LEMON CURD COOKIES MARTHA STEWART RECIPES

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CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING



Chocolate Chip Cookies Recipe - NYT Cooking image

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)

Provided by David Leite

Total Time 45 minutes

Yield 1 1/2 dozen 5-inch cookies

Number Of Ingredients 12

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

Steps:

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 6 grams, CarbohydrateContent 67 grams, FatContent 18 grams, FiberContent 12 grams, ProteinContent 10 grams, SaturatedFatContent 11 grams, SodiumContent 254 milligrams, SugarContent 29 grams, TransFatContent 1 gram

LEMON COOKIE RECIPES | MARTHA STEWART
Oct 09, 2020 · Our lemon cookie recipes include perfect sugar cookies, brown-butter crinkle cookies, and pink lemonade-inspired thumbprint cookies. ... Poppy-Seed Cookies with Meyer Lemon Curd and Swiss Meringue. mini-chocolate-cakes-a130522-11-57985-md110267.jpg. Credit: John Kernick ... Meredith Martha Stewart …
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Mar 16, 2022 · As soon as we hear the first robin chirping or see flower buds start to bloom, we know that spring is here. And that means it's time to start indulging in a variety of different seasonal produce, such as rhubarb and lemon, as well as our favorite spring treats, including carrot cake, fruit crumbles and crisps, and frosted sugar cookies. As far as spring dessert recipes …
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LEMON COOKIE RECIPES | MARTHA STEWART
Oct 09, 2020 · Our lemon cookie recipes include perfect sugar cookies, brown-butter crinkle cookies, and pink lemonade-inspired thumbprint cookies. ... Poppy-Seed Cookies with Meyer Lemon Curd and Swiss Meringue. mini-chocolate-cakes-a130522-11-57985-md110267.jpg. Credit: John Kernick ... Meredith Martha Stewart …
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BEST SPRING DESSERT RECIPES | MARTHA STEWART
Mar 16, 2022 · As soon as we hear the first robin chirping or see flower buds start to bloom, we know that spring is here. And that means it's time to start indulging in a variety of different seasonal produce, such as rhubarb and lemon, as well as our favorite spring treats, including carrot cake, fruit crumbles and crisps, and frosted sugar cookies. As far as spring dessert recipes …
From marthastewart.com
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LEMON BUTTERCREAM FROSTING - MY CAKE SCHOOL
Instructions. In the bowl of your mixer beat the butter until smooth, blend in the lemon extract and zest. Add 1/2 of the powdered sugar and 1/2 of the milk and mix at medium speed until combined.
From mycakeschool.com
See details


10 BEST WHOOPIE PIE FILLING RECIPES - YUMMLY
Apr 26, 2022 · Whoopie Pie Filling Martha Stewart. unsalted butter, pure vanilla extract, Marshmallow Fluff, confectioners' sugar ... Pavlova w/ Lemon Curd Filling TeriSchuler. large egg whites, salt, fresh lemon …
From yummly.com
See details


CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
Mar 07, 2018 · There are 3 main roadblocks when making lemon meringue pie: a soggy pie crust, a watery lemon filling, and/or a weeping meringue. Let’s work through each. Let’s avoid a …
From sallysbakingaddiction.com
See details


WHAT ARE MEYER LEMONS? - THE SPRUCE EATS
Dec 20, 2021 · Meyer lemons are believed to be a cross between a regular lemon and a mandarin orange. The fruit is about the size of a lemon, sometimes slightly smaller, with a smooth, deep yellow peel. When mature, the thin peel can be almost orange. The flesh and juice are sweeter than a regular lemon …
From thespruceeats.com
See details


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