Category Archives: Cookies

Gluten-Free Chocolate Coconut Cookies for Ice Cream Sandwiches

September 2014

A Kogel Family Value: Ice cream knows no season.

If your family raised you to limit your frozen treats to the summer months, firstly, my sympathies.  Secondly, you better make these cookies soon! Then go ahead, and find that moment in the afternoon, when the sun is still beaming, the clouds are cotton candy, the breeze is warm, and eat an ice cream sandwich like a child who ignores ice cream rules. Hell, have that ice cream sammie for breakfast if you feel so inclined! I won’t tell your parents.

Coconut Cookies for Ice Cream Sandwiches

I made these cookies with a certain Hawaii transplant in mind, so coconut was heavy on my brain when scheming this recipe. Said surfer-turned-farmer boy inspired my first use of coconut flour, and it worked perfectly. The cookies were soft and chewy with a faint hint of coconut. As we move into crisper, fall temperatures, these cookies would also pair well with hot chocolate, but again, ice cream is eternal love in my book.

Gluten-Free, Chocolate, Coconut Cookies (for Ice Cream Sandwiches)

Ingredients

1/2 pound organic semi-sweet chocolate chips
3 Tablespoons organic, unsalted butter
1 Tablespoon organic coconut oil

3/4 cup organic coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt

2 organic, cage-free eggs
3/4 cup organic raw cane sugar

2 teaspoons pure vanilla extract

Pink himalayan sea salt for sprinkling

For Assembly

Organic vanilla bean ice cream
Unsweetened, shredded coconut

Directions

Melt the chocolate,butter and coconut oil together over a double boiler. Stir it occasionally until the mixture is completely smooth, then remove it from the heat and set it aside while you prepare the rest of the batter.

In a small bowl, whisk together the coconut flour, baking soda and salt. Set aside.

In the bowl of a standing mixer fitted with the whisk attachment, or using an electric mixer, beat the eggs. Slowly add in the sugar, and beat until the mixture is light in color and the eggs have tripled in volume.

Stir in the vanilla extract, followed by the melted chocolate mixture.

Fold in the flour mixture until well combined.

The dough will be very soft, almost batter-like in texture. Refrigerate the dough for about 30 minutes or until it’s firm enough to scoop.

Preheat the oven to 325° F.

Line a baking sheet with parchment paper and portion the cookies into heaping tablespoons.

Sprinkle each cookie with salt, and bake them for 10-12 minutes, or until their tops are puffed.

Let the cookies cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

Assembly

Scoop your favorite, all-natural, ice cream onto the flat side of one cookie. Top with a second cookie. Sprinkle the exposed ice cream with shredded coconut, and enjoy!

Single-Grain

Here’s to Ice Cream All Year Long!
-Quelcy

Midweek Romance: Whole Wheat Rosewater Cookies

April 2014

The attentive barista placed two cold-brew coffees in front of the customer, whose mix of jet black and bright pink hair contrasted sharply with the minimalist aesthetic of the space.

“These are actually both for me,” she said, demanding shock. “This night job is killllling me.”

“Oh wow!” the barista complied. “What’s your night job?”

“Stripping.”

There was nothing but a solid, conclusive period on the end of that statement. No joke. Without hesitation or judgment, the very attentive barista replied, “that is a really tough job!”

“It is! The other night I fell off the pole!”

Rosweater Cookies and Florals

Flowers by Thommy Conroy.

Maybe you fell off a stripper pole earlier this week. Maybe you didn’t. Maybe you’re looking for a picker upper after a tough night on the job. Maybe you’re seeking just a little note of romance, how about a simple, delicate cookie to get you past the hump day?

Rosewater Hearts

These buttery hearts have a hint of refreshing rose in each bite. Eat them simply, or pair them with a smearing of jam, a drizzle of honey, a dunking’s worth of melted chocolate, a dollop of rosewater whipped cream (recipe below), a dusting of powdered sugar or with two cold-brew coffees. The possibilities, much like a pole routine [I imagine?], are pretty endless.

Whole Wheat Rosewater Cookies

Ingredients

1-3/4 cups plus 2 Tablespoons whole-wheat pastry flour
2 Tablespoons organic cornstarch
1/4 teaspoon salt

3/4 cup (1-1/2 sticks) organic unsalted butter softened
1/3 cup organic confectioners’ sugar

3 Tablespoons rose water

Directions

Preheat oven to 350°F.

In a mixing bowl, whisk together the flour, cornstarch, and salt.

In a separate bowl, beat butter and confectioner’s sugar with an electric mixer on medium high speed until pale and fluffy, 3 to 4 minutes.

Add rose water, and mix until combined scraping down side of bowl.

Reduce speed to low and add flour mixture; mix until just combined.

Divide dough in half, and shape into disks. Wrap each in plastic, and chill 1 hours.

On parchment, roll 1 disk of dough to 1/8-inch thickness; chill 15 minutes.

Cut 1-1/2 inch rounds (or hearts) from dough, and place 1 inch apart on parchment-lined baking sheets. Repeat with remaining disk.

Bake, rotating sheets halfway through, until barely golden, about 14 minutes.

Transfer cookies to wire racks to cool completely.

Single-Grain

Rosewater Whipped Cream

Ingredients

1 cup organic whipping cream
1 Tablespoon pure vanilla extract
2 Tablespoons honey
2 Tablespoons rosewater

Directions

Chill the cream in a mixing bowl in the freezer until the cream just starts to freeze. Remove from the freezer. Add the vanilla and honey.

Use a mixer, on medium speed, to beat until peaks begin to form.

Add the rosewater, and continue to mix until combined. Keep chilled until ready to serve.

Single-Grain

May Your Week Be Filled With Romance!
-Quelcy

Chocolate Sables with Pistachios & Pink Himalayan Sea Salt

January 2014

Trudging. Shuffling. Slipping. Trekking.

These are synonyms for walking in Pittsburgh in the winter. Though I am still managing to appreciate the pristine effects of the snowfalls this year, I do lament the many pairs of boots and shoes that sit idly while my Sorels steal the show [best investment ever!]. If it weren’t for my playful pup, who powders her nose like a model in an L.A. party scene, I might be singing a different tune (in the tone of a snow-stained, teary, emotional breakdown).

Chocolate Sables

If your hibernation needs a little inspiration, there’s nothing quite like piling on the blankets, firing up the projector, binging on guilty pleasures and dipping a little salty, chocolaty cookie into a mug of rich hot cocoa.

Chocolate Sables Pair

Sablés, as these biscuit cookies are called, come from the French word for sandy, perhaps as a nod to their crumbly consistency. Whatever their etymological origin, may these cookies help you to endure the longest stretch of winter, and if need be, may they mentally transport you far, far away to warmer places, brighter skies and sand between your toes.

Chocolate & Pistachio Sables
adapted from Bon Appétit
makes ~8 dozen cookies

Ingredients 

2 1/2 cups white whole-wheat flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda

1 1/4 cups (2 1/2 sticks) organic, unsalted butter, room temperature
1 1/4 cups (lightly packed) organic, dark brown sugar
1 teaspoon pure vanilla extract

1 large, organic egg white

5 oz. bittersweet or semisweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped

Pink Himalayan Sea Salt

Directions

Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl.

Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes.

Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white.

Fold in chocolate and pistachios.

Divide dough into 4 pieces. Roll each piece into an 8”-long log about 1½” in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder the dough, the easier it will be to slice.)

Place racks in lower and upper thirds of oven; preheat to 350°.

Working with 1 log of dough at a time and using a serrated knife, cut logs into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” apart.

Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.

Do Ahead: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

Single-Grain

Bon Appétit!
-Quelcy

Coconut, Pistachio & Chocolate Chunk Oatmeal Cookies

January 2014

I have a guilty pleasure, and it starts with, “And who am I? That’s one secret I’ll never tell … You know you love me. XOXO, Gossip Girl.” I fought it at first. One episode into the dramatic lives of New York’s Upper Eastsiders, and I swore I had had enough. I fought it hard, but my inner gossip won. Multiple episode binges later, I’m sitting at the hairstylist’s divulging my love of Chuck Bass’s bravado, Dorota’s devotion, the brevity of “S” and “B,” and for the love of all that is sacred- those dresses and parties!!! Gossip Girl had clearly cemented itself as a guilty pleasure.

Oatmeal-Cookies

However, in that same hairstylist’s chair, I rattled off the laundry list of justifications for watching a show which quickly escalates into a teen soap opera with better lighting and locations.

1. Living vicariously stretches the imagination.
2. The show references a lot of high culture from art, to fashion, to music.
3. I dig the music featured in the show.
4. I now know what Louboutins are. Though clearly behind the curve, that acquired knowledge seems like a rite of passage. Now if only I owned a pair.
5. The actors’ names alone are quite elegant- Penn Badgley, Leighton Meester. I find different names interesting and inspiring in their own right.

If you’re going to have a guilty pleasure, might as well find a way [or five] to justify it, right?

Oatmeal and Chocolate Chunk

Tucked nicely in my collection of guilty pleasures is my belief that each day should hold a sweet indulgence. To be fair, I was reared on daily dessert offerings, and my bones were fortified with ice cream in addition to garden fresh veggies. Instilled though it was, this belief in sweets leads to its own set of justifications.

Chocolate Chunks

If I’m going to eat sweets, I might as well make them more than sweet nothings. Whole grains and oats blur the line between dessert cookie and wholesome granola bar, but chunks of chocolate satisfy the desire for a sweet indulgence.

Oatmeal Cookies Stacked

The slightly misguided moral of this blog post? Go ahead and justify your guilty pleasures.

Coconut, Pistachio & Chocolate Chunk Oatmeal Cookies

Ingredients

1/2 cup (1 stick) + 6 Tablespoons organic, unsalted butter, softened
1/2 cup organic evaporated cane sugar
3/4 cup firmly packed organic brown sugar

2 organic eggs
1 teaspoon pure vanilla extract

1 1/2 cups whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon, optional

3 cups organic rolled oats
1 cup organic semi-sweet chocolate chunks
1/2 cup roasted pistachios
1 cup unsweetened, coconut flakes

Directions 

Preheat oven to 350°F. Lightly grease two cookie sheets and set aside.

Beat butter, sugar, and brown sugar together on medium speed until smooth and creamy.

Add eggs and vanilla and mix until well combined.

In a separate bowl, mix together the flour, baking soda, salt, and cinnamon, then add to the butter mixture and beat until combined.

Stir in oats, chocolate chips, pistachios and coconut.

Scoop dough into rounded tablespoons and place on baking sheets about 2 inches apart.

Bake for 20-25 minutes, or until done (crisper edges and gooey centers)

Cool 1 minute on cookie sheets; remove to wire rack and allow to cool completely.

Makes approximately 3 dozen cookies.

Single-Grain

Bon Appétit!
-Quelcy

Chocolate Gingerbread Twigs

January 2013

I am a January baby, so snow is part of my story. When the flurries falls fluffily, all white and pristine, I am happy to watch from my window. Ideally, I remain huddled under blankets with my warm, little puppy, who curls into the most cuddly of wheels. When the time comes to venture into the snowflakes, winter boots, a puffy coat and puppy antics are my physical and mental shields against Pittsburgh’s long winter.

Gingerbread Bark Cookies

When it came to baking gingerbread this year, I couldn’t resist Martha Stewart’s extra white-chocolate steps. Whether they mimic birch branches or snow laden boughs, these wintry treats offer another opportunity to appreciate the beauty of winter, and their taste is addicting too!

Chocolate Gingerbread Bark

Chocolate Gingerbread Twigs
adapted from Martha Stewart

Prep Time: 1 hour 10 minutes
Total Time: 3 hours 40 minutes
Yield: ~80 cookies

Ingredients

2 ounces bittersweet chocolate, chopped

3 cups white whole-wheat flour, plus more for rolling
3/4 cup unsweetened cocoa powder
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 Tablespoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon coarse salt

1 stick organic, unsalted butter, softened
1/2 cup packed organic, dark-brown sugar

1 large organic egg
1/3 cup molasses

4 ounces white chocolate, chopped

Directions

Melt bittersweet chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat.

Whisk together flour, cocoa powder, spices, baking soda, baking powder, and salt.

Beat together butter and brown sugar in a bowl with an electric mixer on medium-high speed until creamy, about 3 minutes.

Add egg and molasses and beat until smooth.

Beat in bittersweet chocolate, then flour mixture, until combined.

Divide dough in half; form each half into a rectangle and wrap in plastic wrap.

Refrigerate until firm but still pliable, about 30 minutes.

Dough can be made 3 days ahead and stored in refrigerator, or frozen up to 1 month.

Preheat oven to 350 degrees.

Roll out each piece of dough to a rectangle 1/8-inch thick, with 1 side roughly 12 inches long, on a lightly floured piece of parchment.

Transfer rectangles on parchment to baking sheets and refrigerate until firm, 30 minutes.

Using a pizza cutter or sharp knife, cut into 1/4-to-1/2-inch-wide irregular strips, each about 12 inches long.

Separate strips on parchment-lined baking sheets and freeze until firm, about 30 minutes.

Bake until slightly darker around edges, about 12 minutes. Let twigs cool completely on baking sheets.

Melt white chocolate in a bowl set over a saucepan of simmering water, stirring until smooth.

Paint chocolate along length of each twig with a pastry brush to create a faux-bois look. Refrigerate until chocolate sets, about 15 minutes. Twigs can be made 3 days ahead and stored in a cool place.

Single-Grain

Bon Appétit!
-Quelcy

Double Chocolate Cookies with Orange, Cranberry & Hazelnuts

December 2013

Brown bags became a covering for the wooden kitchen table. Once the cookies had cooled sufficiently on a rack, my mom would transfer them to the paper. I can still see the circular imprints from the buttery bottoms. She’d cover that impressively long wooden table with cookies and fill the house with their fresh-baked scent. I would do my part to eat them while they were still warm, soft and gooey. From my little step-stool, my mom’s massive cookie endeavors always seemed effortless.

Chocolate Hazelnut Cookies

This year, I holed away and made cookies for hours upon hours for a Harvest & Gather winter market. Though I covered my long dining room table with cookies, the word to describe my endeavor was “frenzy.” One element from my cookie memories remained the same though. I still took time to eat these double chocolate cookies while they were warm, soft and gooey.

Double Chocolate, Orange, Cranberry & Hazelnut Cookies
makes ~4 dozen

Ingredients

2 cups white whole-wheat flour
1/2 cup pure cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

3/4 cup organic, unsalted butter, melted and cooled
1 cup organic pure cane sugar
2/3 cup organic brown sugar

2 large organic eggs

1 teaspoon pure vanilla extract
1 Tablespoon orange zest

3/4 cup dried cranberries
3/4 cup chocolate chunks (pref. dark chocolate chips)
1/2 cup hazelnuts

Directions

Preheat oven to 350F and line a baking sheet with parchment paper.

In a medium mixing bowl, combine the flour, cocoa powder, baking soda and salt.

In a large mixing bowl, stir together melted butter and sugars.

Mix in the eggs, stirring them in one at a time, then add the vanilla and orange zest.

With the mixer on low or working by hand, stir in the flour mixture, mixing until no streaks of flour remain.

Stir in dried cranberries, chocolate chunks and hazelnuts.

Drop dough by rounded tablespoons onto the prepared baking sheet (dough balls were a bit larger than 1 inch in diameter). Leave about 2 to 3-inches between cookies to allow for spread.

Bake for 9-11 minutes, until cookies are set at the edges and tops are slightly cracked looking. Cool on baking sheet for 5-10 minutes, until firm enough to transfer to a cooling rack.

Cool completely before storing in an airtight container.

Single-Grain

Bon appétit!
-Quelcy

Joyeux Noel & Season’s Eatings!

December 2013

With my little co-pilot by my side, I ventured east, where I’m spending more time sitting at the table than hustling in the kitchen. Whether you’re baking or relaxing, here’s wishing a joyous day to you and yours filled with lovely delicacies, hearty laughter and brisk winter walks with your four-legged companions.

Joyeux Noel

Seasons Eatings

*These photos were part of a Christmas card shot by photographer Adam Milliron and styled by me.