Not your average chocolate chip cookie.
Does the world really need another chocolate chip cookie recipe?
You bet, if it’s by Nancy Silverton.
The renowned pastry chef can do no wrong. At least in my book. Over the years, I’ve made many of her recipes, and none have ever disappointed. She’s also the co-owner of my favorite pizza joint, Pizzeria Mozza in Los Angeles, as well as nearby sister restaurants Osteria Mozza and Chi Spacca.
“Chai Chocolate Chip Cookies” is from her newest cookbook, “Mozza At Home” (Alfred A. Knopf), of which I received a review copy. It was written with James Beard Award-winning journalist Carolynn Carreno.
It’s a dirty little secret that most chefs don’t cook much at home. They just don’t have the time. Silverton was the same way for many years, until a trip to Italy reconnected her to the pleasures of cooking for friends, family, and even herself.
A simple cookie with a powerhouse of flavor.
Think of these as your favorite snickerdoodles — only taken up a big notch.
They’re crisp on the edges, and wonderfully chewy in the center. And they boast that old-fashioned cinnamon-sugar flavor we all love. What’s more, they get an unexpected punch of star anise, which lends warm, balanced licorice, tarragon and fennel notes.
My husband said they tasted exotic. I think they taste irresistible. Especially with coffee, chai tea or hot chocolate.
“Star Anise Snickerdoodles” is a recipe from “Incredibly Decadent Desserts Over 100 divine Treats with 300 Calories or Less” (Oxmoor House, 2015), of which I received a review copy.
The cookbook is by Cooking Light recipe developer Deb Wise. The recipes use moderate amounts of sugar and fat without sacrificing texture or flavor. Wise is a fan of whole grains, reduced fat cream cheese, fat-free Greek yogurt, and even Cool Whip.
A different kind of Christmas cookie.
You have to love a book that invites you to bake a different cookie every day in the lead up to Christmas.
Indulging in a different, freshly baked treat every day? What could be better?
That’s just the premise of “Cookie Advent Cookbook” (Chronicle Books), of which I received a review copy. The cookbook is by Virginia Van Vynckt and Barbara Grunes, two authors who are avowed cookie lovers.
Kids will love the cover of the book, depicting a Christmas tree laden with 24 ornaments. Lift up the flap on each ornament to uncover a tiny illustration of the “cookie of the day.”
The cookies are standard classics for the most part, such as “Swedish Thumbprints,” “Candy Cane Cookies,” and “Pistachio Cranberry Biscotti.”
I gravitated toward one of the slightly more unusual ones, “Green Tea Lemon Wafers.” These are a breeze to make because the flour, sugar, egg and butter get cooked on the stovetop in a saucepan.
Would you like a cookie with your beer?
If you’re like me and usually associate drinking beer with noshing on salty, savory or spicy foods, then you’re in for a delightful surprise with “Cookies & Beer” (Andrews McMeel).
The fun little book, of which I received a review copy, is by Jonathan Bender, a Kansas City-based journalist and founder of Recommended Daily, a site devoted to local food news.
Bender solicited cookie recipes from chefs around the country. With each, he’s paired a specific beer, and tells you his reasoning behind his picks. It will definitely make you see beer — and cookies — in a new light.
Start your ovens, people. It’s cookie time.
Say good-bye to turkey, and hello to cookies.
With Thanksgiving over, it’s now the serious start of cookie baking season.
What better treat to get you in the mood, too, than “Big Chewy Apricot and Ginger Cookies”?
Nothing says winter holidays quite like the fragrance of cinnamon, ginger and molasses wafting from the kitchen. And this cookie has ginger in spades. Three kinds: ground, fresh, and crystallized. It’s ideal for a ginger fanatic like myself.