Loading ...
Loading ...
Loading ...
29
Set to Speed 2, then add the egg yolks and mix
until combined. Add the dry ingredients and mix
on Speed 2 until evenly mixed. Add the ground
strawberries and mix, still on Speed 2, until fully
combined.
Divide dough into two discs. Wrap in wax
paper/parchment, then wrap well in plastic wrap.
Refrigerate overnight.
Take dough out of fridge to soften slightly.
Preheat oven to 350°F with two racks in the
lower and upper thirds of the oven. Line two
rimmed baking sheets with parchment paper.
Roll dough out to ¼-inch thickness and use
a 1½-inch round cutter to form small discs.
Put onto baking sheets and chill for about
10 minutes.
Bake chilled cookies for about 12 minutes, until
just set, rotating pans if necessary – you want to
avoid browning of any kind. Cool cookies
completely.
While cookies are cooling, prepare the filling.
Be sure that the mixing bowl and paddle are
clean and dry. Put the butter and cream cheese
into the mixing bowl. Using the mixing paddle,
mix on Speeds 3 to 4 to soften and fully combine,
about 1 minute. Add the sugar, salt, milk, and
vanilla extract and mix, starting on Speed 1 and
gradually increasing to Speed 6 until light and
fluffy. Press the dial to pause the program as
necessary to scrape the entire bowl and paddle.
Add the ground strawberries and mix on Speed 3
until fully incorporated.
Once cookies are fully cooled, scoop filling onto
the bottom of one cookie, about 1 tablespoon,
and then top with another cookie to make a
sandwich. Repeat with remaining cookies.
NOTE: This recipe makes more filling than
needed. It can be used on top of cupcakes or
cakes, or frozen for up to 2 months for future
cookies.
* A spice or coffee grinder is the best way to
achieve the finest grind.
Nutritional analysis per cookie sandwich:
Calories 201 (47% from fat) • carb. 25g • pro. 1g • fat 10g
sat. fat 7g • chol. 43mg • sod. 57mg • calc. 8mg • fiber 1g
Chocolate Chunk Cookies
Chunks of three different types of chocolate make
these cookies quite decadent.
Makes about 48 cookies
3 cups unbleached, all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter,
cut into 1-inch pieces, room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
4 ounces bittersweet chocolate, broken
into ½-inch pieces (may substitute with
½ cup chocolate chips)
4 ounces semisweet chocolate, broken
into ½-inch pieces (may substitute with
½ cup chocolate chips)
4 ounces milk chocolate, broken into
½-inch pieces or (may substitute with
½ cup chocolate chips)
Line two baking sheets with parchment paper;
reserve.
Put the flour, baking soda, and salt into the
Cuisinart
®
mixing bowl. Attach the chef’s whisk
and select the MIXING setting and the DRY
INGREDIENT MIXING program to combine the
ingredients. Remove and reserve in a separate
bowl.
Put the butter and sugars into the mixing bowl.
Attach the flat mixing paddle and select the
MIXING setting and the CREAMING program.
Press the dial to pause the program as necessary
to scrape the entire bowl and paddle. The mixture
should be light and fluffy by the end of the
program. It may not need the full program time,
so keep an eye on the mixture and stop when it
is nice and creamy. Once the butter and sugars
are nicely mixed, stop and scrape the bowl well.
Set to Speed 3 and add the eggs, one at a time,
and the vanilla extract, allowing each egg to fully
incorporate before adding the next. Scrape the
entire bowl. With the mixer running on Speed 2,
add the dry ingredients and mix until just
combined. Scrape the entire bowl well and then
add the chocolate. Increase to Speed 3 and mix
just until fully incorporated.
Drop well-rounded scoops (about 1½ tablespoons
or use #40 ice cream scoop) onto the prepared
Loading ...
Loading ...
Loading ...