Ten-at-a-Time Cookies

Ten-at-a-Time Cookies
Staff Writer
Allan Penn

On this day in 1791, 10 amendments were added to the Constitution of the United States. Those amendments are the Bill of Rights and today we pay tribute to them. Do you know them by heart?

If not, try to memorize them and reward yourself with a tiny cookie every time you get one right.

20
Servings
84
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup white whole-wheat flour
  • 1/4 Cup plus 2 teaspoons barley flour
  • 1 Tablespoon cornstarch
  • 1/4 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 4 Tablespoons unsalted butter, at room temperature
  • 1/4 Cup granulated sugar
  • 1/4 Cup firmly packed light brown sugar
  • 2 Tablespoons lightly beaten egg
  • 3/4 Teaspoons vanilla extract
  • 2 Teaspoons heavy cream
  • 1 Tablespoon whole milk
  • 2/3 Cups extra-dark chocolate chips

Directions

Mix the flour, barley flour, cornstarch, baking soda, and salt together in a medium-size bowl; set aside.

In a mixing bowl, using a handheld electric mixer, beat the butter and both sugars on medium speed until light and creamy; beat in the egg and vanilla, then beat in the cream and milk. Using a mixing spoon, stir in the flour mixture, followed by the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees and place a rack in the center. Line 2 large baking sheets with nonstick foil or parchment paper.

Scoop rounded ¼ teaspoons of cold dough and shape into tiny balls no more than ½-inch in diameter. Place the balls onto the prepared baking sheets. Bake 1 sheet at a time for 6-9 minutes, or until the edges are browned and the cookies appear set. Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely. The cookies will crisp as they cool.

Baker’s Notes: The mixture of white whole-wheat and barley flour makes this cookie a little more wholesome, though most of it is comprised of chocolate chips. The cookies are tiny. I use 1/4 teaspoon of dough per cookie, each having about 3 regular size (not miniature) chocolate chips and just enough dough to bind them. We enjoy the nutty flavor of barley flour, but if you can’t find barley flour, substitute ¼ cup (1.1 ounce) all-purpose flour. For thicker cookies, shape the dough into tiny balls, put them in a sealable plastic bag, and chill them overnight. If you prefer thin cookies, subtract 2 teaspoons of barley flour and watch the cookies closely as they bake.

Nutritional Facts

Total Fat
3g
4%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
13g
10%
Protein
2g
4%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
40mg
4%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
33mg
5%
Selenium, Se
1µg
2%
Sodium, Na
101mg
7%
Water
7g
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.