I was so lucky last week to bake once more for Anthropologie!
Since I’m on summer break from grad school, it worked out that I could squeeze in some baking time for one of Anthropologie’s summer events series.
I decided to make the baking more interactive this time around: a make-your-own sandwich cookie party!
I made two cookies–sugar cookies and brownie cookies–and two kinds of frosting–rose and chocolate malt. The idea was that you could mix and match either cookie with either of the frostings.
I was also so happy that my new Milwaukee blogger buddy Colleen from Inspired to Share came out to join us, too! (Her blog is awesome–make sure you check it out!)
Many thanks to Lyn, Shannon, and the rest of the Anthropologie team for having me back this summer! It was so much fun!
Adapted from The New Best Recipe
Makes about 24 cookies
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks butter, softened but still cool
1 cup granulated sugar
1 Tbs brown sugar
1 large egg
1 1/2 tsp pure vanilla extract
Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, and salt together and set aside.
Cream the butter, brown sugar, and sugar together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Add dry ingredients, beat again until just incorporated.
Use a tablespoon-size cookie scoop to place cookies on prepared baking sheets, about 2 inches apart. Bake until golden with light brown edges, 12-15 minutes.
Adapted from Epicurious
Makes about 24 cookies
2 2/3 cups dark or semisweet high-quality chocolate chips, divided
4 tablespoons unsalted butter
2 large eggs
1/2 cup packed dark brown sugar
2 tsp pure vanilla extract
3/4 cup self-rising flour
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
Melt 2 cups of chocolate chips and butter until melted and smooth. Allow to cool for 10 minutes.
In a stand mixer, beat eggs and sugar until well combined. Beat in melted chocolate, then vanilla, scraping the sides as you go. Finally, beat in the flour.
Drop cookies by rounded tablespoonfuls onto prepared sheets. Bake until puffed and slightly dry on top, about 10-13 minutes. Cool on baking sheets.
1 stick (8 tablespoons) butter, softened and cubed
3 cups powdered sugar, sifted
1/4 cup heavy cream
Seeds scraped from 1/2 vanilla bean
1/2 tsp rosewater (to taste)
Pink food coloring
Whole milk, if necessary
In a stand mixer, combine butter and sugar together until nearly coming together, then add heavy cream, vanilla bean, rosewater, and food coloring. If the mixture is too stiff, carefully add small dashes of milk (not cream) until it reaches desired consistency.
Chocolate Malt Frosting
I used Joy the Baker’s Ultimate Chocolate Frosting recipe (halved).