Paola Velez has turned a grocery store favorite into a home baking staple.
“I loved getting mini Chips Ahoy or Famous Amos biscuits at the bodegas [so] I made them to satisfy my nostalgia for cookies baked from scratch,” says the award-winning pastry chef.
The owner of the Providencia restaurant-bar in Washington, DC describes this recipe – included in it Bodega is baking cookbook — as “a one-stop masterclass in the quintessential American cookie.”
“This will appeal to those who prefer thin and crunchy over chewy and gooey,” she says. “Not hard, but slightly crunchy.”
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Velez says: “I usually bake [them] for friends and family, but they are also great for serving at dinner or getting together over drinks.”
Crunchy cookies with chocolate chips by Paola Velez
¾ cup (6 oz.) unsalted butter, softened
¾ cup lightly packed light brown sugar
½ cup granulated sugar
1 large egg
½ teaspoon vanilla bean paste or vanilla extract
1¾ cups (about 7½ oz.) all-purpose flour
¾ teaspoon of fine Himalayan pink salt
¾ teaspoon of baking soda
1 (10 oz.) bag of miniature semisweet chocolate chips
1. Beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Beat in the eggs and vanilla until combined, about 30 seconds.
2. Mix flour, salt and baking soda in a medium bowl; stir in the chocolate chips. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined, about 2 minutes total.
3. Using a 1-ounce (2-tablespoon) cookie cutter, scoop the dough onto a parchment-lined baking sheet. (Don’t worry about the spacing between them at this point; put them all together to save space.) Cover with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, preheat oven to 375°.
4. Line 2 additional large rimmed baking sheets with parchment paper. Spread dough balls onto prepared baking sheets at least 1½ inches apart (about 8 dough balls per sheet). Bake in the oven until the bottom and edges are golden brown, 10 to 12 minutes, rotating the baking sheets between the top and bottom racks halfway through. Remove from the oven. Cool on baking paper, 5 minutes; serve warm or transfer to a wire rack to cool completely. Repeat with the remaining dough balls.
Products: 28
Active time: 35 minutes
Total time: 1 hour, 20 minutes
Categories: Trends
Source: HIS Education