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Correo Electrónico
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I must try these soon! Sounds intriguing!
Please post pictures when you get a chance.
When I was little my mom worked at a small cafe as the baker. She would make these cookies and people would line up to get them and they always sold out within a few hours. I'm not sure where the recipe is originally from, but I love them!
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Ingredientes
- New York Side:
- 1 cup flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 stick butter, soft
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 9 oz. bittersweet chocolate chunks
- 1 1/4 cup chopped walnuts
- Los Angeles Side:
- 5 oz. bittersweet chocolate, melted
- 1/4 cup flour
- 2 Tbsp cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 stick butter, soft
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup dried apricots, cut into pieces. (I've also used dried blueberries and they were really good)
- 1/2 cup white chocolate chips
- 1/2 cup flake coconut
Direcciones
- The prep is basically the same for both cookies.
- Pre-heat oven to 350.
- Cream together the butter and sugars until light and fluffy.
- Add the eggs one at a time and mix well after each. Stir in the vanilla. For the Los Angeles side, stir in the melted chocolate with the vanilla.
- Add the dry ingredients and mix well.
- Stir in the mix-ins!
- Let the doughs chill slighty before you scoop.
- Using a measured scoop, scoop half of each dough so you end up with a ball that is half and half. These cookies are meant to be large so I would recommend a larger ice cream scoop.
- Press the cookies down on a lightly greased cookie sheet. You want them to look more like hockey pucks before you put them into the oven.
- Bake for about 15 minutes.
