Ingredients
1- 1/2 cup All-purpose Flour
2 teaspoons Cornstarch
1 teaspoon Baking Soda
1- 1/2 stick Unsalted Butter, At Room Temperature
1 cup Light Brown Sugar
2 Eggs
1 teaspoon Vanilla Extract
Method
Sources
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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Universal thickener — sauces, stir-fry slurry, crispy coating
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Ancient grain flour — nutty flavor, easier to digest than wheat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Universal thickener — sauces, stir-fry slurry, crispy coating
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Ancient grain flour — nutty flavor, easier to digest than wheat
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no need to preheat the oven yet, this dough needs to chill for at least 6 hours. so make sure and plan ahead. place the flours, cornstarch, baking soda and chopped double decker bars into a medium sized bowl and mix to combine. leave the flour mix to one side. place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. add in the eggs and vanilla and mix until well incorporated and smooth, about 1 minute on medium-high speed. add in the flour mix and mix on low until a dough forms. tip the dough into a medium sized bowl (the one you measured the flour in is fine) and cover with cling film. place in the fridge for at least 6 hours or overnight if possible. once chilled, preheat the oven to 180 c/350 f and line 2-3 baking trays with parchment paper or a silpat liner. using a 1.5 tablespoon sized cookie scoop, place balls of dough 2 inches apart on your baking trays. i usually get 12 cookies per tray. flatten the dough balls very slightly. place trays in the oven for 8-9 minutes. cookies are done when they are ever so slightly brown around the edges and still soft and underdone in the middle. remove trays from the oven and set them on a rack. cool cookies on trays for at least 10 minutes before transferring to a wire rack to cool completely. cookies will keep in an airtight container, at room temperature for 5 days. recipe by annie.