42
One of those “bet you can’t eat just one” cookies.
mini morsel
Sugar cookies
Place fl our, baking powder, and salt in a small bowl and
stir to combine; reserve. Line baking sheets with
parchment paper.
Place butter, brown sugar and
1
⁄
3
cup of the granulated
sugar in the Cuisinart
™
mixing bowl. Insert the fl at
mixing paddle. Turn to speed 1 to cream butter and
sugars for 1 minute, scrape the paddle and bowl, then
increase to speed 4 for 2 minutes until the mixture is
light and fl uffy. Scrape the paddle and bowl.
Add egg and extracts; mix on speed 5 until combined
and smooth, about 1 minute. Scrape the paddle and
bottom and sides of mixing bowl. Beat for 15 seconds
longer to blend. Add reserved dry ingredients and
mini morsels to the bowl. Mix on speed 2 until just
combined, 30 to 40 seconds. Place the remaining sugar
in a shallow bowl.
Measure dough into walnut-size pieces, about 1½
tablespoons each (you may use a #50 ice cream scoop)
– chill for 20 to 30 minutes. Roll in remaining granulated
sugar. (If you have time, refrigerate cookie balls for 1
hour or overnight – may also be frozen. If frozen, re-dip
in granulated sugar.) Arrange oven racks to upper and
lower middle positions. Preheat oven to 375°F 15 to 20
minutes before baking. Arrange cookies on prepared
baking sheets, evenly spaced, about 2 inches apart.
Bake in preheated 375°F oven, about 10 to 13 minutes,
reversing the baking sheets after 5 minutes, until edges
of cookies are pale golden. Cool on baking sheets for
2 to 3 minutes. Transfer to a wire rack to cool completely.
Store cookies in an airtight container in layers separated
by waxed paper. Cookies may be frozen.
2
cups unbleached, all-purpose fl our
1
teaspoon baking powder
½ teaspoon
salt
½
pound unsalted butter,
at room temperature
2
⁄
3
cup
fi rmly packed brown sugar
2
⁄
3
cup granulated sugar, divided
1 large
egg
1
teaspoon pure vanilla extract
½
teaspoon pure almond extract
1
cup mini chocolate morsels
Makes about 36 cookies
