I’ve come to realize that cooking is a lot like marriage; just because two ideas are completely different doesn’t mean either idea is better than the other. Sometimes the ideas clash and one has to step aside for the good of the bigger picture because mixing the two would have unfavorable results; like brownie batter baked chicken. Other times you can combine idea to come up with the perfect solution; like lemon white chocolate sugar cookies.
I can never decide what I like more, cookies or brownies.
Just when I know it’s brownies in all their gooey-chewy, warm, delicious, make-my-heart-melt goodness, I’ll eat a cookie fresh out of the oven and suddenly my monogamous brownie love goes spinning out of control into chaos. Perhaps I am destined to be forever torn between these two great loves.
Thank goodness there is only one Mr. Sweet Butter. Having two of him would just be bad for business and our marriage and well everything else for that matter.
Today I love cookies because that’s what I made and today I think cookies love me.
Mr. Sweet Butter likes sugar cookies; I prefer chocolate chip; we both like lemon. I was torn…again. How to satisfy both tastes but only make one batch of cookies?
Simple, align and combine = divine. And yes I think they are. It’s like having three cookies in one and three is very good number if you ask me.
What made me so happy about these is the solution was so simple, the decision a piece of cake. I wish all decisions were this easy, unlike:
Where to move to?
What car to buy?
Buying a house.
The green purse or the yellow one?
I think I’ll go make more cookies.
- 2¾ C. All-purpose flour
- 1 Tsp. Baking soda
- ½ Tsp. Baking Powder
- 1 C. Butter; softened
- 1½ C. Sugar
- 1 Egg
- 1 Tsp Vanilla extract
- Zest of ½ lemon
- 2 Tbs. lemon juice or 1 Tsp lemon extract
- 3 Tbs Heavy cream; (up to 4 tablespoons)
- 1 C. White chocolate chips
- Preheat oven to 375 degrees F.
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg, vanilla, lemon zest & lemon juice. Gradually blend in dry ingredients. Add enough of the heavy cream to moisten the dough and make it soft, not wet.
- Mix in chocolate chips.
- Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
- Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
- For uniform cookies use a small plastic bag or piece of parchment paper and the bottom of a glass or measuring cup to evenly flatten cookies to desired thickness.
- Cookies will flatten out naturally during baking so I usually go to ½ inch.
- Homemade cookies can stale very quickly. To make sure I always have a fresh soft batch on hand, make only what you know will be eaten three days.
- With the rest make your cookies to just before the bake stage, place raw cookies on a cookie sheet and freeze. Once frozen, pop them in a freezer bag. Thaw for an hour and cook fresh.