During the last couple weeks, I've been in a cookie baking mode. For starters, there was chocolate chip cookies, the dough of which is nearly unrivaled when eaten raw:
Oh, and I bake nearly all my cookies on stoneware. They make the perfect cookie! I'm sure there are other pans that do a good job, too, but I've been so content with my stoneware that I haven't tried anything else.
These are a new recipe- cappuccino crinkles (recipe to follow). Lovely!
And then another old favorite, snickerdoodles. Talk about cinnamon buttery bliss!
1/3 cup butter
1 cup packed brown sugar
2/3 cup cocoa powder
1 T. instant coffee crystals
1 tsp. baking soda
1 tsp ground cinnamon (I used about 1/2 tsp)
2 egg whites
1/3 cup vanilla yogurt
1 1/2 cup flour
1/4 cup sugar
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa, coffee crystals, baking soda, and cinnamon. Beat until combined, scraping bowl if needed.
2. Beat in egg whites and yogurt till combined. Beat in as much of the flour as you can with the mixer. Use a wooden spoon to stir in remaining flour if needed.
3. Place sugar in a small bowl. Drop dough by heaping teaspoons into the sugar and roll into balls. Roll in sugar again. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in a 350 degree oven for 8-10 minutes or until edges are firm. Transfer the cookies to a wire rack to cool.