This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a dangerous, dangerous recipe to know how to make… Part cookie, part blondie, Dorie’s come up with a genius idea for making sure that every blondie has crunchy bits (the best!) AND a chewy interior!
The dough for these blondies is classic — it’s got a generous amount of butter and more brown sugar than white — but the add-ins are new: coconut, chopped pecans and best-quality milk chocolate. The trio is made for the butterscotch flavor of brown sugar, and it adds to the blondies’ chewiness. Because these are baked in mini-muffin tins, most of each little blondie is chewy, but the edges are crispy. It’s like getting an edge piece of blondie (the best part) every time.
Making these Beurre & Sel cookies at home, I discovered a surprise: The dough can be scooped and baked and the blondies are awfully nice that way […] You don’t get as much chew, but there’s plenty of pleasure in each bite.
This dough is scooped (yay cookie scoops!) and baked in a mini muffin tin (you press the dough in the tin slightly) which gives each and every blondie the crispy exterior and the soft interior – just brilliant!
A couple of things to note – firstly, the blondies in the photo in the book look to me like they have been sliced and baked as the edges look “rough” and no matter how neatly you press your dough into the tin, you’ll get blondies that look vaguely muffin-esque as opposed to the little pucks in the photo. I was confused by this and wondered if I had done something wrong but just figure it’s a different way of baking them (Dorie offers a few different options). Secondly, don’t overbake these. I was concerned they were not cooked through (the recipe says to test for doneness like a cake, with a skewer supposed to come out clean but as they are a bit gooey at this stage, it’s hard to tell). I left mine in the oven a few more minutes than the recipe called for but next time would follow the recipe as they do harden up and bake a little more as they cool in the tins.
No matter the look of these (they look great as the “bars” option as well), these are SERIOUSLY good. The perfect little snack to have with an afternoon espresso. Or a morning coffee. Or a post dinner digestif… You get the picture 😉
Get the recipe for Dorie Greenspan’s Blondies on page 356 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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