Ingredients 1/2 cup whole natural almonds, coarsely chopped 1/2 cup walnuts, coarsely chopped 1/3 cup shelled pistachios 1 cup whole wheat flour 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, (1 stick) at room temperature 1 cup sugar 1 large egg 1 teaspoon vanilla extract 6 ounces bittersweet chocolate chips, (about 1 cup)
Instructions 1. With the rack in the middle position, heat the oven to 350 degrees. Line an 18-by-13-inch rimmed baking sheet with parchment paper. Place the almonds, walnuts, and pistachios on the baking sheet. Bake for 7 to 8 minutes or until lightly toasted and aromatic. Transfer the nuts to a large plate and cool to room temperature. Let the baking sheet cool to room temperature. (Leave the oven on.) In a medium bowl, whisk the two flours, baking soda, and salt. 2. Using a hand-held or standing mixer (fitted with the paddle attachment), beat the butter until creamy. Add the sugar and beat until fully blended. Beat in the egg, then the vanilla. With the mixer on low speed, beat in the flour mixture just until well blended. Add the chocolate and nuts and mix on low speed to combine. 3. Drop the dough in clumps onto the parchment paper. Press down on the dough so it's no more than ½ inch thick and fills most of the baking sheet. Make sure that the chocolate and nuts are distributed evenly and are stuck onto pieces of dough so they'll be part of the cookie bark after baking. 4. Bake for 22 to 24 minutes, rotating the pan from front to back halfway through, or until golden brown and mostly firm; the cookie will crisp up as it cools. Set the pan on a wire rack and cool completely. Insert the tip of a sharp knife into many places on the cookie, pressing down on the knife to crack it into two- to three-bite-size shards.
Description This is between a crumble cookie and bark.
Notes These are just broken into chunks and don't need any forming. It is like free form cookies with lots of chocolate and crumbs.
Source Boston Globe
Komentar