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Prep time
1 hour 30 minutes
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Cook time
16 minutes
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makes
15
Author Notes
One of my favorite restaurants in New York City is 232 Bleecker, a neighborhood restaurant helmed by Chef Suzanne Cupps. I've had some of the most flavorful vegetable dishes in my life there, and plan to make my way through the menu at the chef counter again when indoor dining is possible. The dessert list tends to be short but should not be overlooked. While the savory menu rotates with the seasons, the Sticky Date Cake has been on the menu since the beginning, and for good reason. It's perfectly balanced and a welcome indulgence at the end of the meal. It recently got an upgrade as a Sticky Carrot Cake, served with whipped cream cheese, goats milk caramel, pecans, and candied ginger. These cookies are my take on one of my favorite plated desserts in the city. —Stephanie Loo
Ingredients
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100 grams
pitted dates
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1 cup
boiling water
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1/2 cup
unsalted butter, at room temperature
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100g grams
dark brown sugar
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100g grams
granulated sugar
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1
large egg
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2 teaspoons
vanilla extract
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120 grams
all-purpose flour
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45 grams
whole wheat flour
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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3/4 teaspoon
ground cinnamon
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1 teaspoon
Kosher salt
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40 grams
old-fashioned oats
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40 grams
sweetened shredded coconut
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40 grams
candied ginger, finely chopped
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50 grams
pecans, roughly chopped
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200 grams
carrots, grated
Directions
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Place pitted dates in a bowl and pour boiling water over the dates to fully submerge them while you prepare the dough.
The dates should soak for about 10 minutes.
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Beat butter, dark brown sugar, and granulated sugar for 1-2 minutes until well combined. Add egg and vanilla extract and beat to combine, scraping the bowl when necessary.
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In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low speed until just combined.
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Strain the dates and discard the water. The fruit will be more plump, juicy, and soft. Chop the dates into roughly 1/2 inch pieces.
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Add the old fashioned oats, sweetened shredded coconut, chopped dates, candied ginger, carrots, and pecans and mix until just combined.
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Scoop dough using a large cookie scoop and place in the refrigerator for an hour.
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
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Place cookies a few inches apart on the parchment paper and bake for 16-18 minutes until golden brown on the outside and slightly soft in the center.
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Cool the cookies completely on the baking sheets.
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