Tag archive for cookie

Is tea the new coffee? I stumbled upon this question in an article or some such business earlier this week. My immediate reaction was, “Yes! Tea is totally the new coffee.” But upon reflection I realized “no”, both hold such distinctly different roles in my daily routine that I couldn’t do with only one or the other. Coffee is peppy, social and bright, it is the drink that drags me out of bed in the morning and shoves me out the front door. Tea is a whole other story. It is cozy, relaxing and lulls me into bed at the end of the day. Simply put, coffee is an extrovert and tea is an introvert. And life wouldn’t have any balance without both.

I’ll admit it, I have a nightly tea tradition. The tradition varies a little, sometimes I have a cookie with my tea and if I’m really, really lucky, I get to have a Tim Tam. But most often I just have tea. Vanilla SleepyTime is the tea du jour. If I happen to have a Tim Tam on hand, the Tim Tam slam is the only way to go. Are you are sitting in front of your computer thinking “what the heck is a Tim Tam slam?” this guy will show you how it is done and if you don’t believe him Jennifer Love Hewitt will show you too. It is legit.

Sadly, I’m currently out of Tim Tams and my evening tea has been cookie-less for quite sometime now. As I was digesting the whole tea vs. coffee thing, I was inspired to do a little baking, and my inspiration point was a certain coffee flavoured cookie that we often had around the house at Christmas. If tea really is the new coffee, then I should make a tea flavoured cookie to celebrate. Earl Grey is my tea flavour of black tea, so naturally it is only fitting that I use it in my cookies. To give them a little twist, I decided to dip them in chocolate to mimic our Christmas coffee cookies.

I know that I have been talking about chocolate dipped cookies but I have yet to show you any proof that they were ever made. Keep scrolling down and you will see one. Here is the deal. I dipped half of the cookies and then did a taste test. I know what you are thinking, “Chocolate and Earl Grey, sounds like a match made in heaven.” I know right! That is exactly what I thought. I don’t what to sell the chocolate dipped version short but they weren’t mind-blowing. They were fine, perhaps even good, but not better. So, unless you are a chocolate fiend, I would suggest that you just keep these cookies as is. Crisp, delicately favoured with tea and delicious.

Earl Grey Tea Cookies
makes 2 dozen | adapted from The Kitchn

1 cup all purpose flour
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1/4 cup confectioners’ sugar
1 tablespoon Russian Earl Grey tea leaves
1/4 teaspoon fleur de sel
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter (cut into cubes)

Using a spice grinder or mortar and pestle grind the tea into a fairly fine powder. In a medium mixing bowl, combine the first five ingredients. Add the vanilla, water and butter into the flour mixture. Using a pastry cutter, work the butter into the flour until it forms a dough. Form the dough into a ball and place it onto a sheet of parchment paper. Roll the dough into a smooth log shape, wrap with the parchment paper and freeze for 30 minutes.

Pre-heat your oven to 375. Remove dough from the freezer and slice into 1/3″ slices. Evenly space cookies on a baking sheet and bake for 12 minutes or until lightly golden. Remove the baking sheet from the oven and transfer the cookies onto a cooling rack.

Enjoy with a piping hot cup of tea!

In my world there are two thing that get me into a holiday state of mind: decorating the Christmas tree and baking holiday cookies. Let’s be honest, there really isn’t anything better than sitting beside a softly lit Christmas tree eating sweets and trying to guess what is in all of the gifts. I am rather new to having my own tree. I have only done it three times now and each time has been a bit of a learning experience. The first year I set up the tree on Remembrance Day, November 11th was a little early as it turns out. So the next year I waited until the second week on December, that was too late! This year the tree went up one week before December 1st. I think that we might be onto something with this tree schedule. As you may have guessed there is a fake tree in my house, apparently apartment buildings think that real trees are a hazard. Which I guess could be true if there are other fools like me out there putting their trees up in mid November.

When it comes to Christmas baking there are two main types of baking: the tried and true classics and the new and fantastic looking. Like Ginger, I too like to have cookies around for the month of December. This year holiday baking was kicked off with an old favorite. These treats have been on our families cookie plate for basically as long as I can remember. Kind of like the holiday jello salad, they might not be the most elegant or modern cookie but then again you don’t mess with tradition. These noodle cookie or pine cone cookies as my nephew likes to calls them are a snap to make. They don’t require baking, so they are an ideal family baking project.

Pine cone Cookies

12 ounces semisweet chocolate chips
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1 (16-ounce) Chinese noodles
1 cup Salted Peanuts
Fleur de Sel for garnish

In a double boiler combine both of the chips and melt. Once the chips are melted stir in peanuts and noodles. Adding the noodles in batches to ensure that no noodle is left uncovered. You can really play this part by ear, so to speak, adding noodles until you reach your desired consistency.

Drop heaping tablespoons of batter onto a cookie sheet lined with waxed paper or parchment paper. Sprinkle each cookie with a little salt and refrigerate until set, about 20 minutes. Enjoy!

Nothing quite soothes the soul like a warm chocolate chip cookie on the first rainy evening in September. There is something so comforting about cookies, they seem to bring you right back to the good old days when you got to help your mom bake. Tasting the dough, watching the cookies slowly turn golden and eventually sitting down with a fresh cookie and glass of milk. In my case baking cookies seems to conger up memories of the time that my mom was baking cookies for guests that were arriving later in the evening and I did a super giant sneeze into the mixing bowl.

Anyway, enough about me and my cookie dough tragedies. This is a story about what may be the best chocolate chip cookie ever. In the world. Ever. You maybe wondering how on I came across the this recipe. Well, on Saturday Scott and I went on a Instagram walk and on that walk we met Jeff of @lostinkits. Jeff had ever so kindly baked cookies and brought them for all of us nerdy IGers.

After I ate my cookie I immediately had to chase down Jeff and get the recipe. Here is what he told me to do: mix the Brown Butter Chocolate Chip Cookie recipe from Cook’s Illustrated with David Lebovitz’s Salted Butter Chocolate Chip Cookies and you’re done. The result was pure magic: sweet, salty, rich, nutty, caramel… I could go on. This one will from now on be my go-to chocolate chip cookie recipe.

Perfecter Chocolate Chip Cookies
Adapted from David Lebovitz, Cook’s Illustrated & Little Nest 

Ingredients
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
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1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1/2 teaspoon fleur de sel + additional salt for sprinkling
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet (or bittersweet) chocolate chips or chunks
3/4 cup chopped pecans toasted

Instructions
In a medium mixing bowl whisk together the flour and baking soda. Next, over medium high heat, melt 10 tablespoons of butter in a light coloured sauce pan so that you can monitor the changing colour of the butter. Once the butter has melted continue cooking and swirling the butter until it is a dark golden colour and the butter develops a rich nutty aroma. This should take about 1-3 minutes. Once the butter has browned transfer into a heatproof bowl. Add the remaining 4 tablespoons of butter to the hot butter and stir until completely melted.

To the melted butter add both sugars, salt and vanilla, beat until fully mixed. Add the egg and additional yolk to the sugar mixture and whisk until no sugar lumps remain approximately 30 seconds, then let the mixture stand for 3 minutes. Repeat this process of 30 seconds whisking and 3 minutes resting 2 more times. The mixture will be thick, smooth and shiny. Using a wooden spoon stir in the flour mixture until just combined, about a minute. Add the chocolate chips and nuts until both are just mixed.

Set out two pieces of plastic wrap. Scoop the dough onto the plastic wrap and form into two large logs and wrap tightly. Place in the freezer and allow to cool for at least one hour, perferably over night.

Once the dough is fully cooled, heat the oven to 375 degrees and prepare cookie sheets with parchment paper. Cut the dough into 1/4 inch to 1/2 inch thick rounds. Place on the cookie sheet with room between the cookies as they will spread. Top each slice with a small sprinkle of fleur de sel. Bake for 10 minutes or until golden.

*The dough will also keep nicely in the fridge for about a week.