DOUBLE CHOCOLATE BUCKWHEAT-FENNEL CRINKLE COOKIES
One of the first truly remarkable cookies I learned to bake when I became a professional cook twenty years ago was a chocolate crinkle cookie, which we made in the tiny pastry kitchen at Savoy restaurant, a then three-star restaurant in New York City where I cooked and baked under Peter Hoffman, a true pioneer. We made two perfect cookies which appeared on the menu night after night, along with a seasonal pastry and three delicate sorbets. Later, at Cafe Boulud, where I worked the pastry line, I learned the recipe for two more perfect cookies—the recipes for which I jotted down in a tiny notebook that I now keep in a safe, like a brick of gold.
Bad cookies are a dime a dozen, but truly great ones come from truly great, thoughtful bakers. Bakers who don’t want to eat sugar just because. Bakers who want you to feel treated without tipping the scales. Bakers who know your time and ingredients are precious and when they give you a cookie recipe, it’s going to be truly worth it.
My friend Aran Goyoaga is such a baker.
You probably already know Aran’s work and her books—her last, Cannelle et Vanille, is still a favorite, two years after its launch. Her recipes and photos alike are beloved, and rightly so, but if you have any nostalgia and ache in you for family life, for an old world, for depth—read her words, too. You won’t be sorry.
Aran was kind enough to share a recipe with us here—an exceptional chocolate crinkle cookie—the recipe for which will be joining the ranks with my other treasures. I hope you’ll try it, and I bet you’ll agree—it belongs.
READ ON FOR THE RECIPE. 💕 LINK BELOW FOR ARAN’S BOOK.