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12.04.2010

Wade way in

November was nice, but what happened to it? Hi.

Our visit to the East Coast was good and long and involved a lot of sleeping and pizza research, the common themes of our days off since Delancey came along. I wrote a story about stuffing for this fine newspaper - you know that it’s not just for Thanksgiving, right? You can eat stuffing whenever you want - and now I’m working on a story for this fine magazine. But lately, my head is very full of Possible Future Book. I want you to know that I thought long and hard before I typed that last sentence. Because now it means that I can’t chicken out.

The idea of writing another book has been percolating for a while, but to be honest, I wasn’t ready. And to be even more honest, though I know approximately what the story is, I still don’t know what precise path that story will take. I’m the kind of person who has to write for a while, wade way in and splash around, before I can see where I’m going. (I write everything that way, including this blog post.) But I’m ready for that slog. I’m excited for it. Winter was made for projects, I think. So I’m going to write a book proposal and see what I’ve got. Who knows. But I wanted you to know what I’ve been up to, and what I’ll be up to for some time to come. Knowing you’re here makes me feel braver.




Knowing there’s a tin of butter cookies with cacao nibs on the kitchen counter makes me feel braver, too. You should try it.

I’ve been a little wary of posting this recipe, because it’s a close cousin of this one, and because it uses whole wheat, which we’ve been talking about a lot here recently, and I don’t want to beat you over the head with it. But the truth is, if you made those whole wheat chocolate chip cookies - and I know a lot of you did, you excellent people - you’ve probably got some whole wheat flour around, and maybe you might like another place to use it? Like the chocolate chip cookies before them, these butter cookies combine the flavor of whole wheat and chocolate, but in a more subtle, delicate, refined way. If the natural habitat of a chocolate chip cookie is a lunchbox, say, the natural habitat of these cookies is the saucer of a teacup. And they’re even quicker to make, which is noteworthy, because chocolate chip cookies aren’t exactly slow and laborious. They also make a handsome gift, if you can stay out of them.




This recipe comes from the brand-new book by Alice Medrich, she of so many great sweets, and I’ve already baked four batches of them. (Admittedly, two and a half of those were for an event to celebrate her book. Another half batch went into my mouth. And the last batch is for gifting, if they survive the weekend.) There’s a lot of talk these days about using whole grain flours for flavor as opposed to using them for reasons of health, and while the latter is certainly admirable, I’m on board for flavor. Let’s be clear about that. These cookies would probably be very nice with white flour, but what makes them work, really work, is the whole wheat flour. I fed them to my friend Olaiya, and she told me she would have never known that the flavor she was tasting was wheat. She thought it was some sort of warm, nutty mystery spice. Whole wheat flour is also a smart tweak, texture-wise: a sablé cookie should have a crumbly, pleasantly sandy feel - sable is French for “sand” - and the natural coarseness of whole wheat accentuates that. They crumble almost instantly, and then they start to melt, and the cacao nibs kick in with exactly the right amount of crunch. Would it be weird to say that these cookies feel nice between my teeth? I’m all for weird. They feel nice between my teeth.


Whole Wheat Sablés with Cacao Nibs
From Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

This recipe is particularly quick to assemble if you get out a scale and use weight measurements. So quick! I used whole wheat pastry flour because I keep it around (for scones, mostly), but you can also use a mixture of regular whole wheat flour and white flour. And I don’t see any reason why you couldn’t substitute white whole wheat flour for the regular whole wheat, if you have it. Oh, and if you live in Seattle or nearby, try the cacao nibs from Theo. They’re the best I’ve had.

2 cups (9 oz.) whole wheat pastry flour, OR 1 cup (4.5 oz.) all-purpose flour plus 1 scant cup (4 oz.) whole wheat flour
14 Tbsp. (1 ¾ sticks) unsalted butter, softened
½ cup (3 ½ oz.) sugar
¼ tsp. salt
1 tsp. vanilla extract
1/3 cup (about 1 ¼ oz.) roasted cacao nibs

If using the two flours, combine them in a bowl, and mix with a whisk or fork.

In a medium bowl, with a large spoon or an electric mixer, beat the butter with the sugar, salt, and vanilla until smooth and creamy but not fluffy, about 1 minute (with the mixer). Scrape down the sides of the bowl with a spatula, and add the nibs. Beat briefly to incorporate. Add the flour, and mix until just incorporated. Scrap the dough into a mass and, if necessary, knead it a little with your hands to make sure that the flour is completely incorporated. Form the dough into a 12-by-2-inch log. Wrap and refrigerate for at least 2 hours, or overnight.

Set racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Use a sharp knife to cut the cold dough log into ¼-inch-thick slices. Place the cookies at least 1 ½ inches apart on the prepared sheet pans.

Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the pans from top to bottom and front to back halfway through the baking time. Cool the cookies for a minute on the pans, then transfer them (with or without their parchment) to a rack to cool completely. Repeat with remaining dough.

These cookies are good on the first day, but they’re best with a little age, after at least a day or two. Store in an airtight container at room temperature for up to a month.

Yield: about 48 cookies

144 Comments:

Blogger Simran said...

Hi Molly! I am a long time fan and follower.

I run an online book club called "This Book Makes Me Cook". The idea is that members - food bloggers all of them - pick a book each month, read it and create a dish inspired from it.

Wanted to let you know that we are reading "A Homemade Life" in December. I just ordered my copy and can't wait to be inspired :)

1:29 AM, December 04, 2010  
Anonymous Nooks and Cranberries said...

Sounds wonderful. I've been intrigued by your whole wheat chocolate chip cookies, and this reminds me that I should make them soon! Good luck on the book proposal! How exciting!

1:38 AM, December 04, 2010  
Blogger sandra said...

oh yum, molly. i really have to try them! <3

3:01 AM, December 04, 2010  
Blogger Emily Rae said...

I DID make the previous whole wheat cookies (sort of -- used white chocolate and dried apple and a little apple butter). These sound so good!

3:12 AM, December 04, 2010  
Blogger Barb said...

Hi, Molly.

I read and never comment, but I wanted to offer some encouragement about the book proposal.

I would pre-order a copy today without even seeing a title.

Can't wait!

3:19 AM, December 04, 2010  
Anonymous Susan B. said...

Molly, these are very similar to a cookie I make from Nancy Baggett's cookie cookbook. But, I think these will go to another level with the use of whole wheat flour and cacao nibs. I'm definitely going to try them as my family loves the others. I did make the whole wheat chocolate chip cookie recipe, using white whole wheat flour. I have to say, I got 48 cookies out of the recipe and they were huge (the recipe said it made about 20)! My family declared them health food and devoured them.

I'm already looking forward to your next book. I really enjoyed your first. Good luck with the proposal!

4:19 AM, December 04, 2010  
Anonymous Sasa said...

Nothing much to do with cookies but I've made those stewed carrots twice in as many days. I'm in love.

4:43 AM, December 04, 2010  
Anonymous A Plum By Any Other Name said...

Molly! You have to write another book. I spent hours curled up in bed reading your last one. (I laughed, I cried, I got very, very hungry.)

I suppose I could bide my time by spending hours curled up in bed eating these sables you speak of ... though, something about that strikes me as terribly wrong. Or maybe so wrong it's right?

Anyways, please do keep us posted on the book front. In the meantime, I'll be here. Eating cookies.

4:57 AM, December 04, 2010  
Blogger the old irish rose said...

Molly,

Kudos for being brave enough to "announce" Possible Future Book. I'm pretty sure I know exactly how you're feeling, from personal experience. So...good luck! I look forward to it.

5:08 AM, December 04, 2010  
Anonymous Robin (Hippo Flambe) said...

I have been using whole grain flour combined with white in my recipes for many years now and my family no longer likes most all white baked goods. They are missing the depth and character that whole grain imparts. Looking forward to trying this one.

Thanks
Robin

5:14 AM, December 04, 2010  
Blogger Caroline Shields said...

Lovely recipe.

Can we hear more about the pizza research? And cheers to the new book project!

5:31 AM, December 04, 2010  
Anonymous Loes Meeuwissen said...

Hello Molly,

I enjoyed 'A Homemade Life' very much, so I applaud your plan to write another book! And - being a writer (journalist) myself - I would love to be kept informed about the writing process.
Wishing you lots of inspiration.

5:41 AM, December 04, 2010  
Blogger Angie said...

It's very exciting to hear that you are working towards a new book! I started reading your blog after having read your book and have been hoping to hear hat you would consider writing a second one. Can't wait to hear more about it as things move along.

5:51 AM, December 04, 2010  
OpenID Carmella said...

You go on another book, girl!

6:31 AM, December 04, 2010  
Blogger Katie said...

Another book??? How EXCITING! even though it isn't much more than a glimmer in your eye, I absolutely can't wait!
@Simran, you and your fellow book climbers won't be disappointed. Never before has a book made me want to cook so much! :)

6:34 AM, December 04, 2010  
Blogger Kristin Clark said...

Good morning, I am up early thanks to my darling baby and reading your newest blog post. I just had a delicious piece of banana bread from your book and every time I eat it, it makes me so happy! Can't wait to see what direction you take with your new book. Hope you have a great weekend. Kristin

6:42 AM, December 04, 2010  
Anonymous Jen said...

Checking out alternative flours is on my grocery list for this week. It feels like taking a baking risk, which feels oh so good!

6:46 AM, December 04, 2010  
Anonymous Nisrine M said...

Molly, I am so glad your recipes are including whole grains lately. Whole wheat tastes so much better than all-purpose. I haven't made your chocolate chip cookies yet but I've been contemplating that. Now these lovelies are tempting me too :)

6:47 AM, December 04, 2010  
Blogger Debra said...

Absolutely love the thought that you are considering another book. That is one good idea, from my opinion! Wishing you well in the process......

7:13 AM, December 04, 2010  
Blogger Joy said...

Ohhh that is a great recipe.

7:15 AM, December 04, 2010  
Blogger Hailey said...

Hi Molly! Let me start off by saying I read your book a year ago, follow your blog religiously, and listen to your delightful podcast and can't ever get enough of you. In my secret imaginary world we are the best of friends.

I never comment. I always think, "What's the use? She's so popular my words will get lost among all the other comments." But, today I realized this was silly and I'm commenting to let you know how excited I am for a new book! (I've been waiting on you to say this forever!) So keep being brave and doing what you do. It's fabulous.

7:37 AM, December 04, 2010  
Anonymous blair said...

another book? yes, please! miss you, and hope you guys are good! xo

7:38 AM, December 04, 2010  
Anonymous Anonymous said...

Oh goodness now I'm going to have to finally stop being lazy and buy that whole wheat flour already. Also, I am very excited that you have a book proposal in the works! Best of luck!
-Erin

7:42 AM, December 04, 2010  
Blogger I Dream Of said...

Hi Molly, So nice to hear what you've been up to. Another book? Well, I for one can't wait. Good luck, I have a hard enough time trying to figure out what my next blog post will be, let alone an entire book. Wow. Lots and lots of admiration for you -- would love to have something else to put on the shelf next to A Homemade Life.

7:54 AM, December 04, 2010  
Blogger SweetSavoryPlanet said...

I substitute white whole wheat flour in almost all recipes that I make that calls for all purpose flour. If 100% substituted in cookies there is a good chance they will be a bit crumbly. !/4 to 1/2 ratio of all purpose to white wheat flour is probably about right for the appropriate texture. It can be tricky substituting flours because it can drastically change the texture of baked goods especially cookies.

These sables look delicious.

8:05 AM, December 04, 2010  
Anonymous Anonymous said...

I feel like an idiot asking - but what are cacao nibs? Will Fred Meyer (normal grocery store) have them?

8:39 AM, December 04, 2010  
Blogger sarah said...

the idea of another book makes me happily hungry...just made your butternut-pear-vanilla soup, cranberry chutney last week, and delving into the winning hearts and minds cake tonight!

you write with such accessible elegance and the honesty of your voice inspires me. good luck on this next endeavor!

8:40 AM, December 04, 2010  
Anonymous Anonymous said...

um, never mind. I clicked the link. doh.

8:40 AM, December 04, 2010  
Blogger Michelle Stiles said...

Oh yes! Yes! and YES! I am so excited to here that you are wading back into journey of writing a book. I am looking forward to hearing more about it. There is a very proud place on my bookcase for your first book.
Cheers!

8:41 AM, December 04, 2010  
Anonymous georgie said...

Molly, if you need another taste tester/book critic let me know!
I love A Homemade Life. It is one of the few books I will never lend out. Good writing and great recipes.

9:11 AM, December 04, 2010  
OpenID linseykitchens said...

Yay! Another book! Yay! I'm already laughing and cooking in anticipation. And while you eek out a proposal (god speed--those things are the death of a writer) I'm going to bake a batch of ww cookies! Yum!

9:14 AM, December 04, 2010  
Blogger Kit Yoon said...

I have quite a bit of spelt flour, milled by an old water-powered milled here in Ohio. I wonder if that would work well?

Great looking cookies Molly!

By the way, I am sure you were busy with your pizza research. Were you at all in Boston? A place called Upper Crust pizza on Charles St. Some pizza!

9:42 AM, December 04, 2010  
Blogger Sarah said...

Oh these sounds heavenly - as does the thought of another book from you :)

9:44 AM, December 04, 2010  
Blogger Payal Shah said...

Hi Molly, I love the idea of another book from you. I enjoyed The Homemade Life very much.
I am getting ready to make your Three Layer Peppermint Bark candy and I noticed a new post...so delightful! Congratulations on the article in Washington Post and looking forward to the one in the artofeating. Thanks for sharing.

9:46 AM, December 04, 2010  
Anonymous Nicole said...

Yum! I could eat a whole lot of these cookies.
Your first book really touched me. Your relationship with your dad, your writing, your recipes. My mom died when I was 15 and left me a cookbook that she wrote while she was sick. She and my grandmother live on through my own cooking, parenting, friendships...
Be brave and continue to inspire the rest of us. Bon courage.

10:39 AM, December 04, 2010  
Anonymous marcia said...

These look great.. and I just found a source for REASONABLY PRICED cocoa nibs. Until now I was paying a fortune for tiny amounts. nutsonline looks like the answer.They arrive Tuesday, can't wait!

10:45 AM, December 04, 2010  
Blogger Raquelita said...

Another book! Oh, you don't know how long I've been waiting to hear those words from you.

I. Can't. Wait.

11:00 AM, December 04, 2010  
Anonymous dc sarah said...

grinning at the anticipation of another book from you. here's to a cozy, creative winter. i hear it's supposed to snow a lot in seattle this winter (of course when we are moving there! hope it's still coming down in Feb)-perfect season for writing. hurrah!

11:09 AM, December 04, 2010  
Blogger Alice Medrich said...

Molly, it was great to see you again. Thank you so much for baking the sables for my cocktails/cookie party. And thanks for posting the recipe. Best of luck with your new book project...what a really good idea. And perfect for our times.

11:37 AM, December 04, 2010  
Blogger thebluemuse said...

Yay for bravery! Can't wait to read the new book and try some of your cookie recipes. I'm still working up the gumption to try whole wheat chocolate chip, and I'm almost ready to believe that they're tasty. Lord knows I could use a "healthy" treat now and again. ;)

11:40 AM, December 04, 2010  
Blogger Katie (Mama May I) said...

It was through A Homemade Life that I found out about you. Loved reading it, and now I love reading your blog (and your monthly column in BA~you're everywhere!) So, write away! You inspire, and there can never be too much of that.

ps...cookie recipe looks yummy too.

11:41 AM, December 04, 2010  
Anonymous Rachel said...

Funny how writing works that way. I have to forget about the previous project's horrendous workload before I can start another. Certain baking undertakings work that way too.
I could use some cookies for bravery!

11:50 AM, December 04, 2010  
Blogger Gail said...

Dear Molly,

Your book will come whenever it's supposed to.

I've been meaning to thank you for writing the first one.It was a godsend while I was recoverying from a total left pneumonectomy (radon-induced lung cancer). After 4 rounds of chemo (just to be on the safe side), I'm doing very well. I am definitely one of the lucky (blessed) ones. It was discovered very early. I am cancer-free.

Anyway, after I got home from surgery, I took out your book. The short chapters were perfect. I love your voice. I noticed that after I read some of your book, my own writing (on my CarePage- what a reason for a blog!) was always better.

My niece is a foodie who happens to live near you. She introduced me to your work. Next spring or summer, I hope to visit her and Delancey. In the mean time, I plan to while away the winter getting stronger, piecing a quilt and trying out lots of your recipes.

Maybe you can find a way on this blog to warn your readers about the horrific dangers of radon. (Check out radon.com.) I never smoked a cigarette in my life, so all of this was a huge shock.

Thanks again for writing such a great book.
Love, Gail Orcutt

1:17 PM, December 04, 2010  
Blogger Lisa said...

SO glad to hear you're planning on writing another book. I love your writing AND your delicious recipes, of course!

Thanks for sharing both here, in this space, in the meantime! : )

1:35 PM, December 04, 2010  
Blogger Claudia said...

I lvoe wheat for everything and then stop! with cookies. Scares me. The what if's? When I know the worse that can happen is the squirrels get a somewhat healthy treat. I write plays and sometimes a play percolates for a year before I get to the cast list. But my favorite part may be the percoalting. And the most satisfying is writing "end of play." Let the percolating begin!

1:41 PM, December 04, 2010  
Blogger charlemagne said...

Yours was the first hardcover book I'd bought in years (due to parsimony/poverty), and I can't wait to break my no-hardcovers rule for you again! any chance to get more Molly is a chance i take.
and, you're slowly convincing me to buy whole wheat flour. i'm not sure how to feel about this, but i'm powerless to fight you. you've never steered me wrong before.

2:21 PM, December 04, 2010  
Anonymous Anonymous said...

Molly, I look forward to reading whatever you choose to write in the future: book, blog, napkin doodling, whatever. Cheers to wading in!

4:41 PM, December 04, 2010  
OpenID katieannecollins said...

i LOVED the whole wheat chocolate chips so now I MUST try these! do you know if Theo ships? I just moved to Vancouver BC from Seattle and among many things, I really miss walking around Fremont and "sampling" in Theo (read: eating two bars worth of chocolate, one little bit at a time).

5:34 PM, December 04, 2010  
Blogger Lia said...

Hi Molly,
It's been a long time since I've posted a comment here, but I loved this post and was so happy to hear that you might be writing another book soon. I loved your first one so much and am still cooking my way through it.

Your post also made me wonder how you approach the whole writing process. Everything you write always seems so effortless. I can't imagine that you struggle much or that it doesn't all just flow out so beautifully on the first attempt, but it sounds like that might not be the case and that sometimes have to start a few times to see where these posts will lead you..Which is a relief to me since as much as I love writing, it can also be so frustrating at times. I don't even know if you reply to people's comments any more but if you do, I'd love to hear a little bit more about your writing process. You've always been so inspiring to me and now you run a restaurant, write books, bake more cookies than anyone I know (which is probably why I love Orangette so much) and take so many amazing photos. How do you do it all?

Hope to see you again in NY on your next book tour!

6:26 PM, December 04, 2010  
Anonymous Katie@Cozydelicious said...

Not weird at all! The feel of a crumbly cookie between the teeth is one of my favorite food pleasures! Second only to a dunked cookie, all soft and warm.

7:05 PM, December 04, 2010  
Anonymous Katia said...

Hi Molly,
I also read and never comment. Wanted to say that your book is the only cookbook I have in the kitchen. I didn't like cooking much before I found your blog, but your recipes really spoke to me. My husband is asking for about 500 buttermilk cookies with lemon zest for his birthday - no other presents, he says.

@marcia - thanks very much for the heads up about nutsonline.com! I would like to make the sables and wasn't sure where to get the nibs (never tried them or seen in stores). This site looks very friendly. And they ship to Canada, which makes them even more friendly.

Enjoy working on the new book, Molly!

7:17 PM, December 04, 2010  
Anonymous Heather (Heather's Dish) said...

I'm a new reader, but I have to say that I am really excited to hear about the proposal and the book. If this post is any indication then I think it's going to be fabulous!

7:39 PM, December 04, 2010  
Blogger Amanda said...

I can't wait to hear more about the new book! Great cookie recipe!

9:38 PM, December 04, 2010  
Anonymous ilke said...

I like this Sunday ritual of mine, wake up, make coffee, read Molly's post while drinking coffee, print the post with the recipe and go into the kitchen! :)

I will be waiting for your book. No way you can take back what you have said now! :) I am sure it will be a book to read in a heartbeat!

5:28 AM, December 05, 2010  
Blogger Anna said...

I have some cocao nibs that I brought back from a chocolate farm in Costa Rica. I tried making some butter cookies with them at one point, I'll have to try these, too.

8:57 AM, December 05, 2010  
OpenID linseykitchens said...

...and...I went to my Co-op (Mount Vernon) to grab some whole wheat pastry flour and Theo's coco nibs, and guess who was there? Theo's!! Handing out all kinds of delicious samples. (Their cocoa nib brittle is sinful!) I agree about using their chocolate--delish!

9:28 AM, December 05, 2010  
Blogger Molly said...

i have been obsessed with cocoa nibs for a little while and these cookies are so perfect for holiday parties! i also love the way you write and your podcast which i always put on for big kitchen clean ups. i hardly even notice i'm doing the dishes!

10:03 AM, December 05, 2010  
OpenID rosemarycake said...

Any easy substitutes for cocoa nibs? The cookies sound great, but I don't have time to search out unusual ingredients at the moment.

11:07 AM, December 05, 2010  
Anonymous Meredith said...

Thought of another Molly Wizenberg book in the works almost as fantastic as these cookies look! Trying out the skillet carrots w/onion and thyme tonight alongside roasted pork tenderloin and broccolini!

11:25 AM, December 05, 2010  
Blogger indigo said...

I too only buy hardcovers from a very exclusive handful of authors, & you are of course one of them. I'm so excited to hear you're writing another book!!!!!

12:31 PM, December 05, 2010  
Anonymous Anonymous said...

Why not weigh the butter, too?

Will try these asap.

2:24 PM, December 05, 2010  
Blogger Brenda Sloan Stevens said...

This is so similar to my mother's orange-chocolate chip refrigerator cookies. (Just add some orange zest...)

Molly, I'm on board with the pre-ordering your new book thing. I know it's a big commitment. But I have a feeling you won't be able to help yourself, once you get started. You are one of the best writers I've read in years, and my favorite writers are people like MFK Fisher, EB White...go for it. You've got the chops. We love your writing. (But don't hurt yourself!)

3:15 PM, December 05, 2010  
Anonymous liz said...

Hi Molly! I lurk and almost never post, but I had to come out of the shadows to say I can't wait for the new book! Good luck with the proposal.

3:32 PM, December 05, 2010  
Blogger Rosemary said...

You are simply a joy to read and I will join the ranks who will be looking for the next book!

4:24 PM, December 05, 2010  
Anonymous jenious said...

Wishing you lots of inspiration and focus, Molly. (I just love the way winter has a way of making us hunker down and work on those projects that have been simmering below the surface.) Cheers!

5:25 PM, December 05, 2010  
Anonymous Morgansmenu said...

This recipe (and others) might also benefit from toasting the flour ever so slightly to really accentuate the nutty flavors. I once bought a brownie made from acorn flour that had been toasted and he told me that lightly toasting flours in the oven, say around 200 degrees, can make a huge difference. Try it!

5:43 PM, December 05, 2010  
Blogger linda said...

great news about your book proposal…you go girl!

& i just bought a large bag of king arthur whole wheat flour…so i am ready for these cookies…great for holiday gifting!

btw: i am so with barb (comment #5) "pre -order w/o title" ...count me in also!

5:44 PM, December 05, 2010  
Anonymous Angela Pelletier said...

Yes, yes, yes! Another book, please! I LOVED the first book and have read and recommended it many times. I will happily pre-order your next one.

I miss the pre-Delancey days when you posted more frequently. Your voice is missed when you're away!

6:26 PM, December 05, 2010  
Anonymous pam said...

I made these this afternoon with white whole wheat flour and haven't been able to keep my hands off of them! They may be better with rest, but at this rate, I'll never know. Thanks for the recipe!

6:35 PM, December 05, 2010  
Anonymous molly said...

Isn't Alice's new book the bomb? Mine will be spackled with butter by week's end.

As to the book, I just texted Santa, told him I wanted a copy no later than Christmas, 2011. So if you want to get on that proposal, posthaste, that'd be swell.

7:24 PM, December 05, 2010  
Anonymous MOMSICLE VIBE said...

Those cookies? I'm on it!
A new book? A new book? A NEW BOOK!
Yay.

8:26 PM, December 05, 2010  
Blogger Chris & Dede said...

I am a Molly fan. I am an Alice Medrich fan. I make her brownies regularly to mail to my sons in college (yep, two of 'em. sons in college, I mean). I use "the Steve ritual" described in "Cookies and Brownies" and it makes fabulous brownies for which I am famous. Imagine my surprise when I met the actual Steve! Turns out he was on the school board where my younger son attended high school(wonder if they knew about his attempts to rescue pot brownies . . .) You'll have to find "Cookies and Brownies" and read about it for yourself. I'm looking forward to a new book whenever that happens, Molly.

9:27 PM, December 05, 2010  
Blogger Heather @ chiknpastry said...

I don't live in Seattle but I do have some Theo cocoa nibs lying around from a trip there earlier this year. This might be the perfect excuse to use them!

9:30 PM, December 05, 2010  
Blogger Megan Gordon said...

I'm loving a few things here: the idea of you writing again, obviously. Your book has a much treasured spot on my shelf. Also love Theo cocoa nibs. When I was up visiting my sister last, I picked up a bag and have been slowly savoring them (ever put them in salad?? Kind of good and nutty). I haven't had a chance to check out Alice's most recent book but clearly need to. Thanks for the inspiration.

12:08 AM, December 06, 2010  
Blogger Sally said...

These sound yum, I love cocoa nibs, I used to love a chocolate bar from M&S which them but they stopped making it :(

1:42 AM, December 06, 2010  
Blogger Kate said...

yum! how am i going to have time to make all of your recipes? they're each one better than the next. must. make. time.

6:16 AM, December 06, 2010  
Blogger Johanna said...

Another book, yay!

7:33 AM, December 06, 2010  
Anonymous Turner Edwards said...

I can't wait to make these when i get home!
Also, I noticed you had linked to the BBC Shipping Forecast... isn't it lovely! I used to use it to lull myself to sleep when i lived in England :D
Best of luck for Possible Future Book!

8:06 AM, December 06, 2010  
Anonymous Anonymous said...

Hooray for another book!
don't worry, we are all here for you, so you can be brave :)
happy writing!

8:34 AM, December 06, 2010  
Anonymous Lorene said...

Oh my, yes those cookies sound wonderful... you had me at "warm, nutty and mysterious".
But as a fellow writer (in full tilt manuscript submission recovery) I applaud your courage to test the waters with another book. Yes, yes, yes-I would love to read more, more, more Molly Wizenberg. Just thought I would through that out there. Scribble it on a post-it note and stab it to the bulletin board for those days writing days when the waters are rough. Bon voyage!!!

9:12 AM, December 06, 2010  
Anonymous Teafortwo said...

I bought cocoa nibs today at the Whole Foods to attempt this recipe (cookie swap on Friday morning!) and they rang up $80.47. I had to laugh at that one. They were really a little over four dollars. Can't wait to make them!

11:21 AM, December 06, 2010  
Blogger Anne Zimmerman said...

I am a big fan of slice and bake cookies, especially when the edges have been sprinkled with sanding sugar. Oh so French!

11:24 AM, December 06, 2010  
Blogger Miss Kate said...

Oh my! You have perfect cookie timing. I'm quickly reaching my holiday crisis point regarding home-made gift: how much can I realistically knit vs. how much can I bake for presents? This year, baking will take up much of my remaining time.


I *did* make those whole wheat cookies from your earlier post, and they were divine. Thank you for sharing it! However, I must have been a tablespoon or two short on flour because mine came out a bit flat--tasty and chewy, but flat. I'll try them again and go for that small, cute, and adorable look yours had.

Great post as always,

Kate Clause

11:53 AM, December 06, 2010  
Blogger Laken said...

I actually just made the whole wheat chocolate chip cookies this weekend.. They were to die for.

And I can't wait to hear more about your second book. I read your first in a single sitting!

12:41 PM, December 06, 2010  
Anonymous Gastronomer said...

Dude, can't wait to read your next book. Your writing is fantastic. WE WANT MORE!

1:03 PM, December 06, 2010  
Blogger Damaris @Kitchen Corners said...

Molly, I'm a huge fan of your site. I read but rarely leave a comment I mean 85 comments in this one post what are the chances you'll even read mine, right?!

Anyway, I was watching the Food BlogHer conference right now on wmbly and just finished with your keynote session. You are you. You are exactly how I thought you would be. It's amazing how you write and how you talk. Thanks for being so inspiring, so real, and so talented. These cookies look awesome. I got this book last week. I can't wait to try it out.

10:25 PM, December 06, 2010  
Anonymous Anonymous said...

Wohoo! I am so excited about the prospect of a new book!
Very exciting! Your following in Australia will be ordering online again!

12:55 AM, December 07, 2010  
Blogger Irma said...

Hi Molly! I'm a recent follower of your blog and Spilled Milk too.
Really looking forward for the new book. I've just finished reading A Homemade life and I loved it!

6:26 AM, December 07, 2010  
Anonymous retro sweets said...

Nice cookie recipe. Kudos for using whole wheat because it just makes this recipe healthier and fancier. :)

8:13 AM, December 07, 2010  
Blogger tori said...

Very very excited about the prospect of another book. Read the first in a flurry, fueled by occasional mugs of tea and the a cheeky glass of wine or two. Loved it. Would order the next in a second.

9:36 AM, December 07, 2010  
Blogger Jaime said...

Dang it! Why did you have to go and post ANOTHER delicious sounding cookie recipe!! ;) I was just becoming a local legend around here(if family, friends and coworkers count)for "my" whole wheat choco chip cookies. lol. People cant get enough of them. And now I MUST try this recipe...sounds DIVINE!!! Looks like I should just keep my mixer out on the counter for the rest of the year!! Haha!!

And YES YES YES!!! On another book!!! I cant wait!

10:48 AM, December 07, 2010  
Anonymous Caroline said...

These look tempting. BUT, to be brutally honest, the last cookie of yours that I tried turned out terrible and I had to throw them away.

12:15 PM, December 07, 2010  
Blogger GirlSavorsLife said...

A cookie with whole wheat flour is just enough to make me call it a health food and justify all kinds of nibbling. Excited about the next book. You're a good writer. Glad you're feeling the urge to test the waters again.

2:19 PM, December 07, 2010  
Blogger Molly said...

Hi, all. Thanks so much for the good cheer! I should print out your comments and tape them to the wall above my desk, for when the going gets tough with the book proposal. You're terrific.

And to those of you who asked if I might share more about my writing process, I would be happy to. I always find it helpful to see and hear how other people do their creative work. I'll see what I can do. Absolutely.

rosemarycake, I'll bet you could use some finely chopped bittersweet chocolate in place of the nibs. Probably would be great, actually. (Just don't chop the chocolate too big, or else the dough log might be hard to slice cleanly.)

Anonymous, good point! I don't know why the recipe didn't include a weight for the butter. It should be 7 ounces.

Caroline, ack! I'm sorry to hear that! Can you tell me which cookie recipe it was, and what didn't work, or what you didn't like about it? I'd love to try to help.

5:38 PM, December 07, 2010  
Blogger Amanda Hawkins said...

Has anyone said it yet? Not to gush...but...I just love reading your blog. Your sense of humor just gets me right in my socks, if one can get right in her socks.

And so, so glad your wading in deep. Have fun. Book proposal. What a concept. Thanks for the tip, even if you didn't mean it!

8:59 PM, December 07, 2010  
Blogger Amanda Hawkins said...

oh, and the cookies sound actually rather fab!

9:00 PM, December 07, 2010  
Blogger Rose said...

I'm proud to say...this recipe made a last minute debut in a holiday baking session last night with my friend! I was a little scared when some of the cookies cracked upon slicing. But a gentle pre-bake smush fixed that. These were absolutely delicious and buttery. The nutty wheat and smoky cacao nibs paired wonderfully. Yum yum yum.

7:45 AM, December 08, 2010  
Blogger Patrice said...

I feel like I've just gotten my Christmas present 2 weeks early -- can't wait to read your next endeavor and please give us some insight to your creative process. You rock!!

2:13 PM, December 08, 2010  
Anonymous Melanie said...

Molly, the recipe calls for "roasted cacao nibs". How do you recommend roasting them? Or do they usually come already roasted?

3:26 PM, December 08, 2010  
Blogger Molly said...

Melanie, most cacao nibs come already roasted, but I wanted to be sure to specify, because sometimes they're also sold raw. Definitely buy the roasted ones.

7:54 PM, December 08, 2010  
Blogger Payal Shah said...

Molly, I made the cookie dough and refrigerated it overnight and baked them today and they turned out great! I ate a sizable amount, I had to make another batch of the recipe to bake for later so I have more to share with my friends.

Thanks for pointing us in the right direction with the recipe.

11:37 PM, December 08, 2010  
Anonymous christmas sweets said...

I hope you get around to writing that book, Molly. Will wait for it. And nice recipe on the whole wheat cookies. I was surprised with the cacao nibs. I presume they'll be bitter but surely the cookies will be delish, as always. ♥

10:45 AM, December 09, 2010  
Blogger Story Teller said...

I'm so glad that you're writing another book! I love "A Homemade Life", have made many of the recipes from it (including pickled grapes), and can't wait for the next one!

2:09 PM, December 09, 2010  
Anonymous soba said...

I am just now reading A Homemade Life and it is even better than I imagined. I am SAVORING it. Your writing is a true gift for us,,,sorry if this is mushy but sometimes your writing makes my heart well up in my chest. I look forward to your new book.
Thank you so much.

9:48 PM, December 09, 2010  
Blogger Laurent said...

Lovely cookies... ;)

4:31 AM, December 10, 2010  
Anonymous Eden of Woolflower Boutique said...

I made these yesterday with pecans instead of the cocoa nibs, but I really want to try them with the nibs. Just right for holiday baking. Thanks!

Good luck with the next book. I really enjoyed your first!

5:36 AM, December 10, 2010  
Anonymous tasteofbeirut said...

This is the cookie recipe I had been looking for, as I have a box of cocoa nibs that need to be used up soo! Perfect, not too sweet. Congrats on the new book project.

7:54 AM, December 11, 2010  
Anonymous Victoria said...

Hi, Molly. I made these today and think they are absolutely delicious. Exactly my kind of cookie. Sandy, not too sweet, and a sort of "scent" of chocolate instead of in your face!

6:21 PM, December 11, 2010  
Blogger zuzazak said...

trying not to eat too many cookies but these look wholesome and delicious so will try! here's my favourite spanish cookies:

http://cheesy-mash.blogspot.com/2010/12/spanish-almond-cakes-aka-tastiest-cakes.html

zx

12:14 PM, December 12, 2010  
OpenID klouvat1 said...

baking these as i write. the house smells of toasty coco nibs, sugar, butter. mmmmm. thank you for such a lovely recipe.

2:41 PM, December 12, 2010  
Anonymous Krista said...

Molly,

Last year while visiting my mom for Christmas I began reading your book. I loved it immediately and stayed up late every night just so I could finish it. I was cooking Christmas eve dinner for the two of us and had previously pulled a baklava recipe from my Bon Appetite for dessert. While rereading the recipe before starting I realized how similar the writing styles were and upon checking the authors I realized you were the same person! I believe the fact that I could recognize your writing style speaks wonders for an author. Over the past year I've made countless recipes from you book, blog and magazine stories. They've all been wonderful and I look forward to your column each month my Bon Appetite arrives. Best of luck with your future book my mom and I will both be ordering one once it's published!
Sincerely,
Krista
ps loved the wheat chocolate chip cookies and these new ones are in the oven now looking beautiful!

7:05 PM, December 12, 2010  
Anonymous Sam said...

These look so delicious. I'm going to make them this afternoon. Have you tried freezing the batter? Does that work okay?

9:55 AM, December 13, 2010  
Anonymous Anonymous said...

Dear Molly,
Will you share a pizza dough recipe one day?
Thank you,
--Jen

1:08 PM, December 13, 2010  
Anonymous LimeCake said...

I've just begun my wonderful foray into baking with whole wheat flours. I love them in cookies, where they bring a delicious nuttiness. This is the perfect recipe, Molly!

5:40 PM, December 13, 2010  
Blogger I'm Cassie.... said...

just wanted to say.....love your blog. and good luck with the book proposal!

8:29 AM, December 14, 2010  
Blogger Dee Wilcox said...

Hi, Molly! I just bought A Homemade Life last week and finished it a few days ago. I enjoyed it so much and am thinking of cooking my way through it. I'd like to echo what Barb said... I enjoyed your first book so much that I'd pre-order a copy of your next book today without reading a word of it. Best of luck with the proposal!

12:15 PM, December 14, 2010  
Blogger michaela said...

molly-from your stugging article in the post:

i'm not familiar with english muffin bread. do they sell it in OK? have you seen it here in the seattle area? just googled and saw a recipe for it on the king arthur site.

ps-met jack the other night when i was heping olaiya setup for class. he had quite the fancy rain coat on.

1:52 PM, December 14, 2010  
Blogger Angela Mobley said...

Molly, while I love whole wheat flour and use it frequently, I encourage you to try whole wheat spelt flour. Maybe it is just a mind trick, but I swear the spelt tastes nuttier and fresher...not sure why since the oils in whole wheat are probably less likely to go rancid since it is more popular than spelt. At any rate, I've gone to spelt and won't go back to whole wheat, even though spelt costs me an arm and a leg.
I can hardly wait to try these cookies (with spelt!). I swear I eat cacao nibs by the handful...sans anything.

3:50 PM, December 14, 2010  
Anonymous Alka said...

The cookies look awesome and your place is wonderful...need to spend a lot more time here to dig in and hey, wishing you luck for your book :-)

10:30 PM, December 14, 2010  
Blogger michaela said...

molly-

cookies are delicious. i was anxious to make them and didn't want to run to the market so i used finely diced bittersweet chocolate, as you had suggested ini comments. will try the theo nibs.

couple of notes, the cookies took about 16-18 minutes for me and my oven was running to temp at 350. also, maybe i cut them too thick, but i didn't get near 48 cookies.

10:51 AM, December 15, 2010  
Anonymous Lee said...

I love this time of year. So many yummy treats to make and share. As the weather here in Colorado changes, I'm planning tomorrow for a 'baking day.'

11:37 AM, December 15, 2010  
Blogger Alli Shircliff said...

I have been so shy about buying cacao nibs, not knowing what I would do with them...but this recipe may just be the catalyst!

2:45 PM, December 15, 2010  
OpenID sobliss said...

Molly I love your writing style and I would definitely be interested in reading a new book that you will most hopefully write!

7:03 PM, December 15, 2010  
Blogger Molly said...

Sam, I haven't tried freezing this particular dough, but it should work fine! Most cookie doughs freeze well.

Jen, I hope to write a cookbook about Delancey one day, and that will have our pizza dough recipe!

Michaela, re: English muffin bread, my mom buys it at the grocery store in OKC. I think the store is called Homeland? It's at May and Britton. If you can't find it, try substituting a mixture of torn-up plain English muffins and dense white sandwich bread.

11:12 PM, December 15, 2010  
Anonymous Diane said...

The Kim Boyce book inspired me to try spelt flour and it really has a great sweet flavor . . . so I've been using it in scones and other things. I tried this recipe with 4 oz whole wheat, 2 oz spelt flour and 2.5 oz white flour (admittedly, I was afraid to fully commit to spelt flour) and the cookies are delicious. I hadn't used cacao nibs before. Chocolately and crunchy - nice combo. Thanks for the recipe, I'll definitely make these again.

8:19 AM, December 16, 2010  
Blogger Walt said...

I was a bit impatient and perhaps the butter was still cold. The dough didn't mix all that well. I managed to dump it onto waxed paper and smoosh it all together in something resembling a log, wrapped it up and refrigerated it for about 3 hours.
Cutting it was difficult; it crumbled and I had to shape each cookie with my hands. Dust everywhere but I managed to bake them.
They were delicious!

10:27 AM, December 16, 2010  
Anonymous Sustainable Eats said...

These are addictive! Thanks for the recipe, Molly. And for Angela - I use a lot of spelt. I recommend you get a grain grinder so you can buy it in 50# bags. Organic spelt is about 80cents/# that way and wheat is less than half that. And if you've never had freshly ground spelt or wheat or oats before you are in for a treat. You'll never go back!

9:53 PM, December 16, 2010  
Anonymous Anonymous said...

I have cooked many recipes from your blog and they have all been lovely. Until now. Is there a missing ingredient? So dry that the dough did not hold together. I finally managed to make the log but after chilling the cookies just crumbled when I cut them. Just had to throw it all away.

3:54 AM, December 19, 2010  
Anonymous june2 said...

The buckwheat version of these has become one of my all-time favorites thanks to your post and it's hard to mess with what ain't broken. I might try these, though.

If I do, I'll try the same method Aki did at Ideas in Food - hydrating the dough/flour first. Have you tried it? I'm curious if the difference is significant. We'll see!

12:35 PM, December 19, 2010  
Blogger Jen Doesn't Do DIshes said...

Loved these....I made them just as suggested and they turned out beautifully. A picture I took of the finished product can be seen here Cookie Marathon!

10:26 AM, December 22, 2010  
Blogger Jen said...

We made these this week and they are almost gone already! So yummy! Thanks for the recipe..

4:22 PM, December 22, 2010  
Blogger machi16 said...

For Christmas my little sister got me 2 bags of cocoa nibs from Theo. As simple as it may seem, it was one of my most favorite presents to receive. I mentioned them to her because I wanted to make these. I just put the log of dough in my fridge and can't wait to bake them tomorrow!

4:40 PM, December 26, 2010  
Anonymous Jenna Hatcher said...

molly, i don't know what happened! i've made several of your recipes and they turned out beautifully....but these cookies spread out so thinly and were so crumbly. any secret on how to get them to be thicker? i followed the directions to a T, cut them pretty small and they just baked down to nothing. i have a kitchenaid gas stove that i put on the convection baking setting....just looking for some tips, because i was so excited about these! they tasted good but didn't look so hot. thanks!
p.s. love your blog/book so much.

10:53 AM, December 28, 2010  
Anonymous Rebecca said...

Dear Molly,
You are a very talented writer with a soothing tone and an ability to inspire anyone to enjoy food. May I suggest for your new book you explore your Jewish roots. To be honest, I believe that is where your passion for food comes from (I know you may not agree). Anyway, you may have an even deeper understanding of food and the topic would surely benefit from your treatment.
Rebecca

11:40 AM, January 07, 2011  
Blogger Molly said...

Anonymous, I apologize for the slow reply here - and I'm so sorry to hear that you had trouble with the recipe! The first time I made it, I found the dough to be a bit dry, but I massaged it and worked it until it felt more cohesive, and then it was fine. But it sounds like yours was a much more drastic situation! The recipe is correct as printed, so I'm not sure what happened. I do know, though, that different flours - both different brands and different types - absorb liquid differently, and I wonder if that had anything to do with it? No idea. I once made my usual pie crust with a lower-gluten all-purpose flour than I usually buy, and it turned into a wet, sticky, gloppy mess; it just didn't handle water the same way that my usual flour does. Maybe it was something about the brand of flour? I'm sorry that I can't be more helpful.

And Jenna, how frustrating that these spread so much. Was the dough still nice and cold from the fridge when it went into the oven? It should still be pretty cold, and that helps to prevent spreading. If that's not the culprit, I'm not sure what is. Hmph.

8:26 PM, January 08, 2011  
Anonymous Anonymous said...

Hi Molly!
Melanie asked about raw vs. roasted cacao nibs. My health food store only had raw. At their direction, I roasted them on a dry cookie sheet in a 250-degree oven for about 15 minutes shaking them every so often. It made my house smell like the Godiva store and they're perfect in these cookies!
Michele

10:23 AM, January 09, 2011  
Anonymous Anonymous said...

Hello -- THANK YOU for this recipe -- these were the hit of my holiday baking! Crisp, delicate, buttery, subtle chocolate flavor. Can't stop at just one. The recipe worked perfectly. I made another batch and froze some of them just to see how they hold up to freezing. I had scharfenberger nibs in the house-so I used those. but I'll stop by Theos and try theirs ... it'll be an excuse to get some other Theos treats at the same time!

4:00 AM, January 11, 2011  
Anonymous brenda@friedeggsandtoast.com said...

Loved your first book and will totally buy your new one once it's ready. You inspire me to dream so I'll be reading.

3:05 PM, January 15, 2011  
Anonymous Anonymous said...

Hi Molly, I saw the comment about the dough being too crumbly and wanted to say that I had the same problem the first time I made these cookies. I used whole wheat pastry flour, and used the whole 9 oz as the recipe directs, even though it seemed high for 2 cups of whole wheat pastry flour (which is much less dense than other types of wheat flour, so the standard 4 to 4.5 oz per cup doesn't apply). This time I made them with only 6.75 oz WWP flour using my standard conversion of 3 3/8 oz per cup, and the dough turned out perfectly. So perhaps the earlier poster used too much flour? (I was able to save the earlier batch by pressing the dough into a pan.)

Your blog is beautiful. Thank you for sharing your cooking with us! I've been reading for a while and just wanted to comment on this.

12:19 PM, January 22, 2011  
Blogger Tammy said...

Alright, Molly, you're a way too busy person, and this is an older post, there is no way you'll get to my comment, but maybe you'll somehow sense my excitement when you're shaping your next piece. I gasped out loud when I saw that you are working on a piece for Ed Behr's quarterly. In my book, that is serious props. Kudos on that article, the embryonic book, continuing to blog... I'm so very curious about what you'll write about for the Art of Eating. If I could frame my (old) copies of the quarterly, I would. As it is, they reside in a place of honor, not too far from your book.

7:25 AM, February 08, 2011  
Blogger Pei-Lin@Dodol and Mochi said...

Molly, I've kept this sable recipe on my to-bake list. Will whip up some once I've gotten myself a bag of whole-wheat flour and cacao nibs.

I really love your writing. Keep it up! Keep inspiring people!

With regards from Malaysia.

11:14 AM, February 11, 2011  
Anonymous Anonymous said...

Hi Molly my kitchen friend! Just want you to know that my family and I just finished an absolutely outstanding bowl of your Tomato Soup with Two Fennels. It was the best tomato soup I have ever had. Also tasty with homemade rustic bread croutons! I made beloved Burg's French Toast on Saturday morning, and have a Winning Hearts and Minds Cake in the freezer for my husband and I to enjoy when we celebrate Valentines together :) So yes, I just finished your book that a foodie friend loaned me, and I am so grateful to you both. Most of my family lives in Seattle, (I was brewed in Bellevue ;) ), but now live in Colorado Springs. Can't wait to make Brandon's Chana Masala...I miss the wonderful restaurants in Seattle. Pet Rachel the pig in the Market for me!
Love,
Jessie
xxx

7:34 PM, February 13, 2011  
Blogger Susanna Carrillo said...

hi molly, i roasted my raw nibs for about 6 minutes...my kitchen smelled divine. dough is now in the freezer for 2 hours....we can hardly wait. thank you!

10:11 AM, March 21, 2011  
Blogger Katie said...

Hi Molly,
These have been on my to-make list for so long but I couldn't find cocoa nibs. Today I FINALLY came across the Theo nibs so I can't wait to make these cookies now! Just one question...do you think these would freeze well either in their log shape or after they are sliced? I'm just thinking I prooobably shouldn't have a whole batch of these just sitting around because, well, you know what happens then.

3:58 PM, February 11, 2012  

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