Noah Bedoah Cookies
Taken from Judy Rosenberg's book All Butter Fresh Cream Sugar-Packed
No-Holds-Barred Baking Book
pp.122
Ingredients:
1 3/4 c. plus 2 T all-purpose flour
1/2 t. baking powder
1/4 t. salt
1 c. (2 sticks) unsalted butter, at room temperature
1/2 c. sugar
3/4 c. semi-sweet chocolate chips
1/2 c. chopped walnuts or pecans * opt.
1) Preheat oven to 275 degrees. Line 2 cookie sheets with parchment paper or leave them ungreased.
2) Sift the flour, baking powder, and salt together into a small bowl and set aside.
3) Using an electric mixer on medium speed, cream the butter and sugar together in a medium-size mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer and scrape the bowl several times with a rubber spatula.
4) Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase speed to medium-high and beat until fluffy, 2 to 21/2 minutes. Scrape the bowl.
5) Add the chocolate chips and nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
6) Measure out generously rounded tablespoons of dough and roll them into balls with your hands.
7) Place the balls 1 1/2 inches apart on the cookie sheets, and press them down lightly to form a flat bottom.
8) Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
Makes 15 cookies
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