June 3, 2018–Last Call…but not for alcohol. As I continue to pack up my house for the pending move I’ve tried to use up as much of my baking goods as possible while also continuing to make cookies from America’s Test Kitchen cookie cook book. I’m pretty confident that this will be the last thing I bake in Florida and will probably not cook/bake anything until I get settled in the D.C. area. I know those of you in the MDV are ecstatic because now you will be able to TASTE the food that you see on the blog. The first cookie is your traditional sugar cookie. ATK calls it a Chewy Sugar Cookie. To reduce the sweetness they added cream cheese which also gave it a slight tang. The dough was very soft which made it difficult to handle. After rolling the dough in sugar they were pressed flat then sprinkled with more sugar. My brother stopped by and ate two of them so I can assume that they are good 🙂
The second cookie is a Chocolate Crinkle Cookie. These cookies have unsweetened chocolate and espresso powder. To create more crinkles the recipe called for me to roll the very wet dough in granulated sugar before rolling in powder sugar. As described in the book, as the coarse sugar crystals absorb moisture some of it dissolves in a syrup. This moisture evaporates as the cookies bake causing the sugar to recrystallize causing a “faster drying surface that is more prone to cracking.”
