Editor’s Note: Cocina Connection is a monthly feature where New Mexico-based chefs share some recipes behind the scenes.
Kristin Dowling always unfolds cookie dough to make cookies.
Of course, the music should resonate with the heat of the preheating oven.
“I don’t like quietness,” she says with a laugh. “Noise is needed to stay focused.”
Coming on holiday time, Dowling is working at a tremendous pace.
“Around Christmas, I make about 100 dozen cookies a day,” she says. “It’s not uncommon for me to come at 6am or stay overnight. Recently, I’ll come later around 9am.”
Dowling, along with Michael Silva, is a co-owner of Albuquerque-based Rude Boy Cookies. The duo opened a bakery in July 2014 and is located in Suite E, 1916 Central SE, opposite the University of New Mexico campus.
According to Dowling, a new location will soon open near the Indigenous Pueblo Cultural Center campus.
“It’s very exciting to see how far Mike and I have done this,” says Douring. “That was my dream.”
Every day, Dowling makes dozens of cookies.
For Valentine’s Day, Rude Boy Cookies offers a variety of choices.
Some examples are the rapper Snoop Dogg and the Big Gee Smalls Valentine Duo. It consists of a cookie inspired by one of the rappers and proverbs such as “Gangstarab” and “I love you if you call me Big Poppa.”
Next is the “We Go Together” series, which features cookies decorated with red and green chili, or chips and salsa.
“Whatever we can imagine, we try to make it,” says Douring. “It was Mike’s idea to make cookies for Biggie, Snoop Dogg and Tupac.”
This is part of the dozens of special cookies the company offers along with seven classics: chocolate chips, salted double chocolate, red velvet, peanut butter, sugar cookies, oatmeal butterscotch and snicker dudle. Not to mention the oatmeal cream pie and the ductor cookie.
“Whatever you are craving for, we have it,” says Douring. “One of the classics always has room.”
Douring’s love for baking began as a kid.
Her grandmother was an artist and encouraged her to do anything that would bring joy to her.
“She has always helped me express myself in the way I can,” recalls Douring. “When I was a kid, she let me build a restaurant in the kitchen. When I grew up I wanted to be a waitress. It’s funny to think about it, but I do something creative. And I thought I was going to make it for the audience. “
Dowling was born in California but grew up in Farmington and Albuquerque.
After graduating from high school, she incorporated her talent into the culinary arts program at Central New Mexico Community College.
Currently, she and Silva have three CNM culinary arts graduates working for the company.
“I’m fortunate to have this team of young culinary artists working for us,” she says. “They bring so much fun to the table that I never thought possible. That’s all about collaboration.”
Dowling takes advantage of collaboration opportunities to help her challenge her.
With social media, you can instantly see your creativity.
“I really like being able to maintain my creativity and be agnostic to all the external noise,” she says. “If you just stop comparing yourself to others and just compare yourself to the past, you’ll keep moving forward. That’s the way I think about it.”
Dowling enjoyed the creative process and never understood how much math and science she would use in her career.
“I’m not good at math,” she says with a laugh. “I’m very good at bakery math. I failed in chemistry. Baking is the closest thing to chemistry. I can say I’m a STEAM girl. I’m science, technology, engineering, art. , Using math. “
Dowling has accomplished a lot in her career, but there are many other opportunities she wants to promote.
She and Silva moved to a location on Central Avenue about two years ago.
“But this building is really fun,” she says. “This gave us the opportunity to hold bigger events and hold classes here. There are also several markets here and it’s really great to involve the community.”
Rude Boy Cookies also expanded online orders during a pandemic. This is a big part of their business.
“We really switched gears and launched the Square website for our online ordering platform,” she says. “Large companies are now ordering from us because it’s much easier. I wish we had more walking traffic so we could see our customers.”
In 2017, Dowling participated in the Food Network’s “Christmas Cookie Challenge” and was on the national stage when he won the championship.
The premise of the show is simple. The theme is given to four talented cookie makers, followed by time to make cookies. Two rounds, Damiano Carrara, Lee Dramondo and Jamika Pessoa, will be judged. After two rounds, one bakery remains the winner. Oh, not to mention the $ 10,000 check.
Dowling competed with three other bakeries.
In the first round, Dowling created a bisco cheat scene in the church of Santa Fe and the restructuring of Chile.
The challenge in the final round was to introduce the Christmas tradition of using at least two types of ginger cookies.
Contestants took three hours to complete the challenge, and Dowling decided to assemble the structure of Gingerbread.
“Joining Food Network was clearly the best and most enjoyable thing I’ve ever done,” says Douring. “Here I came up with a cookie decoration set. I love getting a weird set. I got a Pokemon and astrology set once, but it was very strange to combine them. . I love all the challenges. “
Dowling and Silva worked together at the Flying Star Cafe on the Rio Grande River before starting the company.
“I remember telling my wife about the idea,” says Silva. “I knew she couldn’t make a rude boy’s cookie without Christine. She’s a creative push.”
Red velvet cookie
1½ cup of all-purpose flour
¼ Cup Dutch Process Cocoa Powder
1 teaspoon baking soda
1/4 teaspoon salt
½ cup unsalted butter, tender
3/4 cup dark brown sugar
Granulated sugar ¼ cup
One big egg
1 tablespoon buttermilk
2 teaspoons of vanilla extract
1/2 teaspoon red gel food coloring
1 cup of white chocolate chips
Put flour, cocoa cake, baking soda and salt in a large bowl and mix with a whisk. Save it.
Using a stand mixer with a paddle attachment, mix the butter and sugar and beat until creamy. Mix eggs, buttermilk and vanilla extract and rub the sides and bottom of the bowl as needed.
After mixing, add food coloring and tap until mixed. Turn off the mixer and pour the dry material into the damp material. Lower the mixer and tap slowly until a soft dough is formed. Add white chocolate chips. The dough will be sticky.
Cover the dough and chill in the refrigerator for at least 2 hours. If the dough is cooled for more than a few hours, the dough will harden, so bring the dough to room temperature and then roll and bake.
Preheat the oven to 350F. Place parchment paper on two large top plates and set them aside.
Scoop 1½ tablespoons of dough and roll into a bowl. Place 9 balls on each top plate. Bake for 13 minutes. If the dough doesn’t spread, push down on the warm cookies to flatten them a little.
Allow the cookies on the baking sheet to cool for 5 minutes, then transfer to a wire rack to allow to cool completely.