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Layered butter cookies with imported jam of any flavour (I favour plum or apricot but raspberry or cherry are popular) make a stack of cookies you simply cut and wrap or serve.
Deep chocolate biscotti, warmed up with a touch of vanilla and a few handfuls of macadamia nuts for crunch, buttery flavor, and exotica. Melted chocolate is optional, smeared on top, with more chopped nuts to finish the ensemble. If you're really bold, add a few grains of fleur de sel on top to accentuate the depth of the chocolate flavour.
What a story. What a cookie. In the late 80's I applied for a job in the classified. It simply said: Baker Wanted, Knowledge of David's Cookies a must. I had never heard of David's Cookies but I quickly found out. I ordered some from New York, munched, ate, and replicated a batch or two or three. No, David Lebovitz himself did not give me the recipe and I am not trying to upstage a cookie entrepreneur who I respect. So if David reads this, kudos to you, sir and for all others, do visit www.davidscookies.com for the originals. If you want Pepperidge Farm sort of cookies (thin, buttery, crisp, delicate), make these small, with warm, freshly made dough. If you want them bigger, heftier, make them with chilled dough, and triple the batter used (and longer baking time). Yes, there is no leavener in these cookies - that is not a mistake. Lindt Chocolate is the best choice for these and apparently what David's cookies used. Incidentally, David's used to use (do they still?) and I used, commercial CTX ovens which conveyed cookies along a heated, baking trail until they emerged out the other end of this cookie dedicated oven which was a long tunnel that produced amazing cookies. Your home oven will do a great job with this great recipe too!
Are these brownies or cookies or truffle pastries?
Serve one chilled, over easy, with an espresso and savour each decadent bite.
Make them large and mounded for huge, dense cookies, or smaller, and flatter, for chewier ones.
There's something innately and enduringly appealing about the chocolate mint connection. It's a flavour combo that never fails to impress. These are decadent fudge cookies, with crackly tops and a texture midway between cookie and brownie (think crisp edges and fudgy insides - like a truffle cookie). Warm, out of the oven, they are anointed with a peppermint patty or After Eight mint.
Dip an Oreo in this special batter, fry and you have a totally different cookie. The Oreos soften a bit inside and it’s almost like a chocolate layer cake inside a dessert fritter.
Dark demerara sugar transforms shortbread. This version features the light taste of butter in a dense cookie but with a wonderful bouquet of caramel, courtesy of the demerra, sometimes called raw sugar. If you don't have it, use dark brown sugar. The taste and texture will be slightly different but either sugars produce an addictive, buttery, crumbly shortbread.
As delicious as it is colorful.
Over 2500 Downloads. A decadent, crisp and chewy chocolate batter, bolstered up with chunks of white chocolate and semi-sweet chocolate chunks or chips. Make these big, for the best texture (and then share).
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There’s a cookie place in the UK that has an almost cult following. Like Mrs. Field’s, Famous Amos, David’s and Levain’s of New York famed mammoth chocolate chunk cookies, these British cookies make people swoon. I’ve had them cold and Fed-exed and even cold, Ben’s Cookies are impressive. I don’t have their recipe and I wouldn’t even want to attempt to replicate someone else’s creativity or endeavour. But I do have a son Ben – and he loves huge, chocolate things like hunks of Notting Hill Brownies and my own Ben’s cookies – made for him. These take baking soda which makes them puffy and deepens their chocolate crumb and they are topped with chunks of chocolate which melts into a halo of bittersweet decadence. Bake them big and delight in those huge crackles which form – the result of a stiff batter balking against the strain of the leavener and creating those fissures we seem to love in cookies. If I could replicate these in a regular Toll House cookie, I’d be way pleased. It’s a challenge that lies ahead.