Toasted coconut chocolate chip cookies

Aah! These are my new favorite cookies! I love everything about them, from their crispy-chewy texture to their rich, caramel flavor. And that toasted coconut? Seriously to die for. You should never make a cookie without it! These are the kinds of flavors that get better and more intense as you chew. In the beginning, you’re thinking, “yeah, these are pretty good,” and by the last bite you’ll be begging for more. You obviously have to love coconut, but if you do, I think you’ll love these cookies too!

Cookies croustillants et moelleux au son d’avoine et chocolat noir

Oh là là les gars. Ces cookies sont vraiment quelque chose. Je les ai faits 2 fois en pas plus que 3 jours car j’en avais jamais assez. La recette d’origine que j’ai reproduit les dénomment Brussels cookies, et a été trouvée sur le site génial de Food52. J’avoue ne pas savoir ce que c’est les Brussels cookies mais il parait que c’est un parfum fabriqué par une célèbre marque américaine. Pour moi, quand j’ai vu la recette, j’ai tout de suite pensé à ces cookies suédois moelleux, croustillant et plein de chocolat qu’on vend chez IKEA mais qui coût un bras (du moins comparé avec tout ce qu’ils vendent d’autre !). Vous savez de quoi je parle ? Si vous connaissez de quoi les comparer ou non, je vous promets que vous allez adorer. On trouve un biscuit fin, à la fois moelleux et croustillant au goût de caramel, ou presque, avec à l’intérieur le chou chou de tout le monde : une bonne ganache au chocolat noir. Je ne peux même pas vous décrire à tel point ces cookies déchirent quand ils sont tièdes, sortis du four avec un ganache encore liquide qui s’échappe par tous les côtés…

Double chocolate macarons

This post is an ode to my fabulous new Kitchenaid Artisan, and a special thanks to my Mom who gifted it to me for my birthday. I tried my hand at macarons once before, a few years ago. They are notoriously tricky to master and any number of things can go wrong during the preparation and the cooking process. From what I can tell in my personal adventures, one of the most important factors is the quality of the meringue or egg whites. Beating nice stiff peaks into egg whites was just not possible during my first go at macarons, but with the help of my new Black Beauty, it was a cinch.

Peanut butter cookies with chocolate chunks

I am a fan of peanut butter. It’s versatile. Slathered on slices of apples, mixed into a savory Asian-inspired dish, made into a marinade for chicken, and of course, as a cookie. It’s a pure comfort food, and laced with rich nostalgia and childhood memories. And peanut butter and chocolate in any combination? Forget it. I’m sold.

Oatmeal, brown butter chocolate chip cookies

I have a soft spot in my heart for chocolate chip cookies. I think most Americans do. They remind me of my childhood, of eating the dough even though my Mom told me the raw eggs weren’t good for my stomach, painstaking minutes of anticipation as I waited for them to come out of the oven and burnt tongues as I devoured them a little too soon. I used to have trouble making cookies. I just couldn’t get the texture right. They were always slightly cakey, and I prefer a chewy, succulent, moist, brownie-like cookie. I had a cookie epiphany when I discovered brown butter. I first used it in this recipe, one of my all-time favorites combining nutty butter, salt and chocolate. There’s nothing better.