Cookies can be mature, too
Kelly Cooper's acquainted cookies are a twist on the childhood favorite chocolate chip, with dark chocolate, almonds, and coconut shavings mixed in.
It’s time for grown-ups to have their day… with cookies, that is. The baked treat has always been associated as a child’s pot of gold; a reward after completing homework or a sweet respite during an after-school activity, but now it’s time for cookies to become a sweet for adults as well.
Click Here to see 5 Cookie Recipes That Are Perfect for Grown-Ups
Web design professor and baker Kelly Cooper makes this possible with her new cookbook Cookies for Grown-Ups. In her book, Cooper offers more than 90 different cookie recipes that are designed specifically for adults. Her recipes are not meant to oust the traditional chocolate chip cookie, or any childhood favorite for that matter, from an adult’s heart, but she hopes they develop a mature conversation around cookies that go far beyond a glass of milk.
"Cookies for grown-ups are designed to satisfy the adult palate and evoke conversation," Cooper tells The Daily Meal.
Rather than serving a boring plate of cheese or a tired dip at your next cocktail party, Cooper says to serve one of her savory cookie creations instead. The familiarity of the cookies will tap into a person’s nostalgia, while their new and unique flavors will spark a conversation that encourages people to reflect on what they’re eating and prompts them to "talk rather than eat and run," says Cooper.
Along with each of her recipes, Cooper offers a drink pairing of a cocktail, wine, beer, or non-alcoholic drink, hoping that each sip will help someone savor the taste of the cookie and entice them to take another bite. Cooper’s work comes with high praise from professionals in the industry as well; the pastry chef of Gramercy Tavern described her book as a "baking adventure [that’s] highly rewarded," and food critic Gael Greene described it as "bold and quirky."
Cooper’s collection of cookie recipes will show you that there is a not-so-sweet side to cookies, and it’s pretty darn good. It’s time to be mature about our cookies and start acting like grown-ups, so make some of Cooper’s savory combinations and start the conversation.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce
These 5-Ingredient Peanut Butter Cookies Are the Latest Viral Recipe &mdash and They're Really Good
How about some cookies to go with your whipped coffee?
As people are searching for dishes to make at home amid the coronavirus pandemic, recipes with minimal ingredients reign supreme. Last week brought us Dalgona — a frothy, creamy coffee drink with just three ingredients. This week, it’s all about cookies. Home cooks all over our screens seem to making the same flourless peanut butter cookies with so few ingredients, it almost doesn’t make sense.
The recipe went viral shortly after blogger C.J. Oldenkamp of @everydaychiffon shared it on Tik Tok. Her video — which has over 1.5 million views — calls for just five ingredients: 1 cup light brown sugar, 1 cup peanut butter, 1 egg, 1 teaspoon baking soda, and ½ cup chocolate chips.
It’s easy to see why they𠆝 be a hit, but considering a majority of viral food hacks eventually get debunked, does this one actually work? Oh yes, yes it does.
First off, the combination of ingredients is not an entirely new concept. The Brooklyn-based bakery Ovenly included a similar recipe in their 2014 cookbook. Smitten Kitchen blogged about the sweets a year later. And the website Tablespoon published the exact recipe seen in the Tik Tok video in 2019. Chances were that trying the recipe as-is was going to achieve some level of success — but a recent at-home test confirmed it. They’re crispy on the outside, gooey on the inside and perfectly salty-sweet. We do have a few notes to share, though.
Stick to processed peanut butter if you have it, not the natural stuff as the oil would affect the texture of an already-sticky dough. You can however sub in crunchy peanut butter for some added fun.
It’s a good idea to grease your measuring cup before adding the peanut butter so it slides right out.
Consider freezing the cookies for 10 to 15 minutes before baking. It’s definitely not necessary, but they’ll maintain their shape a little better in the oven if you do. If you prefer a thin cookie, skip this.
The recipe originally calls for baking 8 to 10 minutes at 350 degrees. Everyone’s oven is different, but if your batch isn’t getting too brown on top, leave them in an extra 2 to 4 minutes. Those baked for just 8 minutes tasted more like peanut butter fudge than cookies.
Finally, substitutions are more than okay. Cashew, almond or sunflower butter would all work fine. Dark brown sugar, or even granulated sugar will do. Don’t have baking soda? Try 3 teaspoons baking powder instead.
Indulgent Desserts for Grown-Ups
We love our kids, but who says they get to have all the fun when it comes to dessert? After all, we like chocolate milk and ice cream and sweet treats too.
It’s not just little kids who crave dessert after dinner. We grown-ups deserve something to satisfy our collective sweet tooth too, especially seeing that we worked so hard to make the dinner in the first place. :-)
Sure, there’s nothing stopping us from reaching into the cookie jar. But hey, we're adults, and sometimes a simple cookie doesn’t cut it. What if we want something with a little caffeine? Or with a little kick? Or maybe just a little more gooey and decadent?
So, big kids, we’ve created 6 easy and indulgent dessert recipes, just for you.
5 Cookie Recipes for Grown-Ups - Recipes
Another week goes by and once again my wife has volunteered us to contribute to our Church's Children's worship hour.
This week we went for colorful for the kids, they love the little M&Ms. But if you want to make a more grown up version of this, try using just the mini chocolate chips for a coconutty, chocolaty treat.
And BTW, these are just about the simplest cookie I have ever made. Just dump all the ingredients together (ONLY 4 INGREDIENTS BTW), just dump and mix and bake. The cookies stay mostly in the ball shape you arrange them in so no worries about baking.
And my oh ,y were these popular. Coconut Macaroons (old fashioned, not the French version) are a crowd pleaser that people just dont see much.
Which is a shame, VERY VERY easy to make, and a delight
Keep scrolling down for this easy to follow recipe.
- 1 (14 Oz) Can Sweetened Condensed Milk
- 1 (14 Oz) Bag Sweetened Coconut Flakes
- 1/2 Cup Flour
- 1 (12 Oz) Bag Mini M&Ms (can substitute Mini Chocolate Chips)
- Preheat oven to 350 degrees, prepare cookie baking sheets, lined with parchment paper or Silipat nonstick mat.
- In the bowl of a stand mixer, mix the Condensed Milk, Coconut Flakes and Flour.
- Add the M&Ms and Continue to fold/mix until evenly distributed.
- Form Walnut size balls and drop onto a cookie sheet 1 inch apart.
- Bake for 9 minutes until the edges just start to crisp and brown.
- Allow to cool on the cookie sheet for 5 minutes then transfer to a cooling rack and allow to cool completly.
- Serve with a COLD glass of milk or better yet, a mug of Hot Chocolate and ENJOY!
|Double Click the Photo Above for |
a Link to my growing list of
HUNDREDS of Recipes for any
Big PotLuck Gathering
A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family.
Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,Come and find me on Pinterest . Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards. Better yet, if you are part of a foodie group board please take a second and add this post to your group pins. best way to show your Love!
Seven Dials to publish Famous Five recipes for grown-ups
Seven Dials is publishing an official Famous Five-inspired recipe book for grown-ups for the Christmas market.
Seven Dials is publishing an official Famous-Five inspired recipes book for grown-ups for the Christmas market, licensed from Enid Blyton Entertainment.
Capitalising on Enid Blyton's global brand, Five Go Feasting is billed as "the perfect nostalgic gift for Famous Five fans this Christmas" and promises to allow grown-up readers to revisit stories featuring Julian, Dick, Anne, George and Timmy the dog and create 80 food and drink recipes "faithful to the books".
With examples including the gang's famous ginger beer, chapters divide recipes for food and drinks into several categories: Jolly Good Breakfasts Perfect Picnics Scrumptious Suppers Cracking Cakes and Tasty Treats and Lashings of Delicious Drinks. Each will be accompanied by "familiar illustrations" and quotes from the stories.
The book is entitled in full Five Go Feasting: Famously Good Recipes and will be written by food writer Josh Sutton and published on 1st November 2018 to tie in with the 50th anniversary of Blyton’s death later that month. Emily Barrett, commissioning editor for Seven Dials and Orion Spring, Orion Publishing Group, licensed world rights from Enid Blyton Entertainment to publish it.
Five Go, a series published by fellow Hachette UK publisher Quercus featuring Enid Blyton’s The Famous Five as adults, first took the Christmas market by storm in 2016. Its Five on Brexit Island title was a special hit, following in the footsteps of the Ladybird Books for Grown-Ups that initiated the Christmas sales trend for the nostalgic tongue-in-cheek spoofs in 2015.
Barrett commented on Seven Dials' new deal: "I’m thrilled to be publishing Five Go Feasting on the burgeoning gift-tranche of the Seven Dials list. With the world feeling a little miserable right now, what could be more comforting than returning to the stories from our childhood? And this is the perfect stocking-filler to allow adult Famous Five fans who can wistfully recall the delicious spread Enid Bylton reliably laid on for her readers to do just that.
"We know from the continued popularity of the original books and the success of Quercus’ grown-up spoof series that a varied readership exists – this will be a brand-new, fun extension of the brand for that readership, packaged in a small, giftable format and beautifully designed."
Alex Antscherl, editorial director at Enid Blyton Entertainment, added: "This lovely new recipe book is sure to evoke nostalgia for the wholesome and delicious food in The Famous Five books. Our Enid Blyton family cookbook Jolly Good Food introduced her food to a young audience, now Josh’s new cookbook will do the same for grown-up fans."
Molasses and toasted rye flour are slightly bitter foils for the sweetness in chocolate chip cookies.
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In the late 19th century, the availability of cheap white flour and white sugar changed the complexion of desserts. Enough already. It’s time to bring back color and flavor.
I am not going to list the shortcomings of the Toll House chocolate chip cookie. That would be like denouncing the pope at a vespers liturgy in Chartres: not a welcome sentiment. And to be honest, there is timeless charm to the mix of crispy edges, a chewy center and gooey bits of chocolate. I’ve eaten my fair share. I’ve inhaled the cookies as if they were popcorn shrimp. I’m a believer.
Yet, on a visit to Claire Ptak’s Violet bakery in London, I was struck by her use of rye flour in an apricot upside-down cake. This simple substitution&mdashrye for white flour&mdashwas a personal revelation.
In most parts of the world, even going back to is balance. This is what makes sweetness so beguiling. For full effect, it needs a partner that allows it >span >to shine rather than overwhelm. And this is the point of using a flour such as rye. It is slightly bitter and a touch savory.
For those of you who have tried to create your own cookie recipes or have substituted ingredients in existing recipes, you know the horrors that await. Cookies are like cakes to an exponential power: The slightest change in proportions or ingredients alters texture, flavor and appearance. And, to make things even dicier, rye has less gluten than all-purpose flour, so it requires more liquid and bakes up differently. (Complex sugars in rye flour compete with the proteins that create gluten.)
Our first decision was the proportion of rye flour. We decided to go with 1 cup rye to ⅞ cup all-purpose flour. We strongly suggest weighing both flours for best results.
Rye flour comes in medium, light and dark, based on how refined it is. Medium or light rye flour gave us the chewiest texture and the easiest dough to work with. Toasting the flour in a skillet until it was a shade or two darker deepened its flavor. After removing the skillet from the heat, we mixed in 12 tablespoons of butter, which melted in the pan while the flour was still warm.
We whisked this mixture into the sugar, eggs, vanilla and molasses mixture, which helped dissolve the sugar and made the cookies chewier. And melting the butter in the toasted rye helped cool the flour, so we could mix it into the batter without risk of cooking the eggs.
We used a hefty 1½ cups of chocolate chips or chopped dark chocolate if using the latter, make sure your pieces are not too large or they will melt and overwhelm the cookies. Pecans are optional.
We ended up with a simple recipe&mdashthe rye does have to be toasted in a skillet, but this is quick work. The rest is dump and stir. A sweet chocolate chip cookie, to be sure, but one with a more grown-up personality.
Preheat your oven to 400 F (200 C) with a rack in the middle position.
Cut the lard or shortening into the flour using a pastry cutter or fork, or pulse them together with a food processor a few times until just blended. Transfer mixture to a large mixing bowl.
Stir in the beaten eggs, one third at a time, stirring with a wooden spoon after each addition until well blended.
Add the liqueur, sugar, olive oil and lemon zest, and mix until combined.
Set a large pot of water to boil over high heat.
Meanwhile, using your fingers, pinch off lumps of the dough and shape each lump into a stick about 3 inches long. Cut a small slit into the middle of each end, then pinch and mold each side with your fingers to form a rough bone shape.
When the water is boiling, boil the bone cookies, a few at a time, just until they float—remove them from the water immediately as soon as they start to float, using a slotted spoon or fine-mesh skimmer, draining away excess water by gently shaking the spoon or skimmer over the pot.
Arrange the cookies on a parchment paper-lined baking sheet and bake until well browned about 20 minutes. Remove from oven and let cool completely on a wire cooling rack.
When cookies are completely cooled, sprinkle them liberally and evenly with powdered sugar. The best way to do this is to use a fine-mesh sieve, held high above the cookies, and firmly tap the side of the sieve with the fingers of the other hand.
The Official Recipe of the Signature DoubleTree Cookie
Ready to make your day a little sweeter? For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie.
Now at-home bakers can create the warm and comforting treat that has been synonymous with DoubleTree hotels worldwide.
DoubleTree cookies have a passionate following and a long history. More than 30 million cookies are consumed every year, and they even became the first food to be baked in orbit during experiments aboard the International Space Station.
We hope our warm chocolate chip cookies can bring a moment of comfort and happiness to your home.
DoubleTree Signature Cookie Recipe
- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
Takes 1 hour , makes 26 cookies.
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
- Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Click here for the recipe in metric units
This post was written by Hilton Suggests Team Member, Whitney M. Are you interested in traveling to ? Let us know if we can help you with any other recommendations. Tweet us for more great local travel tips!
Cinnamon Cookies for Grown Ups
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl set aside.
3. Heat 10 tablespoons butter in a deep 10-inch skillet or saucepan over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma and the milk solids are very brown, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large, deep heatproof bowl. Immediately stir remaining 4 tablespoons butter into hot butter until completely melted.
4. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined. Stir in cinnamon chips and give dough a final stir to ensure no flour pockets remain.
5. Portion out dough: 1 tablespoon will give you 2" cookies and 2 tablespoons of dough yields 3-3 1/2" cookies. Arrange 2 inches apart on prepared baking sheets.
6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9 to 12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack cool cookies completely before serving.
5 Cookie Recipes for Grown-Ups - Recipes
Savory and Sweet Palate Treats
Cookies for GrownUps Cookbook – Flavors that Satisfy the Adult Palate
Savory cookies and a-little-less-sweet cookies are great as appetizers or desserts. Start new conversations as your guests arrive offer cookies for grownups with coffee and tea or wine and cocktails. Place cookies for grownups around your gathering after a meal as a palate pleaser traditional desserts can seem too much. Share cookies for grownups with colleagues at work and demonstrative your creative culinary personality.
Let's create new holiday traditions with a focus on flavor, family and friends.
Welcoming Guests or a Night In
Milk chocolate, habanero and orange
Cheddar and Provolone, kalamata olive, peperoncini and salami
Pistachios, cacao nibs and crystallized ginger
Cornmeal, cream cheese and jalapeno
Peanuts, dried chili and fresh cilantro
Satisfying Ending to a Meal
Blackberry, yogurt, cinnamon and sugar
Bittersweet chocolate and fresh thyme
Pink grapefruit and poppy seed
Buttermilk, maple syrup and bacon
Coconut, white chocolate and pistachios
Sharing at Work or Anytime
Caramelized pear, crystallized ginger and walnut
Coconut, dark chocolate and almond
Banana, brown sugar, lemon and pecan
Egg noodle, cream, Parmesan, pecan and nutmeg
A Flavor Tango
Cornmeal, lemon and cayenne pepper
Cookies for Grown-Ups Reviews
Nancy Olson, Pastry Chef, Gramercy Tavern, New York City. "Ms. Cooper's inventive names and unique flavor combinations beckon us to dive into her book and begin baking. her recipes are a map to a baking adventure as rewarding as eating the little treasures at its end."
Gael Greene, InsatiableCritic.com. "Kelly Cooper's Cookies for Grown-ups is bold and quirky, savory yes, but sweet, too, and full of surprises. Her creations pair with cocktails and wine one sandwiches a chocolate habanero after-kick between orange-vanilla layers, another links pear and blue cheese."
Chris Milano, Foodie Adventures. "Baking cookies isn't known as the manliest thing to do in the kitchen but with the flavor combinations that Kelly Cooper has put together, Sundays at my house are now all about football, beer and "grown-up cookies!"
Max Jacobsen, Las Vegas Seven. Finally, I was at Williams-Sonoma in Summerlin where I met college teacher and cookbook author Kelly Cooper, whose Cookies for Grown-Ups (Red Rock Press, $24) has a number of killer recipes for sweet and savory cookies. Her Refrescante (cornmeal, Parmesan cheese, cream cheese and jalapeño peppers) is one of the world’s great cocktail snacks.
Holly Andres, Los Angeles Daily News. "Cookies for Grown-Ups" will inspire home bakers to branch out from their beloved sweet cookie favorites to a treat like Dillicious (Brie, cucumber, dill and lemon) for their next adult get-together. The book isn't all savory. It includes sweet cookies, but they're jazzed up with fruits, ginger, liqueur, molasses, nuts, the spice cabinet and seeds. For those who love color photos of recipes, this book is tops because every recipe has a delicious one by photographer Frank Anzalone.