Cinnamon Chip Cookies <3

Hi, hi, hi! Another busy week has come and gone. I made sure Thursday and Friday to get all of my domestic goddess duties taken care of, lol, so I could spend some time in the kitchen today. Earlier in the week I rewatched the Good Eats episode where Alton talks about different cookie recipe alterations and what subtle changes can alter the texture of cookies. I thought I'd share some of the "need to know" of the episode.

1) The more baking soda used in the recipe, the thinner and flatter the cookie.
2) Replacing one or all of the eggs with milk will promote spreading.
3) More brown sugar equals a more tender cookie. A high white (sugar) to brown (sugar) ratio adds crispness. (i.e., 1 cup of white to 1 cup of brown)
4) For fluffy or chewy cookies, refrigerate the dough for about an hour prior to scooping or baking.
5) The darker the sugar, the chewier the cookie. (The dark it is, the more molasses)
6) Egg whites dry out baked goods. For a more moist result, if the cookie recipe calls for 2 eggs, use 1 egg and 1 egg yolk.

The cookies I made this morning were quite fluffy and moist. I'd intended to aim for chewier cookies, adapting the recipe a bit, but the chewier cookies use bread flour. I had all purpose, wheat, or cake flour. Cake flour, of course, makes a fluffier cookie. No one here was complaining!

1 cup melted butter
2 1/4 cup bread flour
1 tsp salt
1 tsp baking soda
1/4 cup white sugar
1 1/4 cup brown sugar
2 eggs
2 tbsp milk (I used soy)
1 1/2 tsp vanilla
1 3/4 cup cinnamon chips

Preheat the oven to 350.

Combine the wet ingredients in one bowl and the dry (except the chips) in another.

Cream the butter and sugar, and add in the other wet ingredients. Combine the dry ingredients in a separate bowl and add to the wet in two to three installments. Mix in the cinnamon chips. Cover the bowl with plastic wrap and refrigerate it for 3o minutes to an hour.

Cover your cookie sheet(s) with parchment paper and scoop (with a large spoon or ice cream scoop) the dough onto the paper. Try to use the same amount for each cookie and give them room to spread. I only put six on at a time.

Bake them for 12 to 15 minutes, or until the edges are golden brown. When you take them out of the oven, slide the parchment paper (with cookies) onto a cooling rack for about ten minutes.

I was on the phone with my Mom earlier and told her that I almost wish I hadn't made these cookies. We can't stop eating them!!!

Click here for the printable recipe.

I have two more posts (so far) for this weekend ... I finally mastered Crepes this past week, and made some Italian Bread today that makes me feel silly for ever being nervous about working with yeast! I'll get them typed up as soon as I can!

:)