Four of their best seasonal cookies, and we are going head to head.
Chocolate Chip Cookie
Prep Time: 1 hour 20 minutes
Cook Time: 24 minutes
Makes 1 dozen cookies
INGREDIENTS
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 1/4 cup (285g) melted unsalted butter
1 large egg yolk
1 large egg
2 teaspoons (4g) vanilla extract
6 ounces (170g) 60% dark chocolate, roughly chopped
4 ounces (113g) milk chocolate, roughly chopped
Flakey sea salt, (optional)
INSTRUCTIONS
In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and sea salt until combined. Set aside.
In a separate medium bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk into the sugar. Finally, whisk in the egg yolk, egg and vanilla extract until smooth and evenly combined.
To your sugar mixture, add half the flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough and no longer see any raw flour.
Fold in the roughly chopped chocolate, cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350℉ / 177℃. Line two sheet pans with parchment paper.
Scoop 2 ½ tablespoons of dough, per cookie, and roll into a ball. Coat in the cinnamon sugar mixture. Place on the prepared sheet pan, about 2-inches apart and only adding about 6 cookies per sheet pan. Repeat with the remaining dough.
Next, flatten the cookies to about 1/2-inch thick, with the palm of your hand or the bottom of a glass.
Bake for 8-12 minutes or until golden brown around the edges and not quite set in the middle. Let cool on a wire rack at room temperature before serving.
Dulce De Leche Cookie
Prep and Rest Time: 2 hours
Cook Time: 3 hours 20 minutes
Makes 1 dozen cookies
INGREDIENTS
Cookie Dough
3 cups (450g) all-purpose flour
1/2 teaspoon (0.5g) ground allspice
1 teaspoon (3g) ground 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 1/4 cups (285g) melted unsalted butter
1 large egg yolk
1 large egg
2 teaspoons (8g) vanilla extract
Cinnamon Sugar
1/2 cup (100g) granulated sugar
1 1/2 teaspoons (4g) ground cinnamon
Dulce De Leche Sauce
1 14-ounce can (396g) sweetened condensed milk
Toasted Milk Cream Frosting
1/2 cup (60g) dry milk powder
1 cup (240ml) whole milk
1 cup (227g) unsalted butter, softened
4 cups (450g) powdered sugar
1 teaspoon (4g) vanilla extract
Assembly
Chilled cookie dough
Cinnamon sugar
Dulce de leche sauce
Toasted milk cream frosting
Freshly grated nutmeg, (optional)
INSTRUCTIONS
For The Cookie Dough
In a medium mixing bowl, whisk together the flour, allspice, cinnamon, baking soda, cornstarch, and salt until evenly combined. Set aside.
In a separate medium bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk into the sugar. Finally, whisk in the egg yolk, egg and vanilla extract until smooth and evenly combined.
To your sugar mixture, add half the flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough and no longer see any raw flour.
Cover with plastic wrap and refrigerate for 1 hour.
For The Cinnamon Sugar
In a small bowl, whisk together the sugar and cinnamon until evenly combined. Set aside.
For The Dulce de Leche Sauce
Remove the label from the can. Place it in a saucepan, taller than the can, and cover with water by 1-2-inches.
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 pour into a small bowl. Whisk together to evenly combine and if needed, pass through a fine mesh strainer for an even smoother consistency.
Let cool completely at room temperature, cover with plastic wrap and refrigerate until ready to use.
For The Toasted Milk Cream Frosting
In a medium saucepan over medium heat, add the milk powder, and cook, stirring constantly, until the powder is starting to toast and turn golden brown. Stir in the milk and bring to a simmer. Once hot and steaming, cut off the heat, and steep the mixture for 10 minutes. Strain through a fine mesh strainer into a separate container and cool completely.
Add the butter to a large mixing bowl, and beat with a hand mixer until smooth, lightened in color and fluffy. Turn the mixer off and add a third of the powdered sugar. Mix on low until fully incorporated and then add more sugar, in batches, until everything is evenly combined.
Stir in the vanilla and 2-3 teaspoons of the cooled toasted milk mixture until the frosting is smooth and velvety in consistency. Place in a pastry bag fitted with a star tip and reserve at room temperature.
To Bake and Assemble
Preheat the oven to 350℉ / 177℃. Line two sheet pans with parchment paper.
Scoop 2 ½ tablespoons of dough, per cookie, and roll into a ball. Coat in the cinnamon sugar mixture. Place on the prepared sheet pan, about 2-inches apart and only adding about 6 cookies per sheet pan. Repeat with the remaining dough.
Next, flatten the cookies to about 1/2-inch thick, with the palm of your hand or the bottom of a glass.
Bake for 7-9 minutes or until golden brown around the edges and not quite set in the middle. Let cool on a wire rack at room temperature.
When ready to serve, add a heaping tablespoon of the dulce de leche to one of the cooled cookies and spread it in a circle on top.
Pip a nice dot of the toasted milk frosting on top and garnish with freshly ground nutmeg, if you would like. Repeat with the rest of your cookies.
S’mores Cookie
Prep and Rest Time: 1 hour 45 minutes
Cook Time: 25 minutes
Makes 1 dozen
INGREDIENTS
Cookie Dough
2 1/2 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 1/4 cup (285g) melted unsalted butter
1 large egg
1 large egg yolk
2 teaspoons (4g) vanilla extract
Marshmallow Meringue
4 large egg whites
1 cup (200g) granulated sugar
1/4 teaspoon (0.25g) cream tartar
Pinch fine sea salt
1 teaspoon (4g) vanilla extract
Assembly
Cookie dough
Marshmallow meringue
1 cup (140g) semi-sweet chocolate chips, melted
INSTRUCTIONS
For The Cookie Dough
In a medium mixing bowl, whisk together the flours, cornstarch, baking soda, and salt until evenly combined. Set aside
In a separate medium bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk into the sugar. Finally, whisk in the egg yolk, egg and vanilla extract until smooth and evenly combined.
To your sugar mixture, add half the flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough and no longer see any raw flour.
Cover with plastic wrap and refrigerate for 1 hour.
For The Marshmallow Meringue
Find a saucepan that the bowl of your stand mixer can sit into without touching the bottom. Add about 2-3-inches of water to the saucepan and bring to a light simmer.
In the bowl of the stand mixer whisk together the egg whites, sugar, cream of tartar and salt to combine. Place over the pan of simmering water and heat, whisking constantly, until the sugar and salt dissolves and the mixture is warm to the touch.
Move the bowl to the stand mixer with the whisk attachment and mix on high speed until medium-stiff, glossy peaks form. Stir in the vanilla extract and place in a pastry bag fitted with your favorite tip.
To Bake and Assemble
Preheat the oven to 350℉ / 177℃. Line two sheet pans with parchment paper.
Scoop 2 ½ tablespoons of dough, per cookie, and roll into a ball. Place on the prepared sheet pan, about 2-inches apart and only adding about 6 cookies per sheet pan. Repeat with the remaining dough.
Next, flatten the cookies to about 1/2-inch thick, with the palm of your hand or the bottom of a glass.
Bake for 8-9 minutes or until golden brown around the edges and not quite set in the middle. Let cool on a wire rack at room temperature.
Add the melted chocolate to a small piping bag.
When ready to assemble the cookies, place back on a sheet pan. Cut just the very tip of the melted chocolate pastry bag and drizzle the chocolate over top of the cookies.
Pipe the marshmallow meringue in any design you’d like over the top of the cookie. Using a kitchen torch, toast the meringue until golden brown and just beginning to char in spots. Serve immediately.
Berry Cobbler Cookie
Prep and Rest Time: 2 hours 15 minutes
Cook Time: 30 minutes
Makes 1 dozen cookies
INGREDIENTS
Cookie Dough
1 cup (96g) rolled oats
2 cups (300g) all-purpose flour
2 teaspoons (5g) cornstarch
1 teaspoon (7g) fine sea salt
½ teaspoon (2g) baking soda
1 cup (200g) light brown sugar
1 cup (200g) granulated sugar
1 1/4 cup (285g) melted unsalted butter
1 large egg
1 large egg yolk
2 teaspoons (8g) vanilla extract
Raspberry Jam
1 1/2 pounds (680g) raspberries
1 ½ - 2 1/2 cups (250-500g) granulated sugar, depending on how sweet your berries are
2 1/2 tablespoons (23g) lemon juice
Cinnamon Streusel Topping
1 cup (150g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1/2 teaspoon (2g) ground cinnamon
1/2 teaspoon (2g) fine sea salt
1/2 teaspoon (2g) ground nutmeg
6 1/2 tablespoons (91g) melted unsalted butter
Cream Cheese Frosting
⅔ cup (150g) salted butter, softened
8 ounces (226g) cream cheese, softened
3 1/2 cups (415g) powdered sugar
1 1/2 teaspoons (8g) vanilla bean paste or extract
Whole milk, as needed
INSTRUCTIONS
For The Cookie Dough
Place the rolled oats in a food processor and pulse until it becomes a fine powder with tiny pieces throughout.
In a medium mixing bowl, whisk together the flour, ground oats, cornstarch, salt and baking soda until evenly combined. Set aside.
In a separate medium bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk into the sugar. Finally, whisk in the egg yolk, egg and vanilla extract until smooth and evenly combined.
To your sugar mixture, add half the flour mixture and mix until combined. Then add the remaining flour, and mix until you get a smooth dough and no longer see any raw flour.
Cover with plastic wrap and refrigerate for 1 hour.
For The Raspberry Jam
In a saucepan, stir together the raspberries and sugar. Let macerate for 10 minutes.
Stir in the lemon juice and then set over medium heat. Bring the mixture to a boil, while stirring and mashing the berries.
Boil for 8-10 minutes or until thickened. You can test the consistency of the jam, starting around the 5 minute mark, by placing a small amount of sauce on a plate to quickly cool. The jam is done when it is thick enough to not run on the plate and nicely coats the back of your spoon.
Remove from heat and pass through a fine mesh strainer to remove the seeds. Let cool completely at room temperature before refrigerating.
For The Cinnamon Streusel Topping
Preheat the oven to 350℉ / 177℃. Line a sheet pan with parchment paper.
In a medium bowl whisk together the flour, sugars, cinnamon, salt, and nutmeg.
While constantly stirring the flour mixture with a fork, drizzle in the melted butter. This will help create a clumpy texture for the streusel. Stop mixing once all the butter is incorporated and there is no more raw flour.
Spread the streusel on the prepared sheet pan and bake until crispy and cooked through, about 5-7 minutes. Remove and cool completely.
For The Cream Cheese Frosting
Add the butter to a large mixing bowl, and beat with a hand mixer until smooth, lightened in color and fluffy. Add in the cream cheese and mix until evenly incorporated.
Turn the mixer off and add a third of the powdered sugar. Mix on low until combined and then add more sugar, in batches, until smooth and homogenous.
Stir in the vanilla and 2-3 teaspoons of milk, as needed, until the frosting is smooth and holds stiff peaks.
Place in a pastry bag fitted with a round tip and set aside.
To Bake and Assemble
Keep the oven at the same temperature as the streusel, 350℉ / 177℃. Line two sheet pans with parchment paper.
Scoop 2 ½ tablespoons of dough, per cookie, and roll into a ball. Place on the prepared sheet pan, about 2-inches apart and only adding about 6 cookies per sheet pan. Repeat with the remaining dough.
Next, flatten the cookies to about 1/2-inch thick, with the palm of your hand or the bottom of a glass.
Bake for 7-9 minutes or until golden brown around the edges and not quite set in the middle. Let cool on a wire rack at room temperature.
When ready to assemble, add a swirl of your cream cheese frosting on top of one of your cookies, leaving a bit of space in between each ring. Repeat on the remaining cookies.
Add the cooled raspberry jam to a piping bag and cut just the tip off the bag to make a small hole. Pipe the raspberry jam in the space left between the frosting rings.
Finish by sprinkling some crumble across the top. Repeat with the remaining cookies and serve.
