Refrigerate until the chocolate has set, about 30 minutes. Sprinkle with the peanuts and a bit of sea salt. Dip the cookies halfway into the melted chocolate and place on the prepared baking sheet. Place the peanuts and salt in separate bowls near your dipping area. Transfer to a small, deep bowl for dipping. Stir until completely smooth and combined. To make the topping, in a double boiler or in the microwave, melt the chocolate and coconut oil. Line a baking sheet with a clean piece of parchment paper. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely. Using a fork, mark the cookies with a crosshatch pattern.īake until the cookies are golden brown, 10 to 12 minutes. Place on the prepared baking sheets, spacing the cookies about 1 inch (2.5 cm) apart. dough for each cookie, spoon the dough into the palm of your hand, gently roll into a ball and coat with sugar. Place about 1/2 cup (4 oz./125 g) granulated sugar in a small bowl for coating the dough balls. Line 2 baking sheets with parchment paper. Position 1 rack in the middle and 1 rack in the upper third of an oven and preheat to 350☏ (180☌). Cover the dough and refrigerate for 30 minutes. Remove the bowl from the mixer and finish mixing with a spatula. Add the flour mixture all at once and beat on low speed until just combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl, ensuring that all of the wet ingredients are thoroughly combined. Add the peanut butter and beat until just combined, about 1 minute. Add the vanilla and egg and beat on medium speed until combined, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. To make the cookies, in a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
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