Friday, May 29, 2009
Favorite Ingredients Friday (Greatest Hits)
Happy Friday! It's time for my Favorite Ingredients Friday Greatest Hits Edition! I'd like you to share one of your favorite FIF recipes that you've posted in the past. If you're brand new to FIF, just post one of your favorite family recipes.
So, one of my favorite past FIF recipe has to be this one that I found on joyofbaking.com:
- 1 cup (115 grams)pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)
- 1/2 cup (56 grams) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound (450 grams)bittersweet or semisweet chocolate, coarsely chopped
- 1/4 cup (57 grams) unsalted butter, melted
- 1 3/4 cups (350 grams) granulated white sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (170 grams) semisweet dark chocolate chips
- 1 cup (170 grams) white chocolate chips
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.
- Sift or whisk together the flour, baking powder, and salt, into small bowl. Set aside.
- Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
- Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
- Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
- These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.
- Makes about 24 large cookies.
Don't forget to link your specific recipe post link on Mr. Linky so I can see what's cooking at your house!
Oh, and be sure to put the title of your recipe in parenthesis! It makes it so much quicker for me to go back and search for recipes as I build my weekly menu.
For guidelines and my past Favorite Ingredients Friday recipes, click here.
Thanks so much for your participation. I do appreciate it!