Author Notes
What in heaven's name is a cookie cobbler, you're wondering? Well, swap out the biscuit dough that normally cobbles a cobbler's top with cookie dough, and there you have it: cookie-top cobbler.
In this case, that craggy crust is a tribute to the best cookies I had all year: Andrea Bemis' Mint Chocolate Chip Cookies. Their texture is the ideal amalgam of crispy and soft—a defined crust with visible veins of tenderness—but it is their underlying flavor that makes them true winners.
A few optional add-ins: I swapped the chocolate chips for white chocolate chips, which are simultaneously sweeter and subtler than chocolate chocolate chips. They're also practically invisible in the cookie dough, which makes for pockets of milky softness where you're least expecting them. One of my colleagues told me that I was a "very subtle white chocolate user" (okay, maybe she said "sneaky"). I took this to be a compliment. You can leave out of the white chocolate (or go back to regular chocolate), if you'd like. I also added a few sprigs of fresh mint when I roasted the strawberries so that not only the cookie dough, but the fruit, too, would be herb-infused.
You could use entirely frozen berries, but in that case, you'd want to cook all the berries together before adding any cookie dough. And they may need some extra time in the oven, as well as 1 or 1 1/2 teaspoons of cornstarch in order to thicken up. —Sarah Jampel
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Ingredients
- For the cookie cobbler:
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1
stick unsalted butter, cut into cubes
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1/2 cup
tightly packed, freshly chopped mint
-
1/2 cup
granulated sugar
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1/4 cup
packed light brown sugar
-
1
egg
-
1 teaspoon
vanilla
-
1 1/2 cups
(180 grams) all-purpose flour
-
1 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1/4 cup
minced crystallized ginger (optional)
-
1/2 cup
(heaping!) chopped white chocolate
- For the roasted berries:
-
2 pounds
sweet strawberries
-
1/4 cup
packed light brown sugar
-
1 pinch
salt
-
1/4 teaspoon
ground ginger (optional)
-
2 or 3 sprigs
fresh mint
-
1/2 pint
(1 small container) blueberries
-
1/2 pint
(1 small container) raspberries
Directions
-
Heat the oven to 375° F. Add the butter and mint to a small saucepan over medium heat. Once the butter is melted, continue to cook for 2 to 3 minutes, until the mint is very fragrant. Set aside for 30 minutes.
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While the butter infuses, hull and halve the strawberries. Lay them in a 9- by 13-inch baking dish (or other large casserole) and toss with the sugar, salt, and ginger. Add the fresh mint. Roast for 45 minutes, stirring once or twice, until the strawberries are soft and very syrupy.
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While the berries roast, finish the cookie dough. Use a fine mesh sieve to strain the butter into the bowl of a stand mixer. Press the mint with a spatula or the back of a spoon to release all of that butter! Add the sugars and mix on medium-low speed until creamy and fluffy, 3 to 5 minutes.
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Add the egg and vanilla and mix until completely combined. In a small bowl, whisk together the flour, baking soda, salt, and crystallized ginger, if using. Add to the bowl of the stand mixer and mix on low until just combined. Stir in the chopped white chocolate, then scoop onto a sheet of plastic wrap, flatten into a disc, and chill for 1 hour.
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While you wait, tend to the strawberries. When they're finished, take them out and allow them to cool slightly. Remove the mint sprigs.
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When the dough is chilled, distribute the other berries over the roasted strawberries. Now rip off small chunks of your chilled dough (the size of a couple tablespoons) and scatter over the berries. Send back into the oven for 15 to 20 minutes, until the cookie top has set. Let cool for 5 to 10 minutes, then devour.
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