Chocolate Chip Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 2/3 cups (16 ounces)semisweet chocolate chips
Directions:
In a large bowl, whisk the flour, salt, and baking soda together; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
Add the flour mixture, bit by bit, mixing after each addition.
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the fridge for six hours.
Preheat the oven to 375 F degrees.
Use an ice cream scoop to scoop out 2-tablespoon sized balls. Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 12-14 minutes. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
The cookies can be stored in an airtight container for up to 3 days.
Classic Sugar Cookies
Ingredients:
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 tablespoons cold vegetable shortening
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Ingredients for the Basic Royal Icing:
2 cups confectioners' sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice
Directions for Cookies:
In a medium bowl, whisk together the flour, salt and baking powder and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Dust a clean work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough 1/4 inch thick. Use your favorite cookie cutter to cut out shaped in the dough, and transfer the cookies to the prepared baking sheets.
Bake the cookies for 12 minutes, until they are set but not browned. Removed from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
Directions for Icing:
In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too think, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cooki or design, then fill it in. Let the icing harded before serving.
The cookies can be kept in an airtight container for up to 3 days.
