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molasses cookies

December 8, 2016 by Butter Loves Company

If you’re like me, you’ve been humming “It’s the Most Wonderful Time of the Year” since the moment the cranberry sauce and mashed potatoes were cleared from your Thanksgiving table. The ‘it’s too early for Christmas decorations’ shame flew off, and the holiday jammies and baking mitts went on.

Molasses cookies have long been a favorite of mine because of their warming spiciness and their moist and chewy profile. The perfect molasses cookies, IMHO, are always rolled in granulated sugar before baking, and should be moist (almost wet) in their centers. They should hold their circular shape and have firm edges and crackled tops—the signature sign of flawless crunch to chew ratio.

It has taken me years to develop a molasses cookie recipe that embodied all the characteristics I was looking for. Many attempts resulted in cookies with too much spread and bend (too much moisture), or were too crunchy without that essential chew (too little moisture). This recipe yields a cookie that fits my long molasses cookie wish-list. I hope (and think) it will fit yours too. After all, I did make the list… and checked it twice. 😉

Bonus: baking these cookies will save some burn time on your favorite holiday candle. They fill your home with the most festive aroma!

Bonus Bonus: these cookies should not be limited to the holiday season alone. I’ve declared these cookies as the perfect texture for ice cream cookie sandwiches. If you try that, please let me know how they come out, and what ice cream flavor you chose for the middle!

The cookies don’t have to end there! Here’s a few others you might enjoy:

white chocolate macadamia cookies

triple chocolate cookies

bakery-style sugar cookies

iced brownie thins

perfect white chocolate macadamia cookies

September 15, 2016 by Butter Loves Company

Nestled into a tiny nook in the corner of the kitchen of my parents’ house sits a shoddy convection oven. Place a piece of bread inside (potato sandwich bread to be specific), twist the knob to high, and an hour later you may return to find a faintly golden browned toast. And that’s if you’re lucky. Atop the dud electronic, sits a package of cookies. While they are most definitely from Costco, the residual heat from the oven below warmed them up to a faux homemade fresh-from-the-oven temperature.

Three types of cookies line up in rows within the container: chocolate chip, oatmeal raisin, and white chocolate macadamia nut. Oooh, those white chocolate macadamia cookies. They are so good. They’re sweet from the milkiness of white chocolate, crunchy and nutty from the thick macadamia nuts, and doughy in the centers—the sign they were under-baked to perfection.

This recipe for white chocolate macadamia cookies brings me right back to my parents’ kitchen, nibbling on Costco cookies “fresh” off the top of the convection oven. Though, these are even better than I remember, as homemade most often seems to be. They have crispy edges and soft chewy centers. Buttery and sweet with an even spread from a pre-bake chill. I think it is the addition of a dash of almond extract that makes them reminiscent of birthday cake batter too (Skillet cookie birthday cake, anyone?).

This makes a big batch of white chocolate macadamia cookies, nearly three-dozen 2 1/2-inch cookies. You could save half the dough in the freezer for a future craving if you’re so inclined. Mix up a batch and enjoy fresh from the oven, warmed to perfection, no shoddy convection oven required.

Not a white chocolate fan or craving more cookies? Why not give these triple chocolate cookies a try. Or, my favorite M&M cookies are always a winner.

triple chocolate cookies

September 9, 2015 by Butter Loves Company

“I keep a bag of dark chocolate candies in the freezer and then just have one at night after dinner as my dessert. It is just sweet enough to curb all my chocolate cravings.”

Have you ever heard anyone say something like this? I’ve heard this a lot coming from a family that doesn’t necessarily love sweet treats. I’m not even a chocolate person and all I can say is that sounds like real life magic. One bite of bitter dark chocolate and all your dreams of chocolate layer cake or brownies or ice cream subside? I’m not buying it.

These triple chocolate cookies are for the people who don’t believe that a teensy bite of chocolate is enough. They are filled with mouth-coating, fudgy, rich chocolate flavor. On top of that, they are studded with melty, bittersweet chocolate chips and creamy white chocolate chips. There is no ‘hint of chocolate’ here. These are cookies that need a side of milk, in the best way. Every bite is deeply chocolatey.

If you make a batch, you could then tell everyone that you too just have one piece of dark chocolate at night. Feel free to omit that the dark chocolate is actually a palm-sized cookie that has three kinds of chocolate in it and is basically fudge in the middle. I’ll never tell.

Note: These cookies are made with Dutch processed cocoa powder. If you have questions about different types of cocoa powder or are unsure which you have, please check out this post before baking!

One month ago: Fresh Fig and Almond Cake
Six months ago: Brown Butter Cinnamon Sugar Pull-Apart Bread
One year ago: Apple Pie Buttermilk Biscuits

WARNING: These triple chocolate cookies are for serious chocolate lovers only. They are filled with mouth-coating, fudgy, rich chocolate flavor and are studded with melty, bittersweet chocolate chips and creamy white chocolate chips. There is no subtlety here. These are cookies that need a side of milk, in the best way. Every bite is so deeply chocolatey and they’re basically like fudge in the middle!

homemade oreo cookies

May 24, 2014 by Butter Loves Company

Here’s the st-Oreo . . .

“Milk’s favorite cookie” will forever remind me of days at my friend Maura’s house—a convenient stone’s throw away from my parent’s house—which was always lively and where the Oreos were bountiful. I’d hang out with Maura and her four siblings, possibly after a game of jail break (i.e. chasing each other around the neighborhood, hopping fences, skinning knees), and we’d demolish sleeve after sleeve of Oreos.

But aside from the sheer volume of Oreos I consumed with Maura’s family, I think the biggest reason the cream filled chocolate sandwich cookie, to this day, reminds me of the her house is because of her family’s peculiar Oreo preference.

They always chose single stuffed. (gasp)

Now for me, when it comes to Oreos, I always considered Double Stuf far superior to single stuffed, and I thought that was universal opinion. But, apparently, people have interests in all sorts of chocolate to cream ratios. As a child, these are the things that stick.

Wouldn’t it be great to have a sleeve of Oreos that would satisfy all the stuffers?—the single, the double, and hey, even the triple!

Well now you can. And homemade Oreos are so much easier to make than you might think plus you can fill them with vanilla cream to your heart’s desire. These are super-simple and they taste just like the Oreos you remember . . . maybe even a little better ;-).

Now, tell me, what’s your favorite Oreo? Single stuffed or Double Stuf?

homemade oreo cookies
adapted from Thomas Keller’s Bouchon Bakery Cookbook

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (Includes chill time)
Makes: about 14-16 2-inch sandwiches

Ingredients:

1 cup minus 2 tablespoons all purpose flour
½ cup plus 1 tablespoon unsweetened cocoa powder
2/8 teaspoons baking soda
4 oz. (1 stick) unsalted butter, softened
½ teaspoon table salt
½ cup granulated sugar

For the filling
2 oz. (1/2 stick) unsalted butter, softened
¼ cup vegetable shortening
2 cups confectioners sugar
2 teaspoons vanilla extract or vanilla bean paste

Instructions:

In a medium bowl, whisk together the flour, cocoa and baking soda to combine. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-low speed until smooth. Add the salt and mix again for 15 seconds. Add the sugar and mix again on medium-low for about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
Add the flour mixture to the butter mixture in 2 additions, mixing on low speed after each addition until just combined (after the second addition, the dough should come together).
Grab the dough into a ball and turn onto a sheet of plastic wrap. Using the heel of your hand, form the dough into a roughly 6-inch square block. Wrap snug with the plastic and refrigerate until firm, at least 1 hour and up to 2 days (or it can be frozen at this point for up to 1 month).
Preheat the oven to 325 degrees F and line 2 cookie sheets with parchment paper. Unwrap the dough but leave it on the plastic. Cover the top with a separate piece of plastic (so the dough is between the two sheets). With a rolling pin, roll out the dough as it is between the plastic until it is about 1/8 inch thick (It may be tough to roll at first, but it will get easier. If the dough gets too soft, return it to the fridge for a few minutes). Cut 2-inch rounds out of the dough with a cookie cutter or the top of a drinking glass and place on the prepared cookie sheets, leaving ¾ inch between each.
Bake for 15-17 minutes, turning the pans around halfway through the cooking time. The cookies are ready when you smell lots of chocolate and there are very small cracks on the surface. Let the cookies cool on the pan for 5 minutes and then transfer them to a rack to cool completely.
Prepare the cream: In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl with a hand mixer), on low speed beat the butter and shortening together until smooth, about 45 seconds. With the mixer still on low, gradually add the confectioners sugar and vanilla. Turn up the speed to high and mix until fluffy, about 2-3 minutes. Place cream in a pastry bag fitted with a ½ round tip.
Assemble cookies: Once the cookies are cool, turn half of them upside down. Pipe dollops of the vanilla cream on the centers of the upside down cookies. Top each with a second cookie and press down lightly to sandwich the cookie. Continue until you have filled all the cookies.

party biscotti

May 8, 2014 by Butter Loves Company

You might be sitting there thinking “Ugh, she’s posting about biscotti? How lame!”

And, in some cases, you might be right. Biscotti doesn’t have a reputation for being a fun food. No childhood birthday party has ended with a “Happy Birthday! Time for dessert! Bring out the biscotti!” (Maybe it has ended that way, actually . . . “Did they say biscotti? Sorry Suzy, I need to go home . . . and . . . um . . . clean my fish tank.) I think this is just because biscotti hasn’t shown up to the party wearing sprinkles—Until now!

Maybe my eyes were still blinking sparkly lights after my recent girls’ weekend in Las Vegas, but when I decided to make biscotti this week I wanted something a little more fun than the average fruits and nuts. I wanted something that was colorful and would be welcomed for a celebration or just with a cup of coffee. And for whatever reason, I also wanted something reminiscent of birthday cake batter.

I mixed up biscotti with a combination of vanilla bean, touches of almond and lemon zest, creamy white chocolate chips and sprinks (yes, I did that) both inside and out.

And after a few test batches, “party biscotti” was born.

The word “Biscotti” comes from the Italian roots ‘bis’ and ‘cotti,’ meaning twice-baked. As its name suggests, the dough hits the oven twice: first in logs and second sliced into rectangles after the logs have been partially cooked. Because these are supposed to be crunchy and somewhat dry they’re long lasting making them a perfect cookie jar cookie. As a note, biscotti is the plural term for biscotto. In the U.S. I tend to hear the cookie referred to as biscotti whether referring to one or a full platter.

Fun fact: In Italy, Biscotti is also the generic term for any cookie. So, in Italy, if you bring a plate of biscotti to a kid’s party, you’re always super cool. Well played, Italy.

party biscotti
Adapted from Giada de Laurentiis

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hr. 45 minutes (including cool time)
Makes: About 2 dozen biscotti

Ingredients:

2¼ cups all-purpose flour
1½ teaspoons baking powder
½ cup (1 stick) unsalted butter, softened
¾ cup sugar
1 teaspoon grated lemon zest
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
¼ teaspoon almond extract
1 cup white chocolate chips or coarsely chopped white chocolate (I tried both and actually preferred the chips)
¼ cup rainbow sprinkles
1 egg, lightly beaten, for egg wash
¼ cup sparkling sugar, for topping egg wash (granulated sugar will also work)
1 cup white chocolate chips or coarsely chopped white chocolate, for garnish (optional)
Additional sprinkles or small candies for garnish (optional)

Instructions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour and baking powder to blend. In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, on medium speed, beat the butter and sugar together until light and fluffy. Add the lemon zest and salt until blended. Beat in the eggs 1 at a time, followed by the vanilla and almond extracts.
With the mixer on low, add the flour mixture to the butter and sugar mixture and beat just until blended. Mix in the white chocolate and sprinkles with the mixer on low, or by hand.
Form the dough into two 8-inch long, 3-inch wide logs on the prepared baking sheet. Brush with egg wash and sprinkle tops with sugar. Bake until lightly golden, about 35 minutes. Cool on sheet for 20 minutes.
Place the logs on the cutting board. Using a sharp serrated knife cut the logs into ¾-inch-thick slices. Place the biscotti, cut side down, back onto the baking sheet. Bake the biscotti until they are pale golden, about 6 minutes. Gently flip the biscotti over and cook with the other side facing up until pale golden, another 4–6 minutes. Transfer the biscotti to a rack and cool completely.
In a bowl set over a saucepan of simmering water stir the white chocolate with a rubber spatula or metal spoon until the chocolate melts. Dip one side of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Dip or sprinkle with desired topping and place the biscotti on the baking sheet for the chocolate to set. Allow the chocolate to harden before serving or storing.

chewy oatmeal raisin cookies

February 4, 2014 by Butter Loves Company

Do you ever find yourself in a bakery staring at the picturesque cookies and asking yourself “how on earth do they get these darn cookies to look so darn good?”

No? Oh.

Well … I do. (Another thing to add to the nerd list.)

A year or so ago, I discovered a few secrets to making those thick, chewy, bakery-worthy cookies I had spent so many years drooling over (not literally, thank goodness). I’m excited to say that one of those secrets is incredibly easy. Incredibly easy if you have enough patience to chill the cookie dough before baking it. That’s it! Chill the dough! This helps prevent the cookies from spreading because the butter, which was softened for the mixing process, will re-solidify. Many argue chilling also enhances the flavor of the cookie for a number of super scientific reasons I have yet to completely understand. Regardless, I agree.

If you are a fan of thick, chewy, bakery style cookies, you will love this Oatmeal Raisin Cookie. They are just begging to be eaten; every little bit of cinnamon spice, old-fashioned oats, pecans, and two kinds of raisins just scream, “EAT ME!”

If you don’t like raisins, you can absolutely substitute them for chocolate chips.

Promise me you’ll chill the dough? At least half of it?

chewy oatmeal raisin cookies

Recipe Type: Dessert

Author: Butter Loves Company

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 12-16 cookies

Ingredients

1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 1/2 cups old fashioned rolled oats
1 cup raisins (1/2 cup each golden and dark raisins or a full cup of one type)
1/3 cup pecans or walnuts, chopped (optional)

Instructions

In a large bowl or the bowl of an electric mixer, cream together the butter, brown sugar, egg and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.
Stir this into the butter mixture and mix on low until just combined. Stir in the oats, raisins and nuts, if using.
Form the dough into a ball and wrap in plastic. Chill for at least 2 hours, or overnight if you are patient.
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop 1 to 1 ½ inch balls of chilled cookie dough and arrange on the cookie sheet leaving two inches between each ball (If the dough is really cold, you can flatten the dough balls ever so slightly so they come out less thick).
Bake for 12 to 15 minutes, or until the edges are golden. The center may look slightly undercooked. Let cookies cool for 5 minutes on the warm baking sheet before transferring to a wire rack.

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cinnamon pinwheel cookies

December 30, 2013 by Butter Loves Company

Each December, my mom and I embark on what I have coined a Christmas cookie marathon (instead of 26 miles, think 26 types of cookies). Our non-stop baking day results in a lengthy list of cookies, which includes some of our winter classics — snickerdoodles, whoopie pies, and molasses – along with a handful or two new experiments. When the stand mixer has reached its limit and our hands are aching from scooping dough, we assemble the cookies, bars, and toffees on platters for our neighbors, family, and friends to enjoy throughout the holidays. We include a cookie guide with each platter so a ginger hater doesn’t mistakenly reach for the rosemary ginger squares.

As a kid, one of the first cookies I was trusted with was the Cinnamon Pinwheel Cookie. It is a sugar cookie base swirled with cinnamon and brown sugar, a simple and elegant combination. While we make them at Christmas, these are fitting for any time of year and I am pretty sure they are breakfast appropriate. Try to be patient enough to chill the dough until it is very firm before you cut it. This will ensure you get circular cookies.

Cinnamon Pinwheel Cookies

Recipe Type: Cookies

Cuisine: Dessert

Prep time: 2 hours 35 mins

Cook time: 20 mins

Total time: 2 hours 55 mins

Serves: About 50

Ingredients

2 1/2 cups all-purpose flour, plus more for rolling
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tablespoons ground cinnamon (or more if you are extra fond of cinnamon)

Instructions

In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and 3/4 cup granulated sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).
On a floured surface, separate the dough into two piles and roll each into 8 x 12 inch rectangles. Use a knife to even the edges so they are clean when you roll the dough in step 6.
In a small bowl, mix together the 1/2 cup granulate sugar, 1/2 cup light brown sugar and the cinnamon for the cinnamon sugar filling. Sprinkle generously on each rectangle of dough.
Starting from a short side, roll each rectangle into a log. Cover with plastic wrap and refrigerate until firm, 1-2 hours.
When the dough is firm, preheat the oven to 350° F and line two baking sheets with parchment paper. Slice the dough logs ¼ inch thick and bake on sheets until just beginning to brown, 15 to 18 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

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