We’ve got two great cookie recipes from local chefs for the best Thanksgiving dinner yet.
We’ve been thinking about cookies a lot lately. A good cookie can push an ordinary homemade meal into superstar territory. Soaking up the leftovers of a hot brown gravy and cranberry sauce with a chewy buttery cookie is the last shot of a masterpiece that will stay deep in your stomach forever.
We were first inspired by (Paris Hilton roasting a turkey andâ¦) Trishia Yearwood’s Sky-High cookies, which she recently shared on Hello america. For the purists, be warned, this recipe includes yeast, and Yearwood says it’s “the perfect combination of a bun and a cookie all in one.” Her grandfather called them “cat head cookies” because the cookies are the size of a cat’s head. They probably fit in your mouth much more easily, however.
For a local recipe, we contacted Josh Farrell at Will Call and Jonathon Erdeljac from Jonathon’s Diner. We start with Farrell; he had already worked on a recipe as they plan to launch a brunch soon.
âCookies can be a lot of work, so it’s important to work smart and try not to erase them and ruin your loved ones. Thanksgiving is important, âsays Farrel. âCookies take a lot of love, so be in a good mood and play some awesome tunes. * side story * A few days ago I played the Sound of the Whales for an hour straight in the kitchen because I felt the prep was appropriate for this setting.
The following is Farrell’s recipe in his own words:
âThe biggest trick here is to mix the butter into your dough without it melting and emulsifying. You want pockets of butter in your dough. The cookies bake really high and really fast so the butter creates those happy little ones. hot puff layers as it melts and separates your dough.
“WHICH MEANS the freezer is your best friend. You will want to make sure your gear is as cold as possible. We will use a mixing bowl, spatula, whatever mixing accessories you have they will all need. a good chill on them, so go ahead and throw them in the freezer.
âFreeze your butter overnight or at least a few hours. It will be grated from the side of the large holes on a cheese grater. Then freeze again until you are ready to incorporate.
8 cups all-purpose flour
2 tablespoons + 1 tablespoon of baking powder
1 tablespoon Cajun seasoning (Slap Ya Mama)
1 tablespoon of fresh cracked pepper
2 cups of buttermilk
3/4 cup milk
3 large eggs
1.5 pounds butter (frozen and grated on a cheese grater)
2 cups of grated cheddar cheese
2 cups cooked breakfast sausages
* reserve the fat for the sausage sauce #duh
I serve them with a whipped butter with garlic and parsley. Or a good spicy honey butter. It doesn’t suck.
In a cold AF mixing bowl (I use a Kitchen Aid with the flat beater attachment):
1.) Sift the flour and BP into a bowl. Add Slap Ya Mama and whisk.
2.) Stir in frozen grated butter until it has a sandy, crumbly consistency. * it won’t take long * remember you want everything to stay cold, so this recipe is pretty quick.
3.) Whisk the eggs, cold buttermilk and cold milk together. Then add to the dough. Mix just until incorporated.
4.) Take the dough out onto a lightly floured surface. Flatten the dough into a rectangle. Add 1/3 of your cheese and sausages (if you have chosen to add some). Then fold in half and flatten into the original rectangular shape. Repeat 3 times.
5.) This next part is up to you. Cut the dough into equal portions, use a pastry cutter or cheat and use a medium sized ice cream scoop or even a dang spoon. Place your cookie portions on a baking sheet. You will want them to be close but not necessarily in touch. This will make them crisp on the top but soft on the sides. If you prefer more crunchies, simply cook them with the ladies farther apart.
6.) Bake at 450F for 12-13 minutes depending on size.
7.) Brush with butter? Eat hot? Eat cold? Alone or with the family, this cookie will delight your bones 🙂 ”
Jonathon’s Parmesan and Black Pepper Cookies
The the people of Jonathon’s Diner know their way around a cookie or two and have shared with us the recipe they used on Food court wars few years ago. These take 35 minutes from baking out of the oven for 20 cookies.
They are like crackers; no folding on the counter, straight from the bowl to the baking sheet. Yes, the recipe really calls for Â½ cup of baking soda and Â¼ cup of black pepper.
âThis recipe is bulletproof as a base,â says chef Jonathon Erdeljac. âYou can adjust the cheese and seasoning to your liking. Pro tip: Cheddar cheese and Old Bay seasoning or for Thanksgiving, use smoked provolone and poultry spice.
Black Pepper Parmesan Biscuits
4 cups of all-purpose flour
4 tons of baking powder
2 tons of salt
Â½ cup of baking soda
14 T unsalted butter
1Â½ cup buttermilk
2 cups of parmesan
Â¼ cup black pepper
1.) Preheat to 425 degrees.
2.) Whisk together flour, Parmesan, baking powder, salt and baking soda in a large mixing bowl. Cut the butter into the mixture until it crumbles. Make a well in the center and add the buttermilk. Stir until combined.
3.) Pour onto a baking sheet and bake for 15 minutes.