CHOCOLATE CHIP SAND COOKIES

Birthday Boy

Today is my nephew’s birthday, and what the birthday boy wants is not a cake (he doesn’t like any kind if icing), so he asks for cookies. I don’t know what to make so last night I give him sometimes with my books, and he show me this one “chocolate chip sand cookies”. This recipe is from ................ I start early in the morning so I want to finish it before he wake up, and yes by freezing the dough the time is much shorter (1 hour in the freezer or 5 in the refrigerator). The result is sweet, crunchy cookie and what the birthday boy says, he loves it, and I’m happy.

CHOCOLATE CHIP SAND COOKIES

About 4 dozens cookies

CHOCOLATE CHIP DOUGH

4 cups	bleached all-purpose flour
1 teaspoon	baking soda
1 teaspoon	cream of tartar
½ teaspoon	salt
½ pound (16 tablespoons or 2 sticks)	unsalted butter, softened
1 cup	plain vegetable oil (such as canola)
1 cup	superfine sugar
1 cup	confectioners’ sugar
4	large egg yolks
2½ teaspoons	vanilla extract
1 ¾ cups	miniature semisweet chocolate chips
SUGAR FOR ROLLING THE UNBAKED BALLS OF COOKIE DOUGH
About 2 cups	granulated sugar

Sift the flour, baking soda, cream of tartar, and salt onto a sheet of waxed paper.

Cream the butter in the large bowl of electric mixer on moderate speed for 3 minutes. With the mixer on moderate speed, beat in the oil in a thin, steady stream mixture.

Add the superfine sugar and beat for 2 minutes on moderate speed. Add the confectioners’ sugar and beat for 2 minutes longer.

Blend in the egg yolks and vanilla extract. The mixture will look lightly creamy. On low speed, blend in half of the sifted ingredients. Mix in the chocolate chips. Blend in the other half of the sifted ingredients mix until the flour particles are absorbed.

Scrape the dough onto a baking pan lined with plastic wrap, press into a flat cake, cover, and refrigerate for about 5 hours, or until firm enough to shape without sticking. Or, freeze the dough for about 1 hour, or until firm (as I do).

Preheat the oven to 375°F (190°C) in advance of rolling the cookies. Line several cookie sheets with parchment paper.

Take up heaping 2-tablespoon of dough and roll them into balls. Gently roll the balls in the granulated sugar to coat lightly. Place the dough balls 2 to 2½ inches apart on the prepared pans. Flatten each cookie lightly and evenly with the tines of a fork, dipping the fork in a little granulated sugar to keep it from sticking to the dough.

Bake the cookies for 15 to 16 minutes, or until set and golden, rotate the pans halfway through baking. Let the cookies stand on the pans for 2 minutes, then transfer them to cooling racks, using a wide offset metal spatula.

From: ChocolateChocolate