CHOCOLATE chip NUT cookie - version-2 Recipe

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A challenge came from taking a very popular cookie and spinning it enough to be just a little healthier.

For a dedicated post...refer to:
http://www.foodessa.com/2011/11/autumn-inspired-cookie-jar-3-recipes.html

Servings: 24 cookies
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Ingredients

  • . >(American / Metric measures)<
  • . 1/2 cup/1 stick (120g) unsalted butter, (divided)
  • . 1/4 cup (60ml) grapeseed oil
  • . 1/4 cup (55g) granulated sugar
  • . 1/2 cup (100g) brown sugar, packed
  • . 1 tsp. (5ml) sea salt
  • . 1 xLarge egg
  • . 1 xLarge egg yolk
  • . 2 tsp. (10ml) pure Vanilla extract
  • . 1-3/4 cup (225g) all-purpose flour
  • . 1/2 tsp. (2.5ml) baking soda
  • . 1 cup (180g) bittersweet (65-70%) chocolate chipits
  • . 1 cup (120g) walnuts or pecans, coarsely chopped

Directions

  1. . Pre-heat oven to 375F/190C/Gas5. Position the rack in the center of the oven. Prepare 2 large, Silicone or parchment lined baking sheets.
  2. . In a small pot, melt the initial 1/4 cup (60g) of butter on MEDIUM heat. Swirl the pot until the butter is lightly golden brown (about 5 minutes). Close the heat and set the pot aside. Add in the remaining butter as well as the oil. Let it cool for 15 minutes.
  3. . Meanwhile prepare and set aside: In a large bowl, add both sugars, and salt. Set aside. In a medium bowl, prepare the flour and baking soda.
  4. . Assembly: Add the cooled, melted butter to the sugar mix. Use a sturdy whisk to combine everything. Add the eggs and vanilla extract. and combine again. Then, add the flour mix all at once. Use a sturdy spatula to combine everything just until all traces of flour disappear. Now, add in the chocolate chips and nuts. Combine.
  5. . Use a medium size (#30) ice-cream scoop to properly portion 12 cookies per pan. Press the paste into the scoop, level and release. Place them evenly apart onto the pan.
  6. . BAKE them for no more than 11 minutes. Remove the cookies from the oven and let them rest on the pan for no more than 5 minutes before transferring them onto a rack. REPEAT.
  7. . Storing: These cookies will be ready to eat within the hour. Leave them covered in a plastic container for up to a week or so. Otherwise, freeze them into parchment or wax paper, then into an airtight plastic freezer bag. They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve. Or, Lightly re-warming the cookies will bring out the freshness.
  8. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

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