Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites
Format: PDF / Kindle (mobi) / ePub
The deliciously adaptable chocolate chip cookie stars in this charming book of more than 40 recipes. These formulas yield the perfect cookie for every taste, every time, whether the baker's druthers are crispy or soft, vegan or gluten-free, or salty or nutty cookies. A baker can never have too many good recipes for a perennial favorite, and Chocolate Chip Cookies riffs on the classics with contemporary flavor profiles such as coconut-sesame and olive oil.
spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the macadamia nuts and chocolate and mix on low speed until evenly distributed. The dough should be soft and a little sticky. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm
years ago. It’s a rich source of essential amino acids. When quinoa flour is used in baked goods, it contributes a mellow, peanutty quality. Alternative flours generally aren’t as smooth as all-purpose flour, but we find that these two flours combine to make a cookie with a pleasing crunchy texture and unique flavor that provide a perfect backdrop for chocolate chips and chopped pecans. MAKES ABOUT 26 COOKIES � cup/90 g quinoa flour � cup/30 g millet flour � tsp baking soda � tsp salt �
shells. Top each with the second shell of the pair, flat-side down. Place the macarons in an airtight container and chill for 20 minutes before serving. They may also be stored in the refrigerator for up to 3 days. Remove from the refrigerator at least 10 minutes before serving. Tuiles Tuiles are extremely thin wafer-like cookies, often served in restaurants as garnishes to plated desserts. While they are generally flavored simply with vanilla, we have, of course, added chopped chocolate to
bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chopped chocolate and nuts (if using) and mix on low speed until evenly distributed. The dough should be slightly shiny and loose. (This dough benefits from resting for 12 to 24 hours before baking.) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.
racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days. Cook’s Note Melting chocolate using the double boiler method: If you have a double boiler, you’re probably familiar with how to use it. If you don’t, you can improvise a double boiler by putting the chocolate in a metal or glass bowl set over a pan of simmering water and stirring until the chocolate is melted and smooth. Melting chocolate using the microwave method: To melt