Makes 64 short, 48 medium, or 32 long cookies
Old-fashioned rimmed baking sheets (used to make jelly rolls) usually measure 10 1/2-by-15 1/2 inches. Newer ones measure 11-by-17 inches. The dough will cover the smaller sheets, but not the larger ones. To use the larger sheets, spread the dough to within 2 inches of one short end and use a piece of foil, pressed against the dough, to keep that edge in place. If you have a nonstick baking sheet, there’s no need to butter the pan. If you keep to the Jewish dietary laws, use margarine on the pan. Here are instructions for short, medium, and long mandelbrot. Novice bakers should begin with short cookies because they’re easiest to handle.
|Butter (for the pan)|
|2||teaspoons baking powder|
|3||eggs, beaten to mix|
|1||cup vegetable oil|
|1||teaspoon vanilla extract|
|1||package (12 ounces) chocolate chips|
|1||teaspoon ground cinnamon mixed with 3 tablespoons sugar (for sprinkling)|
1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet (11-by-17 inches) or jelly roll pan (10 1/2-by-15 1/2 inches). Butter the pan. If using the larger sheet, you’ll need a 15-inch sheet of foil. Fold up the foil to make a thick 1-inch wide band; butter the band on one side.
2. In a bowl, combine the flour, baking powder, and salt. With a whisk, stir well to combine them.
3. In another larger bowl, combine the eggs, oil, sugar, and vanilla. Use a wooden spoon to stir them well. Add the flour mixture and stir until smooth.
4. Stir in the chips.
5. With a rubber spatula, spoon the batter into 6 mounds onto the baking sheet. With an offset metal spatula, spread the batter to cover the entire jelly roll pan or all but 2 inches of the larger sheet. The rectangle of dough will cover the smaller sheet (the dough is 10 1/2-by-15 1/2 inches) or almost all of the larger sheet (the dough is 11-by-15 inches). For the larger sheet, press the buttered side of the foil against the empty edge of dough to keep it in place.
6. Sprinkle the dough with the cinnamon-sugar mixture.
7. Bake the dough for 20 to 25 minutes or until it is browned. Remove the sheet from the oven (leave the oven on).
8. Set the sheet on a rack to cool for 10 minutes.
9. Remove the foil band, if necessary, and trim that edge to make a straight side.
10. To make 64 short cookies: Make 7 horizontal cuts and 3 vertical cuts in the dough (you’ll have 32 bars). Use a wide metal spatula to transfer the bars to a cutting board. With a serrated knife, cut each rectangle vertically in half (to make 64 pieces); each bar is 1/2-inch wide.
11. To make 48 medium cookies: Make 7 horizontal cuts and 2 vertical cuts in the dough (you’ll have 24 long bars). Use a wide metal spatula to transfer the bars to a cutting board. With a serrated knife, cut each rectangle vertically in half (to make 48 pieces); each bar is 1/2-inch wide.
12. To make 32 long cookies: Make 7 horizontal cuts and 1 vertical cut in the dough (you’ll have 16 long bars). Use a wide metal spatula to transfer the bars to a cutting board. With a serrated knife, cut each rectangle vertically in half (to make 32 pieces); each bar is 1/2-inch wide.
13. Return all the bars, cut sides up, to the baking sheet. It’s OK to pack them tightly on the sheet. Bake the bars for 15 to 20 minutes or until lightly toasted.
14. Leave to cool completely. Store in an airtight tin. Adapted from Debra Nussbaum