Tag Archives: white chocolate cookie recipe

Caramelized White Chocolate and Toasted Milk Cookies with A Touch of Cardamom

The surprising sweet warmth of cardamom infuses these white chocolate cookies.
The surprising sweet warmth of cardamom infuses these white chocolate cookies.

My appetite always perks up whenever I spot a recipe with cardamom. Especially if it involves baked goods.

The fragrant spice with a warm, sweet, resiny character adds such a beguiling presence to anything it touches.

So when I received a review copy of the new cookbook, “Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India” (Page Street), how could I resist?

The new cookbook is by San Franciscan Hetal Vasavada, creator of the namesake Milk & Cardamom blog. You may also recognize her from her stint as a contestant on “MasterChef” Season 6.

A first-generation Indian-American, Vasavada melds American-style desserts with cherished Indian flavors reminiscent of the childhood sweets she grew up loving.

The result is clever recipes such as “Ginger-Chai Chocolate Pot de Creme,” “Peanut Laddoo Buckeye Balls,” “Green Mango Marmalade,” and “Cinnamon and Jaggery Monkey Bread.”

Her “Caramelized White Chocolate and Toasted Milk Cookies” is a play on Jacques Torres’ fabled chocolate chip cookies — only with cardamom and the unusual mix of melted white chocolate and milk powder.

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Joanne Chang’s Big White Chocolate, Almond and Cherry Cookies

Imagine these tucked into your Easter basket.

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.

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