We know why you’re here; that cookie banner never fails to bring on the cravings for us, too. In case you don’t have a box of Thin Mints in the freezer (Yes, I said freezer. Try it, you’re welcome) and you need to get a little crafty, here are the recipes for some of our BigSpeak specialty cookies. Enjoy!
Eleanor’s “Don’t be too salty” Chocolate Chip Cookies
2 sticks (1 cup) salted Butter, room temperature
3/4 cup White sugar
1 cup Brown sugar
2 TBS Vanilla extract
1 ½ TSP Salt
1 TSP Baking soda
2 ¾ cup Flour (unbleached, all-purpose)
12 oz Semi-Sweet Chocolate Chips
1 TBS Sea Salt
Pre-heat oven to 350F.
Cream together brown and white sugars with butter until blended.
Add vanilla and eggs, mix until the batter is smooth and shiny.
Mix in the salt and baking soda.
Add the flour, starting with about 2 ½ cups, then add the rest if necessary if batter is too wet. Do not overmix.
The cookie dough should be sticky but able to hold shape. Pour in the semi-sweet chocolate chips. Stir in gently make sure the chips are evenly distributed throughout the dough. Do a quality check of the cookie dough and liberally sample your product. Just before you go into a sugar coma, drop the batter by rounded teaspoons onto un-greased cookie sheets. Sprinkle the tops of the cookies with the sea salt. Bake in 350 F oven for 10-12 minutes, or until they are golden brown but still gooey in the center.
Sophie’s Thumbprint Cookies
Her Elaborate Plan to Steal Your Identity
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.)