My friend, Judd, has 80 gigabytes of digital cookbooks he has collected online. He culled from them the dozens that were cookie cookbooks and shared them with me on a thumb drive. Here is a simple but fun recipe I tried that made a different take on a chocolate chip cookie.
Field Guide to Cookies
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt
2 cups softened unsalted butter
2 cups light brown sugar
1 cup white sugar
4 large eggs
4 cups semi-sweet chocolate chips
1 cup sugar
2 teaspoon ground cinnamon
1. Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.
2. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy.
3. Add the egg and mix well.
4. Add the flour mixture and mix on low speed just until combined.
5. Add chocolate chips and mix just until they are mixed in evenly.
6. Make dough balls 1 tablespoon, roll in hands, then roll in cinnamon-sugar mixture.
7. Place on a plate, cover tightly with plastic wrap and refrigerate dough for at least 30 minutes. (See Notes)
8. Preheat the oven to 350ºF. On Silpat- or parchment paper-lined cookie sheets, place dough balls 2 inches apart.
9. Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown.
As in most cases, I am not sold that chilling these made any difference. First, even after almost an hour, they balls were really not chilled all the way through. Also, I baked one not chilled and it seemed no different than the chilled ones. Chilling, especially after rolling them out, really makes it a lot more hassle to make these.
I was not too convinced of their “puff.”
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