The Art of the Cookie
A Journey into Texture, Aroma, and Taste
The perfect cookie may look different to each person: some prefer thin and crunchy while others favor soft and pillowy. My ideal version strikes that fine balance between crispy edges and a slightly chewy center. If you fall outside my texture preference, consider this recipe a flavor framework with options to tweak the ratios to better suit your taste while preserving the nuanced, layered flavor profile that makes this recipe unique.
Ingredients
Yields ~24 cookies, approximately 3.5 inches in diameter
185g all-purpose flour
130g bread flour
26g whole wheat flour
15g plantain chips
11g espresso powder
4g salt
4g baking soda
50g dark brown sugar
110g light brown sugar
200g granulated sugar
1 oz rye whiskey
10g vanilla extract
2 eggs
170g butter
Pinch of Morton finishing salt
2.5 bars of ~70% dark chocolate (about 250g)
While many ingredients are standard in a cookie recipe, I venture into bolder territory with the inclusion of rye whiskey, plantain chips, and espresso. At first glance, they may seem unrelated. But when considered through the lens of flavor harmony, they weave together beautifully — engaging not just your taste buds, but your nose, your eyes, and your fingertips. This cookie becomes a full-sensory experience.
Unusual Inclusions, Intentional Choices
Rye & Plantains:
Both bring subtle sweetness, but with depth of flavor. The rye introduces notes of orange peel, caramel, and char, while the plantains lend an earthy, starchy profile with the slightest hint of banana. Used sparingly, they add complexity without overwhelming the cookie.
Espresso Powder:
Here, espresso plays a more aromatic role. A lightly roasted, fruity espresso blends with the other flavors through scent more than taste — enhancing the overall experience without making the cookie taste like coffee.
Together, these additions elevate the cookie. There’s a moment, just after the bite and before the chew, when you’re not quite sure what made it so memorable. That moment — the je ne sais quoi — is what I’m chasing.
Method
Grind the plantain chips in a blender or food processor until fine, like flour.
In a large bowl, whisk together all dry ingredients: flours, espresso powder, ground plantain, salt, baking soda, and granulated sugar.
Brown the butter in a small saucepan over medium-low heat. Stir continuously until it turns golden and smells nutty. Let cool slightly.
Flambé the rye whiskey: In a separate pan, gently heat the rye and ignite carefully (use caution). Let the flames burn off until you’re left with a syrupy reduction. Pour into a large mixing bowl.
Add to that bowl the vanilla extract, eggs, and both brown sugars. Mix until well combined.
Chop two bars of the chocolate into small chunks. Reserve the remaining half bar for final assembly.
Slowly whisk the cooled browned butter into the wet mixture to avoid scrambling the eggs.
Combine wet and dry ingredients, mixing on low speed or by hand until a dough forms. Fold in chopped chocolate evenly.
Shape the dough into a log, wrap in plastic wrap, and refrigerate for 48 hours. (Yes, it's worth the wait.)
Remove the dough from the fridge and let rest at room temperature for 30 minutes.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Chop the remaining chocolate into small chunks for topping.
Scoop dough using a 2-inch ice cream scoop. Press one chocolate chunk into the center of each dough ball and ensure the dough is smooth and rounded.
Bake for 13–14 minutes or until edges are golden brown and centers are just set.
Sprinkle immediately with a pinch of finishing salt upon removal from the oven.
Cool for 15 minutes — then dive in.
Final Notes
This cookie wasn’t built to be just good — it was built to be memorable. Each ingredient plays its part, not overpowering but harmonizing, creating a cookie that’s as much about taste as it is about discovery. Let it cool, savor each bite, and maybe you’ll find your perfect cookie in this one too. Enjoy!