1 - Too cakey! The original recipe makes for the type of cookie that melts from a ball, so that's fun. But we didn't really care for the texture, in relationship with the chunks of fruit. I think the milk makes for the softer dough. There are a few things I'd like to try:
- remove the milk completely and not replace it with anything else.
- use oatmeal to essentially make the Chocolate Chip Cookie recipe but with the last 4 ingredients instead of the chocolate chips and walnuts.
- instead of 1 1/2 cups cranberries, 1 cup cranberries and 1/2 cup chocolate chunks
3/8 of a cup (or 75 g by weight) of sugar
3/8 of a cup (or 75 g by weight) of brown sugar
1 cup (8oz/225gr) of room temperature butter
1 large egg
2 1/4 cups (or 275 g by weight) of flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ginger powder
1 1/2 cups (200g) dried cranberries
2/3 of a cup chopped pecans
1/2 cup (90g) candied ginger, finely chopped
- Cream together the sugars and the butter. Add the milk and the egg and beat until you obtain a smooth and consistent batter.
- Add the flour, yeast, baking soda and powdered ginger and until thoroughly combined.
- Stir in the cranberries and candied ginger. If using a mixer, gently add the pecans to avoid breaking them up too much.
- Form into a disk, wrap and put in the refrigerator to rest for 1 hour and up to 72 hours.
- When ready to bake, pre-heat the oven to 375F.
- Divide the dough evenly into 42 balls (about 25g) and place balls on parchment-paper-lined cookie sheets allowing for 1" between each ball of dough. Do not smush them down.
- Bake for 11 to 14 minutes or until the edges of the cookies lightly brown. Remove from the oven and place on a cooling rack and allow to cool completely before storing.
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