Every year the team at New York Times Cooking puts out seven new recipes for Cookie Week. After making a few of the new cookies, NPR spoke with several of the recipe creators.
SCOTT DETROW, HOST:
In kitchens across the country, bakers are cranking out batches of treats for holiday parties, cookie swaps or just to eat off the cooling rack. It’s undeniable December is all about cookies, and that is especially true for the team of food writers that puts together the lineup of new recipes featured in The New York Times’ annual cookie week. So this year, armed with a stand mixer and a microphone, NPR producer Emma Klein set out to discover what it takes to make a knockout cookie recipe.
EMMA KLEIN, BYLINE: I love baking. Sometimes it’s pies, cakes or bread, both sweet and salty. But every December as a kid, my mom and I would spend hours crafting cookies to fill festive tins for family and friends. Now, years later, I love to find new cookie recipes to try. So this year, I had some friends over to bake some of The New York Times holiday cookies. We made the matcha latte, Mexican hot chocolate and the Technicolor cookies, and I’ll get into why they’re called that later. After our baking party, I called up the people who actually created this year’s cookies to hear how they come up with their recipes. New York Times food writer Eric Kim felt like he had a lot to live up to with his 2023 cookie offering.
ERIC KIM: I had a lot of pressure on myself this year ’cause my cookie last year was a gochujang caramel cookie, which truly went bonkers. That’s the most viral I’ve ever had a recipe go. We were kind of, like, selling out gochujang in stores.
KLEIN: Kim and the rest of the team spent months trying to perfect their recipes. They start prepping for cookie week in the summer.
KIM: If people knew how much work went into each cookie – I mean, the first year, I almost lost it. My parents came downstairs and saw maybe 30 bowls of…
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