On Trial: Mini Black and White Cookies

I know, whenever you see the “On Trial” label at the top, it makes you wary. And it should, as it’s the dumping place for all of the recipes that have disappointed me horribly.

Photo courtesy of epicurious.com

This is another recipe that I snagged from Epicurious.com’s “25 Days of Christmas Cookies” section. It was one of those cases where you know you will hate these cookies, but you feel compelled to make them anyway because the picture is so great.

Look at that picture, would you? They’re beautiful. They look scrumptious. Funnily enough, they’re “mini” cookies, and yet in comparison to those (what appear to possibly be) Linzer cookies in the bottom right (anyone know?), they don’t look so mini to me. False advertising alert! Also, I just don’t like black and white cookies. The cookie itself is rather bland and, in my opinion, coating it with watered down powdered sugar just isn’t doing it for me. That’s just me – I know lots of people who love these things… for reasons I can’t explain.

Mini Black & White Cookies
Recipe courtesy of Gourmet

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
7 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg

2 3/4 cups confectioners sugar
2 tablespoons light corn syrup
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
4 to 6 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

The batter is simple:

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.

That’s it. That’s all it makes. I use this bowl for most other cookie and cake mixing, and in normal recipes, the bowl is almost filled if that gives you any idea as to what we’re dealing with.

So here’s where things get a little complicated. These cookies are supposed to end up being only somewhat larger than my thumb – and I don’t have big hands. According to the instructions, this batter makes a whopping 60 cookies, so whatever you think you should drop on a cookie sheet, cut it in half because I promise whatever you think is small enough will not be.

The other issue I ran into is that the recipe instructs: “Drop rounded teaspoons of batter 1 inch apart onto baking sheets.” A serious issue I had here was that whatever weird, lumpy pseudo-spherical shape you drop down on the cookie sheet is going to spread out in that exact same form and bake that way. My first incarnations ended up being some really goofy looking shapes, and these cookies are supposed to be perfect little circles.

Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.

As you can see above, I put the batter into a plastic ziploc bag and cut one of the corners off, to use as my cheapo alternative for a piping bag. After you pipe them, dip the tip of your finger in a little bit of water and smooth out the tops to make a round shape. (Another tip from our Magazine of the Month, Cook’s Illustrated Holiday Baking!)

Here’s the end product, sans powdered sugar glaze:

These came out better, and all mostly the same size. Then comes the powdered sugar icings:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

I tried out the icing instructions…

With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

…then discarded them. Instead I ended up dipping these dinky little things into the icing bowls one at a time. I started on the white icing first — the icing wasn’t as thick and white as I wanted it to be. It soaked into the cookie, so after the icing dried it wasn’t so white anymore. So I did that first. After those dried, I stuck the other half into the chocolate side. After the chocolate side dried, I put the first halves back into the white. I think I may have dunked the cookies into the white sides three times to make them come out white, rather than the translucent yellow of the actual cookie.

Here’s one of my end products, after the dipping process. I really felt that the cookie fell short of its promise, especially based on how long it takes to keep icing them. The cookie itself was not all that exciting, which made the overall experience really disappointing.

If you decide to make them and have other thoughts or results, post below or send us the link to your site so we can check out how you fared.


The Cookie Jar: Grasshopper Squares

You may have seen these beautiful bites over at Epicurious.com’s “25 Days of Christmas Cookies” – that’s exactly where I saw them, too, and ran home to make them. These are based with a very dense, very intense chocolate brownie. The middle layer is a mint ganache, and none of that hard crap either. The ganache is gooey and delicious and sort of gets all over your fingers. I’m not complaining about that, though. Everything is topped off with a chocolate topping that solidifies back to medium-soft after it cools, keeping the ganache in tact. Overall, it is as delicious as the picture alludes.

Photo courtesy of epicurious.com

Pretty, right? Should be easy to make them look just like the picture, right?

I’m afraid not.

I have a few thoughts after making them, so let’s work our way through it, talking about the pros and cons.

Pros: Definitely the taste. I’ve made more than my fair share of mint pastries and the mint always comes up short: tastes too much like extract, can taste the so-called tasteless food coloring, etc. These deliver on the mint flavor, and the ganache is out of this world. I was also shocked at how easy these were to make. If you are looking to make something that is relatively efficient, this is a good way to go because you make one big pan of it, and you’re done. There’s no rotating of cookie pans or doing a million steps to get a pretty batch of cookies out.

Cons: Trying to cut this up into pretty little squares. The mint ganache is so soft that it requires the whole thing be chilled, but then the brownie became difficult to work with. What helped was cutting everything with a clean, warm knife, similarly to what you’d do with a cheesecake. After one cut, run the knife under hot water, wipe it off and make another cut. What also might help is if I had greater strength than a wet noodle. I also felt there is more ganache in the picture than actual, so the next time I make these (and I guarantee I will) I will probably increase the ganache ratio to 1.5 of what the recipe calls for.

And now, without further ado… here’s how I worked through these.

Grasshopper Squares
Courtesy of Gourmet

For brownie layer
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt

For mint ganache

1/2 cup heavy cream
10 oz fine-quality white chocolate, chopped
2 tablespoons green crème de menthe
1 teaspoon peppermint extract

For chocolate ganache
1 cup heavy cream
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Ok, it’s a three-parter, but don’t be alarmed. Making the ganaches are all about throwing this into a double-boiler (or a pot with a heat-proof bowl on top) and letting it melt, and that’s it. We’re going to make another one of those foil slings just like with the Ultimate Turtle Brownies, butter the foil, then start on the bottom layer.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

If you can still read this after looking at that glaring photo of aluminum foil, then read on!

Make mint ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth.

Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Make chocolate ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble layers:
Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.

Spread chocolate ganache over mint and chill until firm, about 2 hours.

Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

As you can see from the photo, I did have some trouble cutting it. The squares around the edges came out wonky, but everything in the middle came out looking really pretty. So, DH got to eat the edges, and everyone else got the nice stuff. See how I am?

I would highly recommend these. The skill it takes to make them is relatively low… if you don’t count the cutting at the end. Good luck and ENJOY!

The Cookie Jar: Double Chocolate-Cherry Cookies

This weekend I was working on my Christmas cookie boxes and, of course, I wanted to go with a myriad of things that I hadn’t ever tried before. For some reason, this year I am into fruit cookies. I don’t know why.

Sometimes cookies can be a very daunting task, especially if you take into consideration that many cookies are fussy and can require rolling, cutting, piping, shaping and decorating. My cookie boxes generally encompass a variety of cookies, so I try to keep my involved cookies down to a minimum. Everyone loves a good drop cookie, and they come in a myriad of flavors and delicious components to keep them exciting. Sure, I love the basic chocolate chip cookie. It’s a flavorful cookie dough, soft on the inside, crisp on the outside and riddled with delicious morsels of chocolate. However, I like my cookies just like I like my pizza: with a ton of stuff. I’m not a simple cheese and pepperoni person, and my cookies tend to be the same way.

Drop cookies are a great way to go when you want to add something homespun and casual to a cookie box. They’re delicious, pretty, and efficient. They also travel very well. For these types of cookies, I have a bunch of basic books that fill the need. One of them is the Better Homes and Gardens Biggest Book of Cookies.

Four-hundred and seventy five never fail basic cookie recipes – seldom can you go wrong. Just look over the ingredient lists and figure out what you’ll eat and what you won’t. That’s when I flipped over the Double Chocolate-Cherry Cookies – then I did a double-take, and came right back and made them.

It’s an elegant twist on your basic chocolate chip cookie. Add dried cherries and chopped walnuts to your chocolate cookie, and you’ve got a pretty magnificent take on a drop cookie. In the past I’ve mentioned that I’m not a huge cherry fan, but I really love them with the nuts and the chocolate of this incarnation.

Double Chocolate-Cherry Cookies
adapted from Better Homes & Gardens Biggest Book of Cookies

1 cup butter, softened
1 1/3 cups granulated sugar
2/3 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
3 cups all purpose flour
2 cups dried tart cherries
1 1/2 cups chopped walnuts
1 1/2 cup bittersweet or semisweet chocolate pieces
1 cup white chocolate

A drop cookie is NOT difficult. The ingredients get combined, you drop them on a cookie sheet, and then you bake them. That’s pretty much it.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until smooth. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in cherries, walnuts, chocolate pieces and white baking pieces (dough will be stiff).

At the chocolate part, I just threw whatever I had in there. I didn’t have any semisweet pieces, so I tossed in whatever I had to come up with to equal 1 1/2 (brown) chocolate. I did have white baking pieces (chocolate) so that was fine. I would definitely make sure you put in some white baking pieces because the presentation is just that much more exciting to see the different chocolates together with the nuts and cherries.

Drop dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake in a 325 degree F oven for 14 – 16 minutes or until golden. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.

The end result is something completely fun and I love the surprise of the tart and chewy cherry that mixes with the chocolate (I love cherry cordials, too, hence why this appealed to me). Another surprise was the walnuts – I didn’t think I’d be too thrilled about the nuts in there. For some reason I usually omit nuts, and I’m sure it’s because I have this idea that a lot of people dislike them. Whether or not that’s valid, I really thought the nut added to the overall texture, giving the cookie one more surprising component to bite into.

Make sure you store these in an airtight container – I put mine in one of my old Tupperware cookie containers and the lid popped off. Now these things are like miserable little rocks and completely inedible…

The good news is I get to make more. 🙂

The Cookie Jar: Peanut Butter Cookies

Around this time of year, most bakers and cooking websites all talk about apples. I already gave you one so, unless one of our other authors decides to indulge you, I’m afraid you’ll have to get your apple fix elsewhere. Here, my fellow ninjas, we will be talking about cookies.

That’s right, it’s time to bring out the recipes you’re thinking about making as Christmas gifts and giving them a whirl now. Don’t take a chance on that unknown recipe – sure, the picture looks good, but the outcome may be disappointing. The last thing I want is for anyone to be screwed when baking crunch time hits.

If you haven’t yet been to the grocery stores and noticed, the holiday cookie publications are already coming out. Now’s our chance to get in on the action. I usually pick up Martha Stewart’s (haven’t seen that one yet) and the Better Homes & Gardens cookie mags. We’ll be delving into those as we progress. Today, we’re starting off with a classic: Peanut Butter Cookies.

Why a classic? Well, a classic cookie is a sure thing. Also, I was in the mood for peanut butter.

Choosing a classic cookie recipe is a problem for anyone because there are always a million of them and it’s hard to tell which recipe would be better than the other. Not only that but, let’s face it, I’m not going to make twenty different cookie recipes and then subject myself to a taste test. I’m also not the greatest at making my own cookie recipes and, since there are pastry chefs in the world who far exceed my talents, I am happy to use theirs.

Still, with my cache of cookbooks, I have a million peanut butter cookie recipes. So then I narrowed it down to two peanut butter cookie categories: salt or sweet?

I’ve been on a juxtaposition-fix with my desserts for a little while now, where I like to have salt and sweet mixed in together with my cookies. The fixation came to me after talking to a friend who said his wife loved sweet, while he liked salty. It reminded me that a cookie that contains both wins over both palettes. A salty/sweet peanut butter cookie fits perfectly. If I were to go with a honey-sweet cookie, sometimes it can go too overboard on the taste.

We’ve talked before about Dorie Greenspan’s book Baking, From My Home to Yours, an award winning compilation of must-haves for any baker’s repertoire. This is where I dug out a fantastic recipe for a salty-sweet peanut butter cookies. It isn’t too sweet or saturated with peanut butter, and the texture is crisp on the edges and chewy on the inside. It has the added bonus of looking really beautiful when it comes out of the oven – something else to keep in mind for the holiday season.

I shared one other recipe from Dorie Greenspan and, after having delved into the rest of her book, I strongly encourage all AwK ninjas to pick up a copy. That said, this will be the last recipe of hers that I share on the site.

Peanut Butter Crisscrosses
Courtesy of Dorie Greenspan and Baking, From My Home to Yours

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch of freshly ground nutmeg
2 sticks (8 ounces) unsalted butter at room temperature
1 cup peanut butter – crunch or smooth (not natural)
1 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 1/2 cups chopped salted peanuts
1/2 cup sugar for rolling

Preheat your oven to 350 degrees F. As with all basic drop cookie recipes, the next step is to take the dry ingredients (flour, baking soda, baking powder, salt, ground nutmeg) and mix them together in a bowl. I’ve said before that I don’t do that – to me it’s an added step. I skip that and do extra mixing later.

In a large mixing bowl, beat the butter for about two minutes, until light and creamy. Add the peanut butter and mix. They will be light and fluffy goodness.

Resist sticking your fingers in that and add the eggs, one at a time, and mix for 1 minute. I did do the eggs separately because I really wanted to make sure the eggs were thoroughly combined and that the fluffy egg whites give me the most bang for my buck.

Add the dry ingredients. Because I don’t combine them separately, I add the smaller ingredients first (baking soda, baking powder, nutmeg, salt) and the half cup of flour. I mix those thoroughly with my mixer, then I add two cups of flour and mix until it just disappears into the rest of the batter.

Mix in the chopped peanuts.

Now put the 1/2 cup of “rolling sugar” into a small bowl, or something you can use to roll balls of the cookie dough in. Using a spoon (I use a regular dining spoon) measure out a flat tablespoon of cookie dough and roll it into a ball. The important thing here is to try and get your cookies to be the same size. Don’t get lazy toward the end and start dumping whatever into your spoon just to get this baking over with! You’ll be disappointed later when you have a million different sized cookies. It just doesn’t look as good when you’re giving them as gifts.

Put the ball of dough into the sugar and roll it around, giving it a light coat.

Place the balls two inches apart on parchment or silicone covered cookie sheets. With a fork, press a crisscross pattern on the top of the cookie balls. Bake for about 12 minutes Usually I have to watch the cookies carefully after they go into the oven, but these kept to the time limit. To accomplish this, it’s important that you keep all of the cookies the same size, as I said earlier. When done, the cookies will be slightly colored and a little soft. Allow them to sit on the cookie sheets for a minute or two before transferring them to a cooling rack using a wide, metal spatula.

Get a copy of Dorie’s book, and don’t forget to keep an eye out for the holiday cookie publications!

Chocolate Chunkers

I’m a serious baker. You might even call me hardcore. I don’t walk around wielding a spatula in one hand and a hand mixer in the other, but I do feel pretty hardcore about baking – and even more so about cookies.

Photograph courtesy of Dorie Greenspan and Alan Richardson

Everyone loves cookies. No one is unhappy when they see them. They’re compact and portable and can be picked up and eaten like finger food. Sure, you could make a cheesecake – but you have to put it on a plate and eat it with a fork, making it difficult to stand and eat at the same time. A cookie, for the most part, can be held in one hand and nibbled on. It’s a happy treat.

Like every connoisseur, I’m picky about the kind of cookies I make. Every Christmas I make a few different kinds, box them up and send as gifts. A lot of love goes into making food for friends and, if you’re looking for a treat to send, cookies, for the most part, travel well. Also, myriad of different kinds exist to suit everyone’s taste: chocolate, vanilla, butterscotch, fruited, nutty, shaped, rolled, dropped, spicy, creamy, chunky, crispy, filled, frosted – and more.

My preference is drop cookies. In case you’re unsure of what that means, a chocolate chip cookie is a type of drop cookie. Using a spoon, you scoop up the batter and drop it on the baking tray. The reason I like drop cookies is that, once you’ve made one kind of drop cookie, you’re ready to make ’em all. They’re also sturdy, meaning if you pick them up there’s not much of a fear of them falling apart. People who aren’t as accustomed to fussy baking that involves twisting, rolling, freezing and cutting, or futzing would do well with drop cookies. Most baking is an exact science, but most drop cookies are very forgiving.

I purchased a new baking book called “Baking, From My Home to Yours” by Dorie Greenspan. Dorie, and her book, received a James Beard Award. For the unfamiliar, it’s like the Academy Awards of food.


The cookie section is substantial and looks amazing. Ninjas, our mission is clear: Attack the cookie and brownie section and leave no survivors. Or, at the very least, no leftovers.

The first cookie I baked caused me to think of some friends of mine that I started sending cookie boxes to. He loves salt, she loves sweet and a lot of chocolate. This cookie marries both tastes perfectly.

Chocolate Chunkers
1/3 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
2 large eggs at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks
6 ounces premium quality milk or white chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks
1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans
1 cup moist, plump raisins (dark or golden) or finely chopped moist, plump dried apricots

The list looks intimidating, but it’s not. I promise.

The instructions in the book say: Set your oven rack in the center and preheat the oven to 350 degrees F. Line your baking sheet with parchment.

After that, I start to diverge into some shortcuts that I’ve developed over the years.

A drop cookie recipe will usually start off by telling you to take the dry ingredients (flour, cocoa powder, salt, and baking powder) and sift them together. I don’t. There’s definitely a reason for sifting the ingredients together, creating a beautifully light and lump-free structure to your cookie, but it is time consuming and messy, and makes for more clean up. For now, I’d say skip it. Just trust me.

No? Okay, I’ll tell you what. The next time I make these (it will be very soon) I’ll sift and then come back to tell you of any significant difference in the cookie. For now, skip it.

Set a heatproof bowl over a pot of simmering water. You only want a couple inches of water in the pot and do not let the bowl touch the water. That’s very important.

Blurry pictures. Also very important.

Turn the burner on to a medium low setting. Into the bowl put your butter, bittersweet chocolate, unsweetened chocolate and stir occasionally, just until melted. For you short-cutters out there, if you turn the burner on to medium, you’ll need to stir it constantly. When it’s done, the chocolate and butter should be “smooth and shiny but not so hot the butter separates.” Remove the bowl from the heat and set it on the counter to cool.

In a new, large bowl, beat the eggs and sugar for 2 minutes, until they are a pale yellow and foamy. If you’re using a stand mixer, set it to medium-high. If you’re using a hand mixer like I do, you really only have two options for speed: Off and Flinging Batter Everywhere. So, hand held mixer ninjas, please be careful. What I do is scrub out my sink and then put my bowl in it. This lowers the batter to wall ratio while increasing the batter to bowl ratio.

I don’t have a mathematical formula to explain that. Sorry.


When you’re done with that, beat in the vanilla extract, then scrape the bowl with a rubber spatula, making sure you get all of the sugar granules. Reduce the mixer to speed (or, for hand held mixers, change the setting and pretend something different is happening) and add the melted butter and chocolate mixture. Mixing only until incorporated. So, barely a minute of mixing. Scrape the bowl again, then on low speed (or imaginary low speed – whatever you’ve got) start adding the dry ingredients.

Ok, because we skipped the dry ingredients in the beginning, we have to make sure everything is completely incorporated and mixed up. What I do is, add the smaller amounts of ingredients first.

Toss in the salt, baking soda, and cocoa. Mix it with your mixer. Scrape it down and add the flour. Scrape again, and mix for a few minutes more.


This “technique” (aka shortcut) really comes in handy when you’re working with a cookie that calls for more flour. A good example is your basic chocolate chip cookie, which can call for 2 or more cups of flour. In that case, add your smaller ingredients to the bowl and mix thoroughly. Then add one cup of flour. Mix thoroughly. Add the second cup. Mix thoroughly. A baker would probably tell me what I’m doing is wrong but for our purposes, it’s fine.

By now the dough is thick, smooth and shiny. Using the rubber spatula, mix in the semi-sweet and milk (or white) chocolate chunks, nuts and raisins. Don’t use the mixer!

The dough will contain more “crunchies” now.

About the nuts. Most recipes say nuts are optional, and they certainly are. However, to get the full wow factor of this cookie, you’ll really want to add the nuts for salt.

Now, about the raisins. My raisins were old and dry. They looked like – well, I won’t bother telling you. To plump them up (and I really wish my picture of this had turned out) take a bowl of hot water and put your raisins in them. Let the raisins sit for a few minutes, then drain and pat dry (very gently so you dry them and don’t squash them back into their previous state). The hot water will plump them up, and they’ll be ready for your cookie.

Now, drop the dough onto your cookie sheet. Using a tablespoon, take heaping scoops of cookie dough and put them onto the sheet, a couple of inches apart from one another. These cookies will not spread, so whatever shape you leave them in on the cookie sheet – that’s what they’ll look like when you take them out. My suggestion would be to put them on the cookie sheet, then very gently mold them into a relatively round shape so they look pleasing.

Bake the cookies, one sheet at a time, for 10 – 12 minutes. The tops of the cookies will be a little dry, but the interiors will be soft. Remove them carefully with a metal spatula and let them cool on a cooling rack.

Grab a glass of milk and enjoy.