Episode 110: Champion Cookie Recipes

Episode 110: Champion Cookie Recipes

This week on the podcast! Are chocolate chip cookies the ultimate expression of cookie-ness? Plus, cookie recipe contest winners are announced! Listen here.

Danielle Salmon

Danielle Salmon

Nussecken by Andrea Juelich

Ingredients for dough:

- 130 g European Style Butter

- 100 g sugar

- 1 tsp vanilla extract

- 2 eggs

- 300 g all purpose flour

- 1 tsp baking powder

- 3 g salt

Ingredients for topping:

- 6 tbsp smooth apricot jam

- 200g European Style butter

- 200 g sugar

- 1.5 tsp vanilla extract

- 200 g almonds, skinned, roasted, coarsely chopped

- 200 g hazelnuts, roasted, skinned, coarsely chopped

- 2 g salt

- 4 tbsp water

- Dark chocolate for decoration

For the dough, you mix all the ingredients and work them quickly into a dough (similar to a pie dough). Press immediately into a rectangular form (about 30 x 35 cm). Chill for 30 minutes. Meanwhile, heat the butter for the topping with sugar. Add all the other ingredients for the topping EXCEPT the apricot jam. Spread the apricot jam onto the pie dough evenly and layer the nut topping on top of it. Bake in a preheated oven (175 degrees Celsius) for about 25 minutes. Cut when still warm into small squares and then each square into 2 small triangles and let cool. Once they are cooled, melt the chocolate and dip the 2 side edges of each triangle into the chocolate. Let cool and harden. These can be stored a long time and freeze extremely well. They taste best after a few days since the aroma needs some time to develop.

Danielle Salmon

Danielle Salmon

Salted Mudslide Cookies by Colin Matthew

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1/4 cup dark cocoa powder

3 tablespoons instant coffee powder

1/4 teaspoon sea salt

1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc)

1 cup chocolate chunks (or if you're feeling festive, 1/2 cup chocolate chunks, 1/2 cup crushed candy canes)

sea salt for topping

Preheat oven to 325 degrees F. Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together. Fold in the chocolate chunks. Refrigerate dough for 30 minutes. Remove dough from the fridge and roll into golfball sized balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and immediately sprinkle with sea salt. Let cool completely.

Danielle Salmon

Danielle Salmon

Collins Christmas Cookies by Linda Brandmeier

2 cups salted butter

2 cups granulated sugar

3 egg yolks (reserve whites)

1/4 cup sour cream

5 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

Colored sugar/sprinkles

Combine dry ingredients and set aside. Cream butter and sugar. Blend in egg yolks (one at a time) and then sour cream. Stir in dry ingredients. Form dough into 2 balls and roll out on a floured surface to 1/4 inch thickness (not too thin). Cut with cookie cutters and place on ungreased cookie sheets. Brush cookies with egg whites and sprinkle with colored sugar. Bake at 350 F for approximately 10 minutes, until lightly browned. Yield: approximately 6 dozen med-large cookies. [ed. note: I halved the recipe and it turned out great!]

Episode 115: Greek Yogurt with Natasha Case

Episode 115: Greek Yogurt with Natasha Case

Episode 109: Cauliflower with Brandon Gray

Episode 109: Cauliflower with Brandon Gray