C H E F ’ S TI P S & TR I C KS
The Way the Cookie Crumbles
D
uring the holidays, the sights, the sounds, and the smells – especially those of cookies baking in the oven – never fail to stir up memories. It’s one of our favourite seasons at Culinaire as we
Things that come together with little fuss means more time to spend with loved ones this holiday season. “I love making cookies! They're usually fairly easy and fast to make and I like that instant gratification,” explains Rachelle Germain, owner of Milk & Cookie’s Bakeshop in Edmonton. For Rachelle, texture and visual appeal are high priorities, so get ready for this recipe for Everything Cookies. “A large part of my business is making cute, decorated sugar cookies so I love when I can make a different kind of cookie that is also fun to look at. To balance out the sweetness, Rachelle likes to add a salty element like pretzels and potato chips in her recipe here. “If you don't have all the mix-ins asked for in the recipe, use whatever you have on hand! Just keep the mix-ins to approximately 400 g.” The secret to a perfect cookie is all in the timing. “Always underbake your cookies slightly. Your cookies will continue baking for a little while after you take them out of the oven because they are still hot. If you take them out a little bit before you think they're done, you'll have perfect, softcentered, and gooey cookies.”
Everything Cookies Makes 16
320 g all-purpose flour ½ tsp baking soda 1 tsp salt 210 g salted butter, room temperature 95 g granulated sugar 200 g brown sugar 2 eggs, room temperature 2 tsp vanilla extract 80 g semi-sweet chocolate chips 80 g milk chocolate chips 10 Culinaire | December 2023
BY KEANE STRAUB PHOTOS BY DONG KIM
take a look at the sweeter side of things and help with (or hinder) planning your holiday treats. Cookies are the name of the game in this month’s Chef ’s Tips, and they come in all shapes and sizes, from the
30 g toffee pieces 30 g shredded coconut, toasted 30 g pretzels, crushed 40 g potato chips, crushed 80 g Oreo cookies, broken into pieces 30 g rainbow sprinkles 1. Whisk together flour, baking soda, and salt in a bowl. Set Aside. 2. Add butter, sugar, and brown sugar to a mixer bowl and beat on medium speed with a paddle attachment until ingredients are combined. Beat just until all the butter and sugar is combined and smooth. 3. Break your eggs into a pitcher or bowl and add vanilla extract. Add to the mixer while running on medium speed one at a time, waiting until each one is incorporated before adding the next. 4. Stop mixer and scrape down sides and bottom of bowl with a spatula. Mix again for a few seconds. Add your flour mixture to mixer bowl and mix on low speed until just incorporated. 5. Remove bowl from mixer. In a separate bowl, mix together chocolate chips, toffee,
letter ‘S’ and bars, to traditional rounds and stars. The flavours range from delicate to decadent, and each recipe is as unique as the chef who has provided them. Put on an apron and preheat the oven: it’s time to get baking!
shredded coconut, pretzels, potato chips, Oreos, and sprinkles. Add approximately ¾ of the mixture to your mixer bowl and mix into your cookie dough by hand until evenly incorporated. 6. Scoop with a #16 scoop (or divide into balls approximately ¼ cup in size) into a large container with a lid, separating each layer with parchment paper. Squish the top of each cookie into your bowl of mix-ins so that each cookie has a variety of toppings on top. Put lid on and place in fridge for a minimum of 1 hour. 7. Preheat your oven to 350º F. Place cookie balls on a baking sheet covered in parchment paper, leaving about 75 mm of room between each cookie. You will need 2 baking sheets. Bake at 350º F for 10-11 minutes, until there are no wet spots on top of the cookies but the tops are still shiny. 8. Let cookies cool on a wire rack. Store in an airtight container at room temperature for up to 3 days, or in the freezer for several months.
