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Receta Bi-Coastal Cookies
by Kyra Martin

Bi-Coastal Cookies

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!

Calificación: 4.5/5
Avg. 4.5/5 2 votos
  Estados Unidos American
  Raciónes: 1

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

  1. The prep is basically the same for both cookies.
  2. Pre-heat oven to 350.
  3. Cream together the butter and sugars until light and fluffy.
  4. 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.
  5. Add the dry ingredients and mix well.
  6. Stir in the mix-ins!
  7. Let the doughs chill slighty before you scoop.
  8. 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.
  9. 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.
  10. Bake for about 15 minutes.