By Antonis Achilleos, Carey Jones, Robyn Lenzi
The deliciously adaptable chocolate chip cookie stars during this captivating ebook of greater than forty recipes. those formulation yield the appropriate cookie for each flavor, at any time when, even if the baker's druthers are crispy or delicate, vegan or gluten-free, or salty or nutty cookies. A baker can by no means have too many strong recipes for a perennial favourite, and Chocolate Chip Cookies riffs at the classics with modern style profiles equivalent to coconut-sesame and olive oil.
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Extra resources for Chocolate Chip Cookies
Close the dough around the filling, adding a bit more dough if necessary to enclose it completely. Place the balls of dough on the prepared baking sheets, seam-side down, about 2 in/5 cm apart. cont’d 2¼ cups/280 g unbleached all-purpose flour ½ tsp baking soda ½ tsp salt ½ cup/115 g unsalted butter, at room temperature 1 cup plus 2 tbsp/225 g granulated sugar cup/65 g packed dark brown sugar 1 egg ¼ cup/60 ml milk ½ tsp pure vanilla extract cup/115 g semisweet chocolate chips 40 cJ^etofc/A^ ceef^ Bake for 12 to 14 minutes, rotating the baking sheets halfway through the baking time, until evenly golden.
Stored in an airtight container at room temperature, the granola will keep for up to 1 week. MAKES ABOUT 2 CUPS/200 G GRANOLA ¾ cup/60 g old-fashioned rolled oats (not instant) 6 tbsp/40 g chopped pecans ¼ cup/20 g unsweetened shredded dried coconut 3 tbsp dried sour cherries, chopped 1 tbsp flaxseeds or sesame seeds 2 tbsp unsalted butter 3 tbsp pure maple syrup 3 tbsp packed dark brown sugar ½ tsp salt tsp ground cinnamon JttJuitChMddfc Chip! 45 Coconut-Sesame MAKES ABOUT 32 COOKIES 1¼ cups/155 g unbleached all-purpose flour ½ tsp baking soda ½ tsp salt ½ cup/115 g unsalted butter, at room temperature cup/130 g granulated sugar cup/130 g packed dark brown sugar 1 egg ½ tsp almond extract 1 cup/170 g semisweet chocolate chips 1 cup/85 g unsweetened shredded dried coconut 6 tbsp/55 g sesame seeds, toasted (toasting is optional) 46 cJ^etofc/A^ ceef^ This recipe was inspired by the delicate and not-too-sweet sesame seed cookies we’ve eaten in San Francisco’s Chinatown, with coconut added for both flavor and texture and almond extract in place of vanilla.
Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days. MAKES ABOUT 32 COOKIES ¾ cup plus 2 tbsp/105 g unbleached all-purpose flour 6 tbsp/45 g whole-wheat flour ½ tsp baking soda 1 tsp salt 5 tbsp/70 g unsalted butter, at room temperature ¼ cup/50 g granulated sugar ¾ cup/150 g packed dark brown sugar 1 egg ¼ cup/60 ml pure maple syrup 1 tsp pure vanilla extract 1½ cups/125 g oldfashioned rolled oats (not instant) 1 cup/170 g semisweet chocolate chips cup/105 g raisins JttJuitChMddfc Chip!
Chocolate Chip Cookies by Antonis Achilleos, Carey Jones, Robyn Lenzi