Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet or milk chocolate chips

Directions:

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

use milk chocolate chips.

sprinkle a tiny pinch of sea salt on mine. mmmmm. if you're in to that sort of a thing.

don't be tempted to make them smaller, they aren't as good (texture is compromised) and trust, you will want them big

I can't wait to try this one. From blog: all that i love!

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

Pink Lemonade Tea Cakes

Pink Lemonade Tea Cakes:
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped nuts (walnuts or pecans, typically)
1 tablespoon King Arthur brand Lemon Powder
A few drops of LorAnn Oil flavoring, Lemonade flavor
pink food coloring (if desired)

To Coat the Cookies:
approximately 2 cups extra powdered sugar
1 or 2 tablespoons more King Arthur Lemon Powder
pink petal dust or luster dust

Directions:
1) Heat oven to 400.

2) Mix room temperature butter, powdered sugar, and vanilla thoroughly. Add a few drops of the LorAnn Oil Flavoring. This is strong stuff, and a little goes a long way! Stir flour, salt, King Arthur Lemon Juice Powder, and nuts in, and mix just until well incorporated.



3) Form dough into one inch diameter balls and put on a greased cookie sheet.


4) Bake 10-12 minutes, until the cookies are just starting to look golden brown on the bottom. The cookies will still appear pretty pale on their tops.

5) While still warm, roll the cookies in your pink powdered sugar mixture. I like to use a fork and a spoon for this step, both to keep my hands clean and protect my fingers from the heat. This first layer might look a little moist and darken as the cookies cool, but don’t worry. Let cool completely, and roll the cookies in the powdered sugar coating a second time. This will give you the lovely lasting powdery coating.

To make the pink powdered sugar coating:
1) Place approximately two cups of powdered sugar in a bowl or tupperware container. (I like something with a lid, so I can shake the ingredients to mix thoroughly and quickly.) Add one or two tablespoons of King Arthur Lemon Juice Powder to the powdered sugar–it really depends on how lemony you want the cookie to be. Sprinkle some pink petal dust or luster dust in the mix. Luster and petal dusts are essentially powdered food coloring, and are used in cake decorating. You can find it online, or at your local cake decorating store. A word of warning: it is *not* the same as the Wilton brand shimmer dust you can get at major craft stores. Look for the real stuff; it’s much more intense and beautiful. I used Magenta petal dust in these pictures. Mix well, and you’ll have a pale pink powdered sugar with a bright lemon tang, perfect for coating the cookies.