Cookie crumbles
Whisk the flour, cornstarch, baking soda and salt together
in a medium bowl. Set aside. In a large bowl, whisk the
butter and sugars together until smooth. Whisk in the
egg and yolk, then blend in the vanilla extract. Add the
dry ingredients to the wet. Stir with a rubber spatula or
wooden spoon until cookie dough comes together. Stir
in the desired add-ins. The dough will be very soft.
Cover and refrigerate dough for at least 3 hours, or up
to 4 days. (If chilling longer than a few hours, allow dough
to sit at room temperature for 30 minutes, to soften.)
Preheat oven to 325 F. Line baking sheets with parchment
paper or silicone baking mats. Set aside. Roll dough into
balls, using 2 scant Tbsp of dough. Place balls 3 inches
apart on the baking sheets. Bake for 12 to 13 minutes, or
until lightly browned on the sides and centers still appear
soft. Remove from the oven. Cool 5 minutes, then transfer
cookies to wire racks to cool completely. Makes about
2 dozen cookies.
Recipe courtesy of Sally McKenney.
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Soft and Chewy Cookies,
Three Ways
Here’s one of my favorite cookie recipes to bake
this time of year. Using just one cookie dough,
you can make three di;erent soft and chewy
cookie variations, which is convenient for gift
giving and cookie exchanges.
2¼ cups all-purpose flour
1½ tsp cornstarch
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter,
melted and slightly cooled
¾ cup packed light brown sugar
½ cup sugar
1 large egg plus 1 egg yolk,
at room temperature
2 tsp pure vanilla extract
CHOOSE YOUR ADD;INS:
CRANBERRY ORANGE
WHITE CHOCOLATE CHIP
1 cup white chocolate chips
¾ cup dried cranberries
Zest from 1 orange
SWEET AND SALTY M&M’S® COMBO
1 cup pretzel pieces
¾ cup mini M&M’s
Sprinkle of sea salt
(sprinkle the sea salt over
warm cookies when they
come out of the oven)
CINNAMON CHOCOLATE PECAN
1 tsp ground cinnamon
1 cup semisweet chocolate chips
¾ cup chopped pecans