Here is the cookie recipe I promised I would post last week. These were really tasty and had a different set of ingredients. I really liked the fact that you used cold butter. I never remember to set my butter out ahead of time, mostly because I don't think ahead about making cookies. I still think I like this recipe better.
Chocolate Chip Cookies
Yields about 15 cookies (recipe could easily be doubled)
Ingredients:
1 1/2 cups all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup chilled butter, diced into cubes
1 cup minus 2 Tbsp granulated sugar
1/2 Tbsp molasses
2 1/2 Tbsp original or french vanilla coffee creamer powder*
1 large egg
1/2 Tbsp vanilla bean paste or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes. Stir in egg and vanilla bean paste. Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick). Mix in milk chocolate and semi-sweet chocolate chips. Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets. Bake 10-11 minutes, until edges are very lightly golden. Cool on cookie sheet several minutes before transferring to wire rack to cool. Store in an airtight container. To enjoy warm cookies later on, pop cookie in the microwave for 10 seconds if desired.
Yields about 15 cookies (recipe could easily be doubled)
Ingredients:
1 1/2 cups all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup chilled butter, diced into cubes
1 cup minus 2 Tbsp granulated sugar
1/2 Tbsp molasses
2 1/2 Tbsp original or french vanilla coffee creamer powder*
1 large egg
1/2 Tbsp vanilla bean paste or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes. Stir in egg and vanilla bean paste. Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick). Mix in milk chocolate and semi-sweet chocolate chips. Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets. Bake 10-11 minutes, until edges are very lightly golden. Cool on cookie sheet several minutes before transferring to wire rack to cool. Store in an airtight container. To enjoy warm cookies later on, pop cookie in the microwave for 10 seconds if desired.
