I want to wish you all very happy holidays! Hopefully, we are all able to slow down and spend some extra time with loved ones and enjoy the season. To that end, instead of an update on local government, I’d love to share a favorite cookie recipe. It’s adapted from a Cook’s Illustrated recipe to work at higher elevations.
- 1 cup plus 2 Tbs all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons butter, browned
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg
- 2 egg yolks
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts or pecans
Preheat the oven to 325 and grease two cookie sheets.
Step 1: Brown the butter in a small skillet or pan, you want to get it nice and brown, then let it cool.
Step 2: Cream the sugars and butter together, add the egg and 2 yolks, and the vanilla, mix to combine.
Step 3: Add in the flour, baking soda and salt, mix to combine.
Step 4: Stir in the chocolate chips and nuts.
Step 5: Using a ¼ cup dry measuring cup, scoop out a ¼ cup of dough and roll it into a ball. Now break that ball in half, smush together two sides so that the craggy surface from where you pulled it apart is on top. Set onto the cookie sheet and repeat with the rest of the dough.
Step 6: Bake for nine to 12 minutes then rotate the cookie sheets and bake another 9 minutes or so, until barely brown.
By Coral Evans
Coral Evans is the mayor of Flagstaff.