When I started today, I thought I would take the idea from the last cookie recipe (on Salted Double Fudge Cookies) and implement it here with these cookies. Turns out, using less flour and sticking the dough in the fridge for 10 minutes will not help the cookies hold their shape. No, in fact, without enough baking powder or flour, they will instead spread into a giant mess all over your cookie sheet. I would include a photo for you, but I was so disappointed that I threw the cookies (if you could call them that) away before even thinking of taking a photo for this post.
But, with some determination (and more flour and baking powder of course) I was able to conjure up a dough that was, well, more "doughy" and did not stick to my hands. Naturally I ran out of chocolate chips after this batch, so the tension was high. Would they spread again? Would they just taste like flour?
Well, they definitely held their shape more effectively than the previous batch, so my thoughts were optimistic.
Twelve minutes later....
Success! The cookies turned out delicious and, if it weren't for the fact that I am now out of chocolate chips, I would be off making another batch or two of these. This ends my cookie spree; I would like to go on and on with snickerdoodles, molasses etc, but Father's Day is coming up and I must work on my gift for my Dad: double chocolate cake. :D
Sugar Mountain Chocolate Chip Cookies
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup salted butter
1 1/2 cups flour
2 tsp baking powder
1 tsp vanilla
1 cup chocolate chips
1. Preheat oven to 350 degrees.
2. Cream butter and both sugars until sugar is well incorporated. Beat in egg and vanilla.
3. Sift flour and baking powder together and stir into the butter mixture (use hands if necessary).
4. Stir in chocolate chips.
5. Drop 1 tablespoon-sized spoonfuls of dough onto cookie sheet, roughly 1 inch apart.
6. Bake at 350 degrees for 10-13 minutes, until just starting to brown on edges.