Cookie Sticks
Crunchy chocolate chip cookies, sprinkled with turbinado sugar and dipped in chocolate and chips. The new fun thanks to eat cake!
INGREDIENTS
▢1 cup unsalted butter, softened at temperature (226g)
▢3 / 4 cup sugar (150g)
▢1 teaspoon vanilla
▢1 / 2 teaspoon salt
▢1 large ingredient
▢2 2/3 cup flour (335g)
▢1 tablespoon cornstarch
▢ 1/2 cup mini chocolate chip (85g)
▢ 1/2 cup turbinado or granulated sugar , optional (100g)
▢ 8 oz chocolate fondant I used Ghirardelli bittersweet chocolate fondant wafers (226g), you'll use melted chocolate chips instead, it'll take longer time to form chocolate hard
▢1 / 3 cup of optional sprinkles
INSTRUCTIONS
1.Preheat oven to 375F (190C).
2.Combine butter, sugar, vanilla and salt and beat with a stand mixer or mixer until light and fluffy.
3.Stir the egg yolks and scrape the sides of the bowl with a rubber spatula to form sure everything is evenly mixed.
4.In another bowl, beat the flour and cornstarch.
5.Using a mixer on medium-low speed, gradually add 3 to five parts to the flour mixture, stirring until almost completely combined before adding again. Sometimes you'll got to scrape the edges and bottom of the bowl a couple of times to try to to this, because the mixture is sort of dry and therefore the crumbs tend to settle to rock bottom of the bowl. Stir until all the ingredients are combined and therefore the dough starts to urge sticky.
6.Add the mini chocolate chips.
7.Pour your coarse sugar into a shallow dish (I used a plate to form it easier to roll) and place it next thereto .
8.Take a tablespoon of cookie dough and roll it into a decent , smooth ball.
9.Lightly flour your hands and, using the palms of your hands (don't let your fingers or the stem stick together), gently roll out the dough until it's about 6 "long.
10.Lightly roll your "stick" cake in coarse sugar on a plate and transfer to a plate or baking sheet lined with paper . confirm the stick is straight.
11.Transfer to your freezer and freeze for a minimum of quarter-hour (to prevent cookies from spilling). Meanwhile, preheat oven to 375F (190C).
12.When the oven is preheated and therefore the dough has cooled, remove the cookie sticks from the refrigerator and place them carefully on an un-greased baking sheet, spacing a minimum of 1 to 2 inches. Bake at 375 (190 ° C) for 14 minutes or until the sides start to show golden brown (don't place subsequent batter on the recent pan or the dough will melt and spread).
13.Let the cookies cool completely before dipping them within the chocolate.
