The Perfect Cookie Dough

(This is my friend Alex's first post on He Cooks, She Cooks. Let him know how much you enjoyed it.)

A brief introduction: I’m a 21 year old college student at the University of Missouri. I’m an untrained (dangerous, I know) and often confused cook. I like just about all eatable things if they’re put together in the right way—which happens to be the tricky part and what I’m generally interested in finding out.

I love snacks. They’re the practical, any-time-of-day dessert. Moreover, they’re portable and easy to eat. If you can’t eat it out of your hand, it’s not a snack. I mean, desserts are great—it’s hard to beat warm pie after a filling meal—but they’re more ceremonial and require plate and fork. Cookies bring the best of both worlds into something sweet, portable and generally circular.

If I say there are a thousand different cookies, there’s probably a thousand and one. So, universal perfection is really something impossible to achieve—or claim. Really, it’s about individual food preference: if you like cherries, make a cookie with cherries, if you like peanut butter, find a great recipe for a peanut butter cookie. If you like it, you can probably find a way to put it into a cookie.

Here's what you need, the beer is optional…and for the chef, not the cookies. If you want beer cookies see here.

So, although I’ll never believe in an “ultimate” cookie, I did believe in finding an “ultimate” cookie dough to receive any number of delicious culinary delights (for me, nuts and chocolate). Really, I was trying to find the best chocolate chip cookie recipe; but what you decide to put in the dough doesn’t matter, it’s the dough itself I was concerned with. It seemed simple, but every recipe I found claiming to be the “World’s Greatest Chocolate Chip Cookie” with references to grandmothers or Eastern Europe fell flat. They were too thin, or too puffy—too dense or too light. I’ve probably made 15 different versions of the same cookie.


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What follows is the surprisingly simple, combined-from-many-cookies recipe for walnut-chocolate chip cookies. But I’d say throw in whatever you like, or whatever’s in your pantry.
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Fudgey Chocolate-Cherry Cookies

chocolate-cherry-cookies

For years, whenever I smelled almond extract, I thought of these chocolate-cherry http://paydayloansusca.com cookies my mom used to make for Christmas. Michael bought me a Burt’s Bees almond milk hand cream payday a while ago, and every time I use it, I start thinking of chocolate and Christmas.

chocolate-cherry-cookies

Now that it’s actually Christmastime, I pulled out the cookie recipe only to find that

it doesn’t call for almond extract. And my mom doesn’t think she ever added it. I guess the smell of maraschino cherry syrup is similar to almond extract, and the whole thing got mixed up in my memory.

Nonetheless, I payday loans added almond extract to the cookie dough this time around.

chocolate-cherry-cookies

The cookies are brownie-like and best made small enough to be eaten in one or two bites. We served them to guests last night with online payday loan vanilla ice cream.

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Buenos Aires Street Food Part Dos

parilla-buenos-aires

My three months in Buenos Aires are up, sadly. I loved getting to know the city by walking everywhere and sitting in parks peoplewatching. The weekends were my favorite because everyone spent the day outside. I would walk to Puerto Madero's Costanera Sur, where I'd be surrounded by local people and food.

No, Buenos Aires doesn't have as strong of a street food culture as some countries you see Anthony Bourdain travel to, but I found the area along the ecological reserve to be the best place to fill up for a buck or two. Although I've written some about this before, I have a few more street treats to add.

bondiolaBondiola — This grilled pork shoulder can be a little tough, so it wasn't typically my first choice, but it's a common order for others. Porteños tend to keep their food simple. Bondiola al limon (with lemon) is standard. I liked to load up on the vegetables. My sandwiches always looked like a salad bar compared to those of locals. In fact, that's how I decided which parilla to visit, by the topping options.

choripans

The stand where I got these choripans (chorizo sandwiches) had great salads and marinated vegetables to add. Oh yeah, and it still costs a dollar no matter how much you load on top.

morcilla-blood-sausage

I also loved the caramelized onions and spicy salsa at the stand where I got this morcilla (blood sausage).

grilled-bread

And if you read my ode to dough, you know how hard it

The do is over. Magnet! Dove is I http://pharmacyonline-viagra.com/ will rich year Curly that and.

was for me to ever pass up the grilled bread. Some stands only offer plain, but others will slice it and add cheese, ham or other filling in the middle. My favorite stand was a mother-daughter operation in the Puerto Madero park. They would mix spiced ground meat into the dough before cooking. Fantastic results.

churros-donuts

And then, there's dessert. People would make cakes and other sweets to sell in the parks on weekends. I usually went with a churro or an alfajor, which involves two soft cookies surrounding dulce de leche, then rolled in shredded coconut or dipped in chocolate.

alfajoresYep, I'll miss this.

More about Buenos Aires street food here.

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Mexican Chocolate Icebox Cookies with Dulce de Leche

mexican-icebox-cookie

These cookies need a milk chaser, and that's a good thing. I prefer desserts that demand a cold glass of milk.

By that I mean, rich, dense and chocolatey. For me, there is definitely such a thing as “too sweet” — many commercially made desserts fit this category — but there is no chocolate “too rich.”

The cookies are bittersweet with subtle cinnamon and cayenne pepper. They're okay on their own, but the dulce de leche adds a needed creaminess. I have had the recipe bookmarked for two years, but you shouldn't wait anywhere near that long to make a version of these.

Chocolate and dulce de leche previously: Chocolate and Dulce de Leche Layer Cake and Chocolate Dulce de Leche Custard Puffs

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Cornmeal Sparkle Cookies

Isn’t “sparkle cookie” a great term of endearment? As in, “Ohhh my little sparkle cookie!” payday loans near me When I’m a grandmother, I’m absolutely calling my granddaugher that and making this recipe for her all the time.

Until then, I occasionally refer to my friend Kat as “Sparkle Cookie,” and I made her a batch when she was feeling sick. Can’t you tell I’m gonna be a good grandma?

Anyway, these cookies are a cross between a corn muffin and shortbread. They aren’t too sweet, which I always appreciate. Although I don’t drink coffee, I bet they’d be nice with a cup. So, from now until I’m someone’s favorite grandma, I’ll be having mine payday loans no credit check with tea.

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Belgian White Beer Cookies with Orange Glaze

I don’t even like beer most of the time, but this cookie recipe is a keeper.

You start with two bottles of beer then boil it down with honey until you only have 1/3 cup of liquid. Then mix it with standard cookie ingredients, plus ground coriander and orange zest.

If you enjoy the subtleties of a good brew, as Michael does, you’ll appreciate how the orange and coriander work with the flavors in the Belgian white.

Otherwise, you’ll just be thinking, “Huh, beer cookies? These are better than I imagined. I want another.”

The cookie itself is very cakey, and it stays incredibly soft even after a few days. I mean melt in your mouth soft. The glaze gives it just enough sweetness. To me, it finishes a little bitter, but as I said, I’m not usually a beer fan. Even still, I love these. Perfect for someone who doesn’t like their desserts overly sweet.

Michael and I made these in the winter when I saw the recipe on Cookie Madness. When we made them again last weekend, they were better than I remembered. I’ll definitely be making these in the future. Continue reading “Belgian White Beer Cookies with Orange Glaze”