Chocolate chunk cookies — hiding a wealth of chicharrones.
Chocolate chunk cookies studded with bacon? Yawn. Been there. Ate that.
But have your teeth ever sunk into “Dark Chocolate Chicharron Cookies”?
Nope, didn’t think so.
I know mine sure hadn’t until I spied the recipe for them in the new cookbook, “Eat Mexico: Recipes From Mexico City’s Streets, Markets & Fondas” (Kyle Books), of which I received a review copy.
The cookbook is by Lesley Tellez, a New York City culinary guide and creator of the blog, The Mija Chronicles, who immersed herself in Mexican cooking when she lived in Mexico City for four years. The beautiful photos are by my former San Jose Mercury News colleague, Penny De Los Santos.
The book includes recipes for favorite Mexican street food such as “Roasted Poblano Pepper Tamales,” “Thickened Mexican Hot Chocolate,” and “Shrimp and Octopus Cocktail.” But where I think the book really shines is in the last chapter, “At Home,” in which Tellez incorporates Mexican flair into unexpected dishes such as “Oatmeal with Charred Poblano Peppers and Cheese” and “Stuffed Cactus Paddles,” which are reminiscent of loaded potato skins.
That last chapter is also where you’ll find this cookie recipe.
Baking with corn nuts. Who would have ever thunk it? Mindy Segal, that’s who.
Lugging a backpack full of textbooks in middle school, while walking to the bus stop after class, and suffering from a serious case of the munchies.
That’s truly the last time I think I’ve bought corn nuts.
Until now, that is.
Leave it to Pastry Chef Mindy Segal to get me to venture into a nearby 7-Eleven for the sole purpose of buying corn nuts.
But her recipe for “Corn Nut Cornmeal Shortbread” captivated me so much, I just had to do it.
The recipe is from her cookbook, “Cookie Love” (Ten Speed Press), of which I received a review copy.
A James Beard Award-winning pastry chef, Segal is the proprietor of HotChocolate Restaurant and Dessert Bar in Chicago. The book was written in conjunction with Kate Leahy, a San Francisco food writer and recipe developer.
Chocolate and coconut all swirled into one pretty cookie.
When I was a kid, I remember my Dad buying me a fanciful pinwheel. It spun as you blew on it and its clear plastic rod hid a trove of tiny colorful candy balls inside.
It was truly two treats in one.
Just like these cookies — which are pinwheels of a different sort.
The kind where you get both chocolate and coconut in one delightful bite.
“Chewy Coconut-Chocolate Pinwheels” is by Martha Stewart. With their two-tone design and festive swirl, they a perfect treat at this time of year.
Imagine these tucked into your Easter basket.
Easter may be all about chocolate eggs and marshmallow Peeps. But I think it should be about cookies.
But then again, I think every day should be a cookie day.
And this cookie has it all: A twinkle of color in keeping with that festive holiday. Chocolate for tradition’s sake. And almonds for their symbolic promise of hope.
“Big White Chocolate, Almond and Cherry Cookies” is a recipe by Pastry Chef Joanne Chang that was originally published in the December 2013 issue of Food & Wine magazine. The recipe by the chef-proprietor of Flour Bakery in Boston was originally called “Big White Chocolate, Almond and Cranberry Cookies,” but I substituted dried cherries for the dried cranberries to make it more appropriate for this time of year.
The recipe uses three different flours — all-purpose, bread and almond. They give the cookie great texture. They are thin and crisp on the edges,, but stay thick, soft and chewy in the centers. The white chocolate gives the cookies a good measure of sweetness, the cherries add a subtle fruity tang and the almonds a lovely crunch. It’s a cookie that hits all the notes.
Dark chocolate, rye and salt combine to make these fudgey cookies.
There’s a reason why this “Salted Chocolate-Rye Cookies” recipe is one of the most publicized ones from the new “Tartine Book No. 3.”
First, it’s one of the simplest recipes from the book (Chronicle) by Chad Robertson of San Francisco’s Tartine Bakery, of which I received a review copy. If you’re familiar with Robertson’s other two books, “Tartine” (written with wife, Elisabeth M. Prueitt) and “Tartine Bread”,” you know how painstaking his recipes can be, particularly the bread ones. “Tartine Book No. 3” is no exception, especially because it’s all about baking with whole grains such as flax, spelt and kamut. The master method for Tartine loaves spans eight pages alone. Even the fruit scone recipe requires the making of a leaven (or starter).
Second, these cookies are a guaranteed hit. They are extremely fudgey and chocolatey tasting with the perfect sophisticated crunch of sea salt over the top.
I had one more reason for tackling these cookies: the bag of rye flour taking up space in my freezer that was left over from making Nancy Silverton’s amazing pizza dough recipe.
The rye flour replaces whole-wheat in these cookies. Rye contains gluten. It also lends a slight malt taste to baked goods. With chocolate, it’s a natural.