Amazing – These cookies stay Chewy even after a few days! Enjoy
Ingredients
2¼ cups unbleached all-purpose flour (after trying once I recommend 2 1/2 Cups Flour)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
1½ cups sugar
2 ounces cream cheese , cut into 8 pieces
6 tablespoons (¾ stick) warm, melted unsalted butter
⅓ cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
¼-⅓ cup sugar for rolling cookies
Instructions
The dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
1. Preheat oven to 350°. Line baking sheets with parchment paper if desired. Mix together flour, baking soda, baking powder, and salt and set aside.
2. Melt the butter on the stove or in the microwave. Use while still warm.
3. Place 1½ cups sugar and cream cheese in large bowl. Place remaining ¼-⅓ cup sugar in shallow dish or on a plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft dough forms.
4. Scoop Dough into balls approx. 2 tablespoons each (or use #40 cooking scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on baking sheet, 12 dough balls per sheet. Using bottom of drinking glass or your fingers, flatten dough balls until 2 inches in diameter. (I skip next step as cookies already are totally coated in sugar) Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
5. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to a wire rack after letting them cool on the cookie sheet 3-5 minutes and cool to room temperature. After cookies are completely cool store them in an airtight container. Yield: 2 dozen
Recent Comments