Cookies. Back to cookies, my all time love (though pie is a close second). I decided to experiment with another “flourless” (ie Gluten Free) recipe, not because I eat GF (nor medically need, obviously) but simply because when I saw this recipe, I liked in. It is *pure chocolate*. No flour, no butter, only egg whites and then powdered sugar, cocoa and melted chocolate. They are sort of like brownies, quite gooey on the inside and simply delicious. Happy I tried them out.
I think that I have found my favorite chocolate chip cookie. I know that I have said that before, but these are really really good.
These are a variation on Allie’s Nantucket Bike Path Cookies from Through Her Looking Glass; my variation uses white and semi-sweet mini chips and hers used chocolate chunks, but otherwise very similar. And I love the name, even though I don’t know that they are 100% Nantucket-y. I am not sure what would make something 100% Nantucket-y anyway (and I live in Massachusetts!). These do have cognac in them, which is the kicker and makes them so good. I might just have to start butting cognac in all my cookies!
I’m still on my summer flavors kick, with these Peach Pecan Oatmeal Cookies. They are, of course, made with dried peaches, so they aren’t really summer and you could make them year-round, but they are inspired by my love of summer and the amazing bounty available. Quick and easy to make; super healthy too.
Chocolate chip cookies. The good old stand-by. There must be at least 20 recipes on this site for chocolate chip cookies, but each with a variation. This time I’ve added cracked (but still fairly whole) hazelnuts and plump dried cranberries. Oh, and I browned about half of the butter, which give them a great, extra nutty taste. Not sure if this is tremendously summery, but hey, you can eat cookies year round, no?
I’ve named these little gems cookies, but they are savory of course (with just a hint of sweetness) with the intent to snack on with a nice glass of white wine (or red, but I think that a nice white would be best with these). Also, it’s nice because you can actually make a couple logs, stash them in the freezer and bake them up as you see fit. The recipe makes about 100 little (1 1/2 inch) cookies, which is just enough for a handful for 4-6 people … great for a small gathering.