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Familiar Faces at the Hampton Classic.


Winning Cookie Recipes…From left to right…Blondies, Melodies, Pain de Genes, Classic Chocolate Chip, Chocolate Caramel Bars, and Princeton Gingersnaps, these sensational cookies were winners at this year’s Hampton Classic Horseshow held last week in Bridgehampton.


The Hampton Classic is not only a showcase of equestrian talent, it’s also one of the social season’s grandest of grand finales. It is held the last week of August. The Grand Prix is the most dazzling of events held on the final day of the Classic. It’s full of celebrities who occupy elaborately decorated tables where luncheon is served on Grand Prix Day itself.  Those tables are very often the handiwork of our dear friends and hosts, The Bridgehampton Florist, whose generous invitation is a highlight of our summer season.  And it’s to this event that Andrew bakes an array of cookies that are always a hit of the party. For more information on the Hampton Classic go to…https://www.hamptonclassic.com/

Dorie Greenspan, Cookie Authority Extraordinaire.


Every one of these recipes is from the true Goddess of the Cookie and one of Andrew’s all-time favorites, “Dorie’s Cookies” a 2016 classic published by Houghton, Mifflin Harcourt. Dorie is, of course, Dorie Greenspan, and this encyclopedia of cookie recipes belongs in every baker’s library. During her illustrious career, Dorie has created more than 300 cookie recipes.  “Dorie’s Cookies” contains only her “3 stars of Approval’ recipes. In its 528 pages, that’s a lot of cookies.  Then again, you don’t win the James Beard Award for Best Baking and Dessert Book for 2017 without being the best. And it fell to Andrew to choose just 6 to serve at the Hampton Classic. Here are the individual recipes. If you want more Hampton Classic Cookies from years past go to:https://chewingthefat.us.com/?s=Hampton+Classic+Cookies


September 8, 2023
: Makes 30
: 30 min

Because these are baked in mini-muffin tins, most of each little blondie is chewy, but the edges are crispy. It's like getting an edge piece of blonde (the best part) every time.


  • ½ cup (60 grams) coarsely chopped
  • pecans, toasted
  • 2 ounces (57 grams) best-quality milk chocolate, finely chopped
  • ⅓ cup (40 grams) shredded sweetened
  • coconut
  • 1 stick (8 tablespoons
  • 4 ounces
  • 113 grams)
  • unsalted butter, cut into chunks, at room temperature
  • ¾ cup (150 grams) packed light brown
  • sugar
  • ¼ cup (50 grams) sugar
  • ¼ teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (136 grams) all-purpose flour
  • Step 1 Arrange a rack in the middle of the oven and heat to 325°F. Butter or spray a 24-well mini-muffin tin.
  • Step 2 Stir the pecans, chocolate, and coconut together in a medium bowl. Set aside.
  • Step 3 Place the butter, brown sugar, granulated sugar, and salt in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. (Alternatively, use a large bowl and electric hand mixer.) Add the egg and beat on low, scraping the bowl as needed, until you have a smooth, creamy mixture. Beat in the vanilla.
  • Step 4 Turn the mixer off, add the flour all at once, and pulse a few times to start incorporating it. Mix on low speed until the flour is almost fully blended into the dough. Add the pecan mixture, mixing just until they’re evenly distributed
  • Step 5 if you’d like, you can do the last few turns by hand with a sturdy rubber spatula.
  • Step 6 Using a small cookie scoop, scoop out level portions of dough or use a teaspoon to make rounded spoonfuls and place one in each mini-muffin well. When each well has dough (you will use about half the dough), press each mound of dough down very lightly with moistened fingertips.
  • Step 7 Bake until the cookies are firmly set around the edges and golden brown in the center, 14 to 16 minutes. A tester inserted in the center of a blondie should come out clean.
  • Step 8 Place the tin on a cooling rack and let the blondies rest for 3 minutes. Unmold the blondies either by turning the tin over and rapping them against the counter or by popping the blondies out with a table knife. Transfer the blondies to the rack and let cool to room temperature, for about 10 minutes.
  • Step 9 Let the mini-muffin tin cool and repeat baking the remaining dough.


September 8, 2023

These smaller cookies are a good size for dunking into milk, but they're also right for dipping into a shot of espresso. And if you love cookies and ice cream (and of course you do), you might want to use these to make ice cream sandwiches. They not only make good sandwiches, but they also make pretty ones.


  • 2 ¼ cups (306 grams) all-purpose flour
  • ⅓ cup (28 grams) unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • 2 sticks (8 ounces
  • 226 grams) unsalted butter, cut into chunks, at room temperature
  • ¾ cup (150 grams) sugar
  • ¾ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 large egg white
  • Sanding or granulated sugar, for sprinkling
  • Step 1 Sift the flour, cocoa and baking soda together.
  • Step 2 Working with a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the butter, sugar, and salt together on medium speed until smooth and creamy, about 3 minutes
  • Step 3 scrape down the bowl as needed. Reduce the mixer speed to low and blend in the vanilla, followed by egg white, and beat for 1 to 2 minutes. The white might curdle the dough and make it slippery — keep going. It will smooth out when the flour goes in.
  • Step 4 Turn the mixer off, add half the flour-cocoa mixture, and pulse the machine to get the blending going, then mix on low only until the dry ingredients are incorporated. Scrape down the bowl and repeat with the remaining flour-cocoa mixture, this time beating just until the dry ingredients disappear and come together.
  • Step 5 Scrape the dough onto a work surface, divide it in half, and shape each into a disk. Working with one piece of dough at a time, sandwich the dough between pieces of parchment paper and roll out to a thickness of ⅛ inch. Slide the dough onto a baking sheet — you can stack the slabs — and freeze for at least 1 hour, or refrigerate for at least 2 hours.
  • Step 6 GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat it to 350° F. Line two baking sheets with parchment or silicone baking mats. I use a 2-inch-diameter scalloped cookie cutter, but you can make the cookies smaller or larger if you’d like. The baking times will be almost the same, though the yield, of course, will change.
  • Step 7 Working with one piece of dough at a time, peel away both pieces and return the dough to one piece of paper. Cut out as many cookies as you can. Place them on the lined baking sheets, leaving a generous inch between rounds. Reserve the scraps. Sprinkle the cookies with sanding or granulated sugar.
  • Step 8 Gather together the scraps from both pieces of dough, re-roll between paper until ⅛ inch thick and chill thoroughly.
  • Step 9 Bake the cookies for 15 to 17 minutes, rotating the pans front to back and top to bottom at the midway mark. The cookies are done when they feel firm to the touch around the edges and only the least bit when poked in the center. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 2 minutes before transferring them to the cooling rack using a wide spatula. Let cool completely.
  • Step 10 Cut out and bake the remaining dough, always using cool sheets.


September 8, 2023
: 24 Cookies
: 20 min


  • Sliced almonds, for the pan (optional)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • Pinch of fine sea salt
  • 7 ounces (200 grams) soft, pliable almond paste (such as Solo or Odense)
  • 2 large eggs, at room temperature ½ stick (4 tablespoons
  • 2 ounces
  • 57 grams) unsalted butter, melted and cooled
  • 1 tablespoon kirsch, dark rum or Grand Marnier or 2 teaspoons pure vanilla extract
  • Step 1 Center a rack in oven. Preheat oven to 350 degrees F. Butter or grease with baking spray 24 mini muffin tins.
  • Step 2 Place sliced almonds in the bottom of each mini muffin tin
  • Step 3 In a small bowl, whisk together flour, cornstarch, and salt. Set aside.
  • Step 4 Using a stand mixer with paddle attachment, beat almond paste and 1 egg at medium speed for 5 minutes. Scrape down the bowl. Change the paddle to a whisk attachment on your mixer. Add a second egg to mix. Beat at medium speed until incorporated. Then beat at high speed for 5 more minutes. Scrape the bowl as needed. The mixture will look very creamy.
  • Step 5 Stir a few spoonfuls of batter into the melted butter. Set aside.
  • Step 6 Working on slow speed, add the extract, Grand Mariner, or liquor flavoring and dry ingredients. Mix only to make the flour disappear in the batter. Fold the butter into the batter using a spatula.
  • Step 7 Divide the batter between the greased mini muffin tins. Bake for 11 -14 minutes or until the buttons are puffed and spring back when touched and are clean when tested with a toothpick. Loosen the cookies’ sides with a knife. Remove from pans by hitting Pan upside down to release the cookies
  • Step 8 Place almond side up on cookie racks to cool.


September 8, 2023

A true American classic, buttery and irresistible, with crisp caramelized edges and rich chewy centers, lots of chocolate and fresh, crunchy nuts. What makes these chocolate chip cookies so good? Melted butter, well-rested dough, cookie sheets without paper liners, and just the right temperature.


  • 2¼ cups (10.125 ounces) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ pound (2 sticks) unsalted butter, melted and still warm ¾ cup (5.25 ounces) granulated sugar ¾ cup (5.25 ounces) packed brown sugar 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 2 large eggs
  • 2 cups (12 ounces) chocolate chips or chunks or hand-chopped chocolate
  • 1 cup (3.5 ounces) coarsely chopped walnuts or pecans
  • Cookie sheets, ungreased or lined with foil, dull side up
  • Step 1 Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or fork.
  • Step 2 In a large bowl, combine the melted butter with the sugars, vanilla, and salt. Mix in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the chocolate chips and nuts.
  • Step 3 If possible, let the dough stand for 1 or 2 hours, or (better still) overnight.
  • Step 4 Preheat the oven to 375°F. Position racks in the upper and lower thirds of the oven.
  • Step 5 If necessary, remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough onto the cookie sheets. Bake until the cookies are golden brown at the edges and no longer look wet on top. Rotate the pans from top to bottom and from front to back halfway through the baking time (12 to 15M) to ensure even baking. Remove from the oven and let the cookies firm up on the pan for 1 to 2 minutes. For unlined pans, use a metal spatula to transfer the cookies to racks to cool
  • Step 6 for lined pans, set the pans or just the liners on racks. Cool completely before storing or stacking. May be kept in an airtight container for several days.

Salted Chocolate-Caramel Bars

September 8, 2023
: 21

It's a cookie that knows that its place is to give the voluptuous star, the caramel, a foundation on which to flaunt its assets, among them its characteristic smooth, slow-melting texture is deep flavor, which blends burnt sugar, dark chocolate and a hint of salt. And its looks, all sleek sophistication even while it's enticing you to grab it like a greedy kid. The bars are topped with toasted pecans, there for flavor and to add a bit of crunch to the lithesome caramel.


  • 1 cup (136 grams) all-purpose flour
  • 1/4 cup (21 grams) unsweetened cocoa powder
  • 1 stick (8 tablespoons
  • 4 ounces
  • 113 grams) unsalted butter, cut into chunks, at room temperature
  • 1/3 cup (67 grams) sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup (200 grams) sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1/2 cup (120 ml) heavy cream, at room temperature (or slightly warmed in a microwave)
  • 2 tablespoons (1 ounce
  • 30 grams) unsalted butter, cut into 3 pieces and very soft
  • 1/4 teaspoon fleur de sel or a good-size pinch of fine sea salt
  • 2 ounces (57 grams) bittersweet chocolate, finely chopped
  • About 1/2 cup (60 grams) pecans, toasted and coarsely chopped
  • Step 1 Center a rack in the oven and preheat it to 350 degrees F. Generously butter (or spray) an 8-inch square pan.
  • Step 2 TO MAKE THE SHORTBREAD BASE: Whisk together the flour and cocoa powder. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, and salt together on medium speed until smooth, about 2 minutes. Turn off the mixer, add the dry ingredients all at once, and beat on low until the dough comes together. This will take a little longer than you might expect, so don’t get discouraged. Give the dough a few last turns with a flexible spatula and scrape it out into the pan. Using your fingertips, pat the dough evenly over the bottom of the pan. Press down and make sure to get the dough into the corners. Bake the shortbread for 21 to 23 minutes, rotating the pan after 10 minutes, or until it is slightly darker around the edges and just starting to pull away from the sides of the pan. It will not feel completely firm if poked gently. Transfer the pan to a rack and allow the shortbread to cool completely.
  • Step 3 TO MAKE THE CARAMEL TOPPING: Put a heatproof bowl close to the stovetop, along with a small bowl of cold water and a brush (preferably silicone).
  • Step 4 Put the sugar, water, and corn syrup in a small saucepan or skillet and bring to a boil over medium-high heat. Allow the ingredients to bubble away, brushing down the sides of the pan with cold water if there are spatters and swirling the pan a couple of times once you start seeing some color until the caramel turns pale to medium amber. (Don’t let it get as dark as mahogany.) Lower the heat, stand away from the pan, and add the cream, followed by the butter and salt — ingredients that might cause the caramel to roil. Remove the pan from the heat, drop in the chocolate, and, using a silicone spatula or wooden spoon, stir to blend.
  • Step 5 Pour the hot caramel over the shortbread and sprinkle with the nuts. Allow to set at room temperature. When the caramel is firm, run a table knife around the sides of the pan, carefully unmold the cookie onto a rack, and turn it over onto a cutting board. Using a long thin knife, cut 21 bars (cut into 3 strips and then cut each strip into 7 bars). Alternatively, leave the cookie whole and cut individual bars as needed.
  • Step 6 STORING: When the caramel is fully set, the cookies (cut or intact) can be wrapped in plastic and refrigerated for up to 5 days. Remove them from the refrigerator about 10 minutes before serving.


September 8, 2023
: A word on crystallized ginger: Crystallized, or candied, ginger is sliced fresh ginger that is cooked in syrup, dredged in sugar and dried. You can usually find it in the supermarket alongside other dried fruits or in the spice section. If the ginger isn't moist and pliable, steam it before using: Put it in a strainer set over a saucepan of simmering water, cover, and let warm and soften for about 5 minutes, then pat dry and chop. It you can't find crystallized ginger, you can omit it or mix 2 tablespoons finely chopped fresh ginger with 2 teaspoons sugar and let stand for about 10 minutes, until the ginger is syrupy.

Absolutely packed with ginger - there's crystalized, tresh and ground in the mix - flavored with molasses, cinnamon and more cloves than you might think wise (surprise! the teaspoonful is the perfect amount) and baked until they are both crisp and chewy, they will win you over instantly.


  • 2 tablespoons finely chopped peeled fresh ginger
  • 1 tablespoon finely chopped moist, pliable crystalized ginger
  • 1 teaspoon plus 1 cup (200 grams) sugar
  • 2 cups (272 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ¾¾ teaspoon fine sea salt
  • 1½ sticks (12 tablespoons
  • 6 ounces
  • 170 grams) unsalted butter, cut into chunks, at room temperature ¼ cup (60 ml) unsulfured molasses 1 large egg, lightly beaten, at room
  • temperature
  • 1 teaspoon pure vanilla extract
  • Sugar, for dredging
  • Step 1 Place the fresh ginger and crystallized ginger in a small bowl. Top with 1 teaspoon of sugar. Stir and set aside for about 10 minutes.
  • Step 2 In a medium bowl whisk together flour, baking soda, cinnamon cloves, ground ginger, and salt. Set aside.
  • Step 3 In the bowl of a food processor fitted with a blade attachment add butter, remaining 1 cup of sugar, and molasses. Add the sugared ginger and pulse to incorporate.
  • Step 4 With the machine running, add the egg and vanilla and continue to process until blended. Scrape down the bottom and sides of the bowl to ensure that everything is evenly mixed.
  • Step 5 Add the dry ingredients and pulse until the flour is almost entirely blended in. Remove the food processor from the machine and use a spatula to fully incorporate.
  • Step 6 Scrape the dough onto a piece of plastic wrap and wrap it into a disk. Refrigerate for at least 2 hours.
  • Step 7 To bake, place two racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and place dredging sugar in a shallow bowl. Spoon dough into heaping tablespoon balls and toss in sugar to coat. Place on baking sheet 2 inches apart.
  • Step 8 Bake for 12 minutes until fragrant and crisp around the edges. Remove from the oven, and allow to cool on the rack for 20 minutes before placing on a wire rack.
  • Step 9 To store the cookies, place in an airtight container at room temperature for up to 6 days.




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