Ten-At-A-Time Cookies

Name: Ten-At-A-Time Cookies
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 tablespoon unsalted butter, at room temperature; 1/4 cup granulated sugar; 1/4 cup firmly packed light brown sugar; 2 tablespoon lightly beaten egg; 3/4 teaspoon vanilla extract; 2 teaspoon heavy cream; 1 tablespoon whole milk; 2/3 cup extra-dark chocolate chips

The Daily Cookie Cookbook|Dec. 13, 2012 5:54 pm EST

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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.

Servings

20

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 tablespoon unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 tablespoon lightly beaten egg
3/4 teaspoon vanilla extract
2 teaspoon heavy cream
1 tablespoon whole milk
2/3 cup 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.