I learned all of my basic cooking & baking knowledge from my mom. This Thanksgiving I rifled through her cabinet of recipe books & binders. I came across many recipes that she made while my siblings and I were growing up – many that I had forgotten about until recently.
One such recipe is for a delicious spin on Chocolate Chip Cookies that my mom found in 1986 in a Bon Appetit magazine. These cookies, known as Sweet Dreams, are a Ludgin family favorite. By adding additional spice & powdered sugar to the traditional CC cookie recipe, an out of this world cookie was born. With the holiday season upon us, this is a great treat to serve to your friends & family. I hope you enjoy it as much as my family has.
Sweet Dreams Cookies
Makes about 6 dozen
1 cup (2 sticks) Unsalted Butter
1 1/2 cups firmly packed Light Brown Sugar
1 Egg, room temperature
1 tsp Vanilla
2 cups unbleached All Purpose Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Ground Ginger
1/2 tsp Salt
1 12-oz package Semisweet Chocolate Chips
1 cup chopped Walnuts
1 cup Powdered Sugar
Cream butter using electric mixer. Beat in brown sugar, egg and vanilla. Beat in brown sugar, egg and vanilla. Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm (Can be prepared 1 day ahead.)
Preheat oven to 375 degrees F. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge* rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2 inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.
*Dredge: roll so that the surface of the rounds are covered in powdered sugar.