Chewy Sugar Cookies Recipe Source: American Test Kitchen
Ingredients: Serve 2 dozen
2 ¼ cups (11 ¼ ounces ) all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups ( 10 ½ ounces) sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and hot
1/3 cup vegetable oil
1 large egg
1 tablespoons milk
2 teaspoons vanilla extract
Procedures:
Adjust oven rack to middle positions and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
Place 1 ½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow dish or pie plate and set aside. Pour 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 homogeneous dough forms.
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 ball in reserved sugar to coat and evenly space on prepared baking sheets, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish ( 2 teaspoons per tray), discarding any remaining sugar.
Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Let cookies cool on sheets for 5 minutes. Using metal spatula, transfer cookies to wire rack and let cool to room temperature before serving. End.
Note:
Dynamic Duo: Baking Soda + Baking Soda
Many cookies recipes, contain both baking soda and baking powder. Since each is leavening agent, why do you need both? The answer is that the two work in tandem to create cookies that not only rise, but also spread, to the right degree. Baking soda has one more purely aesthetic effect: it creates cookies with an appealingly crackly top:
Powder, No Soda: with only baking powder the mix cookies bake up humped with less crackly tops.
Powder + Soda: Both leaveners in the dough lead to cookies that are perfectly mounded and nicely crackly. End.
Ingredients: Serve 2 dozen
2 ¼ cups (11 ¼ ounces ) all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups ( 10 ½ ounces) sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and hot
1/3 cup vegetable oil
1 large egg
1 tablespoons milk
2 teaspoons vanilla extract
Procedures:
Adjust oven rack to middle positions and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
Place 1 ½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow dish or pie plate and set aside. Pour 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 homogeneous dough forms.
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 ball in reserved sugar to coat and evenly space on prepared baking sheets, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish ( 2 teaspoons per tray), discarding any remaining sugar.
Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Let cookies cool on sheets for 5 minutes. Using metal spatula, transfer cookies to wire rack and let cool to room temperature before serving. End. Note:
Dynamic Duo: Baking Soda + Baking Soda
Many cookies recipes, contain both baking soda and baking powder. Since each is leavening agent, why do you need both? The answer is that the two work in tandem to create cookies that not only rise, but also spread, to the right degree. Baking soda has one more purely aesthetic effect: it creates cookies with an appealingly crackly top:
Powder, No Soda: with only baking powder the mix cookies bake up humped with less crackly tops.
Powder + Soda: Both leaveners in the dough lead to cookies that are perfectly mounded and nicely crackly. End.
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