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Butter-flavor no-stick
-cooking spray
3 tb Unsalted butter
1 c Sifted cake flour
1/4 ts Baking soda
1/2 ts Salt
1/3 c Plus
1 tb Packed dark brown sugar
1/3 c Plus
1 tb Granulated sugar
1/3 c Low-fat cream cheese, at
-room temperature
1 lg Egg plus
1 lg Egg white
2 ts Vanilla extract
1/2 c Semisweet mini chocolate
-chips, (3 ounces)
Position racks to divide the oven in thirds and preheat the oven to 350
degrees F. Lightly coat cookie sheet(s) with cooking spray and set aside.
In a small saucepan or syrup pan, melt the butter and cook over low heat
until the butter begins to turn a golden brown and has a nutty aroma, about
4 minutes. Watch carefully so the butter does not burn. Set aside to cool
slightly, then place in a metal bowl (to avoid thermal shock) and freeze or
refrigerate about 5 minutes to solidify butter.
Whisk together in a mixing bowl the cake flour, baking soda, and salt. Set
it aside.
In a large bowl with an electric mixer, cream together both sugars, the
solid butter, and the cream cheese. Beat until smooth. Add the egg plus
white and vanilla and beat well. With the mixer on slow speed, add the dry
ingredients, then the chocolate chips. The dough will be soft but not
runny; it does not need to be chilled before use but can be made ahead and
chilled for convenience.
Drop the dough by tablespoonfuls on the prepared cookie sheets; allow a
couple of inches between cookies for spreading during baking. Bake for 11
to 12 minutes, until golden with a slightly darker edge. The longer the
cookies bake, the crisper they will be. Transfer with a spatula to a wire
rack; when cool, store in an airtight container.
Yield: thirty 2 1/2-inch cookies
NOTES : (Courtesy of Let Them Eat Cake, by Susan Purdy)
Yields
1 Servings
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