Nutella chocolate thumbprint cookies

Ingredients

• 2 cups (280 grams) unbleached all-purpose flour
• 2/3 cup (90 grams) dutch processed cocoa powder
• 1 cup (200 grams) dark brown sugar
• 1/2 teaspoon kosher salt
• 1 cup (227 grams) unsalted butter, cold cut into 1/2-inch cubes
• 2 large (100 grams) eggs
• About 1/2 cup of Nutella, room temperature

Instructions

• Cut the cold butter into 1/2-inch cubes and refrigerate it until ready to add to the dry ingredients.
• Place the all-purpose flour, the cocoa, sugar, salt and ground cinnamon in the stand mixer bowl. With the paddle attachment mix the ingredients on low speed for 30 second until they are well combined.
• Add the cubed butter to the other ingredients. Mix on medium-low speed until the mixture resembles large breadcrumbs and there are no large pieces of butter, about 7 minutes. Add both eggs and mix on low speed until the dough pulls away from the sides of the bowl and starts to form a ball.
• At the this point the dough will be a little sticky. Form the dough into balls that weigh 25 grams each. You made need to occasionally lightly flour your hands to keep the dough from sticking too much.
• Use the back of a rounded 1/4 teaspoon to create a dent in the cookie. Chill the unbaked cookies for 45 minutes.
• At this point the unbaked cookies can also be frozen. Freeze the cookies in a single layer on a sheet pan or board. When the cookies are frozen place them in a freezer storage bag. Bake the cookies directly from the freezer.

Bake the Cookies

• Preheat the oven to 350 degrees F. Once the oven reaches temperature, place 15 cookies on a half baking sheet lined with parchment paper or a Silpat and bake the cookies for 10-12 minutes until they are slightly firm. If baking the cookies straight from freezer you may need to add 2 minutes to the baking time.
• Remove the cookies from the oven, and immediately take the same teaspoon and press the center of the cookie to reset the indent. Let the cookies cool for 5 minutes and then place them on a cooling rack.
• Fill each cookie with about 1/2 tsp of Nutella.

Notes

The unfilled cookies actually taste better on the 2 and 3 day. The texture becomes more fudge-like the longer the cookies sit.

Cookies can be filled with strawberry or raspberry jam instead of Nutella, or chocolate ganache – see recipe below for ganache option.

Ganache Filling

• 12 ounces (340 grams) bittersweet chocolate chopped or chocolate chips
• 12 ounces (340 grams) heavy cream

Make the Chocolate Ganache

• While the cookies are chilling, make the ganache. Chop the chocolate into 1/4-inch pieces and place it into a medium-sized bowl. Heat the cream over medium heat just until bubbles form around the edge of the cream and steam starts to rise from the surface of the cream.
• Pour the cream over the chopped chocolate. Let the mixture sit undisturbed for 1 minutes. Slowly stir with the mixture with a whisk until all the chocolate is melted and the mixture is smooth.
• Cool the ganache until it reaches a temperature of about 77 degrees. At this point it will be solid enough to pipe or spoon into the middle of the cookie.
• Place the ganache in a piping bag with #805 Wilton tip. With the cookies on a flat service pipe a dollop of the ganache into the center of the cookie just until it rises above the edge of the cookie.

Recipe adapted from bakesbybrownsugar.com

Salted chocolate chip tahini cookies

• 8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature
• 1/2 cup (120ml) tahini, well stirred
• 1/2 cup (100g) granulated sugar
• 1/2 cup (90g) packed light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons (150g) flour
• 3/4 teaspoon baking soda
• 1 teaspoon kosher or sea salt
• 2 cups (280g) bittersweet or semisweet chocolate chunks, or chocolate chips
• flaky sea salt, such as Maldon or fleur de sel

• In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
• Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
• In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
• Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats.
• Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
• Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.

Recipe from davidlebovitz.com

Peanut butter cookies

INGREDIENTS

• 1 stick (1/2 cup) butter or vegan butter, at room temperature
• 1/2 cup dark or light brown sugar
• 1/4 cup real maple syrup
• 1/2 cup creamy peanut butter
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt

Preheat the oven to 350° F. Line two baking sheets with Silpat or parchment paper.

In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.

Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.

Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).

Bake cookies in preheated oven, one sheet at a time, for about 10 minutes (cookies will appear pale and slightly under-baked, they’ll continue to cook slightly as they cool). 

Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

Recipe adapted from haflbakedharvest.com and cookingclassy.com

Raspberry fool with simple meringue cookies

Ingredients:
3 cups (3/4 lb./375 g) raspberries
2 Tbs. sugar
2 cups (16 fl. oz./500 ml) heavy cream
6 meringue cookies, broken into pieces

Meringue cookies:
1/2 teaspoon vanilla extract
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup + 2 tbsp. sugar
pinch of salt

Directions for cookies:
Line 2 large baking sheets with parchment paper or Silpat.
Beat egg whites, vanilla extract and cream of tartar in a large bowl on medium speed until frothy. Increase speed to medium-high; add sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form and whites have tripled in volume, about 5 minutes.
Heat oven to 200 degrees F. Transfer egg-white mixture to a large resealable plastic bag. Snip off a corner and pipe meringue by heaping tablespoonfuls onto prepared baking sheets. Bake at 200 degrees F for 2 hours, switching the two cookie sheets at half time.
Turn off oven, let meringues stand in oven for 1-2 hours.
Remove meringues from oven. With thin metal spatula, carefully lift cookies off baking sheets.

Directions for fool:
Combine 2 cups (1/2 lb./250 g) of the raspberries and 1 Tbs. of the sugar in a blender and puree until well combined. Set aside.

In a large metal bowl, whip the heavy cream until soft peaks form. Add the remaining 1 Tbs. sugar and whip until stiff peaks form. Set aside.

Assemble the parfaits in wineglasses, Mason jars or juice glasses. Divide half of the whipped cream evenly among the glasses, followed by half of the raspberry puree. Top with the cookies, dividing them evenly, and the remaining whipped cream and raspberry puree, again dividing them evenly. Scatter the remaining 1 cup (1/4 lb./125 g) raspberries on top. Serve immediately.
Serves 4.

Recipe adapted from Williamssonoma.com

Matcha cookies with almonds (vegan)

1/2 cup (1 stick) vegan butter substitute (or unsalted butter if not vegan), softened
1/2 cup powdered sugar
1 cup all-purpose flour
1 tablespoon matcha powder
1/8 teaspoon salt – omit if using salted butter
1/3 cup sliced almonds

Sift together the all purpose flour, matcha powder and salt.
With an electric mixer at medium speed, cream the butter and powdered sugar until soft and fluffy.
Lower the mixer speed. Add in sifted ingredients 1 tablespoon at a time until dough is formed. Add in the sliced almond in 3 batches and stop the mixer immediately once all combined.

Remove the dough and place on a 22 inch long plastic wrap. Roll the dough into a 1 1/2 inches thick log. Wrap the log with the plastic wrap and freeze for 30 minutes.
Pre-heat the oven to 325 degree Fahrenheit. Line two baking sheets with parchment papers. Remove the dough from the freezer. Use a sharp knife and cut the dough into 1/4 inch thick slices. Arrange the cookies on the baking pan 2 inches apart.

Bake the cookies for 14-16 minutes on the middle rack. Remove the cookies to a wire rack to cool completely before storing in an air tight container.

Recipe adapted from rasamalaysia.com

Buckwheat coconut oil chocolate chip cookies

1/2 cup (113 grams) coconut oil, liquid state*
3/4 cup (150 grams) brown sugar, packed
1/4 cup (50 grams) organic cane sugar
1 large egg
2 teaspoons vanilla extract
1 cup (125 grams) buckwheat flour
1 cup (125 grams) whole wheat flour
1 teaspoon baking soda
1/2 teaspoon espresso powder, optional
1/2 teaspoon salt
1 cup (6 ounces – 170 grams), semi or bittersweet chocolate chip (I used Ghirardelli 60% cocoa chocolate chips)
Flaky sea salt for sprinkling, optional

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, stir together the coconut oil and sugars until uniform. Beat in the egg and vanilla extract. Stir in the flour, baking soda, espresso powder, and salt until uniform. Stir in the chopped chocolate.
Roll the dough into balls, about 1 1/2 tablespoons in size, and place 2 inches apart on a cookie sheet. Don’t worry if the dough looks crumbly – it will come together in your hands.
Press down the dough with the palm of your hand until the dough is disk-shaped, about 1/2-inch in height. Sprinkle with flaky sea salt, if desired. Place both sheets in the oven and bake for 13-15 minutes, switching the baking sheets halfway through. Don’t over bake.

Cool cookies on sheet for 10 minutes before transferring to cooling racks to cool completely.

*Coconut oil melts at a temperature of 76 degrees F (24 degrees C). Microwave oil for a few seconds to melt, if necessary.

Recipe adapted from pastryaffair.com

Buckwheat cacao nib shortbread cookies with clementine zest

These shortbread cookies are the perfect accompaniment to a pot of tea. You can find cacao nibs at Trader Joe’s, or online at Amazon.com. While cacao nibs are a bit pricey, their flavor is very intense – so you don’t need to use as much. And when you consider the benefits of consuming these:

MOOD BOOSTING: Cacao contains natural chemicals that promotes heightened sensitivity and euphoria
NUTRITION: This ancient superfood is full of antioxidants, minerals, amino acids, and nutrients. It is considered an energizer, appetite suppressant and metabolism booster

They are practically health food! 🙂

1 1/4 cups unbleached all-purpose flour
3/4 cup buckwheat flour
8 ounces (2 sticks) butter, softened
2/3 cup organic cane sugar
2 tsp clementine zest (from about 3 clementines)
1/4 teaspoon salt
1/3 cups cacao nibs
1 1/2 teaspoons pure vanilla extract

In a small bowl, rub zest in the sugar with your fingers until evenly distributed and aromatic. In the bowl of a KitchenAid, beat butter and sugar on medium until smooth and creamy, about 3 minutes. In the meantime, whisk flours and salt together in the bowl you used for the sugar and zest.
Mix in cacao nibs and vanilla with the whipped butter. Mix in flours just until incorporated. Scrape the dough into a mass and knead with your hands for a few minutes until dough is smooth. Refrigerate dough until it is cold, at least an hour or overnight.

Preheat oven to 350 F.
Divide dough in half and place one half in between two pieces of parchment paper. Roll out dough to 1/4″ thick. Using your favorite cookie cutter, cut out cookies and place them on a parchment lined baking sheet about an inch apart – the cookies will spread slightly.

Put cookies into the pre-heated oven and bake until the sides of the cookies are golden, about 15-16 minutes. Let cookies cool completely.

Recipe adapted from alifewelllivedblog.com

Cardamom semolina shortbread cookies

1/2 C. (1 stick 4 oz. 100 g) butter
1/2 C. (50 gr) powdered sugar
3/4 C. (100 gr) AP flour
3/4 C. (100 gr) semolina flour
1/8 tsp. salt
1 tsp. baking powder
1 tsp. cardamom
1 tbsp. milk or cream, if needed

Preheat oven at 160 C (320 F). Line two baking sheets with Silpat or parchment paper.
In a bowl, mix the butter and sugar until well combined. Add the flour, semolina, salt, and baking powder to the butter-sugar mixture and mix it together. Add the cardamom and mix until it forms a soft dough. If though does not quite come together, add 1 tbsp. milk or cream.
Shape into small balls of approx. 1 inch each. Place these dough balls on the baking trays leaving enough space between. They will only spread a little.
Bake for 18-20 minutes, or until bottom starts to brown a bit – cookies will still feel soft on top, don’t over bake.
Take out of oven and allow to cool completely. When completely cool, store in an airtight container.

Recipe adapted from naivecookcooks.com

Saffron ice cream with Swedish cardamom cookies

6 whole cardamom pods
2 cups cream
1 3/4 cup half and half
large pinch of saffron threads
1 ½ Tbs. cornstarch
pinch of salt
3/4 cup organic cane sugar
1 cup cardamom cookies, broken into small pieces

INSTRUCTIONS

In mortar crush the whole cardamom seeds.
Combine 2 Tbs. of the cream with the cornstarch in a small bowl and stir it well to make a slurry.
In a saucepan, combine the rest of the cream with the sugar, cardamom, saffron, half and half and salt. Bring to a boil over medium-high heat. Remove from the heat and whisk in the cornstarch mixture. Then, return the whole mixture to the heat and bring it back up to a boil. Boil, stirring constantly, until it thickens slightly, 1-2 minutes.
Remove from the heat, let cool and put it in the fridge, covered, to chill overnight.
When the base is chilled, pour mixture through a sieve to remove cardamom seeds, then churn according to the ice cream maker manufacturer’s instructions.
When the ice cream is finished churning, stir in the cookie pieces. Freeze for 4 hours.

Recipe adapted from tarteletteblog.com and fiveandspice.com

Lemon poppy seed cookies

For the cookies:
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. poppy seeds
8 tbsp. unsalted butter, at room temperature
2/3 cup sugar
2 tbsp. lemon zest
1 large egg

For the glaze:
1/2 cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, salt and poppy seeds. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the lemon zest and egg until blended. Mix in the dry ingredients on low speed just until incorporated.

Drop balls of dough onto the prepared baking sheets about 2 inches apart. Bake for 9-11 minutes or until cookies are set and just beginning to brown at the edges (do not let the tops brown). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack set over wax paper to cool a bit before glazing.

To make the glaze, whisk together the confectioners’ sugar and 1 tablespoon of lemon juice. Add more lemon juice if necessary, just until the glaze has reached a consistency good for drizzling over the cookies. Glaze the cookies and let the glaze set before serving.

Recipe adapted from annies-eats.com