Tag Archives: cookie

Andes Mint Chocolate Chunk Cookies

If you’re a fan of chocolate and mint, these are the cookies for you. They’re golden and crunchy on the outside and soft and chewy on the inside, and the cool hint of mint balances out the gooey chunks of chocolate. These are perfect for the upcoming holiday season!



½ cup unsalted butter, softened to room temperature

½ cup brown sugar

½ cup granulated sugar

1 egg

1 ½ tsp vanilla extract

1 tsp pure mint extract

1 cup all-purpose flour

¾ cup bread flour (highly recommended, as the the higher gluten content is what makes them so chewy!)

pinch of salt

1 tsp baking soda

1 cup Andes Crème de Menthe Thins, chopped

Continue reading Andes Mint Chocolate Chunk Cookies


Chasing Joe: Irving Farm Coffee Roasters

This week my NYC coffee-shop scavenger hunt led me to the UWS’s very own Irving Farm Coffee Roasters. Although they originally opened downtown in 1996, the UWS location is currently their biggest. This neighborhood staple on 79th draws customers from up and down Broadway, and it’s common to see Columbia students making the 1 train pilgrimage down to escape the campus bubble.

Apart from the range of milk-inclusive drinks – Irving Farm is well-known for their latte art – they have rotating espressos, pour-overs, and drips. I went for the House Blend, and it did not disappoint. The coffee is creamy and comforting, medium strength, and tastes almost as if it was French-pressed. No standout flavor, but then again, the idea is to create a cohesive blend rather than showcase one or two particular notes. To go with their brews, the café has an extensive food menu ranging from Mediterranean-style appetizer platters to pressed croissants to both hot and cold sandwiches, all made to order (the salad of the young woman next to me is big enough to feed at least 3 people, for the record). For the libation-minded, they also serve draught beer and even have a $6 happy hour deal.

Irving Farm's House Blend - do you see the steam?
Irving Farm’s House Blend – do you see the steam?

Irving Farm’s baked goods are supplied by a variety of bakeries, Ovenly and The Good Batch among them (you may have tasted Ovenly’s pastries before – they supply the Joe’s in NoCo with cookies and scones). I ordered the innovative Pistachio Agave cookie (pictured), which may not be worth the nearly $4 price tag if you’re trying to quench some hunger pangs (it’s only 1 inch big!), but definitely delivered in the taste department. Thanks to the softening effect of the agave syrup, the overall texture is chewy and the aftertaste is nutty and flavorful, though some more discerning tastebuds may find it too sweet.

Pistachio Agave Cookie - overpriced, but easy on the tastebuds
Pistachio Agave Cookie – overpriced, but easy on the tastebuds

The hourglass-shaped Kalita pour-over containers stand 3 in a line, ready for coffee action. It’s amazing how aesthetically pleasing coffee-making equipment can be; I think I could furnish an entire apartment with just Chemexes and turn it into an art deco masterpiece. I’m telling you, La Marzocco coffee tables are going to be the next big thing.
The rest of the décor is pleasantly unpretentious: exposed brick walls and nearly-bare lightbulbs are mediated by a bar made of stacked-wood patterning reminiscent of Jenga, and photos of various coffee plantations line the walls. It’s obvious you’re not in SoHo or the West Village anymore – the décor is more classic than grunge, and the clientele represents the UWS rather well, with a hearty mix of ages and urban social groups. The level of socializing is notable, too; Irving Farm doesn’t offer wi-fi, meaning actual human-to-human conversation drowns out the sound of computer keyboards and the turning of magazine pages. *insert lament about 21st century tech ruining our social lives*

The little things count at Irving Farm – the baristas are (generally) smiling, the flowers on the communal table are real, and iced drinks are served in mason jars. They’re serious about their coffee, but the atmosphere is just playful and warm enough to create the perfect nook for rainy days. If it’s sunny out, I recommend trying to snag a spot at the counter by the window or go for the patio, which, like the coffee shop itself, is a half-floor below street level and so provides a nice little alcove from which to people-watch and savor a mason jar full of iced deliciousness.

Irving Farm Coffee Roasters
224 West 79th St.
Mon-Fri: 7am – 10pm
Sat-Sun: 8am – 10pm
Phone: 212 874 7979

Sweet Tooth Recipe: Ice Cream Cookies

Before we are overcome with winter weather and hibernation in the library, I vow to make one last trip to Smorgasburg, where I plan on having one final ice cream cookie sandwich from The Good Batch. But until then, I have taken on the task of making original ice cream sandwiches myself. These desserts are a great farewell to summer while still having a fall/winter twist (depending on ice cream flavor). I chose to use both Dulce de Leche ice cream and Cherry Garcia Fro-Yo from Ben and Jerry’s, but you can use whatever you like best. A nice fall twist to this recipe may be snickerdoodle cookies with dark chocolate or pumpkin flavored ice cream! Try out a variety of combinations for this cookie ice cream treat and let us know what’s your favorite!



I have been using the following cookie recipe for years and it has never failed me, but if you need to make this a last-minute treat, you can try using Tate Cookies.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs


1. Making things easy, I first mix all of the wet ingredients in a bowl. This includes the butter, brown sugar, granulated sugar, eggs and vanilla extract.

2. Next add the dry ingredients to the wet ingredient mixture. This would include the flour, baking soda and salt.

3. Lastly, fold in the chocolate chip cookies and form them into balls which you will place on an ungreased baking sheet.

4. Place this delicious cookies dough into an oven at 375°F for 9-11 minutes or until golden brown.

*If you want your cookies to be even better, a bakers trick is to put the cookie dough in the refrigerator for about 30 minutes before baking.

5. Once the cookies are baked to perfection and cooled, smother one side with your choice of ice cream and top those bad boys with another cookie. If you can make a sandwich, you can make an ice cream sandwich.

6. Enjoy!


ice cream cookiesCookie

Voracious Vegan: Your Thanksgiving Dessert: Pumpkin Chocolate Chip Skillet Cake

What can’t you do with a cast iron skillet? Instead of having to choose between cookies or cake, you can get the best of both worlds with this gooey dessert. With a sprinkling of salt and a hint of pumpkin, it’s sure to satisfy any of your fall flavor cravings.

Serves 6-8


2 1/4 cups flour

3/4 cups oat flour (oats put in a food processor until fine)

1/2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 cup coconut oil

1/2 cup brown sugar

1/2 cup unsweetened apple sauce

1/4 cup maple syrup

1 cup pumpkin puree

2 flax eggs (2 tbsp flaxseed whisked with 6 tbsp water and set to sit for 5 minutes)

2 tsp vanilla

1 cup chocolate chips

1/2 cup dried cranberries


nutmeg, for serving


Make flax egg and set aside. Preheat oven to 350 degrees. Boil a small amount of water and pour over cranberries. Allow to soak for approximately 5 minutes. Combine flour, oat flour, baking soda and pumpkin spice. Add a dash or two of salt, depending on your taste.

In a separate bowl, mix together coconut oil, brown sugar, apple sauce, maple syrup, vanilla and pumpkin puree. Add flax eggs. Mix well. Add to dry mixture. Mix well and add cranberries and chocolate chips. Stir together. Lightly grease a seasoned cast iron skillet and pour in batter. Spread it around as needed, making sure it is even. Add another sprinkle of salt to the top. Pop in the oven and bake until a toothpick comes out clean, about 25-30 minutes. Serve with maple syrup and a sprinkle of nutmeg. Enjoy!

Review: Gourmet Hot Chocolate {MarieBelle’s}

There are very few college students who will turn down hot chocolate on a cold, snowy day in Manhattan.  The few students who do are either allergic to chocolate or are robots that are concerned about ruining their circuit boards.  Luckily, my friend Christina and I do not have either of these problems.  We were patient as the subway broke down and we stayed strong after falling into at least three slush piles on our way to get our hot chocolate fix.  Our destination: MarieBelle’s at 484 Broome Street in Soho.

Now, if you’re from Manhattan, you’ll know that from Columbia, that’s over 100 streets away.  If you’re not from Manhattan, you now know that Culinary Society is committed to delicious explorations in taste.  For the chocoholics and the adventurous, MarieBelle’s is an exploration you’ll want to try soon.  MarieBelle’s is a wonderfully charming chocolate boutique and cafe in Soho.  A simple, cerulean sign juts out onto Broome Street.  There is a casually underplayed window display – the real treat is the visual preview of MarieBelle’s before entering.  When you first enter MarieBelle’s, you are greeted by the barista at the “Express” bar.  It sells small to-go versions of its menu.  Greet her kindly, but keep moving into the store.  You don’t want to miss out on the cafe, or the literal eye candy that fills MarieBelle’s. Continue reading Review: Gourmet Hot Chocolate {MarieBelle’s}