By Antonis Achilleos, Carey Jones, Robyn Lenzi
The deliciously adaptable chocolate chip cookie stars during this fascinating e-book of greater than forty recipes. those formulation yield the best cookie for each flavor, at any time when, even if the baker's druthers are crispy or gentle, vegan or gluten-free, or salty or nutty cookies. A baker can by no means have too many reliable recipes for a perennial favourite, and Chocolate Chip Cookies riffs at the classics with modern style profiles similar to coconut-sesame and olive oil.
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Additional info for Chocolate Chip Cookies
Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. In a food processor, pulse the macadamia nuts until finely chopped, being careful not to process them too long, which would create a paste. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until well blended, about 1 minute. Add the egg and vanilla and mix until completely combined. Scrape the sides of the 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.
Since oats have a naturally mild taste, we’ve boosted their flavor in this cookie by using whole-wheat flour, maple syrup, and a higher proportion of brown sugar. Preheat the oven to 325°F/165°C/gas mark 3. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper. Whisk together both flours, the baking soda, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.
Add the egg and mix until completely combined. Add the lemon juice and mix until combined. Scrape the sides of the bowl with a spatula. Add the remaining flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the nut mixture and chocolate and mix on low speed until evenly distributed. The dough should be soft and a little sticky, similar to the consistency of crunchy peanut butter. ) 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.
Chocolate Chip Cookies by Antonis Achilleos, Carey Jones, Robyn Lenzi