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Karim's Cookies Recipe

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This recipe for Karim's Cookies is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.25 cups (150 g) all-purpose flour
1 cup (120 g) bread flour
1 cup (2 sticks) unsalted butter (preferred: Kerrygold)
0.75 cups packed dark brown sugar (the expensive Whole Foods organic one tastes worse for some reason, get that cheap stuff)
0.25 cups cane sugar
1 (3.4 oz.) package of Jell-O French Vanilla Instant Pudding Mix
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon espresso powder
1 teaspoons salt
1 teaspoons baking soda
6 oz semisweet baking bars (preferred: Guittard 63%)
6 oz bittersweet baking bars (preferred: Guittard 70%)
1 cup chopped walnut pieces (optional)
Directions:
Directions:
(1) Put baking bars in freezer over night.
(2) Crack 2 eggs in bowl and warm to room temperature.
(3) Brown 2 sticks (one cup) of butter in saucepan on medium heat. Once browned, take off heat and cool in bowl. Whisk in a single ice-cube, let cool in fridge for 15 minutes.
(4) Cream together browned butter, dark brown sugar, cane sugar, and 1 packet of instant vanilla pudding. Add in eggs, vanilla extract, almond extract, and espresso powder. Mix on high for a few minutes, should be ribbon like texture.
(5) Sift together flour, baking soda, and salt; mix in dry ingredients slowly (do not over mix).
(6) Put baking bars into ziplock bag, break apart into pieces using hammer (I'm sure there are better ways to do this, so you do you). Use serrated knife to cut remaining larger pieces. Fold in chocolate and walnuts.
(7) Chill dough at least 24 hours in fridge.
(8) Bake on baking sheet (not pan!) with parchment paper @ 350 ºF for 12 minutes. Let cool on baking sheet for 5 minutes before moving to cooling rack.

 

 

 

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