Cookies recipe

Mark Bittman’s Crumbly Cookie Recipe

Chef’s Notes

I love these cookies so much, sometimes I’ll bake a loaf of bread just to make them. After baking, they freeze well for a month or two (although they don’t last as long). Just put them in an airtight container and heat them in the microwave until warm and fluffy.

Technical tip: Cookies should be slightly firm to the touch. To confirm they are ready, check the bottom of a; it should be lightly browned.

Possibility of exchange: To make them less doughy, more delicate, like Florentines, reduce the flour to 1/4 cup. The recipe as written is great with up to 1 cup chopped dark chocolate or 1/2 cup unsweetened shredded coconut incorporated. Or reduce butter to 1 stick and add 1/2 cup peanut butter.

Special equipment: Culinary robot.



Preheat the oven to 375 F. Adjust the racks so they are near the middle of the oven with several inches between them.


Put the bread cubes in a food processor with the sugar and run the machine until the mixture looks like wet sand, 1 to 2 minutes. Add the butter and run the machine until the dough begins to form a loose ball around the blade, about one minute. Scrape down the sides of the bowl with a rubber spatula and repeat. Add the eggs and vanilla, and let the machine run for another minute, stopping once or twice to scrape the sides again.


Combine flour, baking powder and salt in a large bowl. Transfer the breadcrumb mixture to the bowl and stir until a somewhat loose dough forms.


Drop batter by spoonfuls onto large ungreased cookie sheets. Space them about an inch apart; you should have about 24 cookies. Gently press the mounds with your finger to flatten them.


Bake, inverting the cookie sheets between the racks and rotating them after about 10 minutes if necessary to promote even baking, until the cookies begin to brown around the edges and are slightly firm to the touch. 20 to 30 minutes. Transfer them to a wire rack to cool. They will keep in an airtight container at room temperature for several days or frozen for weeks.