all in cookies -- soft in the middle, crunch outside

I love a good cookie!  If you follow me, you know this.   This little cookie was divine!  Actually, they are not little in size.   My dear friend, my fancy friend, Laura Monteverdi from KARK Channel 4 made these cookies.

Laura said this was the first time making cookies from scratch.   She was so excited!  They came out great and she was so proud.   I am calling them the "all in cookies" because they do have a little bit of everything in them.   Dark Chocolate, White Chocolate, Pecans, A pinch of cinnamon, cake flour, all purpose flour, vanilla, etc. etc.  You get the idea of the "all in."   The surprise was the hint of lemon juice.  The lemon juice isn't for taste in this cookie.  The lemon juice makes the middle of the cookie moist and delish!

They made quite the impression on my personal Facebook page.  I actually shared the recipe and how to make on that page the other day.  This is the page that Laura copied the recipe from and set how to make.  I had no idea that she was making them.    I loved when she succeeded and tagged me on her Instagram stories, and Facebook.

If this cookie is good enough for a prime time nightly journalist, then I am proud as can be.  She is a sweetheart.  I met her when she was a part of KTHV 11 The Vine show.

Give these a try:

Ingredients:

• 1 cup all purpose flour
• 1/2 cup cake flour
• 1 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1 teaspoon of pink Himalayan salt
• 1/4 teaspoon of organic cinnamon (just a pinch really)
• 1 teaspoon of lemon juice.
• 1//2 cup sugar,
• 2 tablespoons of brown sugar
• 1 large brown caged free egg
• 2 teaspoons of vanilla,
• 1 stick of Vermont creamery sea salt butter (a must) and you soften by sticking in microwave for 30 seconds
• 1 cup dark chocolate chips,
• 1/2 cup white chocolate chips
• 1/2 cup of pecans

INSTRUCTIONS:

Preheat Oven to 350 Degrees,  Line a large cookie sheet 

Take your 1 stick of Vermont Creamery Sea Salt Butter out of fridge and place in a bowl.  Microwave for 30 seconds.

• In mixer mix softened butter, vanilla, sugars and lemon juice together. While mixing fold in egg and continue to mix.
• Add in the 1/2 cup of cake flour while mixing. Add in your baking powder, baking soda, salt and pinch of cinnamon , fold in the all purpose flour 1/2 cup at a time while mixing.
• Continue to mix until dough forms. Then fold in your chips and pecans.
• Bake at preheat 350 on lined cookie sheet for approx. 15-18 minutes. Depending on your oven. Take out when outside is golden and let cool. I make mine large so it makes a dozen.   

BE SURE AND CHECK YOUR OVEN THE FIRST TIME YOU MAKE THEM.   YOU MIGHT CHECK AT 14 MINUTES.  ALL OVEN TEMPS VARY!   HUMIDITY PLAYS A PART, THE KIND OF BAKING PAN, WHERE YOU PLACE IN THE OVEN, ETC.  

AS SOON AS THEY START TO GET GOLDEN AROUND THE EDGES, THEN TAKE THEM OUT OF OVEN.   I ALSO ROTATE MY PAN THROUGHOUT THE BAKING PROCESS.   THIS LETS ALL THE COOKIES BAKE THE SAME.

The combination of the cake flour to all purpose flour results in a softer middle.   Keep these in an airtight container so that you can enjoy them for a few days.   

XOXO - Pat

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