8 slam-dunk cookie recipes from some of Philly’s best bakeries and restaurants

While many home bakers use measuring cups and spoons to whip up a batch of cookies, professional bakers almost always measure ingredients by weight, using a scale. In fact, most of the original, unedited recipes sent to us used grams or ounces.

For convenience, we have included most measurements both by weight and volume. Use whatever you feel comfortable with, but know that we tested all the recipes (and had great success) using weight measurements.

If you have not yet invested in a home scale, there’s a compelling reason to do so: It makes cleanup easier. When measuring something sticky like maple syrup or honey, you can simply put the bowl it’s destined for on the scale, zero out its weight, then (slowly) add the ingredient directly to the bowl. No mess involved.

You’ll likely need to plan ahead to make these wonderfully thick and chewy chocolate chip cookies from Her Place and My Loup chef-owner Amanda Shulman, but trust us, they’re worth the effort. Get one cup’s worth of sourdough starter discard in order first. You can make your own starter, of course, but several Philly bakeries, including Lost Bread and Mighty Bread, will give you a hunk of theirs for free so you can grow it. (Or take a shortcut and ask your homemade bread-baking neighbors.)

Citric acid helps bump up the sourdough flavor, but it’s optional. Shulman’s recipe calls for a ton of chopped chocolate (3½ cups’ worth), so buy a handful of bars. Chocolate chips are easy and they work, but we wish we had gone with chopped, because it distributes more evenly and has a more striking appearance.

Also, if you think you’ll make this recipe, brown the butter, let it cool, and set it aside in the fridge so you’ll be ready. Like we said, there’s planning involved — would you expect anything less from one of Food & Wine’s best new chefs? — but these might be the chocolate chips of the year. Plus, baking them is a surefire way of trying Shulman’s food without vying for a near-impossible reservation.

You can download the recipe here.

Yields 40-ish cookies

230 grams (2 sticks) unsalted butter

220 grams (1 cup plus scant tablespoon) white sugar

220 grams (1 cup plus 2 teaspoons packed) light brown sugar  

1 pinch citric acid (optional)

385 grams (3 cups plus 3 tablespoons) all-purpose flour            

1 teaspoon baking powder

1 teaspoon baking soda         

1 teaspoon sea salt    

3 large egg yolks

1 tablespoon vanilla paste (or extract)

245 grams (1 cup) sourdough starter discard        

600 grams (3½ cups) 60% dark chocolate, chopped

Flaky sea salt for garnish

In a medium saucepan, brown the butter over medium, until it smells fragrant, nutty, and the milk solids at the bottom have browned. Keep a close eye on it so it doesn’t burn. Transfer to a bowl or a container. Let cool until no longer melted and nicely tempered; this can be done well in advance.

In a stand mixer fitted with a paddle, mix the cooled butter, both sugars, and a pinch of citric acid on medium-high until light and fluffy. Add the eggs and vanilla extract and continue to mix 2 to 3 minutes longer.

Add the sourdough starter and mix on medium until incorporated, scraping the bottom and sides of the bowl once. 

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the mixer gradually and mix on medium, scraping the sides and bottom of the bowl once or twice. Mix in chopped dark chocolate.

Wrap the bowl in plastic wrap and refrigerate overnight or up to 3 days. (The dough keeps 2 months in the freezer.)

When ready to bake, heat the oven to 350°F. Scoop and roll the dough into 50-gram balls (about 2 generous tablespoons), spacing the dough evenly apart on a lined sheet pan. Top each with a pinch of flaky salt.

Bake at 350°F, rotating the pan after 8 minutes. Bake for another 4 to 6 minutes, until edges are set and center is gooey. Cool on a wire rack.

Consider these irresistibly chewy cookies an introduction to Saif Manna’s style of treats: They’re big, beautiful, and absolutely delicious. A longtime home cook and baker raised in Dubai, Manna launched his eponymous online bakery business while still a student at Temple; he’s currently eyeing brick-and-mortar spaces. Cookies aren’t his only thing — he makes fluffy brioche doughnuts and a stellar Basque cheesecake — but he makes them so large (usually 6 ounces) and decadent, they’re bound to become his calling card. He based this recipe on crunchy barazek cookies, which he sometimes had (but disliked) as a kid visiting his grandparents in Jordan. He’s reinvented them as gooey but crisp-edged sesame-coated cookies that have beautiful rippling thanks to the “pan-banging” method he’s borrowed from baker Sarah Kieffer. If you haven’t browned butter before, Manna suggests staying by the stove while it cooks — first melting, then boiling, then foaming — to avoid burning it. Whole spelt flour adds complexity to the cookie’s flavor; you can swap it out for whole wheat or all-purpose if it’s too hard to find.

Download recipe.

Buy it instead: Manna Bakery sells honey-sesame cookies for pickup at the link in its Instagram bio (@mannabakery1324). 

120 grams (1 stick plus ½ tablespoon) butter

100 grams (5 tablespoons) honey

105 grams (½ cup) white sugar 

105 grams (½ cup packed) light brown sugar

1 large egg 

170 grams (1⅓ cups plus 2 tablespoons) all-purpose flour

30 grams (⅓ cup) whole spelt flour (or whole wheat or all-purpose flour)

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon kosher salt

30 grams (3 tablespoons plus 2 teaspoons) sesame seeds, toasted

¼ cup freeze-dried raspberries, crushed into a coarse powder (optional)

2 to 3 tablespoons pistachios, roughly chopped (optional)

In a small saucepan over medium, melt the butter, then cook — it will boil, then foam — stirring occasionally, until it smells caramelized and the milk solids in the butter are browned, about 5 minutes total. Once the butter begins to foam, it should only take 20 to 30 seconds for it to caramelize. Tilt and swirl the saucepan or use a spoon to check the color of the milk solids at the bottom; you want them to be a deep golden brown. Remove from the stove and add the honey. Set aside to cool. 

In a medium bowl, sift together the all-purpose flour, spelt flour (if using), baking powder, baking soda, and salt. Whisk to combine.

In a large bowl, combine the white and light brown sugar. Add the butter-honey mixture. Whisk together to combine. Add the egg and mix until smooth and homogeneous. 

Add the dry ingredients to the sugar-egg mixture and fold everything together with a spatula until no streaks of flour remain. The dough will be sticky. Place in the fridge for at least an hour, but preferably for a few hours and up to overnight. (If you are in a rush, place in the freezer for 20 minutes.)

Using a scoop or a tablespoon, measure out 50 to 55 grams (2 generous tablespoons) of dough and roll into a smooth ball. Dip each dough ball into the toasted sesame seeds; only the tops need to be coated. Arrange 4 balls on a parchment-lined sheet pan, evenly spaced. Place in the freezer while the oven heats. (You can also store shaped dough in the freezer for up to a month in sealed plastic bags and bake whenever. Let frozen dough balls stand at room temperature for 15 minutes before baking.) 

Heat the oven to 350°F. Bake for 5 minutes, then carefully remove the pan and bang it on the counter a few times. Return to the oven and bake for another 5 to 7 minutes, until the edges are browned and crisp and the centers are set. 

Remove the cookies from the oven and bang the pan on the counter again a few times. Allow the cookies to cool a few minutes more. Sprinkle with the chopped pistachios and crushed freeze-dried raspberries, if using.

Try not to eat all of the (ridiculously good) raw dough for these icebox-style cookies from Small Oven Pastry Shop’s chef-owner, Chad Durkin. Durkin — who cranks out gorgeous sweet things for Small Oven and epic sandwiches for its sister business, Porco’s Porchetteria — says this is a go-to holiday recipe because it’s easy to make and just works well. For a little flourish, he lacquers the sliced cookie dough with egg wash; garnishes each with a whole pecan, thumbprint-style; then drizzles a boozy bourbon glaze over them when they’re completely cool. You could skip all of that and still have excellent cookies. This recipe doubles well and the dough can sit in your freezer or fridge until you’re ready to slice it up and bake.

Download recipe.

Buy it instead: Small Oven will include these bourbon-pecan cookies in its holiday cookie platter. Buy them come December at 2204 Washington Ave. 

For the dough:

6 ounces (1½ cups diced) pecans, plus more for decorating (optional)

6 ounces (1½ sticks) butter, cold

7 ounces (1 cup) white sugar

1 egg yolk, plus 1 large egg, lightly beaten for the egg wash (optional)

¾ teaspoon kosher salt

1 vanilla bean, scraped and seeds set aside (or 1 tablespoon vanilla paste or extract)

1 ounce (⅛ cup) bourbon

8 ounces (scant 2 cups) all-purpose flour

For the bourbon glaze (optional):

4 ounces (1 cup) powdered sugar 

¾ ounce bourbon

In a large skillet over medium-high, toast the pecans until fragrant and lightly browned, about 4 minutes. Cool completely and then pulse in a food processor until the nuts are the size of coarsely ground cornmeal.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.

Add the egg yolk, salt, vanilla, and bourbon; scrape down the bowl as necessary. Add the ground pecans, followed by the flour, and mix just until incorporated. The dough will be homogeneous and slightly sticky.

Turn the dough out onto a lightly floured counter and roll into a log approximately 2½ inches in diameter. Wrap in parchment paper and refrigerate or freeze.

When completely chilled, slice the log into ¼-inch thick slices. Lightly brush the tops of the cookies with the lightly beaten egg, then press a pecan piece in the center of each cookie.

Bake at 350°F on the middle and upper racks of the oven for 7 to 10 minutes, until the edges are just brown. Let cool to room temperature. 

If desired, make the glaze. Sift the powdered sugar into a medium bowl. Slowly add the bourbon and whisk until smooth (if it’s not enough liquid, add milk or water 1 teaspoon at a time). Using a spoon or a piping bag, drizzle completely cooled cookies with glaze. Allow to set before storing.

These swirled cheesecake bars bring contrast to a cookie plate: They’re creamy, a little sweet, a little tart, and wonderfully festive. Switch up the size of the pan to make them either tall like sheet cake or squat like lemon bars; either way, the recipe from Flakely chef-owner Lila Jai Colello works great. Flakely’s claim to fame is its gluten-free croissants and bagels (said to be some of the best in the country), but Colello has mastered all sorts of gluten-free products since she was diagnosed with a celiac allergy in 2012. The French Culinary Institute-trained chef launched Flakely by herself in 2017 and added a walk-up window — and staff — in Manayunk in 2022. The recipe works equally well with gluten-free or regular all-purpose flour. (Colello likes Cup4Cup's gluten-free flour best.) If desired, you can swap up the berry for the swirl. Frozen berries give off some liquid as they cook, but we found fresh berries needed some extra liquid in the pan to break down to the right consistency. 

Download recipe.

Buy it instead: Flakely will have these cheesecake bars available starting in late November. Find them behind the hot-pink door at 220 Krams Ave. or on DoorDash on Thursdays.

For the shortbread crust:

187 grams (1½ cups) gluten-free flour (with xanthan gum) or all-purpose flour

75 grams (⅓ cup plus 1 tablespoon) light brown sugar

2 grams (½ teaspoon) kosher salt 

100 grams (7 tablespoons) unsalted butter, cold and diced into pea-sized pieces

For the cheesecake filling:

16 ounces (2 cups) cream cheese, at room temp

198 grams (1 cup) white sugar

198 grams (scant 1 cup) heavy cream or sour cream

3 large eggs

1 tablespoon vanilla extract 

½ teaspoon lemon zest

1 teaspoon lemon juice (or a dash of lemon extract)

For the cranberry swirl:

120 grams (1¼ cups) fresh or frozen cranberries (or berry of choice)

65 (⅓ cup) grams sugar

Heat the oven to 350°F. Using butter or baking spray, grease the pan (see yield note) and line it with parchment, leaving overhang on the sides. Grease the parchment. 

In a medium bowl, whisk together the flour, brown sugar, and salt. Add the cold butter to the mixture, then use your fingertips or 2 forks to work it into the flour until the mixture is moist and crumbly.

Using a spoon, measuring cup, or an offset spatula, press the mixture into an even layer on the bottom of the prepared pan. 

Bake the crust at 350°F for 13 to 15 minutes, or until golden brown. Remove from the oven and allow to cool for about 10 minutes on a wire rack. Leave the oven on. 

With either a hand mixer or a stand mixer fitted with a whisk, cream the cream cheese and sugar at low speed, scraping the sides and bottom of the bowl a couple times, until smooth and lump-free. Add heavy cream or sour cream, eggs, vanilla, lemon zest and juice (or extract), mixing until well combined. Pour the filling into the cooled crust and set aside.

Place the berries and sugar in a small saucepan. If using fresh cranberries, add ¼ cup water at the beginning and more as needed. Cook over medium-low, stirring occasionally, until the berries burst and break down and the sugar dissolves, 5 to 8 minutes. It should be thick and jammy. Strain into a bowl or measuring cup. You should have about ½ cup of strained liquid. Discard the solids. 

To add the swirl, pour about ⅓ cup of the cranberry swirl into a plastic bag (clip a small hole at the bottom), a squeeze bottle, or a measuring cup with a spout. Squeeze or pour thin vertical lines of cranberry about 1 inch apart over the cheesecake. Run a knife through the lines and the filling horizontally. Save the remaining juice for plating, if desired. 

Bake at 350°F for 35 to 40 minutes, until the filling is set at the edges but still wobbly in the center. A digital thermometer inserted into the filling 1 inch in from the edge should read 180°F. 

Remove from the oven and let cool to room temperature, then refrigerate until ready to serve. Cut when cold. Store any leftover bars, wrapped in plastic wrap or in ziplock bags, for 5 to 7 days, or freeze for longer storage.

Cookies are rarely one’s first thought when it comes to French food — but don’t forget madeleines! These aromatic yeasted cookies require high-fat European-style butter and a special pan (we prefer metal ones), but you won’t regret the investments. The recipe comes from chef Magali Henry, a native of Chartres who, along with her partner Isabelle Noblanc (who hails from France’s Brittany region), landed in Bucks County in recent years. The couple was looking for a charming little town to open a bakery in when they came across Newtown. In 2022 they opened Mamie Colette, named after Henry’s grandmother. They’re building their inventory gradually, primarily turning out sweet and savory croissants and other viennoiserie for now. But soon they plan to expand their menu to bread, pastries, and these classic cake-y cookies, too. 

Download recipe.

Buy it instead: Mamie Colette will have madeleines for sale in late November and through December. Find them at 202 S. State St., Newtown.

130 grams (1 stick plus 1 tablespoon) butter, preferably a European-style brand like Kerrygold or Plugra

3 large eggs

150 grams (¾ cup) white sugar 

¼ cup whole milk, divided

2 tablespoons pure vanilla extract, orange blossom water, or grated lemon zest 

170 grams (1⅓ cups) all-purpose flour 

8 grams (1 tablespoon) instant dry yeast 

In a small saucepan over medium, melt the butter. Remove from heat and set aside. 

In a stand mixer fitted with a whisk, combine the eggs and sugar and mix on medium-high until the mixture becomes thick and pale, 4 to 5 minutes (this is called “blanchir” in bakery terms). Add the vanilla extract or zest and 3 tablespoons of the milk. Mix until smooth. 

In a medium bowl, sift together the flour and the yeast. Whisk to combine. 

With the mixer on medium, gradually add the dry ingredients to the batter, whisking until smooth. Add the melted butter and the remaining 1 tablespoon milk to the mixture. Mix until smooth and incorporated. Cover and let sit at room temperature for at least half an hour and up to a few hours, or refrigerate up to overnight. The batter should be creamy, fluffy, and slightly thickened. (Cold batter may be easier to work with.)

Coat the molds in the madeleine pans with either soft or melted butter. Using a piping bag or a spoon, fill the molds about two-thirds full with batter, allowing room for the madeleines to rise. If the batter is cold, don’t be afraid to apply pressure to the piping bag.

Bake at 400°F on the middle rack for 5 minutes, then drop the temperature to 350°F and bake 5 minutes more, until the cookies have risen and are golden brown at the edges. Keep an eye on the madeleines, as every oven is different. 

Remove the pan from the oven. After a minute or two, remove the madeleines from the mold and place on a wire rack or plate to cool.

Buttery like a cookie, cheesy like a cracker, these crisps marry the best of both worlds. Even better: They’re incredibly easy to make and they taste better the second day. The recipe is based on a November 1996 Bon Appetit recipe that Third Wheel Cheese Co. owner Ann Karlen transcribed onto an index card years ago. (She has added 3 tablespoons of chopped toasted walnuts and liked them even better.) To maximize their flavor, she uses high-quality aged cheddar, like Shelburne Farms’ 2-year aged cheddar. You can find that particular block at lots of retailers, including Third Wheel Cheese’s West Philadelphia storefront (705 S. 50th St.). Just be prepared to be tempted by wedges and wheels of chevre, gouda, triple cremes, and more. 

Download recipe.

35 grams (¼ cup) sesame seeds

8 ounces (2 cups) aged cheddar, grated 

4 ounces (1 stick) unsalted butter, softened

1 tablespoon dark sesame oil

150 grams (1¼ cup) all-purpose flour, plus more for shaping

½ teaspoon kosher salt

⅛ teaspoon cayenne

In a skillet over medium, toast the sesame seeds until fragrant and golden brown. Transfer to a bowl and cool.

In a stand mixer fitted with a paddle, beat the cheese and butter on medium until blended. Slowly beat in oil.

In a small bowl, whisk together the flour, salt, cayenne, and 3 tablespoons of the sesame seeds. 

With the mixer on low, add the dry ingredients into the cheese mixture. Beat until just combined, scraping the bowl once or twice. The dough will be sticky and slightly crumbly.

Turn out the dough onto a generously floured countertop and gently knead a few times until it comes together. Roll into a 10-inch log, then wrap in plastic or parchment paper and chill until firm.

When ready to bake, slice the dough into ¼-inch rounds. Arrange on a parchment-lined baking sheet, then sprinkle with remaining sesame seeds.

Bake in a 350°F oven for about 18 minutes, or until golden brown. Let cool before serving.

These little cookies may resemble Fig Newtons, but they have a lot more going on: They're crunchy on the outside, chewy in the center, and surprisingly easy to make. Rio de Janeiro native-turned-Conshohocken diehard Daniela de Souza has sold a slightly more polished version at Merenda Box, the Brazilian bakery she opened in Conshy earlier this year. This version is very approachable — made entirely by hand with six ingredients; they're basically pie dough wrapped around guava paste, which you can order online or find in most Hispanic markets. Don’t hesitate to put these on your holiday cheese plate: According to de Souza, the guava-cheese combo is called Romeo and Juliet in Brazil. 

Download recipe.

Buy it instead: Merenda Box will have these goiabinha for sale starting this week. Visit the bakery at 801 E. Hector St., Conshohocken.

210 grams (1¾ cups) all-purpose flour

60 grams (⅓ cup) white sugar

Pinch kosher salt

80 grams (5½ tablespoons) unsalted butter, cold, diced

1 large egg

1 package guava paste (you only need about 14 ounces)

In a medium bowl, whisk together the flour, sugar, and salt. Add the diced butter, then use your fingertips to knead the butter into the dry ingredients until coarse crumbs form.

Add the egg to the mixture and knead until a smooth, homogeneous dough forms; it may take a few minutes. Wrap in plastic and refrigerate while you work on the guava.

While the dough rests, remove half of the guava paste from the package, keeping it as intact as possible. Slice into roughly ⅓-inch-thick strips. Set aside.

Divide the dough into 3 equal portions (a scale is helpful), roll into smooth balls, wrap two in plastic and store in the fridge. Place the remaining ball between two sheets of plastic wrap and use your hands to roll it into a long cylinder. Use a rolling pin to tap the dough into a rectangle, then roll to roughly ¼-inch thickness.

Arrange the guava paste strips in the center of the dough and fold the dough over them like an envelope, pinching at the seams, trimming excess dough as necessary. Wrap in plastic and refrigerate. Repeat with the remaining dough and guava.

Before baking, slice the dough into roughly 1-inch segments, cutting through the pastry but leaving pieces as close together as possible. Transfer to a parchment-lined sheet pan. 

Bake at 350°F for 25 to 30 minutes, or until the pastry is lightly browned.

Remove from the oven and allow to cool on the sheet pan for a few minutes. Transfer to a wire rack to cool completely (this prevents moisture buildup and ensures longer shelf life). Serve immediately or store in a well-sealed container in a cool, ventilated place for up to 15 days. Enjoy!

Making these enormous, orange-scented, two-toned cookies felt a little daunting at first, but you’ll feel triumphant at the end. Essen chef-owner Tova du Plessis, who’s in the process of opening Essen North in Kensington, uses real vanilla bean in the royal icing and Valrhona dark chocolate in the ganache. She emphasizes the need to scrape the mixing bowl after each step in order to evenly distribute all ingredients. (For a little extra instruction, you can find a video of du Plessis making black and white cookies on YouTube.)  An ice cream scoop is the most reliable way to shape the dough, which is much easier to work with when thoroughly chilled. The trick to getting the perfect final appearance is icing the flat bottoms of these soft, cakey cookies.

Download recipe.

Buy it instead: Essen Bakery sells black and white cookies daily. Find them in South Philly at 1437 E. Passyunk Ave. and soon at 110 W. Berks St.

For the cookies:

230 grams (2 sticks) unsalted butter

280 grams (1⅓ cup plus 5½ teaspoons) white sugar

1 teaspoon orange zest (or ½ teaspoon pure orange oil)

2 large eggs

1½ teaspoons vanilla extract

420 grams (3½ cups) cake flour, sifted

1 teaspoon kosher salt

1 teaspoon baking soda

225 grams (1 cup) sour cream

For the ganache:

200 grams (1 cup plus 3 tablespoons) dark chocolate (chopped, if using a bar)

100 grams (⅓ cup plus 2 tablespoons) heavy cream 

20 grams (1 tablespoon) corn syrup

For the royal icing:

225 grams (2 cups) powdered sugar

1 egg white

1 vanilla bean, seeds scraped into a bowl (if using extract, substitute 1 teaspoon)

Milk or water

In a stand mixer fitted with a paddle, cream the butter, sugar, and orange zest until light and fluffy. SCRAPE!

In a small bowl, combine the eggs and vanilla and whisk together to lightly beat the eggs. With the mixer on high, gradually add the egg mixture one at a time and vanilla. SCRAPE!

In a large bowl, whisk together the cake flour, salt, and baking soda. 

With the mixer on low, being careful not to overmix, gradually add the dry ingredients and sour cream in alternating increments. Scrape the paddle and the bottom and sides of the bowl a few times between additions. Beat on high speed for 3 seconds at the end. The dough should be homogeneous, smooth, and creamy, with a texture between cookie and cake batter. 

Cover the mixer bowl with plastic wrap (or transfer to another container) and refrigerate overnight, or place in the freezer for 30 minutes. This makes the dough easy to scoop/shape.

Using an ice cream scoop or a piping bag, portion the dough into 80- to 90-gram mounds. You can either chill the dough balls for another 30 minutes or freeze completely. (Allow frozen dough balls to sit at room temperature for 15 minutes before baking.) When baking, generously space the balls out on a lined sheet pan, allowing plenty of room for the cookies to spread.

Bake at 325°F for 12 to 15 minutes, or until golden brown. Cool completely on a wire rack. 

To make the ganache, put the chocolate in a large heat-resistant bowl. In a small saucepan over high, combine the cream and corn syrup. Heat the mixture, stirring, until it’s just boiling, then remove from heat. Pour over the chocolate and wait 1 minute, then stir the chocolate mixture until smooth. Allow to cool to a spreadable consistency while you make the royal icing. (If the ganache gets too cold, gently rewarm it in the microwave or over a double boiler.)

To make the royal icing, in a mixer fitted with a whisk, beat the egg white, vanilla, and powdered sugar on high speed until thick and stiff. Add milk or water 1 teaspoon at a time, mixing well and scraping between each addition, until the icing reaches a thick but spreadable consistency.

Using an offset spatula or a spoon, ice one half of the flat bottom of the cookie with ganache. Chill for 5 minutes. Ice the other half with royal icing. Let the glaze set in the refrigerator for at least 10 minutes.