The perfect cookie base
Hi guys :) I have a few ideas for a really good cookie, but I need help for the base. I'm thinking a sugar-cookie like base will work, but I want them to be thick and chewy...think "thick" like "looks like dough just dropped onto the sheet" even after it's cooked. So far, I can't find anything like this. Suggestions?
What about this?
Or, just the raspberry dough part of this:
Instead of folding in the raspberry coulis, what about topping it, like a thumb print cookie. Something along this idea:
I like that recipe better w/ two egg yolks rather than one whole egg.
You could also do a raspberry streusel bar with the coulis as the preserves part. Either mix in white chocolate to the crust, and/or melt and drizzle on top.
Here's my mother's recipe for sour cream sugar cookies - they are very soft and chewy, and barely flatten at all when cooked. I don't know how swirling in a raspberry coulis would work, but you could certainly put a thumbprint depression in them and fill that with the raspberry. Adding white chocolate should be fine.
SOUR CREAM SUGAR COOKIES
3 1/2 c. sugar
2 c. shortening (I suppose you could use butter but it would probably make the cookies crisper)
2 c. sour cream
2 t. vanilla (I usually add a bit more)
9 c. flour
4 t. baking powder
2 t. baking soda
1 t. salt
Cream together the shortening and sugar, then add the eggs, sour cream and vanilla and beat until combined. Sift together the dry ingredients and mix into the liquid mixture (I usually use a wooden spoon, but you could use a mixer, just don't overwork). Drop onto ungreased baking sheets (I make these rather large - probably 2T.+ of dough each, or a small ice cream scoop would work) and bake at 350° for 10 min or until they are a pale golden color. They don't spread much, so if you want them to be even/smooth for icing purposes, roll them into balls and flatten slightly with a glass. Makes 10 dozen big cookies - I usually halve or quarter the recipe.
If you're wanting to fold in white chocolate and a raspberry coulis, a brownie type of cookie might work better than the Snickerdoodle. Folding a fruit coulis into sugar cookie base is, IMO, an exercise in futility as the coulis would thin the batter so much that it would lose it's density and would be unlikely to become chewy. But don't let that stop you from trying. I've had theories before that proved to be wrong.