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A new type of cookie for your new year

Give this unique cookie a tryin this new year.

By BLAISE DOUBMAN - For The Courier-Times

Happy New Year! Can anyone else believe that it is 2019? Where has the time gone? Let us all hope that this year brings good health and happiness to one and all. 2018 had good moments for me, personally and professionally, as well as some darker moments, those too both personally and professionally.

Let me also say, thank you all for your continued dedication and support. I appreciate each and every one of you! If you are a new reader, a loyal reader, or even an occasional reader, I really appreciate your time. There is nothing I love more than hearing from readers about how much they enjoy my columns and recipes.

Speaking of, drop me a line on my new website, trailblaise.com Click on the “contact” tab and leave me a comment or even a question. I read and respond to all comments that I get.

In celebrating the new year, I wanted to create a new-and-unique cookie that was easy to make, flavorful and simple. I am excited to share this newest recipe with everyone. The recipe is actually one for chocolate-chip-cookie-dough frosting that you divide in half. Bake half, then frost the cookies with the remaining frosting.

I have made these several times and every time , people go wild! There are no eggs in this recipe, so you do not have to worry about eating raw egg; however, there is white all-purpose flour. If you are concerned about that, simply take the flour and lightly toast it either on a sheet pan in the oven, or skillet. Just be aware that doing this does slightly change the flavors.

This frosting and dough are best made the same day baked. I would not recommend making it in advance. I love this recipe and I really think that you will find this new and unique cookie something sweet to ring in the new year!

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

This recipe is for the cookies and the frosting. Feel free to double this recipe, or even triple, if desired.

2 sticks unsalted butter, soft

¼ cup white granulated sugar

½ cup light brown sugar, lightly packed

2 teaspoons pure vanilla extract

1 teaspoon salt

1 teaspoon baking soda

1 cup, plus 2 tablespoons white all-purpose flour

¾ cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter with the white granulated sugar and light brown sugar until the mixture is light in color and fluffy in texture.

Beat in the pure vanilla extract, salt and baking soda.

Fold in the white all-purpose flour, then fold in the semi-sweet chocolate chips.

Divide the frosting in half.

Shape tablespoon size balls of the frosting and place onto the prepared baking sheets. Bake in preheated oven, one baking sheet at a time, for 12 minutes.

Remove and allow to cool. Carefully use the other half of the frosting to frost the wafer cookies. Work carefully because the baked cookies will be very fragile.

Ask and Answer: I have been getting a few questions about what, if anything, can be used as a substitute for cream of tartar. Substitute fresh lemon juice or white vinegar for the cream of tartar. For every ½ teaspoon of cream of tartar, use 1 teaspoon lemon juice or white vinegar.

Blaise Doubman of Kennard is an Indiana University graduate. He invites readers to follow his blog: TRAIL BLAISE (trailblaise.com). Ordering information for both his cookbooks is found on his blog and contact page. He writes this column exclusively for The Courier-Times on the first and third Sundays each month.