White Chocolate Cranberry Cookies

This recipe is great for the holidays. Not only is it a festive traditional treat, but I think they taste better the day after you bake them! If you want flatter cookies, press down the dough on the cookie sheet before baking.

Ingredients
1 cup flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup shortening
2/3 cup sugar
1 egg
1/2 cup dried cranberries
1/2 cup white chocolate chips

Instructions
Preheat oven to 350°F.
Combine flour and baking powder, salt, and baking soda; set aside.
Cream shortening and sugar. Add egg and mix well. Gradually add the flour mixture. Stir in white chocolate chips and dried cranberries.
Drop heaping tablespoonfuls of cookie dough onto a lightly greased baking sheet.
Bake 12-15 minutes until lightly browned. Cool completely on a wire rack.
Yields 2 dozen

Salty Chocolate Chunk Cookies

I made a few modifications to this recipe on Epicurious. I didn't use as much salt, so these cookies were more like regular chocolate chip instead of salty chocolate chip. It didn't matter, though. They were delicious! I enjoyed them soft and warm out of the oven, but they were even better slightly crispy the next day (perfect make-ahead cookie!). I was really intrigued by the powdered sugar included in the ingredients list and think it made the cookies a little softer and sweeter.

Ingredients
1 1/2 cups all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon kosher salt 
1/4 teaspoon baking soda 
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar 
1/4 cup powdered sugar 
2 large egg yolks 
1 large egg 
1 teaspoon vanilla extract 
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Sea salt

Instructions
Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
Yields 3 dozen

Specialty’s Cafe At-Home Semi-Sweet Chocolate Cookie Mix

Several years ago I tried Specialty's Cafe cookies for the very first time. Since then I have been a regular, and I was excited to try their at-home mixes so I could make my own Specialty's cookies. The cookie mix is $12 and comes in semi-sweet chocolate, milk chocolate, and white chocolate varieties. Each box comes with a bag of sugar/flour mixture and a bag of chocolate chips. All you need to add is 5 Tablespoons of butter, vanilla, and 1 egg. They came together in a breeze and go right into the oven after mixing (not refrigeration time required). 12 minutes later I had delicious semi-sweet chocolate chip cookies that were very similar to the real thing. For me the only difference was the size (cookies from the mix were slightly smaller) and the texture (mine were a little gooier and softer in the middle than cookies from the bakery). I also froze a couple of balls of dough and made them two nights later. They turned out just as good as the first round and did not require any thawing. I just left them in the oven about three minutes longer. Overall, this mix is definitely worth a try and would make a great gift!

Chocolate Chip Cookie Bars

I wanted something quick and classic for a potluck at work. This recipe did the trick. They were cakey and had plenty of chocolate chips (I used jumbo semi-sweet chips)- a perfect dessert after sampling a lot of other delicious foods. 

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon baking powder 
1/4 tsp. baking soda
1/2 teaspoon salt  
1/2 cup melted margarine
3/8 cup brown sugar 
3/8 cup granulated sugar 
1 egg 
1 teaspoon vanilla 
1 cup chocolate chips

Instructions
Preheat the oven to 350 degrees.
Mix flour, baking powder, baking soda, and salt together, and set aside.
In a large bowl, mix both sugars and melted butter. Add egg and vanilla and stir just until blended. Add flour mixture and stir just until mixed. Stir in chocolate chips. 
Pour into a 8x8 baking pan.
Bake for 25 minutes until bars start to pull away from the sides of the pan, and they turn a golden brown.
Cool completely before slicing with a plastic knife.
Yields 16 servings

Tate's Bake Shop Peanut Butter Chocolate Chip Cookies

Last weekend I made another recipe from Kathleen King's (of Tate's Bake Shop) Baking for Friends cookbook. It's not overly complex and produces a cookie that has just the right amount of peanut butter flavor and isn't gritty. They had a nice crispness as well and were great warm out of the oven. 

Ingredients
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed dark brown sugar
4 tablespoons ( 1/2 stick) salted butter, at room temperature
1/4 cup vegetable shortening or coconut oil
1 large egg plus 1 large egg yolk, at room temperature
1/2 teaspoon pure vanilla extract
1 cup smooth peanut butter
1 1/2 cups (9 ounces) chocolate chips

Instructions
Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. 
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, and shortening with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, followed by the egg yolk and vanilla. Add the peanut butter and mix well. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips. 
Roll the dough into 30 walnut-sized balls. Arrange about 2 inches apart on the prepared baking sheets. Using a dinner fork, press an X into the top of each cookie, flattening it to about half of its original thickness. Refrigerate the remaining dough balls on a plate while you bake the first batch. 
Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden.
Yields 3 dozen cookies

TCHO Chocolate Chip Cookies

Earlier this year I visited the TCHO Chocolate factory and store in San Francisco. while I was there I picked up a bag of 66% dark chocolate baking disks. Using the bag of chocolate and a recipe I found on TCHO's website, I made these delicious cookie. Mine were a bit more cakey than what appeared in the picture on TCHO's website since I refrigerated the dough a bit before baking. Next time I'll make them right away.

Ingredients
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
10 1/2 ounces TCHO Dark or Milk Baking Discs, chopped coarsely

Instructions
Preheat oven to 350 degrees Fahrenheit.
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in TCHO Chocolate. Drop by tablespoonfuls onto lightly greased baking sheets.
Bake for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Yields 5 dozen

Peanut Butter Cookies

This Betty Crocker recipe was the perfect way to use up a jar of peanut butter and a bag of peanut butter chips. This is going to be my go-to peanut butter cookie recipe for sure. It came together quickly and produced a chewy peanut butter cookie with just the right amount of sweetness. The recipe said to roll the dough in sugar before baking. I skipped that step and don't think I missed out.

Ingredients
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips

Instructions
Preheat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg until creamy. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
Shape dough into 1 1/2-inch balls.Place balls, sugared sides up, about two inches apart on ungreased cookie sheet (do not flatten).
Bake cookies 10 to 12 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Yields 2 dozen.

M&M Cookies

I love M&M cookies, and I'm still trying to perfect my own recipe. This one is very close! The cookie itself is a little too cakey for what I am looking for, but everything else is right on. 

Ingredients
1/2 cup butter, melted

3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups M&Ms

Instructions
Preheat oven to 375 degrees. 
Melt butter in a saucepan. While the butter cools, mix together sugar, vanilla, and egg. Add in the melted butter. Gradually mix in flour, baking soda, and salt. Stir in M&Ms.
Spoon tablespoonfuls of dough onto the cookie sheets.
Bake for 12 minutes. Cool completely on the cookie sheet.
Yields 2 dozen

Chocolate Cake Brownies

This brownie recipe comes together quickly and makes a chocolatey and cakey brownie. It definitely kicked my chocolate craving for the day!

Ingredients

1/2 cup butter

1 cup semisweet chocolate chips

3/4 cup light brown sugar

Pinch of salt

2 eggs

1/4 all purpose flour

Instructions

Preheat oven to 325 degrees. Spray an 8x8 pan with cooking spray.

Melt the butter and chocolate in a small saucepan on low heat. Then add sugar, salt, and vanilla until combined. Allow to cool before beating in the eggs one at a time. Next add in the flour. Pour the batter into the pan.

Bake for 35 to 40 minutes.

Cool before cutting into squares.

Yields 16 brownies

Chewy Chocolate Chip Cookies

It's always fun to try a new chocolate chip cookie recipe, and this recipe created (as the name implies) a thick, chewy cookie.

Ingredients
1 1/2 cups all-purpose flour 
1/2 teaspoon salt 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 cup unsalted butter softened
1 cup packed dark brown sugar 
1/8 cup granulated sugar 
1 large egg
1 teaspoon vanilla extract 
1 cups semisweet chocolate chips 

Instructions
No need to preheat the oven since the dough needs to be refrigerated.
Sift the flour, salt, baking powder and baking soda together into a large bowl. Set aside.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer. Beat in the egg, and then beat in the vanilla. Gradually add the flour mixture and beat until combined. Stir in the chocolate chips. Press plastic wrap directly onto the surface of the dough and refrigerate at least one hour.

Preheat the oven to 375 degrees F. Drop heaping tablespoonfuls of dough onto prepared baking sheets, about 2 inches apart. Bake about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Yields 18 cookies

Vosges Sugar Cookie Mix

I love the Vosges Chocolate Chip cookie mix, and for a nice spring treat, I tried the Vosges sugar cookie mix. Unfortunately this was not the delightful spring dessert I was hoping for. The $12 box includes a dry ingredient pouch and sugar crystals plus instructions. The mix is easy (just add two sticks of butter, one egg, and vanilla), but the resulting cookie does not have much flavor. The sugar crystals that come with the mix are a cute decoration, but this cookie still disappoints. I'm glad this wasn't my first experience with Vosges because based on this experience alone, I would not be trying any more of their products.

Chubby Tates

When I bought the gift box from Tate's Bakeshop, I also bought a copy of Kathleen Kings's Baking for Friends cookbook. I knew this was the first recipe I had to try. The result was a thin, chewy, soft cookie with crisp edges. They are so hard to stop eating!

Ingredients
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dark brown sugar, firmly packed
12 Tablespoons (1 1/2 sticks) salted butter, at room temperature
1/2 cup granulated sugar
1 Tablespoon light corn syrup
1 large egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Instructions
Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, egg yolk, and vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.
Using 2 Tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are lightly browned on the edges, about 18 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough, on cool baking sheets.
Yields 3 dozen cookies.

Bakeshop Cookies

This delicious cookie was inspired by a recipe I found on the Hershey's website after my visit to the Hershey store in Chicago. These perfectly crispy on the outside and chewy on the inside cookies tasted fresh a couple of days after baking. Next time I will add in more of the dark chocolate, though.

Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
3/4 cup white chocolate chips
1 dark chocolate bar (4 ounces, cut into chunks)

Instructions
Preheat oven to 350°F.
In a small bowl, sift together the flour, baking soda, and salt. Set aside.
Cream butter, brown sugar, granulated sugar and vanilla in large bowl until thoroughly blended. Beat in egg and vanilla. Gradually stir in the flour mixture.
Mix in the white chocolate chips and chocolate bar chunks.
Drop tablespoonfuls of dough onto ungreased cookie sheets.
Bake 11 to 13 minutes or until golden brown. Cool 5 minutes on cookie sheet and move to wire rack to cool completely.
Yields 2 dozen cookies.

Giant Super Chip Cookie

Happy Valentine's Day! This giant crumbly cookie full of white, dark, and semi-sweet chocolate chips is perfect for sharing with your sweetie.

Ingredients
1 1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup shortening
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1/2 cup semi-sweet chocolate chips

Instructions
Preheat oven to 350 degrees.
In a small bowl, combine flour, salt, and baking soda. Set aside.
Cream together the shortening and brown sugar. Add in egg and vanilla.
Gradually mix in the flour mixture. Stir in the chocolate chips. 
Divide the mixture in half and press into two 9-inch cake pans.
Bake for 18 minute until golden brown.
Yields two 9-inch cookies.

Brown Sugar Cookies

Valentine's Day is just a week away! Do you have any fun plans? We will likely stay in (dining out on Valentine's Day is crazy busy!) and find a chocolatey treat to enjoy. I made these heart-shaped cookies (adapted from Woman's Day) and dipped them in chocolate to celebrate a little early.

Ingredients
2 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract

Instructions
In a large bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the butter with the granulated and brown sugars. Beat in the egg and the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 balls and roll each to 1/8 inch thick. Chill until firm (about 30 minutes).
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Cut out cookies with cookie cutters. Place on the prepared sheets. Reroll and cut out the scraps. Bake until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

For chocolate dipping, melt chocolate and dip half of the cookie into the chocolate and allow it to set on a wire rack.
Yields 3 dozen

Dark Chocolate Chip Cookies

After visiting the Hershey's Store in Chicago, I've been wanting to make my own version of the fantastic dark chocolate cookies I tried there. This was a very successful copycat, and they were surprisingly simple. I shared these goodies at work (since I could not be trusted at home with the extras!), and they were gone by lunch time. No one could resist the deep chocolate flavor and soft, chewiness of the cookie. Enjoy! 

Ingredients

1 cup all-purpose flour 

1/2 cup cocoa powder

1/4 teaspoon baking soda 

1/8 teaspoon salt 

1/2 cup (1 stick butter, softened)

1/2 cup sugar 

1 egg

1 teaspoon vanilla extract 

1 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees.

In a small bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, cream together butter and sugar. Mix in the egg and vanilla extract.

Very slowly add in the flour mixture. Stir in the chocolate chips.

Spoon tablespoons of dough onto baking sheets. Bake for 10-12 minutes.

Yields 18 cookies

Thousand Layer Chocolate Chip Cookies

I originally was a bit intimidated by this recipe from Sarah Copeland's The Newlywed Cookbook since it was featured on Martha Stewart's show earlier this year. Of course she tries to make everything on the show look easy, but it isn't always! This recipe is not difficult, but you do have to invest some time with the preparation of the layers and refrigeration of the dough. The result is worth it, though! The cookies are soft on the inside with crispy edges, and there's plenty of chocolate! It's what every chocolate chip cookie should be. I kept the dough in the refrigerator over the weekend and just made a few after dinner each night (and two for a Sunday afternoon snack!).


The recipe from the cookbook is below. Next time I may do 1 cup of brown sugar and 1/2 cup of granulated sugar instead. I did not do the egg wash or sprinkle with fleur de sel. I used semi-sweet chocolate chips instead of the bittersweet chocolate. This is my entry for AlphaBakes hosted on The More Than Occasional Baker this month. What a fun challenge! 

Ingredients
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
3/4 cup granulated sugar
4 large egg yolks, room temperature
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour, plus more for work surface
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt or table salt
9 ounces bittersweet chocolate
1 large egg, lightly beaten
1/4 teaspoon fleur de sel (optional)

Instructions
Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time; add vanilla and mix to combine.
In a large bowl, whisk together flour, baking soda, and salt. With the mixer on low, add flour mixture; mix until just combined. Scrape down sides of bowl and mix to combine.
Divide dough into three equal portions. Wrap each portion with plastic wrap and transfer to refrigerator; let chill for 30 minutes. Meanwhile, using a serrated knife, coarsely chop chocolate into thin shards. Set aside.
Unwrap one portion of chilled dough and place on a lightly floured work surface. Sprinkle with half the chocolate and top with a second portion of chilled dough. Sprinkle with remaining chocolate and top with remaining portion of dough.
Lightly dust with flour and gently roll out dough to a 9-by-6-inch rectangle, about 1 1/2 inches thick. Using a 2-inch-round cutter, cut out 10 rounds of dough. Gather scraps and lightly pat into another 1 1/2-inch-thick rectangle and cut out remaining cookies. Place on prepared baking sheets about 3 inches apart and brush with beaten egg. Sprinkle with fleur de sel, if desired.
Transfer cookies to oven and bake until cookies are set, 12 to 15 minutes, switching baking sheets from top to bottom halfway through baking. Let cookies cool slightly on baking sheets, about 3 minutes, before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 4 days.
Yields 1 dozen.

Easy Peanut Butter Cookies

I found this incredibly easy recipe in the June issue of Woman's Day. With so few ingredients, I was very skeptical they would turn out well. They actually were very tasty and had a soft chewy texture. I'll be making them again, especially when I am short on time.

Ingredients
1 cup peanut butter
3/4 cup light brown sugar
1 egg
3/4 tsp baking soda

Instructions
Preheat oven to 350 degrees.
Mix all ingredients together. Scoop tablespoons of dough onto cookie sheets.
Bake for 10 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.
Yields 18 cookies.



A few weeks ago I tried Pizzeria Mozza in Newport Beach. Wow! What a delicious meal! The service was a bit snobby, but the great food made up for it. Our dessert came with two bite-sized rosemary cookies. It was the perfect sweet and savory combination. For more details, visit www.pizzeriamozza.com.

Super Yummy Chocolate Chunk Oatmeal Cookies

This recipe from Food Network chef Anne Burrell was indeed super yummy. I have to admit I was skeptical since the cookies themselves were average when I tried one after they cooled for about 10 minutes. The cookies were much better the next day, and I can always use a good make ahead recipe. This recipe is super easy, too. It still doesn’t beat the Chip Mixers, though. I used semi-sweet chocolate chips instead of the dark chocolate and omitted the walnuts and sprinkling salt. I took these to a potluck and made smaller cookies. What are you baking this week?

Ingredients

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

Instructions

Preheat the oven to 350 degrees F.

In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.

In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.

With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.

Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.

When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.

Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.
Yields 1 dozen.

Sugar Cookies

Believe it or not, I needed a break from chocolate. These cookies were perfect for the sweet fix I needed. I didn't decorate them (since they were just for me!), but when I decide to share, they will be easy to decorate.

Ingredients

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
1 large egg 

3 1/2 cups flour 

3/4 teaspoon baking soda
1/4 teaspoon salt 

Instructions

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Cream together shortening and sugars. Beat in egg. In a separate bowl, combine flour, baking soda, baking powder and salt. Gradually add flour mixture to the creamed mixture, mixing on slow speed until just blended.

Drop tablespoons of dough onto baking sheets, pressing down on the tops to flatten them. Bake for 10 minutes. Do not allow the edges to brown. Cool completely.

Yields 3 dozen cookies.