So it begins!
Baker Bettie’s Cookies Are The New Cupcake Series!
And I feel I need to clear a few things up here.
I don’t want to turn this into a cupcake bash fest. That would be wrong. And mean.
And I am really against being mean. It’s just so…. not nice.
And I think there needs to be a slogan. Does anyone have any brilliant slogan ideas?
Edit: Best slogan idea so far from Cara at Fork and Beans… “No one puts cookies in the corner”
If you have no idea what I am talking about, here read this first…
Ok. Now that we have all of that serious business out of the way, on t0 the fun stuff.
I have several cookie “base recipes” that I have created depending on the resulting texture I am going for. These base recipes can then be flavored and shaped in various ways to create different kinds of cookies.
Today I am going to share with you my base recipe for a soft and fluffy cookie. I used this base recipe to make blueberry cookies just to try something different. They turned out really well. Perfect with your morning cup of coffee. But you could just as easily make these with chocolate chips or even plain with a touch of vanilla for a soft and buttery cookie.
You will notice a few things about this recipe. The main thing being the use of cake flour. Cake flour has a low gluten content and allows for the light and fluffy texture for these cookies. These also work best when scooped in small rounds. They will stay lighter, and taller. Like I said, use this recipe to build your own flavor profile. These would also work great as a frosted cookie. Cream cheese frosting anyone?!
Here is what I did with the recipe to make the blueberry cookies. . .
*Update: A lot of people have been asking me about cake flour and if they can use all-purpose instead. Cake flour has a lower gluten content than all-purpose flour and therefore creates a lighter and fluffier cookie. That is why it is ideal for this cookie and the texture I was going for.
However, you can sub all-purpose flour. Decrease the amount of flour to 3 cups minus 2 tbsp. The cookie will still be tasty, but the texture will be slightly different. Stay tuned for my next cookie post where I will be going in depth about different kinds of flours!