Home Kitchen: Maya-Camille Broussard’s Lunchroom Cookies, Chicago
Chef Maya-Camille Broussard is the owner of Justice of the Pies, a Chicago-based bakery that specialises in sweet and savoury pies, quiches and tarts. In this video, she demonstrates how to make Lunchroom Cookies. These cafeteria-style cookies were famous in the Chicago Public School system before being taken off menus as school lunches became more regulated. This recipe is particularly special to Broussard because her aunt Dell worked in the CPS lunchroom and used to make the cookies for the family. Lunchroom cookies have always been a nostalgic part of her childhood experience and were often shared at summertime barbecues.
Lunchroom Cookies
(Peanut version)
Ingredients
1/2 cup salted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking soda
Method
1. Preheat the oven to 375°F/ 190°C and line two baking sheets with parchment paper.
2. Blend the softened butter and peanut butter together in a mixer. Add the two types of sugar and mix until well blended (do not overmix). Then, add the egg and vanilla extract and quickly incorporate the ingredients.
3. In a large bowl, whisk together the flour and baking soda. Transfer half of the flour mixture into the mixing bowl. Mix until well blended, then add the remaining flour mixture to the mixing bowl.
4. Mix until the dough starts to form a loose ball. Remove from the mixer.
5. Scoop out approximately a quarter of a cup of dough for each cookie and place onto the baking sheets. Using three fingers, lightly press an indentation into each cookie to spread it out.
6. Bake for 10 minutes in the middle rack of the oven (do not place the baking sheet on the lower rack or it may burn on the bottom). Remove from the oven and allow to cool for 10 minutes before enjoying.
(Peanut version)
Ingredients
1/2 cup salted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking soda
Method
1. Preheat the oven to 375°F/ 190°C and line two baking sheets with parchment paper.
2. Blend the softened butter and peanut butter together in a mixer. Add the two types of sugar and mix until well blended (do not overmix). Then, add the egg and vanilla extract and quickly incorporate the ingredients.
3. In a large bowl, whisk together the flour and baking soda. Transfer half of the flour mixture into the mixing bowl. Mix until well blended, then add the remaining flour mixture to the mixing bowl.
4. Mix until the dough starts to form a loose ball. Remove from the mixer.
5. Scoop out approximately a quarter of a cup of dough for each cookie and place onto the baking sheets. Using three fingers, lightly press an indentation into each cookie to spread it out.
6. Bake for 10 minutes in the middle rack of the oven (do not place the baking sheet on the lower rack or it may burn on the bottom). Remove from the oven and allow to cool for 10 minutes before enjoying.
Interested in becoming a member?
Happy Hour: National Rum Punch Day
In Conversation: Dominique Crenn, Manoella Buffara and Andrew Friedman
Home Kitchen: Baked Carbonara with Pizza East Head Chef, Tom Ewer
Happy Hour: Ryan Chetiyawardana and Douglas McMaster
Home Kitchen: paella
Happy Hour: barrels and bees, London
Home Kitchen with Andrea Cavaliere
Home Kitchen: Bruno Verjus
Home Kitchen: Selasi Gbormittah
Home Kitchen: Cacio e Pepe with Andrea Torre, Soho House Amsterdam
