I wanted people to know that it doesn’t really matter how they look, they’re all going to taste good. And I think it helps that I was kind of promoting other people’s versions of the cookies, so it wasn’t just that they have to look like this. They’re sort of in-between, but people can wrap their minds around what they are. They’re not totally familiar and they’re not totally new. Honestly, I think with the cookies it’s just a combination of something familiar and something new. And people are making those dishes, they’re just not making them quite like they are the cookies. There are a million other recipes in that book, but the one they decided to home in on is the cookie. Q: Interesting that it was the cookies that people went wild for since it’s not a super sugar-heavy book, right?Ī: That’s what’s so funny. So it’s been an amazing side effect and something I definitely did not see coming. It really just kind of took off, and I think what’s exciting is that it kind of pulled people in to cooking more recipes and buying the book and kind of just general awareness of who I am and what I do - getting people cooking at home more, not just making cookies. But it does give me a bit of anxiety to think about the second book and how I’ll never be able to do this again. Q: How do you make a cookie recipe go viral? Was this the grand plan all along?Ī: I don’t think you can plan for something like that, and even if I could, I probably wouldn’t know exactly what to plan. We caught up with the New York-based chef and writer to talk about her kitchen creativity and the cookies. Roman, in her cookbook, defines them as a cross between a traditional chocolate chip cookie - which she calls “deeply flawed” because it's often too sweet, too soft or has too much chocolate - and shortbread, with a demerara sugar rim for maximum crunch.īut even Roman, a former Bon Appétit and BuzzFeed food editor, admits that she was taken aback by the cookie's explosion in popularity - especially since they come from a book that in general leans much more heavily into the savory than the sweet. So what’s the deal? How have these sparkling-edged cookies achieved such fame? So has Bon Appétit, the “Today” show and “Inside Edition.” Not to mention thousands of smartphone-wielding home bakers. Food Network’s Bobby Flay has raved about them. The New York Times’ Sam Sifton has praised them.
“The Cookies” - officially dubbed Salted Butter and Chocolate Chunk Shortbread Cookies - has become something of a viral phenomenon in the months following the release of Alison Roman’s debut cookbook, “Dining In.” Buckwheat Shortbread: Substitute up to ⅓ cup buckwheat flour for ⅓ cup of all-purpose flour.If you spend time on Instagram or surfing the web, you’ve probably already heard of them.Season with spices, seeds, citrus or rosemary if desired. Cornmeal or Whole Wheat Shortbread: Substitute up to ½ cup cornmeal or whole wheat flour for ½ cup of all-purpose flour.This yields a slightly softer shortbread. Brown or Maple Sugar Shortbread: Substitute ⅓ cup light or dark brown sugar or maple sugar for the granulated.Or add up to 3 tablespoons poppy or sesame seeds. Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise.Nut Shortbread: Grind ½ cup toasted nuts in the food processor with the flour before combining with remaining ingredients.Add up to 1 teaspoon orange blossom water with the butter if desired. Citrus Shortbread: Add 1 to 1½ teaspoons finely grated lemon, lime or orange zest with the flour.
Or add up to 1 teaspoon vanilla extract with the butter. Pulse the pulp into the flour-sugar mixture before adding butter.
Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp.Tender Shortbread: Substitute confectioners' sugar for the granulated sugar, and ⅓ cup cornstarch for ⅓ cup of flour.Scottish Shortbread: Use 1½ cups all-purpose flour and ½ cup white rice flour.Here are nine variations for the master shortbread recipe above.
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