Check out this step-by-step guide to learn how to make the best chocolate chip cookies.
The time between Thanksgiving and New Year’s Day is unofficially known as holiday baking season, but those who are sensitive to or intolerant of gluten needn’t miss out on all the sweet seasonal treats that are typically laden with wheat flour and other gluten-containing ingredients.
A blend of white rice, tapioca and buckwheat flours gives these spiced classics their authentic crunch. Now everyone can indulge in the season’s favorite cookie.
Get the Recipe: Gluten-Free Gingerbread Men
I’m not sure Sylvester Graham would be happy with the addition of chocolate to his namesake cracker, but these chocolate graham crackers are wonderful nevertheless. Graham was a 19th-century Presbyterian minister who believed in vegetarianism, fresh air, fruits, vegetables and whole wheat for a healthy constitution. He was one of the early proponents of health food and invented graham bread. It was made with his special blend of whole-wheat flour and without the chemicals and bleaches that had become popular at the time.
When I’m working on a new recipe, I always start on paper. I write down the skeleton of my recipe, then go to the kitchen to try it out. When I initially sketched out these Chocolate Mint Sandwich Cookies, I instinctively included Dutch-process cocoa powder. Would you like to know why?
There are two basic types of cocoa powder: Dutch-process cocoa powder and natural cocoa powder. Dutch-process is made from cacao beans that have been washed in a potassium solution. Dutching the beans neutralizes their acidity and makes the powder darker. Natural cocoa powder is simply made from ground, roasted cacao beans.
Fall is just around the corner, and that means cookie season is fast approaching. While it might not be time to break out the holiday recipe box just yet, you can use this week’s Most Popular Pin of the Week to fill the cookie jar and brush up on your baking skills. These beauties are perfect as a surprise treat in the kids’ lunchboxes or as an after-school snack, and since they’re topped with a simple lemon glaze, they’re a great light bite for this time of year. Plus, these 5-star sweets come in at around 113 calories each, so you don’t have to feel guilty about having one or two after the kids go to bed.
For more easy desserts like this, check out Food Network’s Let’s Bake board on Pinterest.
Get the recipe: Giada De Laurentiis’ Lemon Ricotta Cookies with Lemon Glaze
When it comes to baked goods, some people are adamant that there’s nothing like homemade. Still, it’s hard to compete with cookies, cakes, breads and pies crafted from scratch by a top-notch professional baker or pastry chef. Then there are the one-of-a-kind creations dreamed up by creative pastry wizards across the country. These often spawn copycats (hello, Cronut®!), but biting into the original is still the real deal. These bakeries are worth a trip — even for the accomplished home bakers among us. Read more
The compost cookie has nothing to do with garbage. It’s a butter-and-brown sugar cookie loaded with bits of candy and snack food. It sounds strange but it tastes divine. Invented by Christina Tosi, the sugar genius behind Momofuku Milk Bar, the cookie has become an Internet sensation. It’s no wonder. It’s a brilliant idea and a truly decadent dessert.
But what if you want to put your own spin on it? What if you don’t like the butterscotch chips that Tosi recommends, or you have some leftovers treats that you’d like to use up? The compost cookie can be your edible canvas. The recipe is easy to alter to any specifications or cravings. But do take care — a loaded compost cookie can go from delicious to disgusting in a flash. Here are my six tips for compost cookie success:
Christmas is still far away — 108 days away, in fact. But the holiday spirit comes (way) early to the Food Network Magazine office, where the staff is hard at work on the December issue.
Vote in the polls below to help provide valuable insight on the sweetest part of December: cookies. While you may not be ready to think about holiday roasts yet, there’s never a bad time to think about cookies, even if they’re reindeer-shaped and decked out in festive royal icing.
Cookie lovers, rejoice! Mindy Segal’s new cookbook, Cookie Love, is here to fill your life and your kitchen with crunchy, chewy, salty-sweet four-bite treats. Whether you’re craving the crispy, caramelized goodness of Oatmeal Scotchies or the deep chocolate and sweet minty notes of the Black Sabbath sandwich cookies, you’ll find your new favorite cookie bite in the pages of this book. The variety of cookies you’ll find in Cookie Love runs the gamut from classic drop cookies with bold flavors all the way to sweet and salty bar cookies (like the Honey Walnut Bars, which you can make home with the recipe below) and back again. Meringues? It has them. Rugelach? You’re set. Spritz cookies? Look no further. Segal has you covered with fun, innovative flavors and textures no matter what kind of cookie you’re looking to make.
When it comes to baking, it’s no secret that getting it right is all in the details. According to Segal, these are the top three reasons many home cooks struggle with cookie baking. Learn from these notes:
1. They do not read the recipe through and follow the writer’s techniques.
2. They do not use correct room-temperature ingredients.
3. They think they can alter the recipe before they have even made it.
This morning’s brand-new episode of The Kitchen was all about moms. From brunch-ready recipes like baked eggs to pretty, edible gift ideas, the Mother’s Day celebrations were in full effect, especially when it came time to make a treat Mom’s likely known for: the chocolate chip cookie. Katie Lee’s go-to cookie (pictured above) featured brown sugar, which promises a chewy bite. As the cast explained in their go-to guide to chocolate chippers, if you were to leave out the brown sugar, the end result would be a bit crispier.
FN Dish wants to know what the ultimate chocolate chip cookie looks — and tastes — like to you. Do you prefer it a dark-golden color with a crispy, crunchy texture, or do you prefer the cookie with a soft, chewy center? Let us know by voting in the poll below.