By Michael Harris-Arzon, The Simplistic Professional
There is something about a fresh baked cookie that evokes strong childhood memories. That lingering smell of baked sugar brings a sense of comfort to the entire household. My kids will come running and completely forget what they were up to the second they get the smallest waft.
- 1 1/2 cups White Sugar
- 1/2 cup Light Brown Sugar
- 1 cup (2 Sticks) Salted Butter, Softened
- 16 ozs. Whole Milk Ricotta Cheese
- 2 Eggs
- 3 Tbs. Hazelnut Flavored Coffee Creamer
- 1 Tsp. Pure Vanilla Extract
- 4 cups All Purpose Flour
- 2 Tbs. Baking Powder
- 8 Tbs. Thai Basil, finely chopped
- 1/4 Tsp. Nutmeg
- 1/4 cup Hazelnuts, Toasted and finely chopped
- Preheat oven to 350 degrees. Spray your baking sheets with baking spray and line with parchment paper.
- In a large metal bowl, add your White Sugar, Light Brown Sugar and Butter. Using a wooden spoon or hand mixer (on medium), cream your ingredients together until light and smooth. Tip: “I prefer creaming my ingredients together by hand because it reduces the chances of the butter becoming melted, as can be the case when using an electric mixer. I also find it somewhat therapeutic to do things the old fashioned way.”
- Add your Ricotta Cheese, Eggs, Hazelnut Creamer, Basil, Hazelnuts and Vanilla. Mix together until well incorporated.
- In another large bowl, add your flour, nutmeg and baking powder. Mix together with a wire whisk until well combined and there are no lumps. Tip: Instead of sifting dry ingredients, a large wire whisk works just as well and tends to make less of a mess.
- Slowly add your dry ingredients to your wet ingredient mixture and mix on low until well combined.
- Using a large soup spoon, drop by the spoonful onto your prepared baking sheets about 2 inches apart and bake on the center rack for 5-7 minutes or until lightly golden brown.