Hanukkah Gelt Cookies
Yield 25 cookies
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Description
These Hanukkah Gelt Cookies are the best way to use up all that Hannukah Gelt! Kosher, Dairy
Equipment
- A stand mixer fitted with the paddle attachment
- Parchment paper
- Baking sheet
- Cooling rack
- Ice cream/cookie scoop
Ingredients
- 2 ⅔ cups (370 grams) all-purpose flour
- 1 Tablespoon (10 grams) cornstarch
- 1 Teaspoon (5 grams) baking powder
- 1 Teaspoon (5 grams) baking soda
- 1/2 Teaspoon salt
- 1 stick+6 tablespoons (200 grams) butter at room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 cup packed (240 grams) dark brown sugar
- 1 Teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups mixed unwrapped chocolate coins and dark chocolate chips
Instructions
- In a small bowl, sift and mix flour, cornstarch, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars at medium speed until light and fluffy, for about 3 minutes.
- Add vanilla and eggs (one at a time); mix to combine.
- Reduce speed to low and gradually add flour mixture, mixing until just combined. Be sure to scrape the sides of the bowl during mixing. Next, slowly mix in the chocolate coins.
- Cover the bowl and place it in the refrigerator for a minimum of two hours, up to 12 hours.
- Preheat oven to 350°F/180°C.
- Line two baking sheets with parchment paper.
- Using a cookie scoop or two tablespoons, drop heaping portions of dough about 1- inch (2 cm) apart.
- Bake until cookies are golden around the edges but still soft in the center, 8 to 12 minutes.
- Remove from oven, and let cool on the baking sheet 2 to 5 minutes.
- Transfer cookies to a cooling rack and let cool completely.