Chewy Sugar Cookies From Cooks Illustrated Recipes

CHEWY SUGAR COOKIES FROM COOK'S ILLUSTRATED

Steps:

• NOTE: Dough will be slightly softer than most. Handle as briefly and as gently as possible when shaping. Overworking the dough results in flatter cookies.
• Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
• Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
• Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cups of sugar in shallow baking dish or pie plate and set aside. Pour warm 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 homogenous dough forms.
• Divide dough into 24 equal pieces, about 2 tablespoons each (can use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of a drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per baking sheet), discarding any remaining sugar.
• Bake, one sheet at a time, until edges are set and just beginnning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Cool cookies on baking sheet 5 minutes. Using wide spatula, transfer cookies to wire rack and cool to room temperature.

CHEWY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
• Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
• Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

LIGHT CHOCOLATE CHIP COOKIES (COOK'S ILLUSTRATED)

Steps:

• Melt butter and set aside to cool.
• Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
• Whisk the flour, baking soda and salt together in a medium bowl; set aside.
• In a large bowl, whisk the melted butter, egg and vanilla together.
• Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
• Stir in the flour mixture and 1/3 cup (3 oz.) of the chocolate chips until thoroughly combined.
• Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
• Press remaining chips into top of the dough( about 3 chips per cookie.).
• Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
• Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.