MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Levain Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate, Nuts
Yield: 12 servings

3/4 c (170g) unsalted butter;
- softened
3/4 c (150g) dark brown sugar
3/4 c (150g) white sugar
2 ts (13g) kosher salt
2 1/2 ts (11g) baking powder
1 1/2 ts (9g) baking soda
3 lg Eggs; cold
3 1/2 c (420g) A-P flour
3 c (530g) blend of dark and
- semi-sweet chocolate chips
3 c (280g) walnut halves

Whisk together the flour, baking soda, and baking
powder. Set aside.

In the bowl of a stand mixer, fitted with the paddle
attachment, cream together the sugar, salt, and butter;
about 8 minutes on medium-low.

Add the eggs, one at a time, mixing until fully combined
into the dough after each addition

Editor’s Tip: Take care to properly cream your sugar and
butter. This will limit cookie spread, improve the rise
of the cookies, and enhances their final baked texture.
Seriously, don’t rush this process-you really want to
see the mixture go through an obvious change in your
mixer. Properly aerated butter and sugar should be
fluffy and noticeably lighter in color.

With the mixer on low, stir in the dry ingredients until
just combined.

With the mixer on low, fold in the chocolate and walnuts
mixing until evenly combined and the walnuts have become
partially broken up a bit by the mixer’s paddle.

Using a food scale, portion out twelve roughly-hewn
5.5oz (156g) balls of dough (they’re more like globs if
you want to be technical).

Transfer to a large parchment-lined container with a lid
and chill the cookie dough for at least 6 hours or
overnight for best results.

Set the oven @ 350ºF/175ºC.

Transfer the chilled "globs" of dough onto a parchment
lined baking sheet about 2" apart.

Bake for 20-25 minutes until the internal temperature of
the cookies registers 180ºF/82ºC when using an
instant-read thermometer. The cookies should appear
almost fully set and have a warm golden color on their
top and edges.

Let the cookies cool for 5 to 10 minutes on the sheet
pan and then transfer to a wire rack to cool for another
5 to 10 minutes before digging in.

Taste of Home Test Kitchen

Makes: 12 giant Levain-style cookies

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... We should regulate banks and railroads not uteruses and drag shows.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Levain Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate, Nuts
Yield: 12 servings

3/4 c (170g) unsalted butter;
- softened
3/4 c (150g) dark brown sugar
3/4 c (150g) white sugar
2 ts (13g) kosher salt
2 1/2 ts (11g) baking powder
1 1/2 ts (9g) baking soda
3 lg Eggs; cold
3 1/2 c (420g) A-P flour
3 c (530g) blend of dark and
- semi-sweet chocolate chips
3 c (280g) walnut halves

Whisk together the flour, baking soda, and baking
powder. Set aside.

In the bowl of a stand mixer, fitted with the paddle
attachment, cream together the sugar, salt, and butter;
about 8 minutes on medium-low.

Add the eggs, one at a time, mixing until fully combined
into the dough after each addition

Editor's Tip: Take care to properly cream your sugar and
butter. This will limit cookie spread, improve the rise
of the cookies, and enhances their final baked texture.
Seriously, don't rush this process-you really want to
see the mixture go through an obvious change in your
mixer. Properly aerated butter and sugar should be
fluffy and noticeably lighter in color.

With the mixer on low, stir in the dry ingredients until
just combined.

With the mixer on low, fold in the chocolate and walnuts
mixing until evenly combined and the walnuts have become
partially broken up a bit by the mixer's paddle.

Using a food scale, portion out twelve roughly-hewn
5.5oz (156g) balls of dough (they're more like globs if
you want to be technical).

Transfer to a large parchment-lined container with a lid
and chill the cookie dough for at least 6 hours or
overnight for best results.

Set the oven @ 350oF/175oC.

Transfer the chilled "globs" of dough onto a parchment
lined baking sheet about 2" apart.

Bake for 20-25 minutes until the internal temperature of
the cookies registers 180oF/82oC when using an
instant-read thermometer. The cookies should appear
almost fully set and have a warm golden color on their
top and edges.

Let the cookies cool for 5 to 10 minutes on the sheet
pan and then transfer to a wire rack to cool for another
5 to 10 minutes before digging in.

Taste of Home Test Kitchen

Makes: 12 giant Levain-style cookies

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Salted caramels are only a fad. Chocolate is a permanent thing.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taylor Swift's Chai Cookies
Categories: Cookies, Snacks
Yield: 36 servings

1/2 c Unsalted butter; softened
1/2 c Oil
1/2 c Granulated sugar; more for
- sugaring tops
1/2 c Powdered sugar
1 lg Egg
2 ts Vanilla extract
1 Chai tea bag
2 c Flour
1/2 ts Baking soda
1/4 ts Salt

MMMMM---------------------------GLAZE--------------------------------
1 1/2 c Powdered sugar
1/4 ts Nutmeg
1/4 ts Cinnamon
2 tb Milk or eggnog

In a mixing bowl or the bowl of a stand mixer, cream the
butter until fluffy. Mix in the oil until the butter and
oil come together. Next, mix in the sugar, powdered
sugar, egg and vanilla extract. Cut open the chai tea
bag and mix the dry leaves into the batter.

Mix in the flour, baking soda and salt until the dough
begins to come together. It will be very soft.

Place the mixing bowl in the fridge and allow the dough
to chill for at least an hour.

Set the oven @ 350oF/175oC before removing the dough
from the fridge. Using a cookie dough scoop, portion the
dough into tablespoon-sized balls. Flatten the dough
balls slightly, and then place them on a greased or
lined baking sheet, leaving space in between each
cookie.

Sprinkle the tops with sugar. Bake the cookies for eight
to 12 minutes until the outer edges are lightly golden
brown. Remove the cookies from the oven, and allow them
to cool on the baking sheet for 15 minutes. Transfer the
cookies to a wire rack to finish cooling.

Whisk together the powdered sugar, cinnamon, nutmeg and
milk. Spoon the glaze onto the cooled cookies and allow
it to set for 10 minutes.

Taylor Swift, Kansas City, Missouri

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... If it works, alternative medicine is just called medicine.
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