If your idea of The Perfect 10 involves cookies, all bases are covered with this giveaway. In conjunction with the #AmexMakeMyDay program, supermodel cookie lover Karlie Kloss and genius pastry chef Christina Tosi want to make your day by sending you and someone you love a tin of Perfect 10 Kookies.
Perfect 10 is a dairy-free, gluten-free cookie sweetened with agave. The cookies come in cute tins, each with six individually wrapped cookies. Not only do they make beautiful gifts, but when you buy a tin of cookies, a portion of the proceeds goes toward providing meals to hungry kids via an organization called FEED. Sweet!
Karlie and Christina are giving five readers two tins of cookies each. If you’d like to be one of those readers, leave a comment saying who your perfect 10 is by this Sunday at midnight on February 17. I will pick five winners on Monday (Feb. 18) and email those five readers that day.
If your comment doesn’t get picked, don’t worry. Karlie and Christina have generously shared the recipe (a couple of versions, actually) and the homemade version tastes very much like the real deal. Here’s a picture of mine next to Karlie’s. I made them slightly smaller, baked them a little more (but only because I’ve seen varying times and temps), and used normal size chocolate chips as opposed to the minis. Luckily, no matter how long I baked them and at what temperature, they turned out great.
This is such a terrific giveaway. Remember the days when Christina was creating amazing cookies with coffee grounds and corn flakes in shared kitchen space? Now she has a restaurant, commissary, five bakeries and is part of the AMEX Ambassador program. As for Karlie, it’s pretty cool that she is putting her passion for baking into Karlie’s Kookies. I’m sure runway modeling is a blast, but baking is more fun, am I right?
Okay, so on with the recipe. If you need a very serious tutorial, watch the video of Karlie and Christina making making Perfect 10 cookies. They give the baking time of 6 minutes at 325 in the video. The Lucky Peach recipe says 325 for 12 minutes, and the recipe in the ad below says 300 for 8 minutes. In my experience, it doesn’t seem to matter. They’re hardly baked, anyway.
The cookies can also be made with either cornstarch (as listed below and on Lucky Peach) or with xanthan gum, like in the super secret chef version I was given that’s all in grams and crazy-easy if you have a scale. That version also makes eight giant cookies, which is a more reasonable amount to start with. This one is different than the one in the video (as mentioned) in that the cookies are not punched but rather molded into balls and flattened. The dough is so easy to work with you can either punch it out or just punch down balls. As for the baking time, 8 minutes was too short for me, but about 12 minute at 300 F worked, as did 12 at 325. In other words, the cookies can be rare or well-done and still perfect.
- 200g almond flour
- 100g gluten-free whole oats (I used regular oats)
- 1g baking soda (this was a little less than 1/8 teaspoon)
- 2g baking powder (about 3/8 of a teaspoon)
- 2g kosher salt (about 1/8 teaspoon or so — depends on type)
- 0.5g xanthan gum (about 1/6 of a teaspoon)
- 30g slivered almonds, lightly toasted
- 120g mini dark chocolate chips
- 80g olive oil, I used canola
- 90g agave syrup
- 1 teaspoon vanilla extract
- Heat the oven to 300 degrees F.
- In a stand mixer, with the paddle attachment, mix the dry ingredients together. Add the liquid ingredients and paddle until well combined.
- Scoop cookies firmly with an ice cream scoop onto a parchment-lined sheet pan. Flatten each mound of cookie dough fully with the palm of your hand.
- Bake cookies for 8 minutes, or until golden brown. Store in an airtight container or eat right away!