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If you've visited our Food52 Holiday Market, you already know about the free cookies. If you haven't had the chance to visit (yet!), we'll fill you in: Next to the cash registers is a tray of cookies dreamed up by Amanda and Merrill, and next to that tray is a constant stream of people cooing and oohing at those cookies.
The cookies were created for the Food52 Cookie Truck, roaming around New York City this week (follow along on Twitter for location updates. But they were too good to reserve for the truck, and what would a Holiday Market be without cookies?
For those who couldn't get enough of Merrill's Soft Chocolate Almond Cherry Cookies or Amanda's Chewy Vanilla Spice Cookies with Chocolate Chunks (Vegan, too!), here are the recipes so you can make them at home:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon ground cinnamon (preferably Saigon)
- 1/4 teaspoon (rounded) ground chile (I used piment d'espelette)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces dark chocolate, cut into 1/4-inch chunks
- 1 vanilla bean, cut into 6 pieces
- 1/2 cup sugar
- 1/2 cup dark brown sugar (packed)
- 1/2 cup 1 tablespoon canola oil
- 1/4 cup 1 tablespoon water
- Flaky sea salt, like Maldon, for sprinkling
- 125 grams almond flour
- 50 grams all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons unsalted butter, softened
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar, plus more for dusting
- 1¼ teaspoons flaky sea salt
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate, roughly chopped (pieces should be 1/3 inch or smaller)
- 2/3 cup dried cherries, chopped
Will you be making the cookies at home? What else could you not get enough of at the holiday market? Tell us in the comments below!