I have an addiction problem. It’s to cookbooks. It’s actually pretty serious. Just like my other addiction to cookies mentioned in my last post (which is why you get 2 cookie recipes back to back). Put those two things together, and you have my ultimate kryptonite, Mindy Segals Cookie Love. I knew when I saw this cookbook and the picture on the front I’d totally judge a book by it’s cover. I’m glad I did, because this cookbook has some fantastic and unique cookie recipes, and then some. Several I’ve been wanting to try out for a while now.
The great thing about Cookie Love, is it’s not just Cookies. The categories in the book are: Drop Cookies, shortbread, sandwich cookies, egg white cookies, spritz + thumbprints. twice-baked cookies, rugelach + kolaches, bars and basics. There were a couple of bar recipes and a rugelach I really wanted to try out, but I would be remiss to have a Cookie cookbook in front of me and not make one of her cookies. Everything looks so delectable and I enjoyed how she gives you recipes to the sauces and extras in the basics section for the cookies. All your tools for an amazing cookie are right there. I also really appreciate she has a picture for each recipe. I have a hard time with cookbooks that don’t. A good picture can inspire me to make that certain thing over another. These really are unique cookies too, I love the outside the box thinking. Smoky bacon candy bar cookies, kitchen sink cookies, peanut butter peanut brittle cookies, corn nut cornmeal shortbread just to name a few. I will be definitely be making more from this cook book.
One of the components of the cookbook I think I enjoyed the most were her stories and history with each individual recipe. Just a short paragraph blurb about where she got the idea or inspiration for the recipe. For instance here is an excerpt from these Brownie Krinkles I ended up baking:
My mom baked brownie krinkles the day she invited my kindergarten teacher over for lunch. I must have been hovering around the kitchen, because I clearly remember biting into one of the cookies. It was as soft as a pillow and rich with chocolate, with a light layer of powdered-sugar sweetness that coated my tongue. I was hooked. This is the first memory I have of eating cookies. I still think of these cookies as special treats, and every so often I go off on a tangent and eat a dozen.
I can see how she can easily eat a dozen of these, because they are quite fantastic. I was kind of hesitant that they would turn out right, but they are the perfect combination of salty and sweetness. Addictive. I also really loved that these brownie krinkles were a perfect candidate for Kirkley to help me make. A little messy with the powdered sugar, but what is a good recipe without a little mess really?
Disclaimer: I received this book from Blogging for Books for this review. All opinions stated are my own.
- 4 ounces unsweetened chocolate, chopped
- 4 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups unbleached all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sea salt flakes
- ½ cup canola or sunflower oil
- 1 ¾ cups cane sugar
- FOR COATING
- 1 cup confectioners' sugar, sifted
- In a heatproof bowl set over (but not touching) barely simmering water in a pot (see "Using a Double Boiler," page 280), melt the chocolate, stirring occasionally with a rubber spatula. Keep warm. (alternately you can microwave for 1 minute and stir, and 30 seconds there after stirring each time until melted)
- Crack the eggs into a bowl and add the vanilla. (Do not whisk)
- In a bowl, whisk together the flour, cocoa, baking powder, and salts.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the oil and sugar on low speed for 1 minute. Add the melted chocolate and mix to combine, approximately 30 seconds.
- Scrape the sides and bottom of the bowl with a rubber spatula. On medium speed, add the eggs and vanilla, one egg at a time, mixing briefly to incorporate before adding the next, approximately 5 seconds for each egg. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make nearly homogeneous.
- Add the dry ingredients all at once and mix until the dough comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand. (the dough was not firm enough for me to do anything by hand, I just covered it and put it in the fridge).
- Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 30 minutes or overnight.
- Heat the oven to 350°F and line a couple of half sheet (13-by-18-inch) pans with parchment paper.
- To make the coating:
- Put the confectioners' sugar in a bowl, ensuring there is plenty of room in the bowl to roll the dough in the sugar. Using a ¾-ounce (1 ½ tablespoon) ice cream scoop, portion the dough into 12 mounds and roll into balls. Coat the balls completely and generously with the confectioners' sugar. (You will not use all of the sugar.) The dough should resemble snowballs.
- Evenly space the balls on a prepared sheet pan. Add a generous pinch or two more confectioners' sugar to the tops.
- Bake for 8 minutes. Rotate the pan and bake for another 3 to 4 minutes. The cookies will form crinkles and will be set in the middle. Let the cookies cool on the pan for 1 to 2 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
- The cookies can be stored in an airtight container at room temperature for up to 3 days. Dough can be refrigerated for up to 1 week.