Saturday, May 18, 2013

Chewy Chocolate Lavender Cookies

I recently moved to a new city and I just realized that I haven't blogged in over a month. .

I have been baking or trying to at least, but every time that I decided to make something, I realized that I was missing something. Mildly frustrating.

For instance, I tried to make Pineapple Muffins... but half way through making a mess in the kitchen, I realized that I didn't have butter or oil. I compromised and used yogurt... because that was the only potential substitute.

It wasn't a total success.. or a failure... The muffins just had a weird gummy texture... like the texture that you get from adding too much protein powder to muffins... yeah, I'm sure everyone can relate with that example.

Today, I was set on sticking to a recipe and I tried not to go "off the grid". I wanted to test out a cookie recipe that included corn starch...

For me to follow this recipe, I had to pick up the baking essentials: butter, brown sugar, apparently corn starch, and a baking tray.

Yes!!! A NEW TRAY!!!  I was very excited to test out a new tray. Ah, I love buying new bake ware. It's like buying a new pair of shoes. Just amazing.

Chewy Chocolate Lavender Cookies

The cookies turned out well, but of course, I had to get creative. I added lavender... I wonder if anyone will notice that the cookies taste like SUMMER!!

Oh, I also baked the cookies for 9 minutes (vs 11 minutes) because I'm still getting use to the oven, which runs a little hotter than my previous oven... I think.

Recipe for Chewy Chocolate Cookies

2 and 1/4 cup all-purpose flour, spoon & leveled
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup light brown sugar, loosely packed (I lowered it to 1/2 cup... just because)
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips or chocolate chunks
I also added ~2 to 3 teaspoons of lavender

- Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
- In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. *** instead of adding the wet into the dry, I added the dry to the wet.. what I usually do...
- Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
- Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Read more from the source: Sallys Baking Addiction

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