Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network

I pop the

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s with half a pound of room temperature butter, it's really great when it's at room temperature. I just think it's an important part of baking. I actually let them sit overnight and then you know it's really room temperature and then I cook the brown sugar and then. I'm going to add two eggs, put them one at a time so they are incorporated ok next is vanilla two teaspoons of good vanilla two thirds of a cup of cocoa powder this is unsweetened cocoa powder it is not like the cocoa you make by hot cocoa you add sugar and sometimes flavorings, oh, good cocoa all around, two-thirds of a cup of unsweetened cocoa powder and that's what gives it its very good blend of chocolate flavor.

Next is flour and yeast, so I take two cups. of flour a teaspoon of baking soda a teaspoon of baking powder and a teaspoon of salt just make sure there are no little hard particles in the flour or baking powder perfect and then this goes to the

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s, put it on low speed. This is the point where you don't want to overmix the flour because then the gluten will develop and make it taste more like bread than cookies. We want them really delicate and tender and that's the dough, so I'm just going to take all the dough out of the mixer, make sure you turn it into cookies, that's great, okay, and then I'm just going to put the white chocolate in this.

I saw the white chocolate that I cut and I just cut it from this block and sort of. nice big chunks and I'm going to pour two cups of white chocolate into this this makes a huge dough but you can make it really early and store it in the fridge or even freeze it for later so it's a great

recipe

. and now, just to get them out, there's a little bit of shuffling and dessert, but you know how girls are when the boys are away, so I use an ice cream scoop for this and it's exactly the right size every time, just a level of ice. cream ball is small and these guys are going to spread out too.

I'm going to make eight cookies, two for each of the ice cream sandwiches, so just with a little bit of water I just wet my hand just a little bit and just press it down. lower it slightly and you will see that they are all spread out, so they are really soft and chewy on the inside and crispy on the outside. Well, in the oven at 350 degrees for exactly 15 minutes, they will be like this. good with the ice cream 15 minutes and the tuna salad later they were ready they smell like they were ready oh they are great foreigners.

I'm co-hosting a party for a crowd with my friend Susan Stroman, so for dessert I'm making fruitcake cookies for anyone who doesn't like fruitcake, forget it, you'll love them, so I'm starting with two sticks of butter and half a teaspoon of cloves, these are very spicy and are just fabulous, one-third cup brown. sugar when you measure the brown sugar, you want it lightly packed, not so firm that you can't get it out of the cup, but lightly packed, half a cup of granulated sugar, white sugar, I'm just going to beat everything together until it's light and fluffy, So while that creams, I'm going to show you the mixture of fruits and nuts that I've been macerating for eight hours so that all the flavors mix, I'll show you how I did it so that the mixture has four dried fruits, first the figs, half a pound, then a quarter of a pound of raisins, two ounces of sweet cherries and two ounces of dried apricots, then, for sweetness, a tablespoon of honey and two tablespoons of dry sherry, doesn't this remind you of a fruit cake mix, much better for Brighton is a tablespoon of fresh lemon juice, add some crunchy nutty six ounces of walnuts, chop them up into large pieces and then add a pinch of salt and then let it sit for eight hours until all those flavors blend together and the dry fruits.

All good, this looks great and you can really taste the Sherry. It's going to be delicious, but these are for later. I'm going to finish the dough first, so the next thing I need is for the butter and sugar to be really creamy. It's an egg I never laid. one egg directly into the dough because if it's a bad egg you ruin the whole dough, then two and two thirds cups of flour just lighten the flour with your cup and then level it out, you don't want to compact it and two thirds cups just added on low speed a lots of salt salt a quarter teaspoon the dough is ready now I just have to add all the dried fruits so that all the nuts, candied cherries, raisins and apricots, figs, just fold them well, it will be Beautiful now I'm going to divide the dough by the half and I'll put it on this parchment paper.

Schmutz and then roll it, so I'm going to chill these cookies, cut them out, and bake them. before going to Susan's house, fruitcake cookies for a crowd. I love this

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. All you have to do is cut out the cookies and bake them. People go crazy. In fact, I keep the roll in the refrigerator. I can cut them and bake them whenever I want, but this time. I'm making them all, I'm just going to cut them about 3 to 8 inches thick, it should be perfect, so much flavor, be 350 degrees for 15 to 20 minutes until they start to brown and then all I have to do is avoid By eating them I will be able to resist these.

I don't believe it. I have to make sure they're good, right? You're so good. I was trying to find some inspiration in the things Jeffrey and I have done together for this.

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and one of them is we used to go to Social Security all the time and it was just an amazing restaurant. They made these chocolate globes that were delicious and I thought I would make a variation of them. I'm making chocolate. Peanut butter globes, so I'm starting with two extra large eggs. The originals didn't actually have peanut butter chips, but I figured nothing was made worse by the peanut butter, so I have two extra large eggs and a tablespoon of instant espresso powder that really brings out the chocolate plus two teaspoons of vanilla which it also brings out the chocolate flavor these cookies are really amazing they're like these big mounds and they're filled with chocolate chips and peanut butter chips and walnuts and walnuts.

They're so good, so I'm going to mix this all up and then I need three quarters of a cup of sugar, so Jeffrey and I have divided the dinner duties. He is in the vineyard, he chooses wines and I am in charge. bake and cook wait a minute, that doesn't sound fair, so this is going to blend on high speed for about two minutes and then we'll add a lot of really good stuff. I'll show you what happens, that's why it's important. so the eggs are at room temperature because you want them to fall on top of themselves in a ribbon which is exactly where it is so now it's time to add the chocolate and what I did was I melted the chocolate later.

It's very easy to make, all I did was put six tablespoons of unsalted butter in a bowl placed over a saucepan of boiling water with six ounces of semisweet chocolate chips, two ounces of unsweetened chocolate and melted everything together until smooth. melted I just took the mixture out to cool, so with the mixer on low I'm just going to add the chocolate. This has a lot of chocolate flavor. You want to make sure it's really cold because the last thing you want is to add hot chocolate to the eggs. I love scrambled eggs with chocolate, no one has any idea of ​​a good dessert, okay, so now the dry mixture first thing is a third of a cup of a cup.

One of the reasons they are so intensely chocolatey and soft is that they have very little flour. a teaspoon of baking powder and a quarter teaspoon of salt and just mix everything together and then with the mixer on low, put it in very slowly so it blends and then I'll add all kinds of nuts and chips. Great, so I need a cup of whole walnut halves. It is very important to use whole nut halves, rather than chopped nuts. I need a cup of whole walnut halves and again, it is very important that they are whole because then they will be very thick. the cookie, two-thirds cup of peanut butter chips, um, to avoid eating them while I'm making it, and six ounces of chocolate chips, semisweet chocolate chips, and then the key to this is a tablespoon of flour and what What that does is prevent them from sinking to the bottom of the mixture, so I'm just going to mix them like this.

I mean, it looks like trail mix to begin with. Okay, now I'm going to add the chocolate mixture. Jeffrey loves these. So I thought: why doesn't it smell incredibly chocolatey? I'm going to fold them together and then make these Chocolate Globs. I think Jeffrey will like this and I'm going to make a round ball out of this. just scoop it out directly onto the baking sheet, how bad does that look? Well, put it in the oven at 325 for 15 minutes. We'll have chocolate and peanut butter balls. This is a really easy dough to make. I make it with an electric mixer fitted with a paddle attachment.

First I put three quarters of a pound of butter at room temperature, then I add a cup of sugar and a teaspoon of good vanilla, I add three and a half cups of all-purpose flour and finally a quarter teaspoon of kosher salt I turn on the mixer. over low heat and simply mix the ingredients until they come together, turn the dough into a flower board and shape it into a flat disk, wrap the disk in plastic wrap and chill in the refrigerator for about 30 minutes, for which is a short time. breaking the dough has cooled and I'm going to roll it out and make cookies.

This is a really great dough, especially because it's so flexible I can make all kinds of star shapes and this time I think I'm going to cut it out. Half is a lot of cookies just for Miguel and me and the good news is that I can freeze the other half so that the next time it shows up, and in fact I even make flowers on the rolling pin, there is no point in making cookies if they are going to stick together. to the dough. board, so I'm going to roll this out about half an inch thick, okay, ready for the cutter, so this is the kind of finger shape that I want to make and just cut out each cookie, sometimes it's hard to get out of the cutter, but just touch the edge of the board and it will come out, so I'm using half a sheet of parchment paper to keep the pan clean, the cookies bake better.

I love parchment paper, these cookies will be delicious with just a little bit of the sugar on top it just gives them a little shine when they come out of the oven, then I will bake them at 350 degrees for 20 to 25 minutes until they start to turn golden brown on the edges, chocolate dipped shortbread cookies, now who. I would have a problem with that, so what I'm going to do is shave some chocolate. I'm using semisweet chocolate, enough for 10 cookies. If I make it in chunks, it won't melt well, so it's important that you take your knife and shave it off first.

I'm going to put half of the chocolate in a bowl and put it in the microwave and see how it turns out, so the first piece of chocolate is going to melt and now what I'm going to do is add the rest and just melt it and what this does is to keep the temperature from getting too high when the chocolate is melted and not tempered, you get that kind of bloom where it's kind of gray, not very nice, really shiny, delicious chocolate, so that's just it will melt right at the moment suitable for dipping the cookies to bake and cool and I'm just going to drizzle chocolate on the top of each one, just half of it.

I like how it looks when it's both, how good they look. It will be delicious with a tray of chocolate dipped shortbread cookies. Dinner doesn't get any simpler or better than this. What I'm making for dessert is my best gingerbread cookie. They are full of spices. They are wet. They are delicious. and who doesn't like cookies then the first thing I need is flour I need two and a quarter cups of flour I always just lighten with one cup and just level without tamping and I'm going to do all this in a sieve, so we sift all these ingredients together, all the flour, the two and a quarter perfect spices, a teaspoon of baking soda and the following spices, first two teaspoons of cinnamon.

I use very good cinnamon, that's a lot of clothes, they are very spicy. I know people think that gingerbread cookies only contain ginger, but I love it when there are multiple flavors and they hit you in different ways half a teaspoon of ground ginger a teaspoon of nutmeg and the key is balance so that one spice just doesn't No it stands out, it hits you layer after layer after layer, a quarter teaspoon of salt just makes everything taste better. I know it sounds strange to put salt and sweet things, but you put salty things to highlight the flavors. sweet things for exactly the same reason and then just put it through the strainer, this is what the strainer is for, it actually blends it, but if there are little bits in the spices in the flour, you take it out, okay, now they are the Dry ingredients. for the wet ingredients, the first thing I need is a cup of brown sugar, all of these ingredients add moisture and tangy flavor to these cookies, a quarter cup of oil, use any type of unflavored oil you have, a third of a cup. of molasses is actually concentrated sugar cane juice, so it's very sweet and very tasty.

If you want to choose molasses without discarding, it is theBetter quality, smells good. I'm going to leave them together for a minute while I prepare the egg. the sugar and oil should be light and fluffy it's okay next to the egg I have an egg it's ready I'm just going to put the egg in I'm going to slow down and put all the dry ingredients in slowly just to make sure it combines well mix it perfectly and now comes the surprise crystallizedginger I love crystallized ginger. There's something about the heat and the sweetness that's just fantastic, so I'm going to add a cup and a quarter of chopped crystallized ginger, okay, right into the mixture, stir it in a little bit and that's it.

I'll just take it out, roll it in sugar and bake it. It's going to be so delicious. In fact, I'll use it for cookies. I use this ice cream scoop to ensure they are all the same size. Roll it in my hands and then. roll it in sugar and what this does is makes a nice crinkly crust and makes the whole cookie shine. So right in the mold, just flatten it with your hand, it will be a great dessert, put it in the oven at 350 degrees for 12 minutes and let's have the most delicious gingerbread cookies for dinner