Baseball Cookies From 'Texture Over Taste'

• 份量: 4 servings

食材

1 1/2 cup (335 grams) unsalted butter, slightly softened

1 cup (185 grams) light brown sugar

3/4 cup (150 grams) granulated sugar

2 large egg

1 egg yolk

1 1/2 cup (195 grams) cake flour

2 cup (300 grams) all-purpose flour

1 tablespoon (10 grams) cornstarch

3/4 teaspoon (4 grams) baking soda

1 teaspoon fine sea salt

3 cup (450 grams) chocolate, roughly chopped

2 cup (240 grams) pecans, roughly chopped

步驟

Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper and lightly coat with cooking spray.

In a large bowl, combine the butter, brown sugar, and granulated sugar. Use a handheld mixer to combine the ingredients for 2 to 3 minutes, or until creamy. One at a time, beat in the eggs and then the egg yolk, beating well after each addition.

In a separate large bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and fine sea salt until thoroughly combined. Stir the flour mixture into the butter mixture until just combined and then fold in the chocolate and pecans.

Divide the dough into 4 evenly sized pieces and then shape the pieces into balls that are about 7 to 8 ounces (200 to 230g) each. (Yeah, they’re big.) Evenly space 4 cookie balls on the two baking sheets. Bake for 9 to 12 minutes or until golden brown on top and just set. Remove from the oven, and set aside to rest for 10 minutes. Enjoy!

筆記

Full YouTube video: https://youtu.be/i2AZRDIsMlc?si=_Xkb4x9z_ijOOBnn