CHIPLESS COOKIES RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.
• Add egg and vanilla, and mix until combined, about 1 minute.
• Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined.
• Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet.
• Chill in the refrigerator for at least 10 to 20 minutes, or until the dough is chilled through. This will help prevent the cookies from spreading out too flat when they bake.
• Bake for 10 to 12 minutes until the edges are just set. The centers may look slightly undercooked.
• Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
• Serve immediately

Steps:

• Heat oven to 375 degrees F.
• Melt the butter in a heavy-bottom medium saucepan over low heat.
• Sift together the flour, salt, and baking soda and set aside.
• Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
• Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
• Slowly incorporate the flour mixture until thoroughly combined.
• Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
• Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
• Cool completely and store in an airtight container.