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Despite their dainty and elegant appearance, these waferlike cookies completely satisfy your chocolate chip cravings! They're lovely served as an accent with fruit, sorbet, or ice cream, or with a cup of tea in the afternoon.
1 1/2 cups all-purpose
1/4 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter at room temperature
1 cup (lightly packed) light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 large egg
6 ounces (1 cup) semisweet chocolate chips
1. Preheat the oven to 400 F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.
2. Sift the flour, baking powder, and salt together into a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula. Scrape the bowl again at the end.
4. Add the egg and beat on medium speed until blended, about 10 seconds. Scrape the bowl.
5. Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl.
6. Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds.
7. Drop the cookies by rounded teaspoons 2 inches apart on the prepared baking sheets. Flatten each cookie to 1/4 inch thickness.
8. Bake the cookies until they are firm and light golden with deep golden edges, about 12 minutes. Allow to cool on the sheets.
9. Store the cookies in an airtight container at room temperature for a day or two if you think you will be snacking on them. After that, store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating.
Makes 75 cookies
Oatmeal Chocolate Chips
The perfect union of two classic cookies--more an oatmeal cookie with chocolate chips than a chocolate chip cookie with oats! Chewy in the center, crunchy around the edges, it's a hearty and delicious treat.
1 1/4 cups all-purpose flour
6 tablespoons whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
1 1/4 cups (lightly packed) light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2 tablespoons milk
2 1/4 cups quick oats
8 ounces (1 1/4 cups) semisweet chocolate chips
1. Preheat the oven to 375 F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.
2. Sift both flours, the baking soda, and salt together into a small bowl and set aside.
3. Using an electric mixer on medium-high speed, cream the butter, both sugars, and the vanilla together in a medium size mixing bowl until light and fluffy, 1 1/2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula.
4. Add 1 egg and beat on medium speed for 10 seconds. Scrape the bowl and add the second egg and the milk. Beat on medium speed until blended, 10 seconds. Scrape the bowl.
5. Add the flour mixture and mix on low speed until almost blended. Once again, scrape the bowl.
6. Add the oats and blend on medium speed for 10 seconds. Scrape the bowl. Then add the chocolate chips and blend on low speed for 10 to 15 seconds, until incorporated.
7. Drop the cookies by generously rounded tablespoons 2 inches apart on the prepared baking sheets. Bake until the edges are golden and the centers are lighter in color and just set, 14 to 16 minutes. Cool them on the baking sheets.
8. Store the cookies in a plastic container at room temperature for 1 day. After that, store them in the freezer for up to 2 weeks. Bring them to room temperature before eating, or heat them in a microwave for 50 seconds on medium power.
Makes about 26 cookies
In Praise of Cookies
Rules of the Game
A few important baking techniques and tips, plus equipment and ingredient advice, that will ensure cookie success, batch after batch after batch.
Know Your Dough
A general overview of what you need to know about mixing, baking, and storing all the different types of cookies offered in this book.
A scrumptious assortment of cookies with crispy edges and chewy centers, including Noah's Chocolate Chocolately Chocolate Chips, Rosie's Oatmeal Cookies, Chocolate-Coconut Scoops, and Apple 'n' Spice Drops.
Irresistible shortbreads, florentines, spritzes, and biscotti--choose from Chocolate Chip Strips, Hazelnut Crisps, Glazed Lemon Cookies, Cappuccino Shortbread Sails, and Orange Walnut Mandelbrot.
Half Moons, Sacher Tortes, Maple Softies, Carrot Cake and Cookies--lovely glazed and frosted mini-cakes, so good and so celebratory.
The ultimate culinary invention--two cookies held together by a luscious filling. Some favorites to bake are Boston Cream Pies, Little Princesses, Pumpkin Whoopee Pies, and Peanut Butter Sandwiches.
The Bar Crowd
Twelve different kinds of heavenly brownies, plus Chocolate Linzer Bars, Gooey Butter Bars, Cranberry Walnut Squares, Tropical Macadamia Bars, and more.
Turnovers, muffins, tartlets, and cupcakes, all in miniature and all in the cookie family. Almond Raspberry Gems, Coconut Fluff Babycakes, M-M-M-Madeleines, and Mini-Eclairs, are just a few of the treats in this chapter.
Almost any cookie can be a holiday cookie, but these classics include: Gingerbread People, Butter Wreaths, Mini Fruit Cakes, and Poppyseed Hamantaschen.