Cookie
Recent Recipes
- 1
Chocolate Chip Cookies From The Pastry Box
These giant cookies come straight from an iconic NYC bakery pastry box—made with melted butter, two kinds of chocolate, and no mixer required.
- 2
- 3
Strawberry Rhubarb Cream Puffs (Choux au Craquelin)
Adapted from Erin Clarkson's Recipe on Cloudy Kitchen. Vanilla bean cream puffs (Choux au Craquelin) with a strawberry rhubarb filling.
- 4
“Dumle” Cookies (“Dumblegrottor”)
Dumle grottor, or “grottor” in general, is Sweden's version of a thumbprint cookie. They’re often made with jam, but it’s also common to make them with Dumle candies, as I do here. Dumble candies are essentially milk chocolate-coated caramels, so if you can’t get your hands on them (I order mine from Amazon or from the Swedish candy store in NYC, BonBon) you can use any chocolate-covered caramel candy.
Typically this type of cookie is more like a shortbread cookie–crumbly, buttery, and a little on the drier side. Rather than quickly pulsing cold butter into the dry ingredients like you normally would, I make a soft dough with room temperature butter. This lends itself to a slightly chewier cookie, which is nice with the melted caramel.
You’ll also notice these have a little cornmeal and that’s because I wanted to add a hint of nuttiness and extra chew.
Tips & Tricks:
- Store them in an airtight container or sealable plastic bag at room temperature for up to a week.
- Make the dough a day or two in advance and store it in the fridge until ready to use.
- As mentioned above, if you can’t find Dumle candies, you can swap it with any other type of caramel or chocolate caramel.
“Dumle” Cookies (“Dumblegrottor”)
Dumle grottor, or “grottor” in general, is Sweden's version of a thumbprint cookie. They’re often made with jam, but it’s also common to make them with Dumle candies, as I do here. Dumble candies are essentially milk chocolate-coated caramels, so if you can’t get your hands on them (I order mine from Amazon or from the Swedish candy store in NYC, BonBon) you can use any chocolate-covered caramel candy.
Typically this type of cookie is more like a shortbread cookie–crumbly, buttery, and a little on the drier side. Rather than quickly pulsing cold butter into the dry ingredients like you normally would, I make a soft dough with room temperature butter. This lends itself to a slightly chewier cookie, which is nice with the melted caramel.
You’ll also notice these have a little cornmeal and that’s because I wanted to add a hint of nuttiness and extra chew.
Tips & Tricks:
- Store them in an airtight container or sealable plastic bag at room temperature for up to a week.
- Make the dough a day or two in advance and store it in the fridge until ready to use.
- As mentioned above, if you can’t find Dumle candies, you can swap it with any other type of caramel or chocolate caramel.
- …