” You can’t be a smart cookie with a crumbly attitude”– somewhere on the internet
I struggle with cookies at times. Getting them crisp and keeping them that way. And if you have ever searched for cookies online or in cookbooks, you ll know that most cookie recipes are for either chewy or fudgy or crumbly cookies.
These Goldies are CRISP . You can actually hear the sound of the sweet snap when you break one in two! The color is a beautiful yellow ( aptly named!) . It s a super light cookie..both in flavor and texture. Its just barely sweet which is how i personally like it , as it goes well with a cup of tea or coffee. But if you are in the mood for something sweeter, sandwich them together with some chocolate or fruity filling. They taste even better !
These cookies are from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich. Now doesn’t the name of the book itself set you drooling for cookies! I ve lessened the recipe here as I wasn’t in need of loads of cookies, but you can double or triple (the original amount) as you wish
This is a cookie with no frills n fussiness. To munch on whenever you feel like . Beautiful golden edges. Light vanilla flavor. Crispy crunchy perfection.
Crispy golden cookies
Ingredients
- 56 grams or 1/4 cup unsalted butter
- 62 grams or 1/2 cup all purpose flour or maida
- 12 grams or 1 1/2 tablespoons cornflour
- 1 egg (can be replaced by 1/4 cup hung or thick curd) at room temperature
- 50 grams or 1/4 cup sugar
- 1/4 tsp salt (omit if using salted butter)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 160 C or 325 F. Line your baking tray with parchment paper or grease with butter.
- Melt the butter either in a saucepan or microwave. Keep aside. Don't do this too early as you still need it warm .
- Stir together the flour and cornflour.
- In a mixing bowl, beat / whisk together the egg, sugar, salt and vanilla. This takes around 3-5 minutes (at high speed) by electric beater and 10-12 minutes by hand . (My vanilla was clear)
- When the mixture is pale , thick and fluffy, add in the melted butter and beat for a minute more until mixed well. The butter has sunk into the eggs here!
- Fold in half the flour.
- Fold in the other half of flour until you can't see flour anymore.
- Its a thick sticky dough , still semi liquid. You could refrigerate it for upto half an hour to firm it up and make it easier to handle.
- Line teaspoonfuls of the dough on your prepared tray , keeping around 2 inches space in between. These spread well! If you are finding it difficult to smoothen the dough mounds, wet your fingers with little water.
- Bake in a preheated oven at 160 C for 18-20 minutes until edges are golden. Cool on the tray if you have lined it or transfer to a cooling rack if you have greased your tray. Once cool, transfer to an airtight container to maintain the crispiness or sandwich with fillings of your choice (I used ganache here) .