sandi-in-hawaii
Well-known member
Saw this on the Cooking Light bulletin board, and made it a couple of days ago.
I love the spices in the cookie, and it was better after a day. (On the first day, when it was still warm from the oven, you could taste mostly the gooey, melty chocolate chips. (I used ghirardelli 60% cocoa chips, which are more like a bittersweet chip and more chocolatey than the regular semi sweet chips.)
But on the second day, you notice the spices. And they're better chewy, so underbake them just a tad.
These are a little more fussy than the normal, drop chocolate chip cookie.
I'd modify it a bit by not refrigerating the dough. It seemed stiff enough after mixing to roll into balls, but I followed the instructions and refrigerated (it was in the fridge for a few hours). The dough became stiff and hard to scoop into balls. (I used a #70 ice cream scoop.)
Plus, because the dough was so stiff and cold when I baked it, it stayed in round puffy balls, and hardly flattened out much. I made some sheets where I flattened out the dough, and liked those shapes better. They tended to be more chewy after a coupla days than the round puffy ones.
So next time, I'd skip the refrigeration, and might even skip the rolling in the powdered sugar.
But they are kinda different, and once you start eating them, you get hooked smileys/smile.gif
Foothill House Sweet Dreams
1 cup (2 sticks) unsalted butter
1-1/2 cups firmly packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla
2-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
One 12-ounce package semisweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar, for rolling
Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm. (Can be prepared 1 day ahead.)
Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2 inches apart.
Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.
http://community.cookinglight.com/showthread.php?p=1184945&highlight=sweet+dreams#post1184945
I love the spices in the cookie, and it was better after a day. (On the first day, when it was still warm from the oven, you could taste mostly the gooey, melty chocolate chips. (I used ghirardelli 60% cocoa chips, which are more like a bittersweet chip and more chocolatey than the regular semi sweet chips.)
But on the second day, you notice the spices. And they're better chewy, so underbake them just a tad.
These are a little more fussy than the normal, drop chocolate chip cookie.
I'd modify it a bit by not refrigerating the dough. It seemed stiff enough after mixing to roll into balls, but I followed the instructions and refrigerated (it was in the fridge for a few hours). The dough became stiff and hard to scoop into balls. (I used a #70 ice cream scoop.)
Plus, because the dough was so stiff and cold when I baked it, it stayed in round puffy balls, and hardly flattened out much. I made some sheets where I flattened out the dough, and liked those shapes better. They tended to be more chewy after a coupla days than the round puffy ones.
So next time, I'd skip the refrigeration, and might even skip the rolling in the powdered sugar.
But they are kinda different, and once you start eating them, you get hooked smileys/smile.gif
Foothill House Sweet Dreams
1 cup (2 sticks) unsalted butter
1-1/2 cups firmly packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla
2-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
One 12-ounce package semisweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar, for rolling
Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm. (Can be prepared 1 day ahead.)
Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2 inches apart.
Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.
http://community.cookinglight.com/showthread.php?p=1184945&highlight=sweet+dreams#post1184945