Tuesday, December 20, 2016

Brainy Gourmet Goes Cookie Crazy at Christmas!

Most of my readers know that I am not a 'baker' by nature but I can make a creamy dreamy cheesecake 

...and a variety of drop cookies.

A drop cookie is just a ball of cookie dough you drop on a cookie sheet. I don't use any particular recipe per say because I know what makes a good drop cookie... all you need is a stick of butter, 1/2 cup of brown sugar, 1 tsp vanilla, one egg and 1-1/2 cup of flour adding to that 1 tsp of baking soda, 1/2 tsp baking powder and 1/4 tsp of salt. That is the basic mix. *Note that more flour than sugar will produce a more cake like drop cookie; more butter/sugar will produce a crispy flat drop cookie.

To that basic mix, you can add all kinds of things: any kind of nuts, slivered almonds, cranberries/raisins, oatmeal, and grated coconut; and, of course any kind of mini chocolate or butterscotch morsel. *Advice on the use of oatmeal and or grated coconut...use only 1/4 cup of either otherwise the dough will become too dry. The consistency of the dough has to be just right, not too sticky and not too dry. 

I do have a favorite molasses recipe that I love to make at this time of year. It is not mine but borrowed. When a recipe works, it’s worth using and sharing. This recipe works with or without the mini morsels.
  • 7 ounces best-quality semisweet mini mint chocolate morsels
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) salted butter
  • 1/2 cup packed dark-brown sugar
  • 1 1/2 cups plus 2 level tablespoons all-purpose flour
  • 1 tsp cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 cup molasses
  • 1 egg
  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. Put one stick of soft butter in a glass bowl. Add: sugar, molasses, egg, and stir; then mix in all dry ingredients including flour. Mix and lastly add the mini morsels. 
  3. Check for consistency of dough. Depending on the quality of molasses, you may need to add an additional tablespoon of flour and 1 tbs. of water.
  4. Using a 2-inch ice cream scoop, scoop dough onto baking sheet, 2 1/2 inches apart. Refrigerate 20 minutes. 
Finally, roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely. 

Stack up any way you like this Christmas...one drop cookie at a time!

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