Apr 132013
 

Wow, these cookies are good! I found this recipe in my newspaper published by a local cafe owner. The cookies are soft in the middle and crisp on the outside. The secret to these special cookies is letting the dough sit in the refrigerator between one to three days before baking. The longer the dough sits, the more complex and flavorful the cookie becomes once baked. Try them and let me know what you think.

Chocolate Chip Cookies.jpg

3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1 1/4 cups brown sugar
2 sticks (1/2 pound) unsalted butter, at room temperature
2 eggs, at room temperature
2 teaspoons vanilla
10 ounces chocolate chips, 60 percent cacao, such as Ghirardelli bittersweet
Sea salt, optional

Sift flour, baking powder, soda and salt into a medium bowl. Set aside.

Cream sugar, brown sugar and butter in a standing mixer or in a large bowl with a handheld mixer. (You want this very well combined. I let my standing mixer go for five minutes.)

Add eggs one a time and beat thoroughly. Then add vanilla and continue beating. Slowly add the flour. When all the flour disappears into the dough, add chocolate. Cover dough with plastic wrap and place in the refrigerator for at least 24 hours and up to 72 hours.

Preheat oven to 300 degrees.

Roll golf ball-sized mounds of dough. (I used my hands instead of a little scooper because it was much easier when handling the cold dough). Place each one several inches apart on a cookie sheet. Lightly sprinkle each cookie with sea salt, if desired.

BAKE for 16-20 minutes depending upon how soft you like your cookies. Don’t bake too long because the cookies get crisp after cooling.

About 36 cookies

Jan 212013
 

I love making these cookies around the holidays. They are easy to make and look great! They are perfect to give as gifts to your friends!

Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar 1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Adapted from Ina Garten Family Style