Drop rounded tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 1 inch apart. Sprinkle the top of each cookie with a pinch of flaky sea salt. Bake 1 cookie sheet at a time until the cookies are golden brown, 8 to 10 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool until just barely warm and serve.
2¼ cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
1 cup (2 sticks)
unsalted buer,
at room temperature⅔ cup firmly packed
light brown sugar
⅔ cup granulated sugar1 large egg plus
2 large egg yolks2 teaspoons vanilla extract12 ounces (about 1 cup) semisweet chocolate, roughly chopped
Flaky sea salt, for sprinkling
MAKES ABOUT 36 COOKIES
21
Chewy Whit Choolat Coonu Cookie
Shredded coconut gives these yummy cookies an extra layer of chewiness. If you’d like to change up the flavor a lile, use semisweet or milk chocolate chips in place of the white chocolate chips—or try buerscotch or peanut buer chips.
Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg and vanilla, and beat until combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and beat on low speed just until blended. Turn off the mixer, add the coconut and white chocolate chips, and stir with a wooden spoon until the coconut and chips are evenly mixed into the dough.
Drop rounded tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 2 inches apart. Bake 1 cookie sheet at a time until the cookies are golden brown, 14 to 16 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
1⅓ cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt
½ cup (1 stick)
unsalted buer,
at room temperature½ cup firmly packed
light brown sugar
½ cup granulated sugar1 large egg
½ teaspoon vanilla extract1¼ cups sweetened shredded coconut
½ cup white chocolate chips
MAKES ABOUT 20 COOKIES
23
Oatmea–Choolat Chip Cookie
These oatmeal cookies are studded with lots of chocolate chips that turn gooey with baking. You can swap 2 cups of dried cherries for the chocolate chips or opt for a mix of both. For the right chewiness, use old-fashioned rolled oats, not the quick-cooking kind.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well combined, about 2 minutes. Add the eggs and vanilla and beat on low speed until well blended. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the remaining flour mixture and mix again just until blended. Turn off the mixer, add the oats and chocolate chips, and stir with a wooden spoon until the oats and chips are evenly mixed into the dough.
Drop heaping tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 2½ inches apart. Bake 1 sheet at a time until the cookies are golden brown, 11 to 14 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
2 cups all-purpose flour 1½ teaspoons
ground cinnamon1 teaspoon baking soda ¾ teaspoon baking powder½ teaspoon salt
1 cup (2 sticks)
unsalted buer,
at room temperature
1 cup firmly packed
light brown sugar
1 cup granulated sugar2 large eggs
2 teaspoons vanilla extract2½ cups old-fashioned rolled oats
1 (12-ounce) bag (2 cups) semisweet chocolate chips
MAKES ABOUT 40 COOKIES
24
Buery Vani Shtbread Cookie
Rich, buery shortbread is the perfect cookie for a springtime tea party with your friends. In the summer, serve it alongside a bowl of berry ice cream or lemon sorbet.
And in the fall or winter, when it’s cold outside, dip it in a cup of hot cocoa.
Preheat the oven to 300°F. Have ready a 9-inch square baking pan.
In a small bowl, whisk together the flour and salt. In a large bowl, using an electric mixer, beat the buer on high speed until fluffy and pale yellow, about 3 minutes. Add the the ¼ cup granulated sugar and the powdered sugar and beat on medium speed until well combined. Add the vanilla and beat until well mixed. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and mix on low speed just until blended.
Using the rubber spatula, scrape the dough into the baking pan. Flour your fingers and press the dough into an even layer. Sprinkle the 1 tablespoon granulated sugar evenly over the top. Bake until the edges of the shortbread are golden brown, about 1 hour. Remove the pan from the oven and set it on a wire rack. Immediately use a thin, sharp knife to cut the shortbread in half, then cut each half crosswise into six 1½-inch rectangular bars. While the shortbread is still hot, use a toothpick or wooden skewer to poke holes into the cookies, decorating them with dots. Let cool for 30 minutes, then use an offset spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
1½ cups all-purpose flour¼ teaspoon salt
1 cup (2 sticks)
unsalted buer,
at room temperature
¼