marmalady
Executive Chef
Well, it's almost Christmas 2006, so time to resurrect this thread! Happy Cooking!
AllenOK said:Chocolate White Chocolate Chip Macadamia Cookies
Yield: 40 - 48 cookies
½ # unsalted butter, at room temperature
1 c light brown sugar, packed
1 c granulated sugar
2 t pure vanilla extract
2 extra-large eggs, at room temperature
2/3 c good unsweetened cocoa
1 c flour
1 t baking soda
1 t kosher salt
12 oz good white chocolate, coarsely chopped
12 oz chopped macadamia nuts
Preheat the oven to 400°F. Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Sift together the flour, cocoa, baking soda, and salt and add to the mixer on low speed until just combined. Fold in the chopped white chocolate and nuts. Portion cookies with a #40 scoop. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
And I'm thinking of making some peanut butter fudge the next day, and sandwiching some cookies together with the fudge.
Thanks for THAT tip! Don't know why that never occurred to me... I keep dry yeast in the freezer, where it keeps indefinitely!Psiguyy said:In regards to baking powder, I don't know if anybody else does what I do. I keep mine in the freezer. Stays fresh for at least two years. When I'm baking something that uses baking powder, it's the first thing I take out. I give it enough time to rise in temperature before I open the can.
licia said:RE: the first few recipes - I understand there was a problem in the programming that changed the amounts when they were moved. What is the amount represented by the A and the symbol? Thanks a bunch!