Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the tag “cookies”

Confetti Cookies

Confetti Cookies

So I pretty much made the Birthday Cake Crumb just so I could make these cookies.  I am always on the lookout for a new cookie to add to the rotation and these looked, how shall I say….nomnomnomnom.  And they are.  If the idea of a Funfetti-inspired cookie brings a smile to your face, you should definitely try them, too.

I don’t know about you, but I had never before made a cookie with milk powder as one of the ingredients.  Yet another stroke of Christina Tosi’s genius.  Also unique, of course, is her use of glucose along with the granulated sugar, but I did not have any (and was too lazy to order it) and so used corn syrup instead.

The resulting cookie is really fantastic.  Buttery, the right amount of sweetness with a touch of saltiness, the occasional crunch from the Birthday Cake Crumb–this cookie is so much better than any store-bought goodie, unless of course you’re at momofuku milk bar.  The exterior is perfectly crisp whilst the center remains wonderfully fudgey.  And the sprinkles?  Well, what’s not to love about sprinkles?

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Chocolate Swirl M&M Cookies Sprinkled with Fleur de Sel

Chocolate M&M Cookies

Well, hello there.

For awhile now, I’ve been looking for a new cookie recipe to add to my starting line-up.  These, dear friends, have made the cut.  Chewy, chocolatey, cheery M&M’s, a topping of flakey sea salt–what’s not to love here?

I came across this recipe on one of my favorite food blogs, Crepes of Wrath.  Have you been to this site?  Fantastic photography and awesome food.  I only made a few small tweaks to her recipe, which you’ll see below.  And, as always, you’ll also find nutrition info down at the bottom.

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Chewy Peanut Butter Chocolate Chip Cookies

PB Choc Chip Cookies

More cookies!!  Though peanut butter cookies have never been my favorite, I really love these.  It might have something to do with the fact that they are not dry, like many other peanut butter cookies.  If you get the timing right, these will come out of the oven gooey and cool to a nice chewy texture.  If over-baked, they do have a tendency to be a bit dry the next day, so do try to avoid that sad scenario.

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Soft Ginger Molasses Cookies

Love these cookies.  Not only do they taste wonderful, but they’ll make your whole house smell like autumn.  I like to make a double-batch of dough, pre-shape them all, and then freeze for baking-on-demand.  I mean, really, why have a stale cookie when you can have a warm-from-the-oven treat in less than 15 minutes?

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