Oct 26, 2012
Just a random Friday post.
More cookies to share... only visually, unfortunately. I'd love nothing more than to share them in real-life, especially the chocolate chip cookies (herein known as CCC) pictured above. It's actually called the Chocolate Chunk and Chip cookie and it's from the just released, 5lb impressive tome, Bouchon Bakery, by Thomas Keller and Sebastian Rouxel. What sets this cookie apart from your typical CCC is the smidgen of molasses, which I'm not too fond of (see previous post) but it works and makes this a memorable cookie. I'd say it rivals my all-time favorite, brown butter and fleur de sel CCC, which I bake so often I've practically memorized the recipe.
The candy corn cookies are a basic butter cookie recipe from the also new book Standard Baking Co. Pastries (my list for bakeries-I-must-visit-someday increases, and includes Standard). I used the same cookie cutter which came in handy for last fall's candy corn cake pops. The method I came up with for making these in the shape and colors of candy corn was more work than I would do again, but they turned out better than I thought.
Can't wait to bake more from both cookbooks though let's be honest; I read them as if they're novels or coffee table books.
Back to the topic of cookies... who is participating in the The Great Food Blogger Cookie Swap? I haven't committed to it yet but chances are good I'll sign up. Surely this is why I've been churning out the cookies lately -- practice. This year there is a great cause and a cookie spatula to consider.
Be back later to post some shots from a short trip up north to visit a persimmon orchard.