No one would ever guess the secret ingredient in these wonderfully crumby, chewy cookies.
I love these cookies so much, sometimes I'll bake a loaf of bread just to make them. After baking, they freeze well for a month or two . Just put them in an airtight container and microwave them on high until warm and chewy.The cookies should be slightly firm to the touch. To confirm that they're ready, check the bottom on one; it should be lightly browned.To make these less cakey, more delicate, like Florentines, reduce the flour to 1/4 cup.
Add the butter and let the machine run until the dough starts to form a loose ball around the blade, about a minute. Scrape down the sides of the work bowl with a rubber spatula and repeat. Add the eggs and vanilla, and let the machine run for another minute, stopping once or twice to scrape the sides again.Combine the flour, baking powder and salt in a large bowl. Transfer the breadcrumb mixture to the bowl and stir until a somewhat loose dough forms.