Apparently I'm in cookie mode. This recipe is from Sohla El-Waylly's new cookbook. I haven't done a lot of digging but it's a fantastic cookbook with lots of explanations and guides, etc. We are fans.
Samantha made them "Lisa Frank" style. I added mini chocolate chips and chocolate sprinkles. Awesome recipe because you use melted butter and there is no refrigeration required.
One batch makes about 2 dozen. I doubled and got just under 4 dozen.
Ingredients:
1 stick unsalted butter, melted
3/4 c. (150 grams) sugar
1/2 c. (107 grams) packed brown sugar
1 1/4 tsp. Diamond Crystal kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 large eggs straight from the fridge
2 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 2/3 c. (200 grams) flour
1/2 c. - 3 c. mix-ins of your choice (let your soul be your guide)
Directions
Heat the oven to 375. Line 2 cookie sheets with parchment paper. In a medium bowl (I used my stand mixer), combine melted butter, sugar, brown sugar, salt, baking powder and baking soda. Add the egg, vanilla and almond extract and stir until smooth and well combined. (If you have time, let the mixture stand 30 minutes. This dissolves some of the sugar and results in a chewier cookie.) Add the flour until incorporated and the mixture combines into a soft dough. Add the mix-ins and combine until well distributed. Bake 11-16 minutes (mine were 11-12 minutes) until golden brown. Let cool if you can stand it.
If you want to do these "Lisa Frank" style, stir in 1/4 c. rainbow sprinkles and 1/2 c. mini M&Ms.
(To taste!) After scooping, roll in more sprinkles and top with extra mini M&Ms. SUGAR HIGH!
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