Cookies of all kinds

For the past 6 months or so, ever since I discovered the recipe, I’ve only made one type of cookie.  However, as much as I like that cookie, I realize that there’s more to a cookie than just simple chocolate chips, so I wanted to try some new things as well.  And since these are just cookies (relatively simple and cheap to make), I broke one of my promises to myself and made more than 1 recipe this week 🙂  Some extra sweets never killed anyone….

I’m bringing these cookies to my Access small group today, hopefully everyone likes them!  (Recipes and pictures after the jump)

Cookies for every occasion

Cookies for every occasion

First, I realized I haven’t made my pudding cookies in a long time.  These were the first cookies I ever made which I actually enjoyed, nearly two years ago!  These cookies are easy to make and have a very soft, fluffy texture to them.  They’re very good, although I personally prefer chewy cookies better.  I originally found this recipe on http://www.allrecipes.com, but I modified it a bit to make them a bit puffier.

My next cookies are chocolate sables from Dorie Greenspan’s book.  She says that these were originally created by the great French pastry chef Pierre Herme (one of the masters of macarons!), and talks about their history on her blog.  They also happen to be the theme for this week’s “Tuesday with Dorie”, so I figured I should go ahead and make them this week (I’ve also been meaning to make her Malt Chocolate cookies, but that will have to wait until another day!).  These cookies have a texture somewhere between a chewy cookie and a shortbread, allowing the decadent cookie to melt in your mouth while you taste the contrasting texture of the chocolate chips.

Finally, on a whim, I decided to make a small batch of Green Tea Shortbread cookies.  I happened to have all the ingredients on me, as well as the 5 oz of butter already prepared (since Dorie’s cookies require 11 oz), so I figured I might as well…  The batter didn’t seem to come together as expected (it was super crumbly!) but after chilling it for a couple hours, it was easier to work with.  I still wonder where I might have messed up… too much flour or green tea powder perhaps?  But in the end, the cookies came out fine, with the proper shortbread texture.  I’ll definitely have to try these again sometime and try to find out where I went wrong.  Alas, I didn’t have any cute cookie cutters available, so I just used a knife to cute the dough 🙂

Getting the mise en place ready!

Getting the mise en place ready!

Pudding Chocolate Chip Cookies

modified from allrecipes


  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt (pref. sea salt)
  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.4 ounce) packages instant vanilla pudding mix (or any other pudding flavor you want)
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cups chopped walnuts or pecans (optional)

Ingredients for Pudding Cookies

Ingredients for Pudding Cookies


1.    Sift together the flour, baking soda, baking powder and salt. Set aside.

2.    Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars and beat for 2 minutes more.

3.    Add the instant pudding mix and mix until well incorporated.  Add the eggs one at a time, mixing for a minute after each egg, until well blended.  Stir in the vanilla extract.

4.    Reduce the mixer speed to low and add the dry ingredients and mix only until they disappear into the batter.  Finally, stir in the chocolate chips and nuts.

5.    Cover the batter and refrigerate for at least 3 hours (preferably longer).

6.    When ready to bake, preheat oven to 350 degrees F (175 degrees C).

7.    Drop cookies by rounded spoonfuls onto ungreased cookie sheets.  These cookies won’t be nearly as big as my other chocolate chip cookies (probably half the size or less).

8.    Bake for 12 to 14 minutes in the preheated oven. Edges should be golden brown.  The cookies will be extremely light, and most likely will fall apart if you touch them at this point; don’t worry, the residual heat will make give them a nice texture after about 15 minutes.

Finished pudding cookies

Finished pudding cookies

World Peace Cookies

from Baking: From My Home To Yours by Dorie Greenspan


  • 1 1/4 cups all-purpose flour (note: I used 1 TBSP less flour as suggested by some bloggers, to prevent a crumbly texture)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
  • 2/3 cup (packed) light brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Ingredients for World Peace Cookies

Ingredients for World Peace Cookies

1. Sift the flour, cocoa and baking soda together.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

3. Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time.  Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel.

4. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

5. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Cookie Dough Logs

Cookie Dough Logs

6. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

7. Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

8. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

Green Tea Sweets

from LovesCool blog


  • 3/4 cup (2.25 oz) Confectioners sugar
  • 5 oz Unsalted butter, cut into cubes
  • 1 3/4 cup (8.5 oz) All-purpose flour
  • 3 Large egg yolks
  • 1.5 TBS Matcha (powdered green tea)
  • 1 cup Granulated sugar (for coating)

Ingredients for Green Tea Sweets

Ingredients for Green Tea Sweets


1. Preheat the oven to 350F. Line a sheet pan with parchment paper.

2. Whisk the confectioner’s sugar and green tea together in a bowl.

3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.

4. Add the flour and mix until well combined.  Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.

5. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes… I chilled them for about 2 hours).

6. Roll the dough out to ½” thickness.  Cut the dough with a leaf cookie cutter.

7. Toss each cut cookie in a bowl of granulated sugar to coat.

8. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

Finished Green Tea Sweets

Finished Green Tea Sweets


2 Responses to “Cookies of all kinds”

  1. 1 karenjean
    February 4, 2009 at 11:44 pm

    hong kong 2010. meet you there, cookies!

  2. February 10, 2009 at 9:05 pm

    that’s weird, there was a pound cake post in my reader but when i clicked on it — it was gone. poof.

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