Averie's blog. I've raved before how her cookies make me want to lick my screen as a visceral reaction whenever I see them. So I was excited to try out this recipe. Except....mine didn't come out the way hers did. Mine wasn't as chubby and they formed a crust on top, almost like when you bake packaged brownies and they have that thin film on top after baking. I followed her directions to the letter and I think the problem was beating the dough after the eggs were added for the 4 minutes she mentions in her original directions. Usually I don't beat cookie dough that long after the eggs are in it because that's what causes that meringue-like crusty film. I also didn't add the extra two tablespoons of flour because I didn't think I needed to (the dough wasn't oily). After freezing them overnight, I baked them as long as she said to in her directions but they still seemed a little raw even after they had cooled. They didn't have the scrumptious-looking texture hers did. Click on the link to see her original post and you'll see what I mean.
1 cup creamy Cookie Butter or Biscoff Spread
3/4 cup light brown sugar, packed
1 1/2 tablespoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the egg, cookie butter, brown sugar and vanilla on medium-high speed until light and fluffy, about 4-5 minutes.
- Scrape down the sides of the bowl and add flour, cornstarch, cinnamon, baking soda and salt; mix on low speed just until incorporated, about 1 minute; don't overmix. If dough is too oily, add up to 2 tablespoons of flour.
- Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Flatten slightly, cover with plastic wrap and refrigerate for at least 3 hours and up to 5 days before baking.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 minutes, or until edges have set and tops are just begining t o set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes for soft cookies; they will firm up as they cool. Cool completely on wire racks.