Friday, September 2, 2011


Photography by Michael Long
Thumbing through Alice Medrich's book,  "Chewy, Gooey, Crispy Crunchy Cookies"  on page 48,  She wrote about these little guys.  And after making them,  These guys are good.  I did change one thing,  I went from Vanilla Extract to Vanilla Bean.  But I have a big stock of Beans, so it was easy to do.  Plus it makes the cookies look like there is pepper in them. ha! not really, but you do get a bunch of little specks in the cookies.  A good sign of vanilla bean being used.  This makes about 60-70 cookies. 

  • 6.75     oz             AP Flour

  • 4.5       Tbs           Cornstarch

  • 3          large         eggs

  • 6.125   oz              Sugar

  • .75       tps            Salt

  • 3          ea             Vanilla beans,= (1tablespoon Extract)

  • 6          oz             Unsalted Butter (Melted and still warm)

  1. Preheat oven to 325F and position racks in the upper and lower thirds of oven.

  2. Combine Flour and Cornstarch in a medium bowl and whisk to incorporate thoroughly.

  3. In a large mixing bowl, combine the Eggs, Sugar, Salt and Vanilla.  Beat with an electric mixer on high speed until the mixture is thick and pale.  (This will take about 2-3 minutes)  

  4. Beat in the melted butter.  

  5. Stop the mixer and fold in by hand the Flour mixture (One half at a time)

  6. Dough is going to look more line a batter than a dough.

  7. Drop rounded teaspoons of batter 2 inches apart on a lined cookie sheet.  Bake until the cookies are deep golden brown around the edges.  (About 16-20 minutes) Remember to rotate the pans front to back and up and down, for even baking. 


These will keep in an air tight container for at least a week

1/70 serving or one cookie = 42.08 cal, Total Fat = 2.21g,Cholesterol=14.29mg,Total Carbs=5.05 Sodium=28.28,g, Protein=.57g