Big Seed Cookie (best cookie ever??)

Ingredientes

•    3/4 cup + 2 tablespoons unsalted butter, room temperature, sliced

•    3/4 cups granulated cane sugar

•    1/4 cup dark brown cane sugar

•    1 egg

•    2 teaspoons almond extract (replaces vanilla)

•    2 1/4 cups rye flour

•    1/2 teaspoon baking soda

•    1/2 teaspoon fine-grain sea salt

•    1/2 cup mixed seeds (e.g., black and white sesame, hemp, chia, flax)

•    Another 1/2 cup mixed seeds (for rolling)

Instruções

1    Preheat oven to 350°F. Position rack in top third. Line two baking sheets with parchment paper.

2    Cream the butter

Beat the butter by hand or with an electric mixer until light and fluffy.

3    Add sugars

Add both granulated and brown sugars. Beat until uniform.

4    Mix in wet ingredients

Add the egg and almond extract. Stir until well combined.

5    Combine dry ingredients

Add the rye flour, then sprinkle in the baking soda, salt, and 1/2 cup of the seed mix. Stir until just combined.

6    Form the dough balls

Use a 1/4-cup measure to portion out 12 balls of dough.

7    Coat the dough balls

Roll each dough ball in the remaining 1/2 cup of seeds, pressing gently so the seeds stick.

8    Chill the dough

Place 6 dough balls per baking sheet. Freeze for 15 minutes before baking (or chill overnight in the fridge).

9    Bake

Bake one sheet at a time for 15–18 minutes, until edges are deeply golden. Transfer to a wire rack to cool completely. Repeat with second tray.

Notas

Storage

•    Store in a cookie jar or airtight container.

•    Dough can be frozen (shaped and double-wrapped) for up to 2 months.

•    If baking from frozen, add 4–6 minutes to baking time.

•    Adapted from “supernatural simple”by Heidi Swanson,

Informação Nutricional

• Tamanho da Dose: 1 cookie
• Calorias: 285
• Gordura Total: 15 g
• Gordura Saturada: 6 g
• Colesterol: 25 mg
• Sódio: 120 mg
• Carboidratos Totais: 34g
• Fibra Alimentar: 3 g
• Açúcares Totais: 18 g
• Proteína: 4 g