Need a recipe for cookies?
Well you are at the right place, this book has recipes of just about every cookie you can imagine!
The cover was made by: @Chaotic_Monki
-Rankings:
#1 Chocolate Chip (03/26/19)
These cookies are a tiny bite of dark and light, making them the perfect sweet treat for your solar eclipse party.
Yields: About 60 Cookies.
~Ingredients:
-Cookies:
2 1/2 Cups All Purpose Flour.
1 Teaspoon Baking Soda.
1/2 Teaspoon Salt.
3/4 Cup Unsalted Butter, softened.
1 Cup Granulated Sugar.
2 Large Eggs.
2 Teaspoons Vanilla Extract.
2/3 Cup Buttermilk.*
-Icing:
3 3/4 Cups Powdered Sugar.
3 Tablespoons Light Corn Syrup.
1 Tablespoon Lemon Juice.
2 Teaspoons Vanilla Extract.
4 to 6 Tablespoons Water.
1/3 Cup Cocoa Powder.
~Directions:
Step 1: Preheat oven to 350°F. Line the cookie trays with parchment paper.
Step 2: In a medium bowl, combine the flour, baking soda and salt; set aside.
Step 3: In a large mixing bowl, beat together the butter, sugar, eggs and vanilla for about 3 minutes on medium speed or until the mixture is light and fluffy.
Step 4: Reduce the speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with the flour mixture; mix until combined. Do not over mix!
Step 5: Drop 1-inch round portions of batter, 2 inches apart, onto the prepared cookie sheets.
Step 6: Bake for approximately 7 to 10 minutes, or until edges are slightly golden and cookies spring back to the touch. Transfer cookies to wire rack; cool completely before icing.
To Make the Icing:
Step 7: Mix sugar, corn syrup, lemon juice, vanilla and 4 tablespoons water until smooth.
Step 8: Add more water if needed, 1/2 teaspoon at a time, until icing is thick, but easy to spread.
Step 9: Divide icing evenly into 2 separate bowls. Keep one of the bowls vanilla and add cocoa powder to the other bowl to make chocolate icing. Mix both until smooth.
Decorate the Cookies:
Step 10: Using a small icing spatula, spread the white icing onto 1/2 of the flat side of each cookie, creating a straight edge down the middle. Set on parchment paper; allow icing to dry 10 minutes before icing the other side with chocolate.**
Step 11: Once the icing is completely dry (approximately 1 hour), store the cookies in an airtight container, keeping them separated in layers with waxed paper. Store at room temperature for up to 3 days, or refrigerate for up to 1 week.
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*Buttermilk Substitution = Whole Milk plus 1 teaspoon lemon juice and let it sit for a minute or two before using.
**Alternately you can make both of the chocolates dipping consistency by adding more milk and just dip each cookies in halfway way in the chocolates.
