Barefoot Contessa: Back to Basics Season 5 Episode 8 How the Cookie Crumbles

In this episode of Barefoot Contessa: Back to Basics, Ina Garten is all about cookies. She starts by sharing her recipe for oatmeal raisin cookies, including some helpful tips for getting the perfect texture. Next up, Ina makes a batch of shortbread cookies that are topped with raspberry jam and dusted with powdered sugar. She also creates a simple lemon curd that can be used to make lemon bars or as a filling for cookies.

Ina then invites her friend, professional baker Rebecca DeAngelis, to join her in the kitchen to make a batch of classic chocolate chip cookies. Rebecca shares some of her tips for making the perfect chocolate chip cookie, including using a mix of different chocolates and making sure the dough is completely cooled before adding the chocolate chips.

For those who prefer savory to sweet, Ina also makes a batch of Parmesan and thyme crackers. These simple crackers are the perfect accompaniment to a glass of wine or a charcuterie board. Ina also shares her recipe for cheddar and chutney crackers, which are made with sharp cheddar cheese and a dollop of mango chutney.

In the final segment of the episode, Ina shares a fun and festive recipe for snowball cookies. These cookies are rolled in powdered sugar to give them a snowy appearance and are accented with a hint of orange zest and a sprinkle of sea salt.

Throughout the episode, Ina emphasizes the importance of using high-quality ingredients and taking the time to properly measure and mix the dough. She also shares some of her favorite cookie-baking tools, such as a small cookie scoop and a silicone baking mat.

This episode of Barefoot Contessa: Back to Basics is a must-watch for anyone who loves to bake and wants to improve their cookie-making skills. With Ina's expert guidance and delicious recipes, viewers are sure to be inspired to try their hand at baking a batch of cookies themselves.