7INTRODUCTIONI’m so glad you’re here! I’m guessing you love cookies as much as I do...am I right? Cookies are probably my favorite things to bake. They can be quick and easy, assembled between naps, or more complicated and intricate like macarons (which become addictive to make, I promise!). I always reach to baking when I’m happy and I have something to celebrate or when I’m stressed and need some time to think and chill out. Something about the smell of creamed butter and sugar or just-baked cookies wafting in the air makes everything seem right. To back up, I am a self-taught baker, raised in a family where nobody feels the slightest inclination to edit themselves. They’ll say whether they like or don’t like something, which forced me to try and make the best sweet treats from the very start. I have spent time as a caterer, which taught me about scaling recipes, the advantages of preparation and the necessity of time management. I also worked at a bakery, which taught me the importance of consistency that only a well-crafted recipe can produce. All of this is great news for you. In 2014 I started the blog DisplacedHousewife with the goal of spreading some joy while sharing some of my favorite recipes. My time writing for the blog has probably had the biggest impact on how I write recipes. I strive for clarity and detail so that it’s as if I’m there with you every step of the way, making sure your sweets turn out as perfect as possible. When I started DisplacedHousewife, I dabbled between sharing sweet and savory recipes, looking for some rhythm between myself and my readers that made sense with my tastes and cravings. After two years of posting recipes weekly and getting to know my audience, I realized two things: I truly adore baking and my followers got really excited when I published cookie recipes. That’s why I was so excited to create this collection of cookies just for this book. All of these recipes, save for a few, have never been published before. They’re a collection of family favorites, inspiration from friends and family and the result of an overactive imagination that might have an unhealthy obsession with making the ultimate cookie. My goal with every recipe is that it’s easy to follow, delicious to taste and has something in there that makes you smile. I hope you’ll cozy up to it, get a bit of a laugh and make some really delicious cookies. I want you to abuse it as a well-loved book needs to be abused: smeared with chocolate, coated in flour, corners turned down. 7INTRODUCTIONI’m so glad you’re here! I’m guessing you love cookies as much as I do...am I right? Cookies are probably my favorite things to bake. They can be quick and easy, assembled between naps, or more complicated and intricate like macarons (which become addictive to make, I promise!). I always reach to baking when I’m happy and I have something to celebrate or when I’m stressed and need some time to think and chill out. Something about the smell of creamed butter and sugar or just-baked cookies wafting in the air makes everything seem right. To back up, I am a self-taught baker, raised in a family where nobody feels the slightest inclination to edit themselves. They’ll say whether they like or don’t like something, which forced me to try and make the best sweet treats from the very start. I have spent time as a caterer, which taught me about scaling recipes, the advantages of preparation and the necessity of time management. I also worked at a bakery, which taught me the importance of consistency that only a well-crafted recipe can produce. All of this is great news for you. In 2014 I started the blog DisplacedHousewife with the goal of spreading some joy while sharing some of my favorite recipes. My time writing for the blog has probably had the biggest impact on how I write recipes. I strive for clarity and detail so that it’s as if I’m there with you every step of the way, making sure your sweets turn out as perfect as possible. When I started DisplacedHousewife, I dabbled between sharing sweet and savory recipes, looking for some rhythm between myself and my readers that made sense with my tastes and cravings. After two years of posting recipes weekly and getting to know my audience, I realized two things: I truly adore baking and my followers got really excited when I published cookie recipes. That’s why I was so excited to create this collection of cookies just for this book. All of these recipes, save for a few, have never been published before. They’re a collection of family favorites, inspiration from friends and family and the result of an overactive imagination that might have an unhealthy obsession with making the ultimate cookie. My goal with every recipe is that it’s easy to follow, delicious to taste and has something in there that makes you smile. I hope you’ll cozy up to it, get a bit of a laugh and make some really delicious cookies. I want you to abuse it as a well-loved book needs to be abused: smeared with chocolate, coated in flour, corners turned down.INTRODUCTION 9COOKIE SUCCESSBefore we get started, let’s talk about some of my general cookie tips. I’ll repeat them throughout the book, because I think they guarantee cookie success, but these are our basics:1. Read through a new recipe before starting to make sure you have all of the ingredients, equipment and the time needed to get it done. I can’t overstate the importance of this enough (and I’m the queen of ignoring this cardinal rule and paying the price, so don’t do it!).2. Never overmix your dough unless I tell you to really mix your dough. Most cookie dough needs a gentle hand. To that end, I often recommend mixing until the dough is just barely combined and the last bits of flour have disappeared into the dough. 3. Chill your dough. Sometimes I have you put the whole lump of dough in the fridge to firm up a bit. The longer it stays in the fridge, the puffier and tastier your cookies will get. Sometimes I have you put the dough in the freezer for a spell prior to baking. This helps the cookies keep their shape while baking. If you have a small freezer, consider putting them on plates. If I recommend these steps, don’t skip them. The cookies will benefit from this cooling off time. Conversely, there are a handful of cookies that don’t benefit from any fridge time, or can only tolerate a smidge.4. Don’t swap out ingredients unless I give you options. If a recipe calls for bread flour, use the bread flour. Can we talk bread flour? It gives your cookie some structure and chew. You’ll love it. I promise. If you don’t already have some, go get it. And don’t swap another flour in its place. We’ll have more bread flour talk later…but you won’t get the same results if you change the receipe. End of story. 5. But do swap...add-ins! If I tell you to add dark chocolate chips to your cookie dough and you love milk chocolate, by all means add the milk chocolate. If I tell you to add dried cherries to a cookie but you only have dried cranberries and you don’t want to run to the store, put the damn cranberries in. I don’t want you changing out of your pajamas unless you have to.6. I often get asked how I get a consistent look with my cookies because, let’s be honest, buttery dough in a hot oven tends to do what it wants. But there are some things you can do to coax it into submission. As a general rule, I prefer to use my hands to roll dough balls rather than use cookie scoops. I prefer the way the resulting cookie looks. And yes, there is a difference in appearance. After making hundreds of dozens of cookies, I say this with 100 percent confidence. That said, some cookies, as noted throughout the book, were easier to make with a cookie scoop or with two spoons (this is usually the case with a damp dough), and I noted as such in those instances. However, I know that people are PASSSIONATE about their cookie scoops. And if that’s you—great! Knock your socks off. If you don’t (that’s fine too!), just measure out one cookie and then eyeball the rest based on the one measured cookie. Another key tip to follow: when the cookies first come out of the oven use the edge of a spatula to nudge any lumps and bumps back into place. This last note is perhaps my favorite in turning out a nice, spherical cookie.OK, more tips and suggestions to come. I hope you discover new ways to make some of your favorites and your taste buds are awakened by new spices and flavors. I’m really glad you’re here. Let’s bake some cookies, shall we?8 THE COOKIE BOOKAs a parent to two beautiful and completely bonkers kids—hi Stella and Gavin!—I am often just trying to squeeze in satisfying a colossal craving after work or before school or in between practices. I’m thinking most of you are also living this crazy, harried life? For that reason, I’ve included lots of tips, substitutions and make-ahead options, because DAMN we’re busy and I want to help you satisfy your cravings as quickly and painlessly as possible. And more importantly, these cookies are accessible. They are often made with ingredients we have in our cupboards and the basics (usually) don’t require too much skill. Even if you consider yourself a novice baker, you can nail a cookie. And if you have doubts, keep reading!You’re holding this book in your hot little hands because you want to up your cookie game, right? Maybe you want to dabble in the basics (Hella Chocolate Chip Cookies [page 10]), or maybe you’re looking for a way to nail the next bake sale (Dazzling Drop Cookies [page 80]). Maybe you’d really like to stick the landing at your company potluck (Jazz Hands [page 50])? Or, and this is my favorite reason, you just want to sit in your pajamas on the couch, binge watch some television and eat some warm and delicious cookies (Cozy Classics [page 30]).No matter the reason, the premise of the book is gourmet cookies, so whether it’s a simpler cookie that can be mixed and baked in under an hour or something a little more complex, the goal is to dazzle. Are you feeling dazzling yet? Shall we dazzle together?INTRODUCTION 9COOKIE SUCCESSBefore we get started, let’s talk about some of my general cookie tips. I’ll repeat them throughout the book, because I think they guarantee cookie success, but these are our basics:1. Read through a new recipe before starting to make sure you have all of the ingredients, equipment and the time needed to get it done. I can’t overstate the importance of this enough (and I’m the queen of ignoring this cardinal rule and paying the price, so don’t do it!).2. Never overmix your dough unless I tell you to really mix your dough. Most cookie dough needs a gentle hand. To that end, I often recommend mixing until the dough is just barely combined and the last bits of flour have disappeared into the dough. 3. Chill your dough. Sometimes I have you put the whole lump of dough in the fridge to firm up a bit. The longer it stays in the fridge, the puffier and tastier your cookies will get. Sometimes I have you put the dough in the freezer for a spell prior to baking. This helps the cookies keep their shape while baking. If you have a small freezer, consider putting them on plates. If I recommend these steps, don’t skip them. The cookies will benefit from this cooling off time. Conversely, there are a handful of cookies that don’t benefit from any fridge time, or can only tolerate a smidge.4. Don’t swap out ingredients unless I give you options. If a recipe calls for bread flour, use the bread flour. Can we talk bread flour? It gives your cookie some structure and chew. You’ll love it. I promise. If you don’t already have some, go get it. And don’t swap another flour in its place. We’ll have more bread flour talk later…but you won’t get the same results if you change the receipe. End of story. 5. But do swap...add-ins! If I tell you to add dark chocolate chips to your cookie dough and you love milk chocolate, by all means add the milk chocolate. If I tell you to add dried cherries to a cookie but you only have dried cranberries and you don’t want to run to the store, put the damn cranberries in. I don’t want you changing out of your pajamas unless you have to.6. I often get asked how I get a consistent look with my cookies because, let’s be honest, buttery dough in a hot oven tends to do what it wants. But there are some things you can do to coax it into submission. As a general rule, I prefer to use my hands to roll dough balls rather than use cookie scoops. I prefer the way the resulting cookie looks. And yes, there is a difference in appearance. After making hundreds of dozens of cookies, I say this with 100 percent confidence. That said, some cookies, as noted throughout the book, were easier to make with a cookie scoop or with two spoons (this is usually the case with a damp dough), and I noted as such in those instances. However, I know that people are PASSSIONATE about their cookie scoops. And if that’s you—great! Knock your socks off. If you don’t (that’s fine too!), just measure out one cookie and then eyeball the rest based on the one measured cookie. Another key tip to follow: when the cookies first come out of the oven use the edge of a spatula to nudge any lumps and bumps back into place. This last note is perhaps my favorite in turning out a nice, spherical cookie.OK, more tips and suggestions to come. I hope you discover new ways to make some of your favorites and your taste buds are awakened by new spices and flavors. I’m really glad you’re here. Let’s bake some cookies, shall we?8 THE COOKIE BOOKAs a parent to two beautiful and completely bonkers kids—hi Stella and Gavin!—I am often just trying to squeeze in satisfying a colossal craving after work or before school or in between practices. I’m thinking most of you are also living this crazy, harried life? For that reason, I’ve included lots of tips, substitutions and make-ahead options, because DAMN we’re busy and I want to help you satisfy your cravings as quickly and painlessly as possible. And more importantly, these cookies are accessible. They are often made with ingredients we have in our cupboards and the basics (usually) don’t require too much skill. Even if you consider yourself a novice baker, you can nail a cookie. And if you have doubts, keep reading!You’re holding this book in your hot little hands because you want to up your cookie game, right? Maybe you want to dabble in the basics (Hella Chocolate Chip Cookies [page 10]), or maybe you’re looking for a way to nail the next bake sale (Dazzling Drop Cookies [page 80]). Maybe you’d really like to stick the landing at your company potluck (Jazz Hands [page 50])? Or, and this is my favorite reason, you just want to sit in your pajamas on the couch, binge watch some television and eat some warm and delicious cookies (Cozy Classics [page 30]).No matter the reason, the premise of the book is gourmet cookies, so whether it’s a simpler cookie that can be mixed and baked in under an hour or something a little more complex, the goal is to dazzle. Are you feeling dazzling yet? Shall we dazzle together?20 THE COOKIE BOOKEVERYTHING CHOCOLATE CHIP COOKIESLordy...let’s talk about puffed quinoa. It adds the most amazing crispy surprise to things—I want to add it to everything. If you haven’t had puffed quinoa before, I highly suggest you get some, stat. This cookie has it all…Brown butter? Check. Chewy? Yep. Slightly crispy edges? Yep, those too. These cookies are stuffed with toasted pecans, dark chocolate, puffed quinoa and dried tart cherries. Basically, all of my favorite things added to one cookie.MAKES 30 COOKIES10 tablespoons (143 g) unsalted butter1⅓ cups (293 g) light or dark brown sugar, packed⅓ cup (67 g) granulated sugar½ cup (118 ml) sunflower seed oil or other neutral oil2 large eggs, room temperature1 tablespoon (15 ml) real vanilla extract2 cups (272 g) all-purpose flour1 cup (136 g) bread flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon sea salt2 cups (240 g) dark chocolate, coarsely chopped1 cup (60 g) puffed quinoa1 cup (140 g) dried tart cherries¾ cup (91 g) pecans, toasted and coarsely choppedSea salt flakes for dusting on top, optionalPreheat your oven to 350°F (177°C). Place a rack in the top third of the oven at least 6 inches (15 cm) from the heat source and cover your baking sheets with parchment paper.Put the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a large, heat-safe bowl to cool a bit.When cooled slightly, whisk in the brown sugar, granulated sugar and oil. Once smooth, add in the eggs one at a time, completely mixing in the first before adding the second. Whisk in the vanilla until blended. Be sure to scrape down the sides and bottom of the bowl to make sure everything is incorporated.In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the brown butter mixture and mix until just combined and you still see streaks of flour. Add in the chocolate chunks, quinoa, cherries and pecans and continue to blend until just combined. This dough is loaded with goodies and some may have a hard time adhering to the dough. Just force them back in there.Gently roll 2 tablespoons (28 g) of dough into a ball. Place the dough balls on the covered baking sheet about 2 inches (5 cm) apart and press down slightly to form discs. Sprinkle each with a pinch of sea salt flakes, if using.Bake one sheet at a time for 11 minutes in the top third of the oven. Let the cookies cool for 10 minutes on the baking sheet, and then transfer to a rack to finish cooling.TIP Puffed quinoa is basically just quinoa that has been cooked over high heat until it puffs up (like popcorn, but not even remotely as dramatic). You can buy it ready-made or make it yourself in a screaming hot Dutch oven. 20 THE COOKIE BOOKEVERYTHING CHOCOLATE CHIP COOKIESLordy...let’s talk about puffed quinoa. It adds the most amazing crispy surprise to things—I want to add it to everything. If you haven’t had puffed quinoa before, I highly suggest you get some, stat. This cookie has it all…Brown butter? Check. Chewy? Yep. Slightly crispy edges? Yep, those too. These cookies are stuffed with toasted pecans, dark chocolate, puffed quinoa and dried tart cherries. Basically, all of my favorite things added to one cookie.MAKES 30 COOKIES10 tablespoons (143 g) unsalted butter1⅓ cups (293 g) light or dark brown sugar, packed⅓ cup (67 g) granulated sugar½ cup (118 ml) sunflower seed oil or other neutral oil2 large eggs, room temperature1 tablespoon (15 ml) real vanilla extract2 cups (272 g) all-purpose flour1 cup (136 g) bread flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon sea salt2 cups (240 g) dark chocolate, coarsely chopped1 cup (60 g) puffed quinoa1 cup (140 g) dried tart cherries¾ cup (91 g) pecans, toasted and coarsely choppedSea salt flakes for dusting on top, optionalPreheat your oven to 350°F (177°C). Place a rack in the top third of the oven at least 6 inches (15 cm) from the heat source and cover your baking sheets with parchment paper.Put the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a large, heat-safe bowl to cool a bit.When cooled slightly, whisk in the brown sugar, granulated sugar and oil. Once smooth, add in the eggs one at a time, completely mixing in the first before adding the second. Whisk in the vanilla until blended. Be sure to scrape down the sides and bottom of the bowl to make sure everything is incorporated.In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the brown butter mixture and mix until just combined and you still see streaks of flour. Add in the chocolate chunks, quinoa, cherries and pecans and continue to blend until just combined. This dough is loaded with goodies and some may have a hard time adhering to the dough. Just force them back in there.Gently roll 2 tablespoons (28 g) of dough into a ball. Place the dough balls on the covered baking sheet about 2 inches (5 cm) apart and press down slightly to form discs. Sprinkle each with a pinch of sea salt flakes, if using.Bake one sheet at a time for 11 minutes in the top third of the oven. Let the cookies cool for 10 minutes on the baking sheet, and then transfer to a rack to finish cooling.TIP Puffed quinoa is basically just quinoa that has been cooked over high heat until it puffs up (like popcorn, but not even remotely as dramatic). You can buy it ready-made or make it yourself in a screaming hot Dutch oven. 52 THE COOKIE BOOKRED VELVET MADELEINES There is something so striking about anything red velvet, making them the perfect recipe to have on hand for when you’re feeling especially dramatic. Which is pretty often at our house. The cookie itself has a soft chocolate note (amplified by the chocolate extract) and then they’re coated with the perfect bit of vanilla bean glaze. These are best made with a nonstick madeleine tin. I’ve found if you heavily butter and flour a regular madeleine tin, it makes the red velvet cookies less vibrant and kind of gunky, for lack of a better term, on their underbelly. MAKES 24 MADELEINES ½ cup (115 g) unsalted butter, really softened and cut into 8 small pieces 2 large eggs, room temperature⅔ cup (128 g) granulated sugar2 teaspoons (10 ml) gel red food coloring (I used Americolor Super Red 120)1 tablespoon (15 ml) whole milk, room temperature1 teaspoon real vanilla extract1 teaspoon chocolate extract ⅔ cup (90 g) all-purpose flour1 tablespoon (7 g) unsweetened dark (Dutch process) cocoa powder1 tablespoon (9 g) cornstarch½ teaspoon baking powder½ teaspoon sea saltVANILLA BEAN GLAZE1¼ cups (163 g) powdered sugar3 to 4 tablespoons (45 to 60 ml) milk, or more to thin½ vanilla bean, split and scrapedGrease two 3¼ x 1½–inch (8.3 x 3.7–cm) nonstick madeleine tins and place in the freezer for at least 30 minutes. If your room temperature butter isn’t soft enough to easily smear on a plate, then give it 10 seconds on high in the microwave to give it the correct consistency. Set aside.In an electric mixer fitted with the whisk attachment, whisk the eggs and sugar on high for about 5 minutes, or until pale yellow and thick like mayonnaise. Add in the food coloring, milk, vanilla and chocolate extract and continue to run the machine on low for 2 minutes more, or until the food coloring is evenly distributed throughout the batter.In a small bowl, whisk together the flour, cocoa powder, cornstarch, baking powder and salt. Add the flour mixture and softened butter to the egg mixture and run the mixer on low for about 40 seconds. The mixture will be smooth and creamy with some small butter bits visible. Cover the dough tightly with plastic wrap and chill in the fridge for several hours or, ideally, overnight.Preheat your oven to 375°F (190°C).Add a heaping tablespoon (14 g) of batter to each madeleine well. Place the batter in the deep end of each well, not the middle. Do not smooth or flatten.Bake one sheet at a time on the center rack of the oven for 10 minutes. When done the madeleines will be puffed up in the middle. Let the cookies cool in the tin for 10 minutes before turning out onto a rack. Place some parchment paper beneath the rack.To make the glaze, in a small bowl, whisk together the powdered sugar, milk and vanilla. Add more milk, in 1 teaspoon increments, if the glaze seems too thick. Dip the madeleines in the glaze and place back on the rack until set. These are best when eaten the same day they are baked.TIP Refer to the madeleine tips on page 37. 52 THE COOKIE BOOKRED VELVET MADELEINES There is something so striking about anything red velvet, making them the perfect recipe to have on hand for when you’re feeling especially dramatic. Which is pretty often at our house. The cookie itself has a soft chocolate note (amplified by the chocolate extract) and then they’re coated with the perfect bit of vanilla bean glaze. These are best made with a nonstick madeleine tin. I’ve found if you heavily butter and flour a regular madeleine tin, it makes the red velvet cookies less vibrant and kind of gunky, for lack of a better term, on their underbelly. MAKES 24 MADELEINES ½ cup (115 g) unsalted butter, really softened and cut into 8 small pieces 2 large eggs, room temperature⅔ cup (128 g) granulated sugar2 teaspoons (10 ml) gel red food coloring (I used Americolor Super Red 120)1 tablespoon (15 ml) whole milk, room temperature1 teaspoon real vanilla extract1 teaspoon chocolate extract ⅔ cup (90 g) all-purpose flour1 tablespoon (7 g) unsweetened dark (Dutch process) cocoa powder1 tablespoon (9 g) cornstarch½ teaspoon baking powder½ teaspoon sea saltVANILLA BEAN GLAZE1¼ cups (163 g) powdered sugar3 to 4 tablespoons (45 to 60 ml) milk, or more to thin½ vanilla bean, split and scrapedGrease two 3¼ x 1½–inch (8.3 x 3.7–cm) nonstick madeleine tins and place in the freezer for at least 30 minutes. If your room temperature butter isn’t soft enough to easily smear on a plate, then give it 10 seconds on high in the microwave to give it the correct consistency. Set aside.In an electric mixer fitted with the whisk attachment, whisk the eggs and sugar on high for about 5 minutes, or until pale yellow and thick like mayonnaise. Add in the food coloring, milk, vanilla and chocolate extract and continue to run the machine on low for 2 minutes more, or until the food coloring is evenly distributed throughout the batter.In a small bowl, whisk together the flour, cocoa powder, cornstarch, baking powder and salt. Add the flour mixture and softened butter to the egg mixture and run the mixer on low for about 40 seconds. The mixture will be smooth and creamy with some small butter bits visible. Cover the dough tightly with plastic wrap and chill in the fridge for several hours or, ideally, overnight.Preheat your oven to 375°F (190°C).Add a heaping tablespoon (14 g) of batter to each madeleine well. Place the batter in the deep end of each well, not the middle. Do not smooth or flatten.Bake one sheet at a time on the center rack of the oven for 10 minutes. When done the madeleines will be puffed up in the middle. Let the cookies cool in the tin for 10 minutes before turning out onto a rack. Place some parchment paper beneath the rack.To make the glaze, in a small bowl, whisk together the powdered sugar, milk and vanilla. Add more milk, in 1 teaspoon increments, if the glaze seems too thick. Dip the madeleines in the glaze and place back on the rack until set. These are best when eaten the same day they are baked.TIP Refer to the madeleine tips on page 37. Next >