There is an intense debate in my house about which type of cookie is the best. Chewy or crunchy. My husband is adamant that crunchy is the only way to go. My son and I are all for the chewy cookies. The baby has not put his vote in. So since my husband is currently outnumbered, I make chewy cookies once a week to fill up the cookie jar. This particular cookie is mind-blowingly delicious. I would even suggest that this dough is the perfect chameleon. I have added chocolate chips to it, nuts, dried fruit...it's always perfect. Today, I rolled each cookie ball in sugar, salt and cinnamon before baking. I made them yesterday and the cookie jar is half full. So I gather they were a success. Even with the crunchy cookie believer.
1 stick of unsalted butter, melted and cooled
1/2 cup cane sugar
1/4 cup brown sugar, packed
1 egg at room temp
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup either almond flour (my favorite) or wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Topping: 1/3 cup sugar, 1 teaspoon salt and 1 teaspoon ground cinnamon. Mix in a shallow bowl.
1. Preheat oven to 350 degrees. In a large bowl, add melted butter, vanilla and both sugars. Mix well until fully combined.
2. Add the egg and with a whisk, not the mixer paddle, whisk the egg in just barely combined. If you use the mixer or a motorized whisk, you will over mix it and the cookies will come out crunchy. So, if you are a crunchy cookie only person, then by all means go for it and use the mixer. If not, use the whisk and gently incorporate the egg.
3. Add the flours, baking soda and salt. Mix using your mixer until you get a dough....like the image below. It will feel soft and buttery.
4. Using your hands, take some dough and roll it into a ball. I usually aim for 1.5 inches in diameter. Then roll the ball in the topping mix. Place each ball 3 inches apart on a cookie sheet lined with parchment paper or a silicone mat.