SALTED RYE COOKIES
Provided by Liana Krissoff
Categories Cookies Dessert Bake Chill Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 48 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the egg, a pinch of salt, and the orange zest. Gradually mix in the flour. Divide the dough into two portions and place each on a sheet of plastic wrap. Shape into logs about 2 inches (5 cm) in diameter and wrap tightly. To shape the soft dough log into a more perfect cylinder, use a paper-towel tube: Cut the tube open vertically along one side and nest the wrapped log inside, then tape or rubber-band the tube closed. Chill in the refrigerator until firm, about 1 hour.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a sheet of waxed paper, combine 1 1/2 teaspoons salt and the sparkling sugar. Unwrap the dough logs and roll them in the mixture to coat well. Place each log on a cutting board and cut into 1/8-inch-thick (3-mm-thick) rounds, arranging the rounds 1 inch (2.5 cm) apart on the prepared baking sheets. Bake until lightly browned at the edges, about 16 minutes, rotating the pans halfway through so the cookies bake evenly. Remove to wire racks to cool completely. The cookies can be stored at room temperature in an airtight container for up to 1 week.
RYE CHOCOLATE CHIP COOKIES
Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.
Provided by Aaron Hutcherson
Categories snack, cookies and bars
Time 30m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
- In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.
- Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.
- Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely.
SALTED BROWN SUGAR AND RYE CHOCOLATE CHIP COOKIES
These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They're soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 88mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
SALTED CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.
BROWN SUGAR CHOCOLATE CHIP COOKIES
Probably the easiest chocolate chip cookie recipe EVER. Soft, chewy, and everything you could ask for in a Chocolate Chip cookie. The absolute favorite in my house.
Provided by CyndiBears
Categories Chocolate Chip Cookies
Time 25m
Yield 24 Cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cream together the butter and the brown sugar.
- Add the eggs one at a time, then the vanilla.
- Add the dry ingredients until just combines.
- Using a spoon, mix in the chocolate chips.
- This is an optional step -- I usually make the cookie dough a day ahead of time, and leave it in the fridge overnight. I think it helps make the cookies more chewy, which is how I like them! Then when I take them out the next day to bake, sometimes I'll form the balls of dough, and roll them in chopped pecans before putting them in the oven. But these are both totally optional! The cookies are amazing either way!
- Drop spoonfuls of the cookie dough on a greased cookie sheet and bake at 400 for 7-9 minutes. BUT WATCH THEM! A lot of ovens will cook them too fast on the outside, and not enough on the inside. At my boyfriend's house I will bake them at 400 for about 4-5 minutes, then lower the temp to 350 for 4-5 more minutes.
- Let sit on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!
Nutrition Facts : Calories 242.2, Fat 12.4, SaturatedFat 7.5, Cholesterol 35.8, Sodium 180, Carbohydrate 32.5, Fiber 1.2, Sugar 21.1, Protein 2.5
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