Tuesdays with Dorie – Dorie’s Cookies – Kerrin’s Multigrain Chocolate Chip Cookies 

Another chocolate chip cookie? Ah, but what a cookie! The substitution of whole wheat and buckwheat flours for some of the usual all purpose flour makes these special. I wish I had been able to find the Wolff’s kasha the recipe calls for, but I will hunt that down for next time. This time around, finely chopped toasted pecans stood in nicely.

Dorie tells you to pull the cookies from the oven when they seem underdone. Could not bring myself to do that. At ten minutes they still needed to spread a little more so I kept them in for an additional two minutes. They were almost too brown in the bottom, but not quite. Although I used a cookie scoop for uniformity, few cookies were perfectly round. Perhaps it was because they chilled for longer than an hour. I got enough to shoot a pretty picture and my husband and I weren’t concerned with the appearance of the ones we ate. I will definitely make these again!

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Tuesdays with Dorie – Dorie’s Cookies – Anytime Tarragon-Apricot Cookies

I made these tasty cookies just before the frost came so I was able to put the tarragon from my herb garden to good use. They are a not-too-sweet cookie or a slightly sweet cracker, depending on how you look at it. Most of these went in the deep freeze. I will bring them out to serve with cheese on Christmas Day. But I had to try a couple in the meantime. They go well with white wine, just as Dorie promised.

Tuesdays with Dorie – Dorie’s Cookies – Coffee Malteds

I’m not a fan of malt flavor, so I wasn’t sure if these cookies would be my thing. But when you’re baking your way through a cookbook, it’s your duty to give every recipe a chance. These cookies are delicious IF you follow Dorie’s instructions and pull them out before fully baked. One pan of my cookies came out perfectly, the other pan was over baked.

I have double ovens and I turn down the temperature in the top oven when baking cookies in both. I did that for this recipe, pulled both pans out a minute early, but sadly the cookies in the top oven were too brown. Here is a comparison of the perfectly baked cookie on the right and the overbaked cookie on the left:


Oh well, an overbaked cookies are better than no cookies!

If you are having trouble finding malted milk powder, look in the section in your grocery store that has cocoa mix. Here is what I used:

Tuesdays with Dorie – Dorie’s Cookies – Classic Jammers

Not your ordinary thumbprint cookie. In fact, no thumbprint needed. This is a composed cookie: sablé (a French shortbread) dough as a base, jam spooned into the center, and streusel topping scattered around the edge. The shortbread is crunchy, the jam is gooey and the the streusel is chewy. An excellent marriage of textures.

I baked these on the Fourth of July and didn’t hurry through the process. I took out the butter and eggs for the sablé dough first thing in the morning so they could come to room temperature. The streusel needs to chill so I made that right away in my stand mixer. Here it is ready for the fridge:


After the butter and eggs came to room temperature, I made the sablé dough, rolled it out and put it in the fridge for two hours. When properly chilled, I cut two inch circles of dough. I didn’t have a two inch round cutter, so I used a champagne flute that has a two inch rim. When the dough occasionally got stuck, I used a small offset spatula to get it out of the glass. Sometimes you have to improvise! The circles of dough are placed into buttered muffin tins,


topped with blueberry preserves,


and finally topped with streusel.


After baking for 20 to 22 minutes they are golden brown. 


After resting in the tins for fifteen minutes, they are ready to finish cooling on racks. You can’t be faulted if a couple make into your mouth before they get to the rack. 

Tuesdays with Dorie – Dorie’s Cookies – Blueberry-Buttermilk Pie Bars

Despite my Southern roots, I’d never heard of buttermilk pie. Dorie used buttermilk pie as the inspiration for this bar cookie. I didn’t know what to expect when I took a bite. They are unexpectedly mild in taste, custardy, not too sweet, with a touch of salt. The texture reminds me of bread pudding. And I love bread pudding. Dorie scores again with an unusual combination of textures and flavors. Delicious.
I wanted to take this cookie to a potluck, but noticed it only makes 16 cookies. So I doubled the recipe and used a 9×13 inch pan instead of an 8×8. I baked the crust and the bar longer to adjust for the increased pan size. I was a little apprehensive about flipping the larger pan, thinking the cookie might not hold together. However, it came out of the pan nicely and in one piece. I cut the bars smaller than called for in the recipe. A good choice; these bars are very rich.

Tuesdays with Dorie – Dorie’s Cookies – My Newest Chocolate Chip Cookies 


Chocolate chip cookies and a glass of cold milk. Childhood comfort food. I have been baking chocolate chips cookies for over forty years. Well, let’s face it, closer to fifty years than forty. I’ve baked numerous different recipes. I like mine crisp but still a little chewy. High butter to flour ratio. 

Dorie’s newest fit the bill. They are crisp but chewy out of the oven, but crisp up as they cool. I could have pulled them out of the oven a little sooner I suppose, and maintained the chewiness, but they are also excellent crispy. Dunkable.

Dorie added cardamom and nutmeg to these and that must be the “newest” part. Neither my husband or I could discern the added spices. We agreed, however, that they are excellent chocolate chip cookies.

Tuesdays with Dorie – Dorie’s Cookies – French Snacklettes


Okay, so they aren’t photogenic. But these buttery little morsels of cocoa, chocolate chips and ground almonds melt in your mouth. Cookie after cookie. 

I was really organized this time and started with my mis en place, in other words, everything measured out in advance:


All the hard work is done by the food processor. Here is what the dough looks like when it is ready to form into cookies:


I tried unsuccessfully to form the little pyramids like the photo in Dorie’s Cookies, but took solace in Dorie’s comment that she usually just forms ragged nuggets. You won’t care about their shape after one has melted in your mouth.

I baked these as gifts for Mother’s Day and I made sure to snag a couple for myself. After all, I’m a mother, too!

Tuesdays with Dorie – Dorie’s Cookies – Chocolate Cornflake Haystacks 


These cookies are not photogenic, but once you bite into one, you won’t care. Cornflakes, chocolate, coconut, raisins, and pecans are held together (barely) by eggs and agave nectar. No need for an electric mixer; a whisk and a rubber spatula are all you need. 

When plopped onto a baking sheet, these seem like they won’t hold together. But after the heat of the oven works it’s magic, you’ve got raggedy nuggets of deliciousness.