Four of their best seasonal cookies, and we are going head to head.
INGREDIENTS:
Chocolate Chip Cookie:
Chocolate Chip Cookie Dough:
3 cups (450g) all-purpose flour
2 teaspoons (5g) cornstarch
1/2 teaspoon (2g) baking soda
1 teaspoon (7g) fine sea salt
1 cup (200g) light brown sugar
1 cup (200g) granulated sugar
1.25 cup (284g) unsalted butter, melted and cooled
1 egg yolk
1 whole egg
2 teaspoons (4g) vanilla extract
6 oz (170g) 60% dark chocolate, rough chopped
4 oz (113g) milk chocolate, rough chopped
Dulce de Leche Cookie:
Dulce De Leche Sauce:
14 oz (396g) Sweetened Condensed Milk can
Toasted Milk Cream:
1/2 cup (60g) dry milk powder
1 cup (236ml) milk
1 cup (227g) unsalted butter, room temp
4 cups (459g) powdered sugar
1 teaspoon (4g) vanilla extract
Cinnamon Sugar:
1/2 cup(100g) granulated sugar
1.5 teaspoons(4g) cinnamon
Dulce De Leche Cookie Dough:
3 cups (450g) all-purpose flour
1/2 teaspoon (<1g) allspice
1 teaspoon (3g) cinnamon
1/2 teaspoon (2g) baking soda
2 teaspoons (5g) cornstarch
1 teaspoon (7g) fine sea salt
1 cup (200g) light brown sugar
1 cup (200g) granulated sugar
1.25 cups (284g) unsalted butter, melted and cooled
1 egg yolk
1 whole egg
2 teaspoons (8g) vanilla extract
S’mores:
Marshmallow Topping:
4 egg whites
1 cup (200g) sugar
1/4 teaspoon (>1g) cream tartar
Pinch fine sea salt
1 teaspoon (4g) vanilla extract
S’mores Cookie Dough:
2.5 cups (375g) all-purpose flour
1/4 cup (38g) whole wheat flour
2 teaspoons (5g) cornstarch
1/2 teaspoon (2g) baking soda
1 teaspoon (7g) fine sea salt
1 cup (200g) light brown sugar
1 cup (200g) granulated sugar
1.25 cup (284g) unsalted butter
1 whole egg
1 egg yolk
2 teaspoons(4g) vanilla extract
Assembly:
1 cup(140g) semi-sweet chocolate chips, melted
Berry Cobbler Cookie:
Raspberry Jam:
1.5 lbs (680g) raspberries
2.5 cups (500g) sugar
2.5 tablespoons(23g) lemon juice
Cinnamon Streusel Topping:
1 cup (150g) all-purpose flour
1/2 cup (100g) white sugar
1/2 cup (100g) light brown sugar
1/2 teaspoon (2g) cinnamon
1/2 teaspoon (2g) fine sea salt
1/2 teaspoon (2g) ground nutmeg
6.5 tablespoons (91g) unsalted butter, melted and cooled
Cream Cheese Frosting:
⅔ cup (149g) salted butter, softened
8 oz (226g) cream cheese
3.5 cups (419g) powdered sugar
1.5 teaspoon (8g) vanilla bean paste
Berry Cobbler Cookie Dough:
2 cups (300g) all-purpose flour
1 cup (96g) oat flour
1 teaspoon (7g) fine sea salt
2 teaspoons (5g) cornstarch
½ teaspoon (2g) baking soda
1 cup (200g) light brown sugar
1 cup (200g) granulated sugar
1 cup (227g) unsalted butter
1 whole egg
1 egg yolk
2 teaspoons (8g) vanilla extract
INSTRUCTIONS:
Chocolate Chip Cookie:
Chocolate Chip Cookie Dough:
Preheat oven to 350F.
In a medium-sized mixing bowl, add flour, cornstarch, baking soda, and sea salt and whisk to combine.
In a separate bowl, add light brown sugar and granulated sugar; whisk to combine, then add butter and whisk in egg yolk, egg, and vanilla extract.
To your sugar mixture, add ½ your flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough. Next, add dark and milk chocolate and fold it together. Cover with plastic wrap and refrigerate for 1 hour.
Grab a couple of tablespoons of your cookie dough, form it into a ball, and place it on a parchment-lined baking sheet, about 6 cookies per baking sheet. Next, flatten the cookies, about 2” thick, with the palm of your hand or the bottom of a glass. Bake for 8 - 12 minutes.
Dulce de Leche Cookie:
Dulce De Leche Sauce:
Remove the label from the can. Place it in a pot, and fill it with water so the can is submerged 1 - 2”.
Bring to a boil over medium-high, reduce the heat to a simmer, and cook for 3 hours. Carefully remove the can, open it, and pass “dulce de leche” through a fine mesh strainer for a smoother consistency.
Toasted Milk Cream:
In a medium saucepan, add milk powder, set over medium heat, and cook the milk until barely brown, then add milk, bring to a simmer, cut off the heat, and steep for 10 minutes. Strain through a fine mesh strainer into a separate container and cool completely.
Add butter to a separate mixing bowl, and beat with a hand mixer until smooth. Next, in batches, add powdered sugar until fully incorporated.
Next, add vanilla and 1 - 2 tsp of your toasted milk until a smooth and velvety consistency. Place in a pastry bag fitted with a star tip and reserve.
Cinnamon Sugar:
In a small bowl, add ingredients and whisk to combine.
Dulce De Leche Cookie Dough:
Preheat oven to 350F.
In a medium-sized mixing bowl, add flour, allspice, cinnamon, baking soda, cornstarch, and salt and whisk to combine.
In a separate bowl, add light brown sugar and granulated sugar; whisk to combine, then add butter and whisk in egg yolk, egg, and vanilla extract.
To your sugar mixture, add ½ your flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough. Cover with plastic wrap and refrigerate for 1 hour.
Grab a couple of tablespoons of your cookie dough, and form it into a ball; roll it in the cinnamon-sugar mixture and place it on a parchment-lined baking sheet, about 6 cookies per baking sheet. Next, flatten the cookies, about 2” thick, with the palm of your hand or the bottom of a glass. Bake for 7 - 9 minutes.
Assembly:
Add a heaping tablespoon of your “dulce de leche” to one of your cookies and spread it on top.
Pip a nice dot of your toasted milk cream on top and optionally garnish with some fresh ground nutmeg. Repeat with the rest of your cookies.
S’mores:
Marshmallow Topping:
In a heat-proof bowl, add egg whites and sugar, and whisk to combine, then place over a saucepan with simmering water. Add salt and whisk until warm and sugar gets dissolved.
Then pop on a stand mixer with the whisk attachment and mix on high speed until medium glossy peaks form. Then add vanilla extract and place in a pastry bag fitted with your favorite tip.
S’mores Cookie Dough:
Preheat oven to 350F.
In a medium-sized mixing bowl, add flour, whole wheat flour, cornstarch, baking soda, and salt and whisk to combine.
In a separate bowl, add light brown sugar and granulated sugar; whisk to combine, then add butter and whisk in egg, egg yolk, and vanilla extract.
To your sugar mixture, add ½ your flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough. Cover with plastic wrap and refrigerate for 1 hour.
Grab a couple of tablespoons of your cookie dough, form it into a ball, and place it on a parchment-lined baking sheet, about 6 cookies per baking sheet. Next, flatten the cookies, about 2” thick, with the palm of your hand or the bottom of a glass. Bake for 8 - 9 minutes.
Assembly:
Place melted chocolate in a pastry bag, cut off the tip, and drizzle your cookies with chocolate each cookie.
Pipe in your marshmallow topping as much as you desire, then lightly torch it with a kitchen torch.
Berry Cobbler Cookie:
Raspberry Jam:
In a sauce pot, add raspberries and sugar; mix to combine and let it sit for 2 minutes to macerate.
Add lemon juice, set over medium heat, start mashing your berries and boil for 8 - 10 minutes or until thickened. (To test the consistency, place a small amount of sauce on a plate and cool completely.) Pass through a fine mesh strainer and cool completely.
Cinnamon Streusel Topping:
In a medium bowl, combine flour, sugar, brown sugar, cinnamon, salt, and nutmeg.
Drizzle in butter while constantly mixing and combining with a fork till clumpy and combined.
Spread over a parchment-lined baking sheet and bake until crispy and cooked through, about 5 - 7 minutes. Remove and cool completely.
Cream Cheese Frosting:
In a medium-sized bowl, add butter and beat using an electric hand mixer, then add cream cheese, and once combined, add sugar in batches until smooth and homogenous. Finally, add vanilla, and if necessary, add a splash of milk to your desired consistency.
Place in a pastry bag fitted with a round tip.
Berry Cobbler Cookie Dough:
Preheat oven to 350F.
In a medium-sized mixing bowl, add flour, oat flour, salt, cornstarch, and baking soda and whisk to combine.
In a separate bowl, add light brown sugar and granulated sugar; whisk to combine, then add butter and whisk in egg, egg yolk, and vanilla extract.
To your sugar mixture, add ½ your flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough. Cover with plastic wrap and refrigerate for 1 hour.
Assembly:
Add a nice swirl of your cream cheese frosting on one of your cookies, leaving a bit of space in between each ring. Fill that space with your raspberry jam, and finish by sprinkling some crumble across the top. Repeat with the rest cookies.
