To all you cookie monsters out there
Forget December 25, December 4 is the day that no one can resist. And, it doesn’t matter what religion you are. It’s national Cookie day. And, that’s something that people of all denominations can get behind. So, to all you cookie monsters out there: let’s start the celebration. Whether it’s chocolate chip, peanut butter, sesame, or even fortune cookies, there’s a cookie for everybody. And, they really aren’t that hard to make. Although, if you want to get complicated, there are more involved cookies out there (think Macaroons and Linzer cookies). But, if you are in a hurry, just make a simple batch of dough and keep it in your fridge or freezer to make this delicious treat any time you feel the urge. And, since we are talking to cookie monsters, that is all the time.
Of course, the dawn of the internet destroyed the allure of cookies, since there are all kinds of unwanted cookies there (here). So, let’s get back to the simple most heartfelt comfort food, the actual physical cookie. Where did it come from? Why are they so good? How many types of cookies are there? These are all questions that keep people up every night (unless you have the internet where you can ask all of these questions in exchange for virtual cookies).
Table of Contents
A bit of background for all you cookie monsters out there.
How did we end up with cookies? It was inevitable. A portable snack to give an energy burst is something that everyone from hunters to hucksters rely on. And, think of soldiers in the field. They needed something non perishable to eat in the fields. Carrying around a stove and raw product isn’t practical for every soldier. So, naturally, cookies developed, thanks to war efforts. But, who discovered the cookie first?
Cookie shaped wafers date back to prehistoric times. But, sugar wasn’t introduced to a mass market until the 600’s AD. So, the first documented cookies date back to around that time in Persia. According to some sources, the confection then spread to Europe via Muslims invading Spain. They gained popularity across Europe, especially in England where they called them biscuits.By the 1600’s Queen Elizabeth I had gingerbread cookies made in the shapes of her dignitary visitors. Now we find gingerbread people throughout the holiday season around the world.
Eventually, they made it to America. But, the origin of the name cookie is still in contention, since the Brits called them biscuits. The Scottish word cookie meant a plain bun. But, they weren’t sweet. The dutch had a Koeptje [koekje], meaning small cake. Since the Dutch version was sweet, credit usually goes to them for the name. Either way, the cookies we know now are far sweeter than the ones that started in Persia or even during the founding of the United States.
What type of cookies do you like?
There aren’t many types of cookies most people would say no to (except if you have a food allergy). Most people agree, though, that there are 10 basic classifications of cookies:
bar cookies, drop cookies, filled cookies, fried cookies, molded cookies, no-bake cookies, pressed cookies, refrigerator (ice box) cookies, rolled cookies, and sandwich cookies.
Obviously that doesn’t begin to scratch the surface of the actual sheer number of cookies in the world. And, it doesn’t take into account personal tastes. A cookie in China may be wildly different from one in Mexico that is very different from one in India, versus the ones in a tin in Glastonbury. But, the universality of the cookie remains the common factor. So, if you like a Middle eastern Sesame cookie, that is your preference. If you like a mass produced supermarket boxed cookie, you are probably hungry after drinking and partying all night. Although, in all fairness, some boxed cookies are really good. But, if you compare a stale dry chips ahoy cookie to a Parisian Macaroon, you know what we mean.
Personally, I like to use cookies as an adjunct to other dishes like our Coole Swan Creme Brulee with Caramel Whiskey Cookies. Or, try our Melon Margarita with Cinnamon Tuille Cookie. But, let’s not forget, cookies stand well on their own, too. They are pretty easy to make. So, make a batch of dough, keep it in the fridge or freezer, and have fresh baked cookies whenever you want. It’s cookie time, B—-es!
White Chocolate Ginger Cookies
Ingredients
- 2 Cups AP Flour
- 1/2 tsp baking Powder
- 1 Cup Butter, softened to room temperature
- 3/4 Cup Packed Brown Sugar
- 3/4 Cup White Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Ginger
- 1/2 tsp Kosher Salt
- 1/2 Cup Diced Candied Ginger
- 2 Large Eggs
- 2 Cups White Chocolate Chips or Chunks
Instructions
- Preheat oven to 350
- Using a paddle attachment, beat butter and sugar until smooth. Scrape down the bowl occasionally to make sure it is well blended. Add in the eggs, one at a time. Then add in the vanilla.
- Mix flour, baking powder, salt, and ginger powder. Add in to the Butter, sugar, egg base in the mixer. Mix at slow speed until well incorporated, again, scrape the bowl as needed to incorporate well. Once a dough has formed, fold in the chocolate chips and ginger. Mix until evenly incorporated.
- Line baking sheets with parchment paper. Spray with pan spray and scoop the cookie dough. You can use a spoon or a small ice cream scoop. Be sure to leave ample space between cookies. They will spread as they cook. Bake at 350 for 10 to 12 minutes until golden brown. They will still be a little soft. But, the dough should be cooked through. If you want them a bit stiffer, leave in longer.
- Allow cookies to cool, and eat at will.
To all you cookie monsters out there: Make it your own.
Feel free to adapt this recipe to your tastes. Omit the ginger, switch out the type of chocolate chips. You could put in other dried fruits or even candies: think M and M’s, rolos, Reese’s minis, or others. Make a double batch and keep some dough on hand for last minute snacks. And, remember the immortal words of Cookie Monster: Nom, nom, nom!