Nyt cookie recipes

Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This…

The famous New York Times Chocolate Chip Cookie is worth the hype. Crispy on the outside, soft in the middle and full of salty and sweet bittersweet chocolate.

You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.

What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed…

The perfect union of two of America’s most popular desserts, brownies and cookies, this recipe offers all the goodness of a brownie and bakes up in a fraction of the time. A blend of chopped chocolate, unsweetened cocoa and espresso powder lends enormous depth to the base of these cookies. The only time-intensive step in this recipe is beating the eggs and sugar, but don’t skimp on that process, as it helps the cookies rise without any baking soda or baking powder, giving them structure and…

Make one or make them all.

These spiced and spicy cookies, chocolaty and brimming with molten marshmallow, are a terrific treat to keep you warm in the colder months. The dough itself is imbued with cinnamon and a bit of ground cayenne, a combination commonly found in Mexican hot chocolate that also gives these cookies a flavor reminiscent of the holidays — and a slight kick when you least expect it. The marshmallowy interior provides a wonderful chew and maintains a pillowy soft texture, even after a few days in an…

A recipe for freaking fantastic chocolate chip cookies by Jacques Torres, via the New York Times. Absolutely worth the planning and fancy ingredients! Recipe via the New York Times

Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie. A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture. Discover more ideas for December in our best holiday recipes collection.

Try them all.