Cookies

Chocolate Crinkle Cookie.md

Makes about 2 dozen

• 1 cup (5 ounces) all-purpose flour

• 1/2 cup (1 1/2 ounces) unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups packed (10 1/2 ounces) brown sugar

• 3 large eggs

• 4 teaspoons instant espresso powder (optional)

• 1 teaspoon vanilla extract

• 4 ounces unsweetened chocolate, chopped

• 4 tablespoons unsalted butter

• 1/2 cup (3 1/2 ounces) granulated sugar

• 1/2 cup (2 ounces) confectioners' sugar

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
3. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl.
4. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
5. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
6. Note - The dough is going to be thick like tar, so using a cookie scoup (a #30) vs a measuring spoon makes this easy work
7. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
8. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

Coconut Macaroons.md

• 1 cup cream of coconut
• 2 tablespoons light corn syrup
• 4 large egg whites
• 2 teaspoons vanilla extract
• 1/2 teaspoon table salt
• 3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
• 3 cups sweetened shredded coconut (about 8 ounces)
• 10 ounces semisweet chocolate, chopped (Only if you want to dip them in chocolate)

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
2. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
3. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside.
4. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips.
5. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
6. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. (I use a #30 portion scoop to make balls of macaroons, but you could form into towers also)
7. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
8. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula and cool to room temperature, about 30 minutes.

Sugar Cookies.md

Makes about 2 dozen

• 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
• 2 ounces cream cheese, cut into 8 pieces
• 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
• 1/3 cup vegetable oil
• 1 large egg
• 1 tablespoon milk
• 2 teaspoons vanilla extract

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
2. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
3. Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside.
4. 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.
5. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
6. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter.
7. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar. (I'd consider this optional, ive done with or without and they are still pretty good)
8. note - These cookies are tricky to bake - at least for my oven it seems they are perfect at around 11 min, but can start to brown too much within just 30 seconds of being "done". Pro tip - watch them close starting around 10 min total to catch them at the right spot.
9. 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. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.