Broccoli Cheddar Soup
The roux is everything here - that flour and butter paste thickens the soup in minutes instead of simmering for an hour. Adding cheese off the heat prevents it from breaking into greasy clumps.
Ingredients
Ingredients (~18 cookies)
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups packed coconut sugar
- 1/4 cup packed coconut sugar, for rolling
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk melted butter with 1 1/4 cups coconut sugar until smooth.
- Add egg, egg yolk, and vanilla; whisk until combined.
- Pour wet ingredients into dry ingredients and mix until dough forms.
- Place remaining 1/4 cup coconut sugar on a plate.
- Roll dough into 18 balls, then coat each in sugar.
- Place balls on baking sheets 2 inches apart and gently flatten with glass.
- Bake 12-14 minutes, rotating pan halfway, until edges are lightly browned.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Cookies will continue setting as they cool and remain tender in center.