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Fluffy Cloud Cookies from the Divas of Dish

Written By Pam Brandon and Anne-Marie Denicole On December 15, 2014

Fluffy Cloud Cookies

December is cookie time, and every year we look for a winner for our diva pal Julie’s annual Cookie Party competition. That sublime sweet that will outshine all the others.

We think we found it at the Biltmore in beautiful Asheville, N.C., and with a little coaxing, we got Chef David Ryba from The Dining Room at the Inn on Biltmore to part with the recipe. You’ll be on cloud nine after baking these Fluffy Cloud Cookies, a riff on traditional chocolate chip cookies with added lightness from cake flour.

Happy holidays from the divas!


Fluffy Cloud Cookies
Makes 3 ½ dozen

1 cup brown sugar
1/2 cup sugar
2 sticks butter, softened
1 teaspoon vanilla
1 egg
1/4 cup water
1 teaspoon baking soda
3 cups cake flour, sifted
1 teaspoons salt
1 cup semi-sweet chocolate chips
1 cup chopped walnuts, optional

1 cup semi-sweet chocolate chips
4 teaspoons butter

Preheat oven to 350°F. Beat sugars, butter and vanilla extract in a large mixer bowl until creamy. Add egg, mixing well.

Mix water and baking soda in a small, then slowly stir into sugar mixture. Add flour and salt. Stir in chocolate chips and walnuts, if using.

Drop by rounded tablespoon onto ungreased baking sheets. Bake 8 to 10 minutes, or until golden. Cool, then drizzle with melted chocolate-butter mixture.

For drizzle:
Combine semi-sweet chocolate and butter in a small saucepan over low heat. Stir until chocolate melts and is smooth. Place cooled cookies on a baking sheet lined with parchment paper. Drizzle melted chocolate over tops.

Diva confession: What’s the difference between cake flour and all-purpose flour? Cake flour is finer textured, made with finely milled, soft, winter wheat that is high in starch and low in gluten-forming protein. It has a lower pH (acid) level, which means more tender baked goods.

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