Chef Gigi’s Holiday Cutout Cookie Dough


This is my families holiday cut-out-cookie-dough. Easy to make, easy to bake! Holds its shape every time!

You’ll Need:

6 cups, all purpose flour

3 teaspoons fresh baking powder

1 teaspoon salt

1 pound cold unsalted butter, cut into 1-2 inch chunks

2 cups white granulated sugar

2 large eggs

2 teaspoons good quality Madagascar or Bourbon vanilla extract

1/2 teaspoon good quality lemon or almond extract (optional)

1 lemon, zested ( optional)

Here’s How:

In the bowl of your stand mixer fitted with a paddle attachment, or a large mixing bowl using your your hand beater, cream the cold butter with the sugar until light and fluffy and sugar crystals are dissolved. About 2-3 minutes.

Add the eggs, one at a time- beating in between each addition. Add the extracts. Mix well.

In an additional medium sized bowl, combine the dry ingredients and incorporate the baking powder and salt well throughout the flour.

Add the dry ingredients into the wet ingredients in two or three batches- mixing slowly until incorporated and dough comes together.

Turn out onto a lightly floured surface and quickly, by hand – knead until dough forms a ball. Flatten and shape into a large 1/4 – 1/2 thick inch large square. Cut with a knife into quarters and individually wrap air tight in plastic wrap. Chill for a minimum of 1 hour, up to a 10 days.

Note:

Always work quickly with this dough to maintain a manageable temperature. If dough becomes too warm it will stick. Continue to keep dough cold, by working only with the
portion you need, and keeping the remaining dough in the refrigerator.

Lightly dust all work surfaces and tools with flour.

Preheat oven to 350’F degrees. Bake 8-10 minutes. Remove and cool on rack.

Bake on a prepared baking sheet lined with parchment or a silicon baking mat.

The BEST Ever Chocolate Chip Cookie Recipe. 

I have ever so slightly adapted the very, very famous- New York Times, chocolate chip cookie recipe. Enjoy! 
Ingredients:

8½ ounces cake flour

8½ ounces bread flour

1¼ teaspoons fresh baking soda

1½ teaspoons fresh baking powder

1½ teaspoons kosher salt

10 ounces unsalted butter, at room temperature

10 ounces dark brown sugar

8 ounces granulated cane sugar

2 eggs

1 egg yolk

2 teaspoons vanilla extract or 1 Tablespoon Vanilla bean paste

20 ounces good quality dark chocolate chunks,( at least 60% cacao content) chopped into 1/4 -1/2 inch nuggets

Maldon salt, for garnish on top

Method
Step 1: In a medium size bowl, sift together the flours, baking soda, baking powder and kosher salt. Incorporate well to ensure ingredients are evenly distributed. 

Step 2: In the bowl of your stand mixer or large mixing bowl with paddle attachment; cream together the butter and both sugars until mixture is pale in color and creamy in texture.

Step 3: Add the eggs and yolk, one at a time- mixing well after each addition. 

Step 4: Add the vanilla. Reduce the mixer speed to low, and gradually add the dry ingredients. Mix until just combined. 5 to 10 seconds. Do not over beat.

Step 5: Using a rubber spatula, scrape the bottom of the bowl and mix an additional 10 -15 seconds. Fold in the chocolate by hand.  

Step 6: Chill in an airtight container over night or up to 72 hours. Using a 3 1/2 ounce portion scoop. Portion onto cookie sheet immediately before baking. 
Step 7: Preheat oven to 325’F.  Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. 

Notes
Makes approximately 1 1/2 dozen large 5 inch cookies. Or approximately 40 smaller, 2-3 inch. 
I like to use a 1 ounce portion control scooper and scoop onto a parchment lined baking sheet, wrap and freeze individually overnight. Once frozen, I pack into one larger airtight container- store in the freeze and use as needed straight into the oven. Bake 1 ounce cookies for 8-10 minutes or until golden brown, and no signs of shimmering sugar crystals on top. 

This recipe works well in a parchment log and sliced in 1/2 inch rounds prior to baking.

Dough should always be baked when chilled.

Variations with nuts or white chocolate chunks or both combine are delicious. 
Photo credit: NYT

#HolidayBaking. Chef Gigi’s Recipe for Those Delicate, Flakey, Round Cookies all Covered with Powered Sugar. You know the ones! 

So delicious you can’t eat just one! Yeah… those! 



Ingredients:

1 1/2 cups walnuts 

8 ounces unsalted butter, at room temperature

1 vanilla bean, split and seeds scraped out

2 cups powdered sugar

1/4 teaspoon Kosher salt

2 cups all-purpose flour

Method:

Preheat the oven to 350°.Line 2 large cookie sheets with parchment paper. 

Spread the walnuts on a rimmed baking sheet and bake for about 8 minutes, until golden brown. Remove and cool. Chop walnuts fine, set aside. 

Reduce the oven temperature to 325’F Degrees.

In a standing mixer fitted with the paddle, beat the butter with the vanilla bean seeds at high speed until pale, about 2 minutes. 

Add 1 cup of the powered sugar and beat at medium-high speed until light and fluffy, about 5 additional minutes minutes- (making sure to scraping down the side and bottom of the bowl with a rubber spatula halfway through the process.) Reduce to low speed, add the salt and gradually add the flour and the finely chopped walnuts. Mix only until the cookie dough comes together. Again,  scraping down the sides and bottom of the bowl. 

With a small potion scoop, or a tablespoon- portion the dough into 1 inch balls. Roll and arrange them on the prepared cookie sheets. 

Bake the cookies for about 15-20 minutes, until they are lightly browned on the bottom rotating the sheet pans in the oven; half-way through the process.

Remove and cool about 5 minutes. This will allow the delicate cookies to firm up on the baking sheet. 

Place the remaining 1 cup of powdered sugar in a small bowl. Roll the cookies while still warm in the powered sugar to coat, and allow to completely cool on a cookie rack. Once cool re-roll in the sugar.