To smash cookies is an idea I came across on the King Arthur Flour website while looking up another recipe; I was intrigued by this idea and wanted to try it. I believe the King Arthur recipe is for oatmeal cookies, but suggest to try this technique with other recipes, so I thought I would try my mother's go to cookie recipe. It is fun to do and does add a very nice texture to the cookies. Doing this also makes for easy stacking of the cookies. It would be great to do for cookies being packaged.
Brown Sugar Cookies
This was my mother's go to recipe for chocolate chip cookies.
1 cup brown sugar
1 cup white sugar
1 cup butter
3 eggs
2 teaspoons baking soda
2 teaspoons cream of tartar
3 1/2 cups flour
1 teaspoon salt
1 teaspoon vanilla
1 cup white sugar
1 cup butter
3 eggs
2 teaspoons baking soda
2 teaspoons cream of tartar
3 1/2 cups flour
1 teaspoon salt
1 teaspoon vanilla
Add 1 package semi-sweet chocolate chips for chocolate chip cookies
Fleur de Sel, optional*
1. Preheat oven to 350ºF. Line baking sheets with parchment or silicone mat.
2. Sift flour, baking soda and cream of tartar in a medium size mixing bowl; set aside. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, mixing well after each addition; add vanilla and salt. Stir in the flour mixture until well combined, but careful not to over beat or mix. Stir in chocolate chips, if using.
3. Scoop cookie dough, using a 2"cookie scoop, onto the prepared baking sheet. Sprinkle with a little fleur de sel, if using. Bake in a moderate (350°F), oven for 12-14 minutes, or until golden brown on the edges. Using a spatula, press down on each cookie while hot out of the oven. Cool for 5 minutes on baking sheet, move cookies to cooling rack to finish cooling. Store in an airtight container.
2. Sift flour, baking soda and cream of tartar in a medium size mixing bowl; set aside. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, mixing well after each addition; add vanilla and salt. Stir in the flour mixture until well combined, but careful not to over beat or mix. Stir in chocolate chips, if using.
3. Scoop cookie dough, using a 2"cookie scoop, onto the prepared baking sheet. Sprinkle with a little fleur de sel, if using. Bake in a moderate (350°F), oven for 12-14 minutes, or until golden brown on the edges. Using a spatula, press down on each cookie while hot out of the oven. Cool for 5 minutes on baking sheet, move cookies to cooling rack to finish cooling. Store in an airtight container.
Recipe yields 14 cookies
*Note: cookies shown do not have fleur de sel on them, but everyone in the family agrees that it would have been a nice addition.
Have fun!
