After years in development, the Cookies Esentials. Your feedback in the comments below, welcomed.
Philosophical Introduction to Cookie Esential
A cookie should be 3::1 flour vs. whole wheat; flat but chunky with toppings; and last but not least: Light on the sugar, so that the flavors better highlight the chocolate, walnuts, and marshmallows, all for your grateful tastebuds.
Ingredients
- Butter: 226 g.
- White Sugar: 100 g.
- Brown Sugar: 100 g.
- Salt: 1/2 tsp.
- Baking Powder: 2 Tbsp.
- Eggs: 2
- Flour: 1 1/2 cups
- Whole Wheat Flour: 1/2 cups
- Vanilla Extract: 1 Tbsp.
- Almond Extract: 1/2 tsp.
- Walnuts: 1 1/2 cup
- Ghirardelli Premium Baking White chocolate: 4oz. cut in large chunks
- Ghirardelli Premium Baking Semi-Unsweetened Milk Chocolate: 4oz. large chunks
- Mini Marshmallows: 1 cup
Directions
Step by Step
- Pull the grills out of the oven, except for one. You need them cold, as you will use them to cool your cookies once baked.
- Preheat oven to 350 degrees. Note:: Bake 6 large cookies at a time, spaced-out on the top shelf of 2 out of 4 cookie pans, lined with parchment paper. Use 4 pans rather than 2, so as to prepare the next batch of 6 while the first 6 are baking.
- Throw your batch of 6 cookies in the oven, close it, and set the timer to 5 minutes.
- 5 minutes in, slam the cookie pan with enough force to shock and flatten them!
- Now set the timer to 2 minutes. Get the cookies out after the oven most-likely-obnoxiously beeps, but not until they’re browning at the center. The bottom-line is: Here's the short window we eye 'em like a hawk.
- Get 'em out! Place the pans on top of oven, and let cool for a solid 7 minutes, while the next batch of cookies bakes. Don't try to move them too soon, you'll only regret it.
- Transfer cookies on the oven grills, and let them cool down completely. It's perfectly okay to let a family member have a bite, but still protect your creation.
