Two of Allysa’s favorite ingredients—toasted pecans and creamy white chocolate— together in what is definitely the most often baked cookie at her house.
These cookies were baked to keep a birthday promise for some of my French 3 students. We had an unusual class that day, spending the entire period playing a series of games in French (Monopoly, Scrabble, Guess who) and putting together French jigsaw puzzles (Mont St. Michel, Astérix). The cookies added to the festive atmosphere.
What about these cookies? Nothing really new discovered, but an old problem revisited.
“SOFTENED BUTTER” – No doubt that the temperature of the butter can make a big difference in the way a cookie turns out.
The cookies on the left went straight into the oven after mixing. They taste great, but they are more difficult to control in terms of baking time. A bit too little, and it tastes not quite cooked and falls apart. A bit too much and they get hard and brittle quickly.
The cookies on the right came from batter that spent about 10 minutes in the fridge after mixing to allow them to firm up a bit. I also chilled the cookie sheet to help keep the cookies keep a better shape. A better cookie, I think, especially to offer to someone else.