0 (0)


Chocolate chip cookies

Chocolate chip cookies
Ringo H. W. Chiu / For The Times

Dear SOS: Annie's chocolate chip cookies at Clementine in Century City are darn near inimitable. Rachel Davidson and Jeffrey Janger Los Angeles Dear Rachel and Jeffrey: Annie Miler of Clementine bakes these in a convection oven to give them a ... Read more

Total time: 1 hour, 40 minutes | Makes about 14 cookies
  • 1/2 cup cake flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 1/4 teaspoons vanilla extract
  • 2 eggs
  • 1 cup pastilles

Step 1Mix together the cake and all-purpose flours, baking soda and salt in a bowl.

Step 2Cream the butter and sugars with an electric mixer just until the butter chunks disappear. Beat in the vanilla and eggs, one at a time. Mix in the flour mixture. Stir in the pastilles.

Step 3Cover with plastic wrap and refrigerate until very cold, 1 hour or overnight.

Step 4Heat the oven to 350 degrees (convection oven) or to 375 degrees (standard oven). Line a baking sheet with parchment paper. Roll chunks of batter between your hands into balls about the size of golf balls; place on the baking sheet. Bake until the cookies are done in the center and crispy around the edges, 11 minutes. Remove to wire racks.


Autumn fool
Autumn fool

Turkey quesadillas
Turkey quesadillas

Modern mincemeat tarts
Modern mincemeat tarts

Wizard's Barbecue (Shinsullo or Jungol)
Wizard's Barbecue (Shinsullo or Jungol)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Prune compote in black tea
Bittersweet Treat's brown butter cookies
Tahini cookies
Hazelnut crisps