Yield: Yields about 2 dozen cookies
In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.
Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.
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Soft and chewy, as promised. Unfortunately, the taste is not as nice as the texture. I reduced the sugar by 2 tablespoons, and the cookies were still unpleasantly sweet. They also have an "unnatural" flavor (like a bad store-bought cookie) that I attribute to the corn syrup. If I make them again, I'll reduce the sugar by 4 tablespoons and try to find a substitute for the corn syrup (maybe agave syrup or honey?). They taste much better 48 hours after baking and they also taste better if they're baked longer than the recipe suggests. For best flavor, bake them to a light golden brown.
I have made these a few times, and they are absolutely delicious!!I prefer the chewy version, and not the crispy crunchy one. They're really easy to make. These cookies are great. I will continue making them!
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