Ultimate Chocolate Cookie Book - Bruce Weinstein [81]
4. Meanwhile, position the racks in the top and bottom thirds of the oven; preheat the oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats; set aside.
5. Scoop up a small amount of the chocolate mixture, about 2 teaspoons’ worth, and drop it on one of the prepared baking sheets, making a little mound. Continue making these, spacing them about 11/2 inches apart until the sheets are filled. Bake for 20 minutes, then reverse the sheets back to front and top to bottom. Continue baking for about 10 to 15 more minutes until the cookies are browned, dried out, and firm. Cool completely on the baking sheets before removing and storing. Bake additional batches on separate, lined baking sheets, as needed.
Recommended storage
1 week at room temperature
Not recommended for freezing
SWEET POTATO CHOCOLATE CHIP COOKIES
Sweet potatoes add a wonderful delicacy to chocolate chip cookies. We’ve even added some Marshmallow Fluff for that familiar Thanksgiving-sweet-potato-casserole taste.
MAKES ABOUT 4 DOZEN COOKIES
One 8-ounce sweet potato
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
12 tablespoons (11/2 sticks) cool, unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup Marshmallow Fluff
1 large egg, at room temperature
2 teaspoons vanilla extract
21/2 cups semisweet or bittersweet chocolate chips
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 400°F.
2. Place the sweet potato in a shallow roasting pan or casserole dish and bake for about 1 hour and 15 minutes in the top third of the oven, until soft and wrinkly. Cool on a rack for 15 minutes, or until you can handle the potato, then cut it in half and scoop the flesh into a medium bowl. Mash with a fork; set aside to cool as you prepare the dough. You should have about 2/3 cup mashed sweet potato.
3. Reduce the oven temperature to 350°F. Whisk the flour, baking soda, cinnamon, salt, and nutmeg in a medium bowl until uniform; set aside.
4. Beat the butter in a large bowl, using an electric mixer, until softened. Add the granulated sugar and brown sugar; continue beating until the mixture is homogenous, with no bits of butter visible, but still a little grainy if rubbed between your fingers, about 2 minutes. Beat in the Marshmallow Fluff, then scrape down the sides of the bowl and beat in the egg until smooth. Beat in the mashed sweet potato and vanilla, about 10 seconds.
5. Turn off the beaters, add the flour mixture, and beat at low speed until a soft, smooth batter forms, about 15 seconds. Stir in the chocolate chips with a wooden spoon, just until evenly distributed.
6. Drop by rounded tablespoonfuls onto two large ungreased baking sheets, preferably nonstick, spacing the mounds about 11/2 inches apart. Bake for 8 minutes, then reverse the sheets back to front and top to bottom. Continue baking for about 7 more minutes, or until the cookies are springy to the touch but nonetheless set and browned. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Cool the baking sheets for 5 minutes before baking additional batches.
Recommended storage
3 days at room temperature
2 months in the freezer
More Choices!
Sweet Potato Almond Cranberry Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 3/4 cup slivered almonds and 3/4 cup dried cranberries with the remaining chips.
Sweet Potato Banana Macadamia Nut Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 3/4 cup crushed banana chips and 3/4 cup chopped unsalted macadamia nuts with the remaining chips.
Sweet Potato Ginger Cashew Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 3/4 cup finely chopped crystallized ginger and 3/4 cup