I am on a cookie roll these days. If you aren’t into cookies, don’t despair, I will get back to more varied posts after the holiday craziness. We have been concentrating on the baking and holiday preparations for the last few weeks, so there has been precious little experimentation going on in the kitchen.
Chocolate chip doodles are some of my first memories of cookies. My mother first made them with carob chips, as she didn’t eat chocolate for a lot of my early childhood, and I didn’t like it. She used carob as a chocolate substitute often. These cookies really are my favorite when made with carob chips, but they are pretty darn good made with chocolate chips too. Think a snickerdoodle made with brown sugar and chocolate chips, but with a cakier texture. They are some of our favorite cookies, yet we tend to make them only at Christmas time. No idea why. I am vowing to change that this year, when we are ready to make cookies again after our holiday indulgences.
I love the added touch of rolling the cookie dough balls in a mixture of brown sugar and cinnamon. When I was young, Mom used to put the leftover topping on our buttered toast at breakfast the next day. Tastes of childhood.
What are some of your favorite early food memories?
Chocolate Chip Doodles
From The Cook’s Life
Makes 7-9 dozen cookies
You can make these with 2 cups carob chips instead of chocolate chips, for a whole different cookie. I prefer them this way, but carob can be an acquired taste.
1 cup (2 sticks) butter, room temperature
1½ cups firmly packed brown sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon cream of tartar
2 teaspoons baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
½ cup brown sugar
2 teaspoons cinnamon
Beat butter and brown sugar together until well mixed. Add eggs and vanilla and mix until light and fluffy. Add flour, cream of tartar, baking soda and salt and mix until combined. Stir in chocolate chips. Chill dough for at least an hour for easier handling. If you chill for more than an hour, let the dough rest on counter for a few minutes to soften just a bit before trying to work with it.
Preheat oven to 375 degrees. Mix topping ingredients together in a medium bowl. Line baking sheets with parchment for easy cleanup. No need to grease them if not using parchment.
Roll dough into small balls about ¾-inch in diameter. I use a 2-teaspoon cookie scoop to make the balls. You can make the cookies larger if you like. Dip the top two-thirds of each ball in the topping mixture and place sugar side up on baking sheets. You may have to “fluff” the sugar mixture with your fingers every so often – it tends to compact after a few dips.
Bake cookies 7-10 minutes, depending on size. Cookies will puff up and then flatten as they bake. Try to take them out before they flatten totally, but while they are still a bit puffy. They will look slightly underdone, but not totally raw – let them cool on the pans for a few minutes to finish baking. Be sure not to over bake or the cookies won’t be soft and chewy. Move cookies to a rack to finish cooling.
Store cookies in an airtight container for several days, or freeze for longer storage.