Cookie Platter for the OPC
Today for a big meeting I brought an assortment of homemade cookies and brownies. Here are all the recipes.
Chocolate Chip cookies
Ingredients
Mexican Wedding Cookies
Ingredients
Whisk the flour, almonds, cinnamon, salt, and 1/2 the confectioner's sugar together, add the butter and vanilla, combine with your fingertips until well-mixed. Refrigerate the dough for about 15 minutes, then roll into small balls, and bake for 10-12 minuets at 350, expecting little to no spreading. Allow the cookies to cool for 5 minutes, then sprinkle with remaining sugar.
White on White Cookies
Whisk the dry ingredients together; add the egg, vanilla, and butter, combine with your fingertips until well-mixed, add the white chocolate chunks and macadamia nuts, combine with fingers again, scoop out and bake 15-18 minutes at 350, expecting significant spreading. Should have crispy edges.
Salted white chocolate chunk Oatmeal Cookies
Whisk the dry ingredients together except for the sea salt; add the egg, vanilla, and butter, combine with your fingertips until well-mixed, add the white chocolate chunks and oatmeal macadamia nuts, combine with fingers again, scoop out portions and flake a tiny bit of sea salt onto the top of each, and bake 13-16 minutes at 350, expecting significant spreading. Should have crispy edges.
Peanut butter Peanut cookies
Whisk together the dry ingredients, add the butters and combine with your fingertips until well-mixed, add the peanuts and combine with fingers again, roll dough into little balls and flatten against the tray with your fingers, pushing the dough together. Bake 10-12 minutes at 350, expecting little to no spreading.
Chocolate Chunk Brownies
Preheat the oven to 325 degrees and butter/line a 9 x 12inch baking pan.
Combine the chocolate, butter, espresso powder and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally. In a large mixing bowl, combine the sugar and eggs and whisk until smooth. When the chocolate is ready, let it cool for a moment, then while whisking the eggs and sugar quickly, add a little chocolate at a time, until half is incorporated, then pour the mix back into the chocolate bowl, and whisk all together. Gently fold in the flour and chocolate chunks. Bake until a knife comes out clean, which could take 25-45 minutes depending on your oven.
Chocolate Chip cookies
Ingredients
- 1 stick butter, softened
- 1 cup brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1-3/4 cups unbleached whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons instant espresso coffee powder
- 1-1/2 cups semi-sweet chocolate chunks
Mexican Wedding Cookies
Ingredients
- 2 sticks unsalted butter, at room temperature
- 1 1/4 cups confectioners’ sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 3/4 cups unbleached whole wheat flour
- 2 tsp. ground cinnamon
- 1 cup ground blanched almonds
Whisk the flour, almonds, cinnamon, salt, and 1/2 the confectioner's sugar together, add the butter and vanilla, combine with your fingertips until well-mixed. Refrigerate the dough for about 15 minutes, then roll into small balls, and bake for 10-12 minuets at 350, expecting little to no spreading. Allow the cookies to cool for 5 minutes, then sprinkle with remaining sugar.
White on White Cookies
- 3 cups unbleached whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, room temperature
- 1 cup brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups belgian white chocolate (about 8 1/2 ounces) coarsely chopped
- 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)
Whisk the dry ingredients together; add the egg, vanilla, and butter, combine with your fingertips until well-mixed, add the white chocolate chunks and macadamia nuts, combine with fingers again, scoop out and bake 15-18 minutes at 350, expecting significant spreading. Should have crispy edges.
Salted white chocolate chunk Oatmeal Cookies
- 1 cup unbleached whole wheat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 3/4 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 6 ounces belgian white chocolate coarsely chopped
- 1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)
Whisk the dry ingredients together except for the sea salt; add the egg, vanilla, and butter, combine with your fingertips until well-mixed, add the white chocolate chunks and oatmeal macadamia nuts, combine with fingers again, scoop out portions and flake a tiny bit of sea salt onto the top of each, and bake 13-16 minutes at 350, expecting significant spreading. Should have crispy edges.
Peanut butter Peanut cookies
- 1 stick butter, room temp
- 1 cup peanut butter
- 2 cups unbleached whole wheat all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup chopped roasted salted peanuts
Whisk together the dry ingredients, add the butters and combine with your fingertips until well-mixed, add the peanuts and combine with fingers again, roll dough into little balls and flatten against the tray with your fingers, pushing the dough together. Bake 10-12 minutes at 350, expecting little to no spreading.
Chocolate Chunk Brownies
- 5 oz unsweetened chocolate, coarsely chopped
- ½ cup unsalted butter, softened
3 TB espresso powder
- 1/2 teaspoon salt
- 2 1/2 cups sugar
- 6 large eggs
- a splash of coffee
- 1 1/3 cups unbleached wheat flour
- 12 oz bittersweet chocolate chunks
Preheat the oven to 325 degrees and butter/line a 9 x 12inch baking pan.
Combine the chocolate, butter, espresso powder and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally. In a large mixing bowl, combine the sugar and eggs and whisk until smooth. When the chocolate is ready, let it cool for a moment, then while whisking the eggs and sugar quickly, add a little chocolate at a time, until half is incorporated, then pour the mix back into the chocolate bowl, and whisk all together. Gently fold in the flour and chocolate chunks. Bake until a knife comes out clean, which could take 25-45 minutes depending on your oven.