g unsalted butter
1 large egg, room temperature

Filling
113 g unsalted butter, room temperature
95 g shortening
350 g powdered sugar
50 g cocoa powder, extra dark
1 tablespoon powdered espresso
1 tablespoon vanilla extract

Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Measure out 15 g size drops of dough and roll them into a ball.   Place them about 2 inches apart. Flatten them with a glass to about 1/8 inch thick.  Be gentle as you peel it off the glass.

Bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through.  I also like to drop the cookie sheet on the counter so that they deflate and crack. Transfer baking sheets to wire racks to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the powdered sugar, and cocoa. Continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside in a pastry bag at room temperature until ready to use. Pipe about a teaspoon on each and flatten with cookie on top to make a sandwich.

 

 

 

Susman Honey Biscuits


Biscuits sweet with honey and a touch of salt. The Susman family stopped by last night with some delicious treatsbfrom a local restaurant to see if I could recreate them.  These are close.  I am going to play with this recipe a bit.

INGREDIENTS

2 cups all purpose flour

1 Tbsp baking powder

¼ tsp baking soda

Dash of salt

5 Tbsp cold unsalted butter

2 Tbsp honey

1 cup cold buttermilk

Little more flour for kneading surface

Topping

3 Tbsp salted butter, melted

2 Tbsp honey

INGREDIENTS

Preheat the oven to 425 and lightly grease a large baking sheet.

In a bowl of an electric mixer, combine flour, baking powder, baking soda, and salt. Stir until combined.

Melt 3 tablespoons salted butter and honey in a small bowl and set aside.

Chop cold butter into pieces and add it to the flour mixture. Use a pastry cutter until it looks like coarse crumbs. Pour in honey and mix for a few seconds.

Pour cold buttermilk into the center of the mixture. Mix until just combined, dough will be sticky.

Transfer the dough onto a lightly floured surface and sprinkle with a little more flour on top. Knead dough 5-6 times and pat into a ½ inch-think circle.

Using a biscuit cutter, start to cut out biscuits. Kneading it as little as possible, you can rework dough scraps into a ball and shape it into a circle again. Cut out more biscuits.

Place biscuits on the baking sheet leaving about an inch in between.

Brush each biscuits with honey butter mixture.

Bake for 10-13 minutes until raised and golden brown.

As soon as you take the biscuits out of the oven, brush them with more honey butter mixture.

Maple Oatmeal Rounds

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Slather these breakfast scones with a nice healthy dollop of butter.

1 3/4 cups all-purpose flour, plus extra for dusting surface

1/2 cup whole wheat flour

1/2 cup rolled oats

1 very heaped tablespoon baking powder

1 very heaped tablespoon superfine (caster) or granulated sugar

1/2 teaspoon table salt

Scant 3/4 cup unsalted butter, cut into pieces

1/4 cup maple syrup

1/4 buttermilk

1 egg, beaten (for glaze)

Preheat your oven to 400°F. Line with baking sheet with silpat or parchment paper.

Whisk the flours, oats, baking powder, sugar and salt together in a large bowl.

With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs.

In a small dish, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. If it feels too dry, add a little more milk but not enough that the dough is sticky.

On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) tall. Using a 2-inch (5-cm) cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg and bake for 20 to 25 minutes until the scones are lightly golden.

Cool and make a glaze with powdered sugar, cinnamon and milk if you are into that sort of thing.

I got the recipe here.

Pucker Up, Poppy

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The cookie version of a slap.

INGREDIENTS

2 sticks unsalted butter, at room temperature

2/3 cup confectioners’ sugar, sifted

2 large egg yolks, at room temperature

Pinch of salt

1 teaspoons vanilla

2 cups (280 grams) all-purpose flour

zest of two lemons

1 tablespoon fresh lemon juice

3 tablespoons poppy seeds

DIRECTIONS

  1. Cream butter and sugar until the mixture is smooth and silky. Beat in the egg yolks and vanilla followed by poppy seeds, lemon zest and lemon juice. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
  2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days)
  3. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silpat.
  4. Using a sharp slender knife, slice each log into cookies about 1/3 inch thick.
  5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

I altered this recipe.

Honey, I Baked the Cookies

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INGREDIENTS

  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking
  • 1/2 teaspoon salt
  • ½ cup chopped nuts (almonds or walnuts)
  • ¼ toasted coconut

DIRECTIONS

Toast ¼ cup of coconut and set aside.

Cream together honey, brown sugar, and shortening. Beat in egg.

Add, flour, baking powder, teaspoon baking soda, and salt.

Mix in nuts and toasted coconut.

Shape the dough into a roll or loaf.

Allow the dough to ripen for a day or two in the refrigerator before you slice and bake it in a hot oven (400°F) for 10 to 12 minutes.

This recipe has been adapted from this recipe.