I made these for my vegan stepdaughter, using margarine and an egg substitute (also used dairy free chocolate chips). Turned out quite delicious, even non-vegans enjoyed them.
I only had Ghiardelli dark cocoa powder and Justin's almond butter and didn't feel like waiting to get the black cocoa from K.A..
Casey Elsass, from my myself, my husband and our friend Dianne, THANK YOU. You should be hearing bells, whistles and loud noises of joy. Subway Cookies were amazing, even though I didn't have the super ingredients. BTW, I froze them all and bake them only 4 at a time, to save us from extreme chocolate overdose. Then again, maybe this death by chocolate might be worth it.
I purchased the black cocoa and Jif peanut butter (which had never entered my kitchen before) and made a batch of these cookies. They are very good if a little one dimensional. I can’t believe I’m saying this, but there are almost too many chocolate chips in them. The peanut butter flavor did come through, and I would make them again.
OK..both you and Dorie Greenspan recommended Casey's book, so I will be ordering it, along with pre-ordering both your new book and Dorie's as well. I recently bought a gluten-free cake from my bakery friend amazing chef (really his cakes are works of art and macarons rival those I've
had in fine Paris bakeries). The recipient asked if it was dairy-free as well!!?? I filed it among other
My batch is cooling right now and I'm SO EXCITED to try them. Thank you for sharing this. One teeny tiny very much in the weeds question: the recipe calls for 1 cup/140g flour but typically flour is 120g/cup? 😬 curious to hear the answer. Many thanks.
I made these and they’re delicious, with almond butter, didn’t have black cocoa… doesn’t matter for now, Ill get some online, they’re delicious yum yum, easy recipe.. happy people 🥰
I freeze cookies every Christmas, I make 7 different kinds and about 700 cookies. I store in tupperware with wax paper between the layers if they are delicate, just stacked like pinwheels for instance. They last through February. So don’t worry about it.
This sounds like one cookbook everyone should own! Thank you so much for the cookie recipe! I keep King Arthur's black cocoa in my pantry. The Triple Cocoa works well, too.
As you didn’t mention freezing these, are they one of those cookies that are just not the same once they’ve seen the deep freeze. Asking because I most often freeze all but a few. Would be sad if they all had to be eaten in a few days …:)
Most cookies are fine to freeze but rarely do things get better in the freezer : ) so I prefer to free the unbaked dough, and bake them close to when I was going to enjoy them.
Thanks! I love the tips for being a good guest, such as bringing the right serving utensils and not expecting a spot on the stove or in the fridge for your contribution.
Unfortunately, my partner does not believe in bringing gifts or food/drinks unless specifically instructed by the host. I , on the other hand, enjoy the surprised and happy looks that often come from such small gestures.
Any advice? I usually just tough it out and bring something/shrug off the objections …
There are some recipes in Casey's book, such as Plum-Walnut jam and Homemade hot fudge that I'm sure no one would mind receiving - and people could enjoy them at their leisure, not necessarily to serve to the other guests.
Sounds like a good cookbook. Great concept- it can be challenging to come up with the best recipe for a hostess. The cookies have a great story, and they are also a good choice to bring on a subway for those of us who don’t drive and need to bring something portable.
These look yummy but I'd like an alternative to jif or skippy PB...there's to much junk added into them. Is there possibly an organic PB or Almond butter that can be used.
Great idea. I just baked these cookies and found them good but a little one dimensional. Tahini just might be what they need, but then it’s another cookie.
Would it be possible to make smaller cookies (I'm not a huge-cookie fan, and am a diabetic who needs to limit sugar intake0, and if so, how would I best alter the baking time?
You can shape them into smaller cookies for sure but I haven't baked them in other size, but you can use the visual clues Casey provided, "until the cookies are puffy and slightly spread" to check for doneness rather than rely on the baking time.
I made these for my vegan stepdaughter, using margarine and an egg substitute (also used dairy free chocolate chips). Turned out quite delicious, even non-vegans enjoyed them.
I only had Ghiardelli dark cocoa powder and Justin's almond butter and didn't feel like waiting to get the black cocoa from K.A..
Casey Elsass, from my myself, my husband and our friend Dianne, THANK YOU. You should be hearing bells, whistles and loud noises of joy. Subway Cookies were amazing, even though I didn't have the super ingredients. BTW, I froze them all and bake them only 4 at a time, to save us from extreme chocolate overdose. Then again, maybe this death by chocolate might be worth it.
Glad to hear the cookies were a hit!
I purchased the black cocoa and Jif peanut butter (which had never entered my kitchen before) and made a batch of these cookies. They are very good if a little one dimensional. I can’t believe I’m saying this, but there are almost too many chocolate chips in them. The peanut butter flavor did come through, and I would make them again.
OK..both you and Dorie Greenspan recommended Casey's book, so I will be ordering it, along with pre-ordering both your new book and Dorie's as well. I recently bought a gluten-free cake from my bakery friend amazing chef (really his cakes are works of art and macarons rival those I've
had in fine Paris bakeries). The recipient asked if it was dairy-free as well!!?? I filed it among other
"no good deed goes unpunished" attempts.
Enjoy Casey's book - I'm loving it and it's a great subject to boot!
Thanks for pre-ordering my book and hope you like that as well!
My batch is cooling right now and I'm SO EXCITED to try them. Thank you for sharing this. One teeny tiny very much in the weeds question: the recipe calls for 1 cup/140g flour but typically flour is 120g/cup? 😬 curious to hear the answer. Many thanks.
Flour conversions vary - King Arthur says 120g but most cookbook authors use between 130-140g. I always say to use what the author suggests.
There's an interesting comparison of all the flour conversions here:
https://www.instagram.com/pastrywithjenn/p/DFwUUhkPhSa/?locale=ru&hl=am-et
I made these and they’re delicious, with almond butter, didn’t have black cocoa… doesn’t matter for now, Ill get some online, they’re delicious yum yum, easy recipe.. happy people 🥰
happy they were a hit and worked with almond butter! thanks for letting others know : )
I freeze cookies every Christmas, I make 7 different kinds and about 700 cookies. I store in tupperware with wax paper between the layers if they are delicate, just stacked like pinwheels for instance. They last through February. So don’t worry about it.
This sounds like one cookbook everyone should own! Thank you so much for the cookie recipe! I keep King Arthur's black cocoa in my pantry. The Triple Cocoa works well, too.
As you didn’t mention freezing these, are they one of those cookies that are just not the same once they’ve seen the deep freeze. Asking because I most often freeze all but a few. Would be sad if they all had to be eaten in a few days …:)
Most cookies are fine to freeze but rarely do things get better in the freezer : ) so I prefer to free the unbaked dough, and bake them close to when I was going to enjoy them.
I don’t bake, however, I would definitely eat these!
Thanks! I love the tips for being a good guest, such as bringing the right serving utensils and not expecting a spot on the stove or in the fridge for your contribution.
Unfortunately, my partner does not believe in bringing gifts or food/drinks unless specifically instructed by the host. I , on the other hand, enjoy the surprised and happy looks that often come from such small gestures.
Any advice? I usually just tough it out and bring something/shrug off the objections …
There are some recipes in Casey's book, such as Plum-Walnut jam and Homemade hot fudge that I'm sure no one would mind receiving - and people could enjoy them at their leisure, not necessarily to serve to the other guests.
Sounds like a good cookbook. Great concept- it can be challenging to come up with the best recipe for a hostess. The cookies have a great story, and they are also a good choice to bring on a subway for those of us who don’t drive and need to bring something portable.
These look yummy but I'd like an alternative to jif or skippy PB...there's to much junk added into them. Is there possibly an organic PB or Almond butter that can be used.
I want to try tahini in these instead of pb— think it will flatten and ruin the consistency? Anyone else try this yet? I use Soom Tahini.
Great idea. I just baked these cookies and found them good but a little one dimensional. Tahini just might be what they need, but then it’s another cookie.
Please try and report back!
Would it be possible to make smaller cookies (I'm not a huge-cookie fan, and am a diabetic who needs to limit sugar intake0, and if so, how would I best alter the baking time?
You can shape them into smaller cookies for sure but I haven't baked them in other size, but you can use the visual clues Casey provided, "until the cookies are puffy and slightly spread" to check for doneness rather than rely on the baking time.
Having ridden the NYC subway many times, I’d love a train that smelled like cookies. Best of luck with the book!