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Burnt Chocolate Chip Cookies - Harvest Moon Bed & Breakfast Recipe

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This recipe for Burnt Chocolate Chip Cookies - Harvest Moon Bed & Breakfast, by , is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, 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!

Contributor:  
Contributor:  
Belsnickle Cookie Recipes

Category:
Category:

Ingredients:  
Ingredients:  
1¾ c. unbleached all-purpose flour
½ tsp. baking soda
14 T. unsalted butter - divided
½ c. white sugar
¾ c. packed dark brown sugar
1 tsp. salt
2 tsp. vanilla extract
1 lg. egg
1 lg. egg yolk
1 c. semisweet chocolate chips
½ c. white chocolate chips
¾ chopped toasted pecans (optional)

Directions:
Directions:
Preheat oven to 375 and adjust rack to middle position. Whisk flour and baking soda together in medium bowl & set aside. Melt over medium-high heat, 10 tablespoons of butter, swirling pan constantly until whey is medium to dark brown and gives off delectable "nutty" aroma (1 - 3 minutes). Remove butter from heat and transfer to large bowl. Stir in remaining 4 tablespoons of butter and stir until melted. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add whole egg and additional egg yolk and whisk for approximately 30 seconds. Let the egg mixture stand for approximately 3 minutes and whisk again for 30 seconds. Do this ...two more times until mixture is thick, smooth and shiny. Add the flour mixture, chocolate chips and nuts and combine until no more “white” can be seen. Divide dough into sixteen portions (about three tablespoons per cookie) and arrange eight to a cooking sheet. Do not be tempted to make a smaller cookie. Bake, one cookie sheet at a time, in preheated oven. Remove when cookies are golden brown and still puffy, edges have begun to set, but centers are still soft – 10 -14 minutes, rotating halfway through baking time. Transfer to wire rack to cool.

 

 

 

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