Some Cookies and Whoopies and Snackable Bakes

Hi peeps. It’s almost time to celebrate fathers and the official beginning of summer and I thought I’d start the dad part of the celebrating with this pic of me and my 1970s side-burned dad hanging in a park (maybe?), looking moderately outdoorsy (though not very summer’y). 

My dad’s fave food is jelly beans and although that is probably the only gift he wants this year (and every year) I will be baking him something fruity (as a nod to his beloved beans) this dad’s day. Recently I published these strawberry crumble bars over on Today Food. Today Food is the recipe database of the Today Show (though sadly these bars have yet to make their Today Show debut - but a bar can dream!). I think my dad (and yours) will dig these bars because they are buttery and tender and fruity and perfect. I also know you will dig making them, because they are the quintessential snackable bake, requiring a single bowl, a fork and a whisk to assemble. Moreover, the topping and crust are one and the same (no need to make two different components) and the filling is nothing more than store-bought jam. You’re welcome, you’re welcome, you’re welcome.

Besides celebrating dads in this here letter, I also wanted to mention that last week’s guest on my pod (“pod” is the hip lingo for podcast, in case you did not know), She’s My Cherry Pie, was none other than the OG blogger, Deb Perelman of Smitten Kitchen fame. 

Deb and I did a deep dive into chocolate chip cookies. We discussed the original (the Tollhouse), and then went deep into five CCC recipes that live on Deb’s site, as well as into her latest chocolate chip cookie recipe (a chocolate chip walnut brittle situation), from her new book, Keepers. Hope you’ll give the episode a listen - it’s a good one . . . And because Deb and I went deep on CCCs, it felt only right to share my fave recipe for them, with you, here. 

These are the best ever (hyperbolic, but true) and are basically my copycat version of the most famous NYC chocolate chip cookie, the Levain CCC. They do call for a stand mixer and cold butter which is very off-brand for me, I know, but they are truly otherworldly and you need to make them now. They are all the things you want in a CC cookie: jumbo (or is that just me who loves a large baked good??), chewy, crispy-edged, soft-middled, sweet from chocolate, salty from - salt - but not too much (just enough to balance the chocolate) and texturally dreamy due to the walnuts, with caramel’y notes from more brown than white sugar). 

And if you’re looking to learn how to get a perfectly round cookie post-bake, check out this tip of mine. Deb and I actually discussed the tip in our SMCP conversation and it involves using a large biscuit cutter or the rim of large glass to scoot the cookies around on the baking sheet when they are still warm from the oven. 

@jessiesheehanbakesBaking PSA: use a biscuit cutter to make perfectly round cookies. Thanks @cloudykitchen for eachibg me this great tip!

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Speaking of SMCP, we are taking her on the road! Me and the pod are going to be in Dallas on June 20th; and Texas peeps, I’d love to see you there! The info is here.

Also, thought you should know I made my way into the New York Post last week due to the fact I was featured on Zooey Deschanel’s new Max (formerly HBO) show, What Am I Eating? And the paper described me as a “renowned baker.” Who knew??

Zooey and I made whoopie pies together on the show, so it seemed only fitting that I should share my most recent whoopie pie recipe (I’ve got a lot) with you. These are easy-peasy and delish and a whoopie pie (two little cakes sandwiching buttercream) has the best frosting to cake ratio in the land, FYI.

Finally, before I say goodbye, I wanted to give you an update on Savory Snackable Bakes (my fourth cookbook that I am in the process of writing and that pubs in the fall of 2024) as well as my paid newsletter (a second letter, in addition to this free one, that will be focused on the BTS of writing and testing the new book, and will include exclusive new book recipe content).

The book is coming along swimmingly, but as I have said before, it is super challenging for me developing savory recipes . . . but I am getting the hang of it (and by “hang,” I mean they are taking me less time to develop and get perfect) and I might have just developed two fab pizza-galette situations that are fantastic this past week, so that makes me feel good. I’m about to embark on the no-knead bread chapter and I’m a little anxious, I won’t lie, only because bread making, even easy-peasy no-knead bread making - requires so much time, of which I don’t have a lot - the manuscript is due at the end of August . . . wish me luck!