Friday, January 7, 2011
Recipe: Double Carob Cookies
2 1/2 c all purpose white flour
1 tsp baking soda
1/2 tsp salt
1 1/2 C brown sugar
1/4 c carob powder
2 Sticks butter at room temperature
2 eggs at room temperature
1 cup carob chips
-Mix flour, baking soda and salt.
-In a separate bowl combine brown sugar and carob powder. Stir until thoroughly mixed.
-In another bowl cream eggs and butter together. Save the butter wrappers in the fridge to grease the pans later.
-In small amounts add sugar-carob mixture to egg-butter.
-Gradually add flour mixture to the sugar-egg combination.
-Cover dough and chill for 12-48 hours.
-Preheat oven to 350 degrees. Be sure to place a rack in the center of the oven.
-Using the butter wrappers, or your preferred non stick substance, grease a cookie sheet.
-Pinch off a small amount of the dough. About the size of a shooter marble or half of a ping pong ball.
-Roll the dough into a ball.
-Place onto greased cookie sheet.
-Bake 1 sheet full of cookies on center rack for 7 minutes.
-Allow cookies to cool on the cookie sheet for 3-5 minutes.
-Remove cookies to cooling racks. Cookies can be left to cool overnight.
Makes approx. 55 cookies