come to this place for magic any any Nicole Kidman fans out there no we make movies better [Music] hello everybody my name is Vaughn I'm a video producer for nyt cooking I'm here today in the nyt cooking kitchen Studio to make my chewy gingerbread latte cookies for cookie week and I honestly couldn't be more excited cookie week I think is my favorite week of the entire year a because I have a huge Sweet Tooth and B because I get to spend weeks if not months working on a cookie to give to you all these gingerbread
latte cookies are chewy they're spicy they're caffeinated they're textural they're moist are we done with that word for me I have these like really strong memories of going to a mall remember malls and going to Starbucks with my dad and getting a gingerbread latte taking that first sip in like late November early December and I was like baby it's the holidays so that's what I wanted to bring to you all in this cookie gingerbread is synonymous with Christmas I really want the flavor of Ginger to come through so I have some fresh ginger here oh
it already smells like the holidays in here we're cooking baby and you don't want to forget all of that on the other side of your grater that's a lot of Ginger this cookie also AIDS and digestion okay is that inappropriate I'm going to melt my butter I love butter love the holidays it's melty it's really hot so I'm gonna take it off the heat I've got Ginger cinnamon nutmeg a little bit of clove a quarter of a cup of espresso might sound like a lot I promise it's not too much that it's going to make
your dough really bitter and you really kind of want to like whisk emulsify all those spices in there kind of wake them all up oh my God that smells so good you don't smell that you have right let it sit there for about five minutes to let it cool slightly great so this is cooled it'll look separated and that is totally okay it'll come together I promise you molasses here's a fun little trick you just take a little non-stick cooking spray I mean try to get it in in the thing you'll get your actual molasses
into the bowl rather than most of it stuck to the sides and see they're like is mostly clean and I'm just gonna whisk so you saw that it started off looking kind of like an oily mess and then as you whisk it it really does start to come together I think that like with the sugars and the Molasses this can really handle the full teaspoon it may seem like a lot to some people but it needs it you're just whisking until it looks really smooth and homogeneous almost like a thick pancake batter I would say
so if you add your baking soda now it works the exact same way that it would do if you mix it with your flour so I'm going to add it now so that I don't have to pre-measure my dry ingredients and that is a beautifully level cup of flour my whisk should get me most of the way there but I am going to incorporate the last little bits of flour with a spatula and then make sure that everything is nice and well-bean in smells delicious already like I could stick my face in this bowl all
right time for a little nap this needs to chill for about two hours at least two hours that's going to give those flavors time to really Mingle jingle there's there's a Christmas pun in there I don't know um and mingle all the way the brain's not totally off today we obviously have a swap we're professionals here these cookies get kind of shaped into a ball and then rolled into this mixture of sugar and ginger and espresso powder when it bakes up it creates this nice sugary crust it gets crackly but the inside stays like really
delicious and soft this is a two tablespoon or a one ounce scoop these cookies are about the size of a walnut in its shell that's kind of what you're looking for and then you roll it in the sugar this part takes literally like two minutes [Music] okay oh beautiful all ovens are different right so you just kind of maybe want to check on these about halfway through just to see if the top is baking a little bit differently than the bottom and that's generally A good rule of thumb for like all cookie baking oh yeah
they're very craggy on the top they kind of look like they got shattered they'll seem very soft and that's for a reason they're not under baked at all like if you looked at the bottom they're perfectly baked I can't wait until these cool completely I might not even be able to wait until they cool completely but you know I'll try my best [Music] these cookies set up very quickly they cooled very quickly I'm very thankful for that and thankful for them and I'm very excited to eat one oh yeah they smell amazing if the inside
seems like really nice and pliable but it's got this really nice crust on the outside let me just show you [Music] it breaks open beautifully wow they're just everything that I kind of want in a cookie shattery crunch of the outside with the sugar but then the insides are like so soft I think that this is the perfect cookie to enjoy with milk whether it be from cow or almond or oat a latte is espresso and steamed milk so this is like truly a cookie that's meant to be eaten with milk of some sort oh
yeah it's actually phenomenal I haven't had these with milk yet because you know I love myself make these cookies I hope you enjoy them and share them with your family just get in the kitchen and bake something during the holidays that's what it's all about so oh my God oh my God they look beautiful I'm just gonna take this box home and watch like probably like Love Actually or something and cry along with Emma Thompson happy foreign [Music]
