Martha Stewart's Cookie Perfection by Editors of Martha Stewart Living

Author:Editors of Martha Stewart Living
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-10-14T16:00:00+00:00

1. Preheat oven to 350°F. In a medium bowl, whisk together flour, salt, and baking soda to combine.

2. In a large bowl, with an electric mixer on medium, beat butter and both sugars until pale and fluffy, about 4 minutes. Beat in egg, then egg yolk, until thoroughly incorporated. Beat in vanilla. With a mixer on low, gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.

3. Using a 4-ounce (2¾-inch) ice cream scoop, drop scoops of the dough onto parchment-lined baking sheets (2 scoops per sheet), spacing 3 inches apart. Gently press to flatten.

4. Bake cookies, rotating sheets halfway through, until golden but still soft in center, about 14 minutes. Let cool slightly on baking sheets. Serve warm, or transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.