Cookies, Coffee and Chaos

Y’all…… This recipe is so so good. It is soft and chewy with a crisp edge. One I will definitely be back to bake more of. Depending on the size of your scoop, it will make up to 22 cookies. I made 2 sizes, the 1.5Tbs scoop (the smaller one) and the 3Tbs scoop (the larger one).

This recipe is from a website I found recently through a Facebook group. I love to find new recipes and different ways other bakers find that works. I have learned so much already. One thing with this recipe that I learned the hard way, is that you can not put this dough in a cookie ring and bake the thick tall cookies like you can a chocolate chip. The center of this recipe is too chewy for it to be made the same way as a chocolate chip. Please do not make my mistake. I had to throw all of them away and it completely broke my heart.

Alice was my photographer for this post as well and taste tested for me, with nothing but good things to say. I already have requests to make more of these at our next gathering.

Ingredients

For the rolling:

Directions

Preheat the oven to 375* and get your baking pans ready.

Sift together flour, cream of tartar, salt and baking soda into a bowl and set aside. (2 + 2/3 cups of cake flour, 2 tsp cream of tartar, 1 tsp salt, 1 tsp baking soda)

Cream the shortening and both sugars using the paddle attachment on a stand mixer. Cream for about 3 minutes, scraping the sides as needed. (1 cup vegetable shortening, 1 cup granulated sugar, 1/2 cup packed light brown sugar)

Add in the eggs and vanilla. Mix again until combined. ( 2 large eggs, room temp, 1 Tbs vanilla)

Fold in the dry ingredients until just combined, do not over mix. (The dough may be sticky, but it is easy to work with, but feel free to chill if you feel led.)

In a small dish, combine the sugar and cinnamon. (2 Tbs granulated sugar and 2 tsp ground cinnamon)

Scoop the cookie dough with whichever scoop your heart desires, and roll into balls, then roll in the cinnamon and sugar mixture.

Place cookies onto your baking sheet, 6 at a time if you are using the smaller cookie scoop, 4 at the time if you are using the larger scoop.

Bake for 8 min if they are the smaller ones, for 10 min if they are the bigger ones.

Let cool on the baking sheet for 1 minute before transferring to wire rack. (I learned this as well, if you transfer the larger ones to the rack, they may fall into the rack in the center because of how soft and light they are, so use parchment paper on your cooling rack if you bake the large cookies.)