CHEWY SUGAR COOKIES FROM COOK'S ILLUSTRATED
Make and share this Chewy Sugar Cookies from Cook's Illustrated recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 58m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- NOTE: Dough will be slightly softer than most. Handle as briefly and as gently as possible when shaping. Overworking the dough results in flatter cookies.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
- Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cups of sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
- Divide dough into 24 equal pieces, about 2 tablespoons each (can use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of a drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per baking sheet), discarding any remaining sugar.
- Bake, one sheet at a time, until edges are set and just beginnning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Cool cookies on baking sheet 5 minutes. Using wide spatula, transfer cookies to wire rack and cool to room temperature.
Nutrition Facts : Calories 166.6, Fat 7, SaturatedFat 2.8, Cholesterol 18.1, Sodium 101.5, Carbohydrate 24.4, Fiber 0.3, Sugar 15.4, Protein 1.7
OATMEAL-RAISIN COOKIES (COOK'S ILLUSTRATED)
This recipe is from Cook's Illustrated Magazine. It, along with the Chocolate Chip cookies, are now expected of me at all family functions. Best I've had. I also find that even, though the portions are somewhat large, it's better to cut them in half aftward than make them smaller, or else they dry out.
Provided by bgriddle
Categories Drop Cookies
Time 1h35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
- Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
- Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Nutrition Facts : Calories 277.1, Fat 11.8, SaturatedFat 6.8, Cholesterol 47.8, Sodium 88.5, Carbohydrate 40.3, Fiber 1.6, Sugar 23.1, Protein 3.7
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Make and share this Thick and Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by grandma2969
Categories Chocolate Chip Cookies
Time 30m
Yield 18 large cookies
Number Of Ingredients 11
Steps:
- Adjust oven racks to upper and lower middle positions.
- Heat oven to 325*.Line 2 cookie sheets with parchment paper.
- Whisk flour, baking soda, and salt together in medium bowl, set aside.
- Either by hand or electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined.
- Add dry ingredients and beat at low speed just until combined.
- Stir in chips to taste.
- Roll scant 1/4 cup of dough into ball.Holding dough ball in fingertips of both hands, pull into 2 equal halves. rotate 90* and with jagged edges facing up, join halves together at their base, again forming a single ball being careful not to smooth dough's uneven surface.
- Place formed dough onto cookie sheet, leaving 2 1/2" between each ball.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy -- 15-18 minutes.
- Cool cookies on sheets . When cooled, peel cookies from parchment -- .
THICK & CHEWY CHOCOLATE CHIP COOKIE BARS, FROM COOK'S ILLUSTRATED RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Adjust oven rack to lower-middle position. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 X 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Mix flour, salt, and baking soda together in medium bowl; set aside. Whisk melted butter and sugars in medium large bowl until combined. Add egg, egg yolk, and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chips and turn batter into prepared pan, smoothing top with spatula. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
CHEWY COCONUT-LIME SUGAR COOKIES(ATK)
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
Provided by Coppercloud
Categories Dessert
Time 26m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Set aside.
- Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
- Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.
- Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Nutrition Facts : Calories 164.7, Fat 7.7, SaturatedFat 3.4, Cholesterol 18.1, Sodium 106.5, Carbohydrate 22.6, Fiber 0.4, Sugar 13.4, Protein 1.7
CHEWY CHOCOLATE COOKIES
This is a Cook's Illustrated recipe that was originally published in January 2009. These are dark, almost fudgy cookies that are not crumbly at all. They develop a nice, crackly top and are not overly sweet, even with the granulated sugar coating. CI recommends using Callebaut Intense Dark L-60-40NV, but any high- quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough.
Provided by Chilicat
Categories Drop Cookies
Time 1h7m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a large (18- by 12-inch) baking sheet with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate.
- Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
- In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
- Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
- Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Nutrition Facts : Calories 216.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 22.9, Sodium 99, Carbohydrate 34, Fiber 1.6, Sugar 17.7, Protein 2.3
CHEWY SUGAR COOKIES
I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.
Provided by Cindy Catudal Shank
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
- Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
- Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 23.9 g, Cholesterol 12.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 173.2 mg, Sugar 15.2 g
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