Tag Archives: butter

These Miso Almond Butter Cookies Are Juuuust Healthy Enough

Can a cookie be healthy? I used to think no, then I thought sorta maybe yes, but now I am back to no. Everyone’s definition of healthy (and delicious) is different. Personally my career has put me in front of a lot of cookies and I wouldn’t be good at my job if strong opinions didn’t follow. Maybe I am blinded by knowing how critical fat and sugar are to the structure, moistness, and flavor of cookies. Maybe I have just eaten too many bad cookies.

While these cookies might rely in part on the phenomenal ability of brown sugar to create a moist and chewy cookie, flavorwise, these are actually not too sweet thanks to the addition of almond butter and miso. Yes, you heard me, miso. And, no, it’s not just there for recipe-title window dressing. Miso gives umami depth and salty balance to the sugar. Add the toasty nuttiness of the whole wheat flour, and these cookies are closer to something you might find wrapped near the checkout counter of a super crunchy supermarket (in a good way).

So yeah, there is some refined sugar in these, but it’s there for a reason (tenderness), and I don’t think that means they are unhealthy. Believe me, I tried using coconut sugar. Many times. I got sad little cookie pucks that stuck to the parchment paper while they baked, which is actually really hard to do.

You can make these cookies in one bowl by mixing the dough with a spoon, no mixer required. You start by browning the butter, which creates delicious flavor but also cooks the water out of the butter so that the cookies keep a chewier structure. Once that cools slightly, add the sugar, followed by the egg, then the almond butter, miso, and vanilla. Stir in the dry ingredients (whole wheat flour and baking soda) just until combined.

Roll the dough into 2 tablespoon-size balls and arrange on a parchment-lined baking sheet. Use a fork to make a crosshatch pattern on top of each dough ball. Bake at 350 just until lightly browned and firm around edges, 12–14 minutes. If you want to go for it with the chocolate dip, let the cookies cool until they are firm before dunking.

Chewy, crispy, salty, sweet. Healthy. Ish.

Preheat your oven now:

Miso-Almond-Butter-Cookies-16x9-04122018-BA.jpg

Did we lose you with the miso? Don’t go! It adds savory richness that amps up the nutty almond butter and brown butter flavor…but don’t just take our word for it.

SEE RECIPE

https://www.bonappetit.com/story/miso-almond-butter-cookies

Miso-Almond Butter Cookies

Melt butter in a small saucepan over medium heat, swirling occasionally, until it foams, then browns, 5–6 minutes. Transfer to a medium bowl and let cool 5 minutes. Add brown sugar and stir until well combined, about 1 minute. Add egg and continue to stir until mixture is smooth, about 1 minute longer. Add almond butter, miso, and vanilla and stir until well combined. Mix in dry ingredients, scraping down sides of bowl as needed, until combined. *If you aren’t feeling the chocolate dip (instructions below), now is the time to stir in ½ cup chocolate chips. Let dough rest 10 minutes.

https://www.bonappetit.com/recipe/miso-almond-butter-cookies

Brown Butter Wedding Cookies

Melt 2 sticks butter in a small skillet over medium heat. Cook, stirring often with a rubber spatula, until butter foams, starts to smell nutty, and the milk solids—the sandy bits at the bottom of the pan underneath the liquid butter—are turning golden brown, 6–8 minutes. Don’t walk away; the butter can go from perfectly golden to burnt very quickly! Once butter is golden, immediately pour it into a large heatproof bowl (it will keep cooking if you leave it in the pan) and chill until starting to solidify, about 30 minutes. That’s brown butter, people! That’s all it is!

https://www.bonappetit.com/recipe/brown-butter-wedding-cookies

This Week at BA: Butter-Basted Mushrooms and Cookie Feuds

Every Friday morning, Bon Appétit senior editor Alex Beggs shares weekly highlights from the BA office, from awesome new recipes to office drama to restaurant recs, with some weird (food!) stuff she saw on the internet thrown in. It gets better: If you sign up for our newsletter, you’ll get this letter before everyone else.

Cook mushrooms like steak

“‘Tis the season!” I declared, pulling a long-forgotten basket from a drawer in my desk. “PEPPERMINT BARK?” screeched Basically editor Amiel Stanek, rushing around the corner to see what it was. Sorry, Amiel. It was the Halloween-candy sized stash of Emergen-C packets I still have from my very official taste-test. Everyone’s been sniffling and sneezing, so it was time to hit the powder.

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It’s also the season for butter-basted mushrooms In the farmers’ market equivalent of a late-night ASOS shopping spree, I spent way too much money on some impulse mushrooms. The most expensive, hen of the woods aka maitake, are also the most delicious, in my humble opinion. The ONLY recipe I go to now is this one, where you treat the mushrooms like steak, basting them with rosemary (or thyme) browned butter until they’re tender, crispy, and divine.

feast turkey and the wolf

Photo by Emma Fishman

Where is everybody?

The office was eerily quiet. Last weekend, a handful of BA staffers were in Portland for Feast, and here’s what my eyes and ears on the ground reported back. Editor in chief Adam Rapoport, who was caught drinking prosecco on ice, told deputy editor Julia Kramer that all staff were required to run the Healthyish 5k-ish, “And he made me run alongside him, making small talk, the *entire time,” she said. There was a field trip to a dispensary that looked like a Parisian jewelry store, where one editor picked up some CBD bath salts for his wife. At dinner at Kachka, herring under a fur coat and too many vodka shots were had. Brad was recognized by strangers everywhere he went (“I have so many friends here!” he told associate editor Christina Chaey). People transported via electric scooters. Amiel wore a lilac suit. The Turkey and the Wolf team brought their own McDonald’s plateware and a 12-pack of Pabst. I guess you just had to be there!

Farewell, restaurant

New York readers might have heard that Café Loup closed this week for alleged tax evasion, which is a pretty gangster way to go for an old school spot like that, so I accept this news with a grief and understanding. A few semesters ago, I took a continuing education writing workshop at the New School (never stop learning!), and every Friday after class, I’d meet a friend there for an icy martini—and sidecar—with fries. Everything else on the menu was terrible. It would be 6 p.m., the place mostly empty, and the maitre’d would look at me with disgust and say there were no tables. And then he’d relent, fine, a little spot near the bar, if you must. (I guess I didn’t look enough like Christopher Hitchens.) So farewell, Loup! May you rest in peace in restaurant heaven, where I imagine Florent lives on, 24/7 in our hearts.

Twizzle de doo

Watch Claire make gourmet Twizzlers here!

The way the Christmas cookie crumbles

Despite the lack of peppermint bark tins, we did have three weeks of Christmas cookie testing at the end of the summer. During those three weeks, we filmed a handful of videos–like Molly Baz’s scallops—and in the background, Chris Morocco has his headphones in, blasting the electronica band Timecop1983. “I really needed to go to a different place,” Chris told me about the struggle to think holly-jolly when it’s 90 degrees out. “I needed ambient soundwaves, no singing, none of Brad’s Neil Young, which honestly is how I feel year-’round, but that’s another thing.” I’ll let the Neil Young comment slide. “I thought he was listening to some dorky dad music,” Molly said, “but it’s like, the vibiest music ever.” This was Chris’ first year on Christmas cookie duty for the magazine, which is a big deal in our neck of the woods. “He did a fine job,” said Brad “not really a cookie guy” Leone. “The linzer sandwich thing was dynamite. With a cup of coffee, Beggs, forgettaboutit.” I’m a fan of Chris’ sparkly snickerdoodle 2.0—just wait til you see it (December issue!).

chocolate-chip-cookies

Tara Donne

Unnecessary food feud of the week

All this cookie talk, and a meeting on the theme of the word “crunchy,” got people arguing about what’s better: a soft and chewy chocolate chip cookie, or a crispy one? Video editor Misa Spencer is team Soft ‘n’ Chewy: “I never understood why people liked crispy packaged cookies—they make my mouth dry and sad,” she told me, adding that her mom, apparently a canonized saint, would time her batches of chocolate chip cookies so that they’d come out of the oven right before Misa got home from school. “Crispy cookies belong in icebox cakes and cookie cereal,” said contributor and big ol’ softie Sarah Jampel. Christina Chaey posted an image of Pepperidge Farm’s Sausalito cookies, her favorite of the chewy variety, to which Chris replied: “stop posting things just to upset me.” Others felt a truly perfect cookie is both crispy on the exterior, but soft within. (That answer is a cop-out). But I agree with digital director Carey Polis: “Sometimes you have cookie emergencies and that’s when Tate’s is really there for you.”