RECIPE TITLE "Thin Crisp Chocochips" from
Rosie's Bakery Baking Book
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
6. Add the chocolate chips and blend until they are mixed in, 5 to
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.
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There's nothing better than walking into a kitchen and being greeted with the smell of fresh baked cookies - except maybe eating those cookies. The Ultimate Cookie Book offers bakers the chance to explore 450 best kitchen-tested cookie recipes, from tried-and-true classics to unbeatable brownies to favorites that span the globe. Your baking success is ensured with a full-color baking and decorating guide-filled with ingredient information, tips, and techniques straight from the Better Homes and Gardens(r) Test Kitchen. More info
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For this trailblazing collection of America"s favorite cookies, Nancy Baggett crisscrossed the nation, visiting small-town bakeries, chic urban cookie boutiques, rural inns, bed-and-breakfasts, farmers" markets, and the homes of locally renowned cooks. She combed through community cookbooks and searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen.
THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook.
Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. For children and adults alike, one of the most exciting chapters will be the lavishly illustrated "Cookie Decorating and Crafts," which includes everything from simple projects like Christmas cookies and Chocolate Gingerbread Bears to an elaborate gingerbread house. As Nancy Baggett tells the story of America"s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions. More info
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The perfect cookie for every occasion.
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