Cookies

It’s kind of hard to not like cookies. It’s kind of hard to be pissed off at someone who’s bringing you a plate of hot fresh made from scratch cookies. The best thing is that cookies are not really hard to make. The following is a base sugar cookie recipe that you can add whatever you want to. If you want peanut butter chocolate chip, you can take this base and adapt it.

Mise En Place

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons

Ingredients

  • 2 3/4 cups of AP flour  (plus a little extra just in case)
  • 1 teaspoon baking soda
  • 1/2 teaspoon of baking powder (see below)
  • 1 teaspoon Salt
  • 1 cup butter, softened (room temp) or even better, add cannabutter 
  • 1 1/2 cups of white sugar (or brown if that’s you flavor)
  • 1 egg
  • 1 teaspoon Vanilla extract (depending on what you making)

Method of Preparation

  • The first thing you need to do is “Cream” the butter with the sugar. This means to mix it extremely well. Whisk the shit out of it.
  • In another bowl mix your dry ingredients.
  • Whisk in the eggs to the sugar and butter and then add your dry mix.
  • It’s important to make sure you add the dry mix slowly and make sure that the sides are scraped and that its consistent.
  • Make sure you sheet tray is coated so the cookies don’t stick or use wax paper. Form into small balls and give em enough room grow.
  • Typically I bake them for 10-15 minutes at 325 – 350 but no two ovens cook the same way so you really need to pay attention and keep an eye on them. If you notice some are cooking faster than others then rotate the tray.

Notes

  • So this is your basic recipe and the reason it works is that it uses the chemical reaction from the soda, the powder and the salt to leaven (make rise) the mix the same way most breads us yeast. This mix appears in a few recipes including the basic sheet cake recipe.
  • So this recipe is bland as fuck right? Show me what you’ve got. Add some nuts. Add some chocolate. Green tea, dried fruit? The main thing you need to be aware of is moisture and how whatever you add affects the mix. If you add melted chocolate you might need to add a little more flour to compensate.

 

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