a relaunch doesn't mean a full cruise schedule. just in case you've been waiting with baited breath for my next post. these things take awhile for me.
with that said, i have made a discovery and need to share with you fine friends. cookies are a staple and they don't take a genius IQ to get them right. they do, however, require some tweaking along the way to get them just right. i am one step closer.
here is what i do with my chocolate chip cookie dough. after mixing it all together, chill for at least a half hour. you can do this! then, roll into balls. make sure your hand is good and greasy, just like mine. that means you've used the appropriate amount of butter.
then, do something crazy with that ball of dough. rip it in half. right through the center. take the two torn halves and smoosh them together ripped sides up. this makes the tops prettier and the cookie bake more evenly. place them on the tray and bake away.
make sure you have a bed-head toddler lying around the house. that way, if you mess them up, he'll never let on.
i, however, have full faith in you and know you are good for this task. your cookies will be one step closer to that holy grail we all know is out there. the perfect cookie.
with that said, i have made a discovery and need to share with you fine friends. cookies are a staple and they don't take a genius IQ to get them right. they do, however, require some tweaking along the way to get them just right. i am one step closer.
here is what i do with my chocolate chip cookie dough. after mixing it all together, chill for at least a half hour. you can do this! then, roll into balls. make sure your hand is good and greasy, just like mine. that means you've used the appropriate amount of butter.
and for your baking pleasure...
white chocolate almond cookies
2 cups + 2 tbsp flour
1/2 tsp baking soda
1 1/2 sticks (12 tbsp) butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, room temperature
2 tsp vanilla extract
1 cup white chocolate chips
3/4 cup chopped almonds
Preheat oven to 325ºF. Mix the dry ingredients: the flour and baking soda, together in a bowl and set aside. In another bowl, mix the butter and two sugars together. Add the egg, egg yolk, and vanilla, and mix. Now add the dry ingredients and mix till an even dough forms. Add in the chocolate chips and almonds. Mix till evenly distributed.
Now you can divide the dough how you choose, into 1/4 cup portions for 18 large cookies or 2 tbsp portions for 36 smaller cookies. Divide your dough and shape each portion into a ball. Then pull each ball into two equal pieces. Turn both pieces so that the jagged side of each half faces upwards and then squish them together. Place them jagged side up on parchment lined baking sheets.
For the larger cookies, bake for 12-15 minutes, and for the small cookies, bake for 8-12 minutes, or until the edges begin to brown and set and the centers are still soft and puffy. Do not overbake. Take them out of the oven and let them finish baking on the sheets, placing the baking sheets on cooling racks. Enjoy!
Makes 18 large cookies or 36 medium cookies.
1/2 tsp baking soda
1 1/2 sticks (12 tbsp) butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, room temperature
2 tsp vanilla extract
1 cup white chocolate chips
3/4 cup chopped almonds
Preheat oven to 325ºF. Mix the dry ingredients: the flour and baking soda, together in a bowl and set aside. In another bowl, mix the butter and two sugars together. Add the egg, egg yolk, and vanilla, and mix. Now add the dry ingredients and mix till an even dough forms. Add in the chocolate chips and almonds. Mix till evenly distributed.
Now you can divide the dough how you choose, into 1/4 cup portions for 18 large cookies or 2 tbsp portions for 36 smaller cookies. Divide your dough and shape each portion into a ball. Then pull each ball into two equal pieces. Turn both pieces so that the jagged side of each half faces upwards and then squish them together. Place them jagged side up on parchment lined baking sheets.
For the larger cookies, bake for 12-15 minutes, and for the small cookies, bake for 8-12 minutes, or until the edges begin to brown and set and the centers are still soft and puffy. Do not overbake. Take them out of the oven and let them finish baking on the sheets, placing the baking sheets on cooling racks. Enjoy!
Makes 18 large cookies or 36 medium cookies.
4 comments:
now i need to know if this is your very own recipe, cause that is one crazy recipe. 2 cups + 2 tbls flour? and the ripping in half technique is something i've never seen before. but i have felt like such a cookie failure lately and i can't figure out why so i'll give it a try.
i'm glad you've given the blog another chance. cause now you're back in life!
teresa: i miss your sweet face. i was trying to remember where i adapted this recipe from to give full credit, but i am not sure. it's just written down in my book. not my original, though. sometimes i suffer from cookie failure, too. this is a goodie. i KNOW i've had bunches of yours that were outstanding. i'm thinking of your almond joy ones...
k this is awesome. i vaguely remember reading this awhile back, and today in my cookie making endeavors, i used the Heidi method. brilliant :)
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