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Can I use salted butter and just omit the salt?
Yes, you could try that. Let us know how it works!
DE-Licious! My dad , who is my reason for baking cookies , said they were the BEST ones I’ve ever made. Very tasty, very sweet. This recipe is a keeper!
My late Mother always added a small amount (1/2 tsp) lemon extract along with the vanilla.
Great!Chewy, soft, reminds me of when I was 16!!!
do I need to chill the dough?
Hi, Rachael! The dough is really soft right after mixing, so we recommend chilling the dough. This makes it easier to work with and keeps it from spreading out too much in the oven. Enjoy!
I made these but each time the dough ismore like batter than cookie dough. This is the only recipe giving me problems. The cookies come out dreamy good but go on sloppy and wet even with an added 1/2 cup of flour.
Hi Jewelianne, try chilling the dough for an hour before forming into balls. Irvin (the recipe’s author) lives in chilly San Francisco so I’m guessing the ambient temperature there may be cooler than where you are. Also, make sure you are not softening butter in the microwave to get room temp butter. It’s easy to get the butter too soft that way, which will contribute to the problem.
Hi, I’m trying to make a flat cookie. I am aware that these are fairly thin, but could I omit the baking powder? Thanks.
Hi, Rachel! I’m not sure what would happen if you eliminated the baking powder altogether (though I’d be curious to know if you try it!). I think you might be better off finding a recipe that’s closer to the kind of cookie you’d like to make. Maybe something like these cut-out sugar cookies, cut into rounds instead of shapes?
I’ve made these 3 times in 2 weeks. Everyone loves them. One slight variation: I add just a 1/2 t. or so of almond extract. Be sure and not overbake them. Great recipe… keep them coming!
Love the addition of a little brown sugar here. It’s curious to see baking powder used in the recipe, usually it’s baking soda, especially with an acidic ingredient like brown sugar it. Baking soda, I’ve read, makes for a crisper cookie, so maybe that’s the reason for the powder? Anyone?
Hi Susan. You’ll notice that there’s only a little brown sugar in the cookie. It’s there to give a little subtle flavor but more to help soften the cookie, as the molasses in the brown sugar is hygroscopic, meaning it attracts water. Baking soda does need acidic ingredients like brown sugar to work but there’s not a lot of brown sugar in the dough, so baking powder was used as a leavener instead as it has it’s own acid built it.
Thank you for answering my question. Helpful to know these things.
I’m famous for my cookies that I accidently “forget” to add ingredients too like the yeast. This is a problem. I guess I need baking classes. But this recipe and doable and I should try for our next church bake/rummage sale.
Mise en place is your friend.
I make a similar cookie. From another on line site, one sugar and crisper. The two will go well together and will of course have people choosing chewy or crisp. More cookie fun.