Wow. These cookies may be my new favorite autumn dessert. I knew that we would love them when they were described as if “a caramel apple and a snickerdoodle got together and created some seriously delicious magic.” 🙂
This recipe is from Bon Appétit, contributed by Kelly Janke. I used Kanzi apples. Apparently, any type of apple will work in these cookies.
The original recipe stresses the importance of cooking the apple caramel to the proper consistency. It was a little tricky, but the instructions were very helpful. All of the liquid from the apples is cooked down until it has evaporated, leaving behind a “tacky and pliable” caramel. This wonderful caramel is folded into the cookie dough to create swirls in the finished cookies- fabulous.
Yield: Makes 25 cookies
For the Apple Caramel:
3 medium apples (about 1 1/2 lbs total), peeled, cored (I used 3 (1 lb 6 oz total) Kanzi apples)
1 1/4 cups (250 g) granulated sugar
1/8 tsp cream of tartar
2 T chilled unsalted butter
1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
1 tsp ground cinnamon
1/2 tsp ground cardamom (I used freshly ground cardamom, sifted)
1/4 tsp freshly grated nutmeg
For the Dough & Assembly:
3 1/2 cups (438 g) all-purpose flour
1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
1 tsp baking soda
1 tsp cream of tartar
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 cup (200 g) granulated sugar
1/2 cup, packed (100 g) dark brown sugar
2 large eggs
1 T vanilla extract
flaky sea salt (I used Maldon)
To Make the Apple Caramel:
In a food processor with the grater attachment, coarsely grate apples (or use large holes of a box grater).
Transfer grated apples to a clean kitchen towel and squeeze over a medium bowl to extract all the juice possible. (I just squeezed the grated apples with my clean hands!)
Measure out 1/4 cup (4 T) apple juice and set aside (save any leftover apple juice for another use).
Set grated apples aside (you should have about 2 1/2 cups).
Bring sugar, cream of tartar, and reserved 1/4 cup (4 T) apple juice to a rapid boil in a large saucepan over medium heat, stirring just to dissolve sugar. Cook, without stirring but swirling pan often, until bubbles slow and caramel turns a deep amber color, 5–7 minutes.
Remove caramel from heat and stir in butter, salt, cinnamon, cardamom, and nutmeg.
Set pan over medium-low heat and add reserved grated apples, stirring quickly to combine (don’t worry if the caramel mixture looks like it’s seizing at first). Cook apple caramel, stirring constantly, until it’s noticeably stickier, the liquid has evaporated, and it almost forms a ball as you stir, 10–14 minutes. (Don’t be tempted to continue cooking- if the caramel becomes too dry it will be more of a fruit leather when it cools.)
Scrape apple caramel onto a parchment-lined baking sheet and spread out in an even layer. Let cool, at least 30 minutes.
Set 1/4 cup apple caramel aside for topping cookies.
To Make the Dough, Assemble, & Bake:
Place racks in upper and lower thirds of oven and preheat to 375°. (I used the true convection setting.)
Whisk flour, salt, baking soda, and cream of tartar in a medium bowl to combine.
Beat butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment, starting on low speed, then increasing speed to medium, until combined, about 2 minutes total.
Add eggs one at a time, incorporating thoroughly before adding the next, then add vanilla.
Reduce speed to low; add dry ingredients and mix just until combined.
Add apple caramel and pulse mixer two or three times to swirl caramel throughout dough or fold in caramel using a sturdy rubber spatula (take care not to overmix or else you’ll lose the swirled caramel effect as the cookies bake).
Using a 3 T (#20) cookie scoop portion out 16 balls and divide between 2 parchment-lined baking sheets, spacing at least 2″ apart (you will have dough left over for a 2nd batch).
Top each cookie with a few small pieces of reserved apple caramel and sprinkle with flaky sea salt.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown at the edges, 12 to 16 minutes.
Let cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely.
On cool cookie sheets, repeat process with remaining dough to make 8 (or 9) more cookies.
Do ahead: Cookies can be made 5 days ahead. Store airtight at room temperature. (True! Still delicious the next day.)
My son is a major fan of creamy comfort food. He was obsessed with this pudding and its caramel notes. ❤ I loved all of the garnishes.
This recipe for this sweet treat was adapted from The New York Times, contributed by Melissa Clark. She was able to find the perfect ratio of milk to cornstarch to prevent grittiness. I found that the pudding had to cook a little bit longer to thicken.
I topped the chilled pudding with lightly sweetened freshly whipped cream, toasted and sweetened sliced almonds, and a sprinkle of flaky sea salt. Next time, I may try candied pecans instead of almonds. 🙂 The original recipe includes several other options as well.
Yield: Serves 4
4large egg yolks
1/2teaspoon fine sea salt
3/4packed cup/165 grams dark brown sugar
1tablespoon unsalted butter
2cups/480 milliliters whole milk
1cup/240 milliliters heavy cream
1tablespoon bourbon or Scotch whisky, optional (I omitted it)
2teaspoons pure vanilla extract
freshly whipped cream, sour cream or crème fraîche, for serving (I lightly sweetened the whipped cream with confectioners’ sugar)
chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt, or a combination , for garnish, optional
Put egg yolks, cornstarch and salt into a large heatproof bowl (preferably with a spout), and whisk until the mixture is smooth and there are no lumps. (I used a balloon whisk and a pyrex bowl with a spout.)
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. (I used a sauce whisk so that I could get into the edges of the pan.) Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up- the sugar clumps.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. It is important to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. (If you end up with thin, runny pudding, undercooking may have been the issue.) Also- it’s okay if the eggs curdle because the mixture is strained at the end.
Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 10 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla.
To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.)
Chill for at least 2 hours and up to 2 days.
If garnishing the pudding with toasted sliced almonds, evenly spread them on a parchment paper-lined rimmed sheet pan; roast in a 400 degree oven for 3 to 5 minutes, or until light golden brown. Remove from the oven and place in a small frying pan. Top with granulated sugar, to taste, and cook over medium-low to medium heat just until the sugar melts and coats the almonds, about 1 to 2 minutes. Return to the lined baking sheet to cool.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes. (I incorporated some confectioners’ sugar into freshly whipped cream.)
After making the amazing Donut Loaf from this special book, I had to try a cookie. My husband picked this cookie which is a chocolate chip, oatmeal, and snickerdoodle cookie “rolled into one recipe.” Each flavor was distinct! They were definitely a crowd-pleaser.
This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the dry ingredients, used semi-sweet chocolate chips, scooped the cookie dough prior to refrigerating, and modified the baking time.
By keeping the cold (pre-scooped) dough tightly wrapped in the refrigerator and baking the cookies in small batches just prior to serving, we ate them warm from the oven every time. Despite the title, I served them after-dinner instead of after-school. 😉 Great!
Yield: about 40 cookies
For the Dough:
225g (1 cup) unsalted butter, at room temperature
300g (1 1/2 cups) granulated sugar
57g (1/4 cup) firmly packed light brown sugar
1 1/2 tsp pure vanilla extract
2 large eggs, at room temperature
250g (2 1/2 cups) old-fashioned rolled oats
256g (2 cups) unbleached all-purpose flour, weighed or spooned and leveled
2 tsp cream of tartar
1 tsp baking soda, sifted
1 tsp fine sea salt
1/2 tsp flaky sea salt such as Fleur de Sel or Maldon
Admittedly, I love all types of chocolate chip cookies. 😉 That being said, these might be my ultimate favorite chocolate chip cookies. They are thick, crisp on the outside, chewy on the inside, and are loaded with both semi-sweet and dark chocolate. SO good.
This recipe was adapted from The New York Times, contributed by David Leite. I weighed all of the dry ingredients, modified the cookie size and baking time, and used a mixture of chopped bittersweet and semi-sweet chocolate as well as semi-sweet chocolate chips. The original recipe uses disks of chocolate because they melt differently than chocolate chips; the chopped chocolate had the same effect.
Prior to baking, the dough is refrigerated for 24 to 36 hours. This results in a firmer dough because the dry ingredients absorb the wet ingredients. I also froze scoops of this cookie dough with great success.
Yield: 3 dozen cookies
2cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 ⅔cups (8 1/2 ounces) bread flour
1 ¼teaspoons baking soda
1 ½teaspoons baking powder
1 ½teaspoons coarse salt
2 ½sticks (1 1/4 cups) unsalted butter
1 ¼cups (10 ounces) light brown sugar
1cup plus 2 tablespoons (8 ounces) granulated sugar
2teaspoons pure vanilla extract
1 ¼pounds bittersweet chocolate disks or fèves (at least 60 % cacao)(I used a combination of semi-sweet and bittersweet chocolate)(see note below)
flaky sea salt
Sift or whisk flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition.
Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Using a large cookie scoop, scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. (I placed 8 cookies per sheet.)
Sprinkle lightly with sea salt and bake until golden brown but still soft, 14 to 16 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Serve warm.
Chocolate: Bittersweet chocolate disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are sold at Whole Foods.Note: The dough can be scooped into portions and frozen. Bake directly from the freezer adding 2 minutes onto the baking time.