SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES - NYT COO…
These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt — I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie.”
Provided by Alison Roman
Total Time 45 minutes
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
- Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
- Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Nutrition Facts : @context http//schema.org, Calories 267, UnsaturatedFatContent 6 grams, CarbohydrateContent 21 grams, FatContent 20 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 12 grams, SodiumContent 135 milligrams, SugarContent 9 grams, TransFatContent 1 gram
TRADITIONAL WHOLE GRAIN SOURDOUGH – BREADTOPIA
A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I’ve baked and on par with some of the best whole grain bread I’ve had anywhere.
Provided by Eric Rusch
Prep Time 0 minutes
Cook Time 0 minutes
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Evening of Day 1:
- Mix all ingredients together
- Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
- Morning of Day 2:
- Add day 2 to day 1 ingredients
- Knead, place in plastic covered bowl and refrigerate for 24 hours.
- Morning of Day 3:
- Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
- Bake at 485F for 40-45 minutes.
AMAZON.COM: ETEKCITY FOOD KITCHEN SCALE, DIGITAL GRAMS A…
From amazon.com
WEIGHT CONVERSIONS FOR RECIPES
From thespruceeats.com
2 OUNCES OF DRY PASTA TO CUPS CONVERSION - EASY RECIPES
From recipegoulash.com
CONVERT GRAMS TO CUPS - COOKERY CONVERSION CALCULATOR ...
From foodleclub.com
HOW MUCH DOES A CUP WEIGH? (CONVERSION TABLE FOR RECIPE ...
From veg-world.com
THE BEST KITCHEN SCALE FOR 2022 | REVIEWS BY WIRECUTTER
From nytimes.com
GRAMS TO CUPS GUIDE FOR BAKING (WITH CONVERSION CHART!)
From recipes.net
2 OUNCES OF DRY PASTA TO CUPS CONVERSION - EASY RECIPES
From recipegoulash.com
CONVERT GRAMS TO CUPS - COOKERY CONVERSION CALCULATOR ...
From foodleclub.com
AMAZON.COM: LODGE 5 QUART CAST IRON DUTCH OVEN. PRE ...
From amazon.com
ROUX TO LIQUID RATIO CHART RECIPES
From tfrecipes.com
BEST EVER KFC CHICKEN POT PIE - COPYKAT RECIPES
From copykat.com
BAVARIAN KITCHEN | GERMAN RECIPES | TRADITIONAL BAVARIAN ...
From bavariankitchen.com
AMAZON.COM: ETEKCITY FOOD KITCHEN SCALE, DIGITAL GRAMS A…
From amazon.com
WEIGHT CONVERSIONS FOR RECIPES
From thespruceeats.com
CONVERSION CHART OF GRAMS TO CUPS, OUNCES AND TEASPOONS ...
From gramcup.com
3 WAYS TO MEASURE GRAMS - WIKIHOW
From wikihow.com
ROLLED OATS WEIGHT VOLUME CONVERSION | CUPS | GRAMS ...
From traditionaloven.com
TABLESPOONS OF SUGAR TO GRAMS CONVERSION (TBSP TO G)
From inchcalculator.com
HOW MANY OUNCES ARE IN A CUP? GUIDE TO FOOD MEASUREMENT ...
From msn.com
HOW MUCH IS 1 CUP OF VEGETABLES IN GRAMS?
From findanyanswer.com
TAYLOR MINI DIGITAL SCALE - 1250BKT | WEBSTAURANTSTORE
From webstaurantstore.com