5 San Francisco Chocolate Chip Cookies You Can't Live Without
Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies
Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside
Cookie Recipe: Chocolate-Dipped Coconut Macaroons
Cookie Recipe: Lemony Shortbread
Cookie Recipe: Mom’s Pecan Butter Balls
First Look: DOUGHP's Safe Cookie Dough Opens in SF's Castro
Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie
Sponsored
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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"gcheung":{"type":"authors","id":"11404","meta":{"index":"authors_1591205172","id":"11404","found":true},"name":"Grace Cheung","firstName":"Grace","lastName":"Cheung","slug":"gcheung","email":"gcheung@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["administrator"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Grace Cheung | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gcheung"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138653":{"type":"posts","id":"bayareabites_138653","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138653","score":null,"sort":[1597252460000]},"guestAuthors":[],"slug":"san-francisco-cookie-company-expands-to-woodland","title":"San Francisco Cookie Company Expands to Woodland","publishDate":1597252460,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>San Francisco cookie delivery company Stirred, Not Shaken recently expanded to the Central Valley, soft-launching a new brick-and-mortar location in Woodland, Calif.\u003c/p>\n\u003cp>According to their Instagram, the shop on the city's Main Street will be temporarily open for cookie preorder pickup.\u003c/p>\n\u003cp>https://www.instagram.com/p/CDMvmJ8B83T/\u003c/p>\n\u003cp>Before opening their new location, the pop-up had worked with delivery companies like Caviar, Postmates, UberEats, and DoorDash. Those operations will continue with limited availability. The gourmet cookie company features flavor combinations like garlic snickerdoodle, pumpkin kale, classic chocolate chip and \"Nutellya Simonova,\" a Nutella-stuffed chocolate cookie named after the main Bond Girl from the movie \u003cem>Goldeneye\u003c/em>.\u003c/p>\n\u003cp>Stirred, Not Shaken is just one of several food businesses to expand to the Sacramento area in the past couple of years. Blue Bottle Coffee and Vine and Grain have also opened storefronts in the region.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Stirred, Not Shaken is the latest Bay Area food business to expand to the Central Valley.","status":"publish","parent":0,"modified":1621633655,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":149},"headData":{"title":"San Francisco Cookie Company Expands to Woodland | KQED","description":"Stirred, Not Shaken is the latest Bay Area food business to expand to the Central Valley.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Cookie Company Expands to Woodland","datePublished":"2020-08-12T17:14:20.000Z","dateModified":"2021-05-21T21:47:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138653 https://ww2.kqed.org/bayareabites/?p=138653","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/12/san-francisco-cookie-company-expands-to-woodland/","disqusTitle":"San Francisco Cookie Company Expands to Woodland","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138653/san-francisco-cookie-company-expands-to-woodland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco cookie delivery company Stirred, Not Shaken recently expanded to the Central Valley, soft-launching a new brick-and-mortar location in Woodland, Calif.\u003c/p>\n\u003cp>According to their Instagram, the shop on the city's Main Street will be temporarily open for cookie preorder pickup.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CDMvmJ8B83T"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before opening their new location, the pop-up had worked with delivery companies like Caviar, Postmates, UberEats, and DoorDash. Those operations will continue with limited availability. The gourmet cookie company features flavor combinations like garlic snickerdoodle, pumpkin kale, classic chocolate chip and \"Nutellya Simonova,\" a Nutella-stuffed chocolate cookie named after the main Bond Girl from the movie \u003cem>Goldeneye\u003c/em>.\u003c/p>\n\u003cp>Stirred, Not Shaken is just one of several food businesses to expand to the Sacramento area in the past couple of years. Blue Bottle Coffee and Vine and Grain have also opened storefronts in the region.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138653/san-francisco-cookie-company-expands-to-woodland","authors":["11689"],"categories":["bayareabites_17082"],"tags":["bayareabites_16916","bayareabites_833","bayareabites_744","bayareabites_16917","bayareabites_14775"],"featImg":"bayareabites_138828","label":"bayareabites"},"bayareabites_130784":{"type":"posts","id":"bayareabites_130784","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130784","score":null,"sort":[1543424629000]},"guestAuthors":[],"slug":"5-san-francisco-chocolate-chip-cookies-you-cant-live-without","title":"5 San Francisco Chocolate Chip Cookies You Can't Live Without","publishDate":1543424629,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n","blocks":[],"excerpt":"In a city full of outstanding bakeries, our search from the Sunset to SoMa discovered the most noteworthy chocolate chip cookies.","status":"publish","parent":0,"modified":1554413133,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2439},"headData":{"title":"5 San Francisco Chocolate Chip Cookies You Can't Live Without | KQED","description":"In a city full of outstanding bakeries, our search from the Sunset to SoMa discovered the most noteworthy chocolate chip cookies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 San Francisco Chocolate Chip Cookies You Can't Live Without","datePublished":"2018-11-28T17:03:49.000Z","dateModified":"2019-04-04T21:25:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130784 https://ww2.kqed.org/bayareabites/?p=130784","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/28/5-san-francisco-chocolate-chip-cookies-you-cant-live-without/","disqusTitle":"5 San Francisco Chocolate Chip Cookies You Can't Live Without","source":"Cookies, Desserts, Bakeries","path":"/bayareabites/130784/5-san-francisco-chocolate-chip-cookies-you-cant-live-without","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130784/5-san-francisco-chocolate-chip-cookies-you-cant-live-without","authors":["11338","11404"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_90"],"tags":["bayareabites_8551","bayareabites_2263","bayareabites_833","bayareabites_14745"],"featImg":"bayareabites_130830","label":"source_bayareabites_130784"},"bayareabites_123203":{"type":"posts","id":"bayareabites_123203","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123203","score":null,"sort":[1513986782000]},"guestAuthors":[],"slug":"christmas-cookies-sweet-and-chewy-oatmeal-chocolate-chip-cookies","title":"Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies","publishDate":1513986782,"format":"video","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.","status":"publish","parent":0,"modified":1521220672,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":630},"headData":{"title":"Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies | KQED","description":"Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies","datePublished":"2017-12-22T23:53:02.000Z","dateModified":"2018-03-16T17:17:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123203 https://ww2.kqed.org/bayareabites/?p=123203","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/22/christmas-cookies-sweet-and-chewy-oatmeal-chocolate-chip-cookies/","disqusTitle":"Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies","videoEmbed":"https://youtu.be/IrQJF_au8XI","source":"Cookies","sourceUrl":"https://www.kqed.org/bayareabites/tag/cookies","path":"/bayareabites/123203/christmas-cookies-sweet-and-chewy-oatmeal-chocolate-chip-cookies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123203/christmas-cookies-sweet-and-chewy-oatmeal-chocolate-chip-cookies","authors":["5015","5014","11350"],"series":["bayareabites_15122","bayareabites_15124"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_147","bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_1686","bayareabites_2827"],"featImg":"bayareabites_123582","label":"source_bayareabites_123203"},"bayareabites_123197":{"type":"posts","id":"bayareabites_123197","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123197","score":null,"sort":[1513784826000]},"guestAuthors":[],"slug":"christmas-cookies-chocolate-chip-cookies","title":"Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside","publishDate":1513784826,"format":"video","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for.","status":"publish","parent":0,"modified":1521230317,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":550},"headData":{"title":"Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside | KQED","description":"Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside","datePublished":"2017-12-20T15:47:06.000Z","dateModified":"2018-03-16T19:58:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123197 https://ww2.kqed.org/bayareabites/?p=123197","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/20/christmas-cookies-chocolate-chip-cookies/","disqusTitle":"Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside","videoEmbed":"https://youtu.be/sK92Qlz_F7g","source":"Cookies","sourceUrl":"https://www.kqed.org/bayareabites/tag/cookies","path":"/bayareabites/123197/christmas-cookies-chocolate-chip-cookies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123197/christmas-cookies-chocolate-chip-cookies","authors":["5015","5014","11350"],"series":["bayareabites_15122","bayareabites_15124"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_147","bayareabites_15146","bayareabites_12797","bayareabites_833"],"featImg":"bayareabites_123691","label":"source_bayareabites_123197"},"bayareabites_123190":{"type":"posts","id":"bayareabites_123190","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123190","score":null,"sort":[1513610605000]},"guestAuthors":[],"slug":"holiday-cookies-chocolate-dipped-coconut-macaroons","title":"Cookie Recipe: Chocolate-Dipped Coconut Macaroons","publishDate":1513610605,"format":"video","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"mosaic\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123640,123642,123643,123646,123647\"]\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten. ","status":"publish","parent":0,"modified":1521228428,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":581},"headData":{"title":"Cookie Recipe: Chocolate-Dipped Coconut Macaroons | KQED","description":"Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookie Recipe: Chocolate-Dipped Coconut Macaroons","datePublished":"2017-12-18T15:23:25.000Z","dateModified":"2018-03-16T19:27:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123190 https://ww2.kqed.org/bayareabites/?p=123190","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/18/holiday-cookies-chocolate-dipped-coconut-macaroons/","disqusTitle":"Cookie Recipe: Chocolate-Dipped Coconut Macaroons","videoEmbed":"https://youtu.be/O26GVqapMsQ","source":"Cookies","sourceUrl":"https://ww2.kqed.org/bayareabites/tag/cookies/","path":"/bayareabites/123190/holiday-cookies-chocolate-dipped-coconut-macaroons","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"mosaic","link":"none","columns":"1","size":"full","ids":"123640,123642,123643,123646,123647","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123190/holiday-cookies-chocolate-dipped-coconut-macaroons","authors":["5015","5014","11350"],"series":["bayareabites_15122","bayareabites_15124"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_460","bayareabites_1686"],"featImg":"bayareabites_123664","label":"source_bayareabites_123190"},"bayareabites_123208":{"type":"posts","id":"bayareabites_123208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123208","score":null,"sort":[1512760877000]},"guestAuthors":[],"slug":"christmas-cookies-lemony-shortbread","title":"Cookie Recipe: Lemony Shortbread","publishDate":1512760877,"format":"video","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.\u003c/em>\u003c/p>\n\u003cp>My husband hails from Scotland, where shortbread is a BIG DEAL. Coincidentally, it is also the birthplace of shortbread, where it has been made, in one guise or another, for centuries. Wrap your head around that…a centuries-old cookie. Of course, they would never describe it as a “cookie” since it is a biscuit, but it is not a bread. Confused? \u003c/p>\n\u003cp>Shortbread is a favorite at holiday-time (or other special occasions like weddings), as it was historically an expensive luxury given that two of the main ingredients were butter and sugar. And while nowadays it is eaten year-round, and often given as a Scottish souvenir, it’s still special in our book.\u003c/p>\n\u003cp>Shortbread can be as simple as the key ingredients: flour, sugar, and butter, or it can be embellished with flavorings like vanilla bean, lemon or orange zest, dried lavender, ginger, or even chocolate. I like the addition of a bit of salt to offset the sweetness, like I do with pretty much any dessert or sweet. And a little cornstarch keeps the texture from becoming overly crumbly.\u003c/p>\n\u003cp>Traditionally, shortbread is baked in one of three ways: baked in a square pan and cut into rectangles (or “fingers”), baked in a round and cut into wedges, or cut into individual rounds. This recipe was tested in a square pan and cut into rectangles, but it could also be baked in a round cake pan and cut into wedges (also called “petticoat tails”).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, I’ve added lemon zest and a splash of juice to give this version of shortbread a little kick. Feel free to leave those out and experiment with any of the additions I’ve listed above.\u003c/p>\n\u003cfigure id=\"attachment_123349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5372-new.jpg\" alt=\"Lemony Shortbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Lemony Shortbread\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen shortbread\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/3 cups flour\u003c/li>\n\u003cli>2/3 cup sugar, plus 1 tbsp\u003c/li>\n\u003cli>3 tbsp cornstarch\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>14 tbsp cold unsalted butter, cut into pieces\u003c/li>\n\u003cli>3 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4974-new.jpg\" alt=\"Cut cold unsalted butter into pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut cold unsalted butter into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan, then line the bottom and 2 sides with parchment paper.\u003c/li>\n\u003cli>In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. Scatter the butter over the flour mixture, add the lemon juice and pulse just until the mixture resembles breadcrumbs.\u003c/li>\n\u003cfigure id=\"attachment_123335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4941-new.jpg\" alt=\"In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4990-new.jpg\" alt=\"Scatter the butter over the flour mixture, add the lemon juice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scatter the butter over the flour mixture, add the lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5018-new.jpg\" alt=\"Pulse just until the mixture resembles breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pulse just until the mixture resembles breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press the dough into the prepared cake pan. If you like, use the bottom of a glass to smooth the surface evenly. Sprinkle the dough with 1 tbsp sugar. Pierce the dough all over with a fork. Bake until the shortbread begins to turn golden brown, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5029-new1.jpg\" alt=\"Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5056-new.jpg\" alt=\"Pierce the dough all over with a fork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pierce the dough all over with a fork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5210-new.jpg\" alt=\"Bake until the shortbread begins to turn golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortbread begins to turn golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. Let cool completely, then lift out of the pan using the parchment overhang. Serve.\u003c/li>\n\u003cfigure id=\"attachment_123356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5234-new1.jpg\" alt=\"Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5336-new.jpg\" alt=\"Let cool completely, then lift out of the pan using the parchment overhang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool completely, then lift out of the pan using the parchment overhang. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5397-new.jpg\" alt=\"Serve the Lemony Shortbread.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.","status":"publish","parent":0,"modified":1526773307,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":649},"headData":{"title":"Cookie Recipe: Lemony Shortbread | KQED","description":"Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookie Recipe: Lemony Shortbread","datePublished":"2017-12-08T19:21:17.000Z","dateModified":"2018-05-19T23:41:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123208 https://ww2.kqed.org/bayareabites/?p=123208","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/08/christmas-cookies-lemony-shortbread/","disqusTitle":"Cookie Recipe: Lemony Shortbread","videoEmbed":"https://youtu.be/4mK6Pn_1nII","source":"Cookies","sourceUrl":"https://www.kqed.org/bayareabites/tag/cookies","nprByline":"\u003ca href=\"https://www.kqed.org/author/kim-laidlaw\">Kim Laidlaw\u003c/a> (recipe), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos), \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a> (video)","path":"/bayareabites/123208/christmas-cookies-lemony-shortbread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.\u003c/em>\u003c/p>\n\u003cp>My husband hails from Scotland, where shortbread is a BIG DEAL. Coincidentally, it is also the birthplace of shortbread, where it has been made, in one guise or another, for centuries. Wrap your head around that…a centuries-old cookie. Of course, they would never describe it as a “cookie” since it is a biscuit, but it is not a bread. Confused? \u003c/p>\n\u003cp>Shortbread is a favorite at holiday-time (or other special occasions like weddings), as it was historically an expensive luxury given that two of the main ingredients were butter and sugar. And while nowadays it is eaten year-round, and often given as a Scottish souvenir, it’s still special in our book.\u003c/p>\n\u003cp>Shortbread can be as simple as the key ingredients: flour, sugar, and butter, or it can be embellished with flavorings like vanilla bean, lemon or orange zest, dried lavender, ginger, or even chocolate. I like the addition of a bit of salt to offset the sweetness, like I do with pretty much any dessert or sweet. And a little cornstarch keeps the texture from becoming overly crumbly.\u003c/p>\n\u003cp>Traditionally, shortbread is baked in one of three ways: baked in a square pan and cut into rectangles (or “fingers”), baked in a round and cut into wedges, or cut into individual rounds. This recipe was tested in a square pan and cut into rectangles, but it could also be baked in a round cake pan and cut into wedges (also called “petticoat tails”).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, I’ve added lemon zest and a splash of juice to give this version of shortbread a little kick. Feel free to leave those out and experiment with any of the additions I’ve listed above.\u003c/p>\n\u003cfigure id=\"attachment_123349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5372-new.jpg\" alt=\"Lemony Shortbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Lemony Shortbread\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen shortbread\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/3 cups flour\u003c/li>\n\u003cli>2/3 cup sugar, plus 1 tbsp\u003c/li>\n\u003cli>3 tbsp cornstarch\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>14 tbsp cold unsalted butter, cut into pieces\u003c/li>\n\u003cli>3 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4974-new.jpg\" alt=\"Cut cold unsalted butter into pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut cold unsalted butter into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan, then line the bottom and 2 sides with parchment paper.\u003c/li>\n\u003cli>In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. Scatter the butter over the flour mixture, add the lemon juice and pulse just until the mixture resembles breadcrumbs.\u003c/li>\n\u003cfigure id=\"attachment_123335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4941-new.jpg\" alt=\"In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4990-new.jpg\" alt=\"Scatter the butter over the flour mixture, add the lemon juice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scatter the butter over the flour mixture, add the lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5018-new.jpg\" alt=\"Pulse just until the mixture resembles breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pulse just until the mixture resembles breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press the dough into the prepared cake pan. If you like, use the bottom of a glass to smooth the surface evenly. Sprinkle the dough with 1 tbsp sugar. Pierce the dough all over with a fork. Bake until the shortbread begins to turn golden brown, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5029-new1.jpg\" alt=\"Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5056-new.jpg\" alt=\"Pierce the dough all over with a fork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pierce the dough all over with a fork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5210-new.jpg\" alt=\"Bake until the shortbread begins to turn golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortbread begins to turn golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. Let cool completely, then lift out of the pan using the parchment overhang. Serve.\u003c/li>\n\u003cfigure id=\"attachment_123356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5234-new1.jpg\" alt=\"Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5336-new.jpg\" alt=\"Let cool completely, then lift out of the pan using the parchment overhang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool completely, then lift out of the pan using the parchment overhang. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5397-new.jpg\" alt=\"Serve the Lemony Shortbread.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123208/christmas-cookies-lemony-shortbread","authors":["byline_bayareabites_123208"],"series":["bayareabites_15122","bayareabites_15124"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_1686","bayareabites_1032"],"featImg":"bayareabites_123351","label":"source_bayareabites_123208"},"bayareabites_123194":{"type":"posts","id":"bayareabites_123194","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123194","score":null,"sort":[1512579643000]},"guestAuthors":[],"slug":"christmas-cookies-moms-pecan-butter-balls","title":"Cookie Recipe: Mom’s Pecan Butter Balls","publishDate":1512579643,"format":"video","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.\u003c/p>\n\u003cp>Sandies, butter balls, Mexican wedding cakes, Russian tea cakes, snowballs, or pecan balls…whatever you might call them, these powdery white cookies all have something in common: they are buttery and nutty, with a crumbly texture, coated in powdered sugar, and one of the most-loved holiday cookies.\u003c/p>\n\u003cp>And every year, for as long as I remember, my mom has baked them. And her mother--my grandmother--baked them before her, and quite possibly her mother—my great-grandmother—baked them for my grandmother, and so on. Sometimes I bake butterballs along with my mom, sometimes I just make my own batch, and often they find their way onto my sister-in-law’s cookie platter. Honestly, it just wouldn’t be Christmas without them. (Of course, because I don’t eat pecans, we almost always leave them out, or I sometimes swap out the pecans for finely chopped toasted almonds. Walnuts will work too for those of you who like them!)\u003c/p>\n\u003cp>A simple mixture of butter, flour, powdered sugar, and nuts, plus a little salt and vanilla, is all you need to create these memorable little cakes. But the true beauty of these whatever-you-call-them cookies happens when they are still warm from the oven, and are swathed in a coating of powdered sugar which melts in your mouth with each delicate bite.\u003c/p>\n\u003cp>This recipe, the original being a handwritten recipe card in my mother’s handwriting, has been passed down through a few generations of women in my family. I’ve no idea where it came from, but it’s been slightly updated throughout the years. I hope you enjoy it for generations to come!\u003c/p>\n\u003cfigure id=\"attachment_123222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5174-new.jpg\" alt=\"Mom’s Pecan Butter Balls are ready to serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Pecan Butter Balls are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mom’s Pecan Butter Balls\n\u003ch2>\n\u003c/h2>\u003c/h2>\u003cp>\u003cem>Makes about 22 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup (2 oz) chopped toasted pecans (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4819-new.jpg\" alt=\"Sift 1 cup powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift 1 cup powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 300F. Line a large baking sheet with parchment paper. Put 1/2 cup of the sugar into a shallow bowl and set aside.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4823-new.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4860-new.jpg\" alt=\"Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4863-new.jpg\" alt=\"Beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. Place them onto the baking sheet, spacing them evenly. Bake until the bottoms are lightly golden brown, about 35 minutes. Let cool on the sheet for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4866-new.jpg\" alt=\"The dough should have this consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should have this consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4880-new.jpg\" alt=\"Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4895-new.jpg\" alt=\" Place them onto the baking sheet, spacing them evenly and bake at 300F.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place them onto the baking sheet, spacing them evenly and bake at 300F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5075-new.jpg\" alt=\"Bake until the bottoms are lightly golden brown, about 35 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the bottoms are lightly golden brown, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5073-new.jpg\" alt=\"Let cool on the sheet for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on the sheet for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When cool enough to handle, roll the cookies in the reserved powdered sugar, then transfer to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. Store in an airtight container for up to 1 week.\u003c/li>\n\u003cfigure id=\"attachment_123276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5125-new.jpg\" alt=\"When cool enough to handle, roll the cookies in the reserved powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, roll the cookies in the reserved powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5148-new.jpg\" alt=\"Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5191-new.jpg\" alt=\"Mom’s Pecan Butter Balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooled and sugar-dusted cookies are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.","status":"publish","parent":0,"modified":1521222434,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":699},"headData":{"title":"Cookie Recipe: Mom’s Pecan Butter Balls | KQED","description":"Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookie Recipe: Mom’s Pecan Butter Balls","datePublished":"2017-12-06T17:00:43.000Z","dateModified":"2018-03-16T17:47:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123194 https://ww2.kqed.org/bayareabites/?p=123194","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/06/christmas-cookies-moms-pecan-butter-balls/","disqusTitle":"Cookie Recipe: Mom’s Pecan Butter Balls","videoEmbed":"https://youtu.be/uufX6EK3_VE","source":"Cookies","sourceUrl":"https://www.kqed.org/bayareabites/tag/cookies","path":"/bayareabites/123194/christmas-cookies-moms-pecan-butter-balls","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.\u003c/p>\n\u003cp>Sandies, butter balls, Mexican wedding cakes, Russian tea cakes, snowballs, or pecan balls…whatever you might call them, these powdery white cookies all have something in common: they are buttery and nutty, with a crumbly texture, coated in powdered sugar, and one of the most-loved holiday cookies.\u003c/p>\n\u003cp>And every year, for as long as I remember, my mom has baked them. And her mother--my grandmother--baked them before her, and quite possibly her mother—my great-grandmother—baked them for my grandmother, and so on. Sometimes I bake butterballs along with my mom, sometimes I just make my own batch, and often they find their way onto my sister-in-law’s cookie platter. Honestly, it just wouldn’t be Christmas without them. (Of course, because I don’t eat pecans, we almost always leave them out, or I sometimes swap out the pecans for finely chopped toasted almonds. Walnuts will work too for those of you who like them!)\u003c/p>\n\u003cp>A simple mixture of butter, flour, powdered sugar, and nuts, plus a little salt and vanilla, is all you need to create these memorable little cakes. But the true beauty of these whatever-you-call-them cookies happens when they are still warm from the oven, and are swathed in a coating of powdered sugar which melts in your mouth with each delicate bite.\u003c/p>\n\u003cp>This recipe, the original being a handwritten recipe card in my mother’s handwriting, has been passed down through a few generations of women in my family. I’ve no idea where it came from, but it’s been slightly updated throughout the years. I hope you enjoy it for generations to come!\u003c/p>\n\u003cfigure id=\"attachment_123222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5174-new.jpg\" alt=\"Mom’s Pecan Butter Balls are ready to serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Pecan Butter Balls are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mom’s Pecan Butter Balls\n\u003ch2>\n\u003c/h2>\u003c/h2>\u003cp>\u003cem>Makes about 22 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup (2 oz) chopped toasted pecans (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4819-new.jpg\" alt=\"Sift 1 cup powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift 1 cup powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 300F. Line a large baking sheet with parchment paper. Put 1/2 cup of the sugar into a shallow bowl and set aside.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4823-new.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4860-new.jpg\" alt=\"Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4863-new.jpg\" alt=\"Beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. Place them onto the baking sheet, spacing them evenly. Bake until the bottoms are lightly golden brown, about 35 minutes. Let cool on the sheet for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4866-new.jpg\" alt=\"The dough should have this consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should have this consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4880-new.jpg\" alt=\"Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4895-new.jpg\" alt=\" Place them onto the baking sheet, spacing them evenly and bake at 300F.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place them onto the baking sheet, spacing them evenly and bake at 300F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5075-new.jpg\" alt=\"Bake until the bottoms are lightly golden brown, about 35 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the bottoms are lightly golden brown, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5073-new.jpg\" alt=\"Let cool on the sheet for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on the sheet for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When cool enough to handle, roll the cookies in the reserved powdered sugar, then transfer to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. Store in an airtight container for up to 1 week.\u003c/li>\n\u003cfigure id=\"attachment_123276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5125-new.jpg\" alt=\"When cool enough to handle, roll the cookies in the reserved powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, roll the cookies in the reserved powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5148-new.jpg\" alt=\"Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5191-new.jpg\" alt=\"Mom’s Pecan Butter Balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooled and sugar-dusted cookies are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123194/christmas-cookies-moms-pecan-butter-balls","authors":["5015","5014","11350"],"series":["bayareabites_15122","bayareabites_15124"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_1686"],"featImg":"bayareabites_123224","label":"source_bayareabites_123194"},"bayareabites_120720":{"type":"posts","id":"bayareabites_120720","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120720","score":null,"sort":[1505504827000]},"guestAuthors":[],"slug":"first-look-doughps-safe-cookie-dough","title":"First Look: DOUGHP's Safe Cookie Dough Opens in SF's Castro","publishDate":1505504827,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The Bay Area has seen several dessert trends in the last decade. There was the rise and fall of the cupcake. Then there was the fancy doughnut. And who can forget the cronut and its myriad imitators? Now, there’s a new dessert de jour: cookie dough, available from \u003cstrong>DOUGHP\u003c/strong>--pronounced “dope”-- which opened yesterday in the Castro.\u003c/p>\n\u003cfigure id=\"attachment_120747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/blahhh.jpg\" alt=\"DOUGHP's kiosk at the Myriad.\" width=\"1920\" height=\"1514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-1020x804.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-1180x930.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-520x410.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's kiosk at the Myriad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, cookie dough, the stuff you sneak from your mixing bowl, praying that you don’t get salmonella. No, DOUGHP’s dough doesn’t include raw egg (they use a flax seed mixture, and heat treat their flour \u003ca href=\"https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm\">to prevent E.coli\u003c/a>.) Yes, you can bake it into cookies. “Eat it or heat it,” founder and self-proclaimed “Doughp Dealer” Kelsey Witherow said with a chuckle.\u003c/p>\n\u003cfigure id=\"attachment_120738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0342.jpg\" alt=\"DOUGHP's founder, Kelsey Witherow.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's founder, \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 26-year-old Witherow, a cheery former techie who grew up in Sacramento, drew from her childhood when dreaming up DOUGHP. Her parents divorced when she was a kid, and when she visited her mom, Witherow was presented with a cookbook and her choice of what the two would make together. “Literally without fail, every time I would pick dessert,” Witherow said. Her obsession with sweets continued into adulthood, and when she flirted with veganism a few years ago, she eagerly dove into the world of vegan baking. She discovered that flaxseed served as a convincing egg substitute, and found that flax combined with real butter produced a delicious, safe cookie dough.\u003c/p>\n\u003cfigure id=\"attachment_120743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0440.jpg\" alt=\"Don't like chocolate? Try the Lemon Chili or Matcha Dood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don't like chocolate? Try the Lemon Chili or Matcha Dood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Witherow debuted DOUGHP earlier this year at perhaps the most welcoming of venues: 4/20 at Dolores Park. Since then, she’s catered events, shipped her dough to far-off fans, and operated as a pop-up. One customer bought some at a pop-up and headed to SFO for his flight. TSA agents stopped him, and informed him that the raw eggs in his cookie dough made transporting it out of the question. “They were able to take it on, but the TSA was like, ‘Please don’t bring this again,’” Witherow said with a laugh.\u003c/p>\n\u003cfigure id=\"attachment_120740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0366.jpg\" alt=\"Eager fans lined up before the shop's opening.\" width=\"1920\" height=\"1812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-520x491.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eager fans lined up before the shop's opening. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>DOUGHP’s new permanent location is in airy Castro food hall \u003ca href=\"http://themyriad.com/\">The Myriad\u003c/a>. On opening night, a line of twenty-somethings (I counted one child, who excitedly devoured a cone of Witherow’s “Eminem” flavor) stretched down Market Street as confused runners jogged past, while a bemused passersby craned her neck at the line and told her friend, “Yeah, I guess they’re all in line for the cookie dough.” Witherow’s colorful kiosk included a gold banner reading “This is hella doughp” and an Instagram-ready backdrop. There were toppings like marshmallows and sprinkles, and sauces like caramel and Nutella, as well as a few sundae-like combinations, but the main draw was the dough itself. Workers clad in shirts urging customers to “Get your DOUGHP fix” served up scoops in a cup or cone (my Creamsicle flavored cone was almost eerily reminiscent of the real thing) in flavors ranging from traditional to trendy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their names are the opposite of the sedate corporate marketing materials Witherow produced in her past life. They’re over the top, and unabashedly marketed to millennials: the White Girl flavor had dried cranberries and white chocolate mixed into a sugar cookie base, while This S’more Is Hella Lit was stuffed with chocolate, marshmallow fluff and graham crackers, which provided a satisfying crunch. None of her base doughs are two sweet, so the mix-ins work well, producing a balanced dough--even in the M&M flecked Eminem won’t leave you with cavities or a stomachache. The chocolate chip cookie dough was a perfect replica of the eggy originally, while the vegan and gluten-free version she offered provided a reasonable facsimile. While chocolate chip cookie dough is probably popular enough to build a business around, Witherow’s experiments with other types of cookie doughs worked just as well. You Jelly? offered the comfort of a PB&J with strawberry preserves mixed into peanut butter dough, while the Matcha Dood nicely balanced the herbaceous tea with a snickerdoodle base. Two of my favorites were the Amber Rose, with its subtle notes of elderflower and rose in a cranberry sugar cookie dough, and the Lemon Chili, with its satisfying flash of heat at the finish.\u003c/p>\n\u003cfigure id=\"attachment_120741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0393.jpg\" alt=\"A young fan eagerly awaits her dough.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A young fan eagerly awaits her dough. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The flavors and their names come from a variety of influences: flavor pairings she eats across the city, pop culture, black slang and rap culture. Her branding has \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/Let-s-talk-about-Doughp-San-Francisco-s-new-12189426.php\">received criticism\u003c/a> from people accusing her of cultural appropriation. “I took a lot of different influences from my experiences growing up and the cultures I was shown,” she said of her flavor-building process, referencing a \u003ca href=\"http://www.doughpsf.com/blog/behind-the-brand\">recent blog post\u003c/a> she wrote on the subject. “There are so many beautiful cultures that have played a part in making DOUGHP what it is. I acknowledge that I'm not from them--I can see the color of my skin, that I'm white--but some of the commentary leading towards that I shouldn't be able to say some of these terms or even saying that holistically the brand itself is all one direction--I mean there's so many different aspects that play into [the brand]. When I come up with a flavor and I'm thinking about the name it's just me rattling off a million ideas, of what are funny things my friends and I say, what's going on in pop culture or who's a celebrity I know that has a name like this. I'm not trying to just go in one direction, it really is just--I don't know, it would feel disingenuous to change the way I've been doing anything because it feels so authentic and natural to me.”\u003c/p>\n\u003cfigure id=\"attachment_120734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0318.jpg\" alt=\"This Smore Is Hella Lit had a satisfying crunch from graham crackers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Smore Is Hella Lit had a satisfying crunch from graham crackers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s obviously a demand for safe raw cookie dough, as evidenced by DOUGHP’s line and the recently-opened \u003ca href=\"https://www.cookiedoughparlor.com/\">Cookie Dough Parlor\u003c/a> in Pinole, which offers cookie dough and ice cream. “I really do think that nostalgia plays such a big factor in it,” Witherow said. “There’s really neat new stuff you can do but the core of what cookie dough brings is so many memories back.” She’s confident that cookie dough can have a more permanent popularity than other food trends. “I think it’s a really cool challenge to have, like how do I make something that has more staying power than the last dessert craze?” she said. “I really do think cookie dough is going to follow the same trend and there'll be a bunch of different shops to pop up, but I just have to focus on having the best tasting product and the most memorable experience. I think it can actually have some staying power. I mean look at cupcakes, right? Some of the big brands made it out and are thriving, still.”\u003c/p>\n\u003cfigure id=\"attachment_120739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0354.jpg\" alt=\"DOUGHP's menu.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's menu. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Witherow’s fans is seven-year-old Collin, who stumbled upon the DOUGHP kiosk on the first day at \u003ca href=\"http://sparksocialsf.com/\">Spark Social\u003c/a> in Mission Bay. He was receiving cancer treatment a the nearby UCSF children’s hospital, and promptly fell in love with Witherow’s dough. She worked with him to design a dough featuring his favorite candy (M&Ms) and donated 10% of the flavor’s profits to the family to help with their treatment expenses.\u003c/p>\n\u003cp>She’s eager to continue using DOUGHP to give back. She donated a chunk of recent profits to Hurricane Harvey victims, and her co-packer is Berkeley’s \u003ca href=\"http://www.breadproject.org/\">Bread Project\u003c/a>, which provides employment opportunities for low-income individuals. Thursday was significant for Witherow not just because she opened a brick and mortar, but because it marks another, more personal milestone. “This Thursday will be my two year sober anniversary,” she said earlier this week. “It’s awesome to see that putting alcohol aside and getting those things out of the way really let me go back to what drives me and what makes me happy--and that’s making other people happy with food.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.doughpsf.com/\">\u003cstrong>DOUGHP\u003c/strong>\u003c/a> at \u003ca href=\"http://themyriad.com/\">The Myriad\u003c/a>\u003cbr>\n2175 Market St [\u003ca href=\"https://goo.gl/maps/59NhPDyRDLt\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 741-0799\u003cbr>\nHours: Tue-Sat, 12-10pm; Sun, 12-8pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughpSF/\">DOUGHP\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughpsf\">@DoughpSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/doughpsf/\">@doughpsf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n","blocks":[],"excerpt":"New Castro kiosk offers egg-less raw cookie dough in flavors like: White Girl, This S’more Is Hella Lit, Matcha Dood, You Jelly?","status":"publish","parent":0,"modified":1505581092,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1498},"headData":{"title":"First Look: DOUGHP's Safe Cookie Dough Opens in SF's Castro | KQED","description":"New Castro kiosk offers egg-less raw cookie dough in flavors like: White Girl, This S’more Is Hella Lit, Matcha Dood, You Jelly?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Look: DOUGHP's Safe Cookie Dough Opens in SF's Castro","datePublished":"2017-09-15T19:47:07.000Z","dateModified":"2017-09-16T16:58:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120720 https://ww2.kqed.org/bayareabites/?p=120720","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/15/first-look-doughps-safe-cookie-dough/","disqusTitle":"First Look: DOUGHP's Safe Cookie Dough Opens in SF's Castro","source":"Local Food Businesses","sourceUrl":"https://ww2.kqed.org/bayareabites/category/bay-area/local-food-businesses/","path":"/bayareabites/120720/first-look-doughps-safe-cookie-dough","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area has seen several dessert trends in the last decade. There was the rise and fall of the cupcake. Then there was the fancy doughnut. And who can forget the cronut and its myriad imitators? Now, there’s a new dessert de jour: cookie dough, available from \u003cstrong>DOUGHP\u003c/strong>--pronounced “dope”-- which opened yesterday in the Castro.\u003c/p>\n\u003cfigure id=\"attachment_120747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/blahhh.jpg\" alt=\"DOUGHP's kiosk at the Myriad.\" width=\"1920\" height=\"1514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-1020x804.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-1180x930.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-520x410.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's kiosk at the Myriad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, cookie dough, the stuff you sneak from your mixing bowl, praying that you don’t get salmonella. No, DOUGHP’s dough doesn’t include raw egg (they use a flax seed mixture, and heat treat their flour \u003ca href=\"https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm\">to prevent E.coli\u003c/a>.) Yes, you can bake it into cookies. “Eat it or heat it,” founder and self-proclaimed “Doughp Dealer” Kelsey Witherow said with a chuckle.\u003c/p>\n\u003cfigure id=\"attachment_120738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0342.jpg\" alt=\"DOUGHP's founder, Kelsey Witherow.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's founder, \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 26-year-old Witherow, a cheery former techie who grew up in Sacramento, drew from her childhood when dreaming up DOUGHP. Her parents divorced when she was a kid, and when she visited her mom, Witherow was presented with a cookbook and her choice of what the two would make together. “Literally without fail, every time I would pick dessert,” Witherow said. Her obsession with sweets continued into adulthood, and when she flirted with veganism a few years ago, she eagerly dove into the world of vegan baking. She discovered that flaxseed served as a convincing egg substitute, and found that flax combined with real butter produced a delicious, safe cookie dough.\u003c/p>\n\u003cfigure id=\"attachment_120743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0440.jpg\" alt=\"Don't like chocolate? Try the Lemon Chili or Matcha Dood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don't like chocolate? Try the Lemon Chili or Matcha Dood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Witherow debuted DOUGHP earlier this year at perhaps the most welcoming of venues: 4/20 at Dolores Park. Since then, she’s catered events, shipped her dough to far-off fans, and operated as a pop-up. One customer bought some at a pop-up and headed to SFO for his flight. TSA agents stopped him, and informed him that the raw eggs in his cookie dough made transporting it out of the question. “They were able to take it on, but the TSA was like, ‘Please don’t bring this again,’” Witherow said with a laugh.\u003c/p>\n\u003cfigure id=\"attachment_120740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0366.jpg\" alt=\"Eager fans lined up before the shop's opening.\" width=\"1920\" height=\"1812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-520x491.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eager fans lined up before the shop's opening. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>DOUGHP’s new permanent location is in airy Castro food hall \u003ca href=\"http://themyriad.com/\">The Myriad\u003c/a>. On opening night, a line of twenty-somethings (I counted one child, who excitedly devoured a cone of Witherow’s “Eminem” flavor) stretched down Market Street as confused runners jogged past, while a bemused passersby craned her neck at the line and told her friend, “Yeah, I guess they’re all in line for the cookie dough.” Witherow’s colorful kiosk included a gold banner reading “This is hella doughp” and an Instagram-ready backdrop. There were toppings like marshmallows and sprinkles, and sauces like caramel and Nutella, as well as a few sundae-like combinations, but the main draw was the dough itself. Workers clad in shirts urging customers to “Get your DOUGHP fix” served up scoops in a cup or cone (my Creamsicle flavored cone was almost eerily reminiscent of the real thing) in flavors ranging from traditional to trendy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their names are the opposite of the sedate corporate marketing materials Witherow produced in her past life. They’re over the top, and unabashedly marketed to millennials: the White Girl flavor had dried cranberries and white chocolate mixed into a sugar cookie base, while This S’more Is Hella Lit was stuffed with chocolate, marshmallow fluff and graham crackers, which provided a satisfying crunch. None of her base doughs are two sweet, so the mix-ins work well, producing a balanced dough--even in the M&M flecked Eminem won’t leave you with cavities or a stomachache. The chocolate chip cookie dough was a perfect replica of the eggy originally, while the vegan and gluten-free version she offered provided a reasonable facsimile. While chocolate chip cookie dough is probably popular enough to build a business around, Witherow’s experiments with other types of cookie doughs worked just as well. You Jelly? offered the comfort of a PB&J with strawberry preserves mixed into peanut butter dough, while the Matcha Dood nicely balanced the herbaceous tea with a snickerdoodle base. Two of my favorites were the Amber Rose, with its subtle notes of elderflower and rose in a cranberry sugar cookie dough, and the Lemon Chili, with its satisfying flash of heat at the finish.\u003c/p>\n\u003cfigure id=\"attachment_120741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0393.jpg\" alt=\"A young fan eagerly awaits her dough.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A young fan eagerly awaits her dough. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The flavors and their names come from a variety of influences: flavor pairings she eats across the city, pop culture, black slang and rap culture. Her branding has \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/Let-s-talk-about-Doughp-San-Francisco-s-new-12189426.php\">received criticism\u003c/a> from people accusing her of cultural appropriation. “I took a lot of different influences from my experiences growing up and the cultures I was shown,” she said of her flavor-building process, referencing a \u003ca href=\"http://www.doughpsf.com/blog/behind-the-brand\">recent blog post\u003c/a> she wrote on the subject. “There are so many beautiful cultures that have played a part in making DOUGHP what it is. I acknowledge that I'm not from them--I can see the color of my skin, that I'm white--but some of the commentary leading towards that I shouldn't be able to say some of these terms or even saying that holistically the brand itself is all one direction--I mean there's so many different aspects that play into [the brand]. When I come up with a flavor and I'm thinking about the name it's just me rattling off a million ideas, of what are funny things my friends and I say, what's going on in pop culture or who's a celebrity I know that has a name like this. I'm not trying to just go in one direction, it really is just--I don't know, it would feel disingenuous to change the way I've been doing anything because it feels so authentic and natural to me.”\u003c/p>\n\u003cfigure id=\"attachment_120734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0318.jpg\" alt=\"This Smore Is Hella Lit had a satisfying crunch from graham crackers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Smore Is Hella Lit had a satisfying crunch from graham crackers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s obviously a demand for safe raw cookie dough, as evidenced by DOUGHP’s line and the recently-opened \u003ca href=\"https://www.cookiedoughparlor.com/\">Cookie Dough Parlor\u003c/a> in Pinole, which offers cookie dough and ice cream. “I really do think that nostalgia plays such a big factor in it,” Witherow said. “There’s really neat new stuff you can do but the core of what cookie dough brings is so many memories back.” She’s confident that cookie dough can have a more permanent popularity than other food trends. “I think it’s a really cool challenge to have, like how do I make something that has more staying power than the last dessert craze?” she said. “I really do think cookie dough is going to follow the same trend and there'll be a bunch of different shops to pop up, but I just have to focus on having the best tasting product and the most memorable experience. I think it can actually have some staying power. I mean look at cupcakes, right? Some of the big brands made it out and are thriving, still.”\u003c/p>\n\u003cfigure id=\"attachment_120739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0354.jpg\" alt=\"DOUGHP's menu.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's menu. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Witherow’s fans is seven-year-old Collin, who stumbled upon the DOUGHP kiosk on the first day at \u003ca href=\"http://sparksocialsf.com/\">Spark Social\u003c/a> in Mission Bay. He was receiving cancer treatment a the nearby UCSF children’s hospital, and promptly fell in love with Witherow’s dough. She worked with him to design a dough featuring his favorite candy (M&Ms) and donated 10% of the flavor’s profits to the family to help with their treatment expenses.\u003c/p>\n\u003cp>She’s eager to continue using DOUGHP to give back. She donated a chunk of recent profits to Hurricane Harvey victims, and her co-packer is Berkeley’s \u003ca href=\"http://www.breadproject.org/\">Bread Project\u003c/a>, which provides employment opportunities for low-income individuals. Thursday was significant for Witherow not just because she opened a brick and mortar, but because it marks another, more personal milestone. “This Thursday will be my two year sober anniversary,” she said earlier this week. “It’s awesome to see that putting alcohol aside and getting those things out of the way really let me go back to what drives me and what makes me happy--and that’s making other people happy with food.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.doughpsf.com/\">\u003cstrong>DOUGHP\u003c/strong>\u003c/a> at \u003ca href=\"http://themyriad.com/\">The Myriad\u003c/a>\u003cbr>\n2175 Market St [\u003ca href=\"https://goo.gl/maps/59NhPDyRDLt\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 741-0799\u003cbr>\nHours: Tue-Sat, 12-10pm; Sun, 12-8pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughpSF/\">DOUGHP\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughpsf\">@DoughpSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/doughpsf/\">@doughpsf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120720/first-look-doughps-safe-cookie-dough","authors":["5566"],"categories":["bayareabites_1653","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_625","bayareabites_12742","bayareabites_833","bayareabites_49","bayareabites_15962","bayareabites_15963"],"featImg":"bayareabites_120745","label":"source_bayareabites_120720"},"bayareabites_119847":{"type":"posts","id":"bayareabites_119847","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119847","score":null,"sort":[1503345730000]},"guestAuthors":[],"slug":"crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie","title":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie","publishDate":1503345730,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Need a cookie fix? Find out where to get some of the most distinctive cookies in San Francisco, Oakland and Berkeley. ","status":"publish","parent":0,"modified":1503495815,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":3194},"headData":{"title":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie | KQED","description":"Need a cookie fix? Find out where to get some of the most distinctive cookies in San Francisco, Oakland and Berkeley. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie","datePublished":"2017-08-21T20:02:10.000Z","dateModified":"2017-08-23T13:43:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119847 https://ww2.kqed.org/bayareabites/?p=119847","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/21/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie/","disqusTitle":"Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/119847/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119847/crispety-crunchety-ooey-gooey-chewy-my-search-for-a-better-bay-area-cookie","authors":["8"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_15434","bayareabites_833","bayareabites_14899","bayareabites_3150","bayareabites_2099","bayareabites_3147","bayareabites_15946"],"featImg":"bayareabites_120026","label":"source_bayareabites_119847"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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