I can't believe I haven't posted this yet, but you're in for a real treat! I finally perfected it! But you're probably going to need some things you probably don't have readily available. Trust me. Make the investments!
The first thing you're going to want to locate is a kitchen scale that can measure in grams. Professional bakers use scales, so what shouldn't we home-cooks do the same? It makes scaling recipes SO much easier. Learn to cook in the Metric System. It's a game-changer. With that said, get a scale. I recently picked this one off of Amazon for like $30. It's overkill, but it has some features that are nice, like the ability to read the scale from various angles, the bowl you use won't obscure the reading, and the scale plate is removable so you can wash it easily. It's also got two power modes, battery (included!) or USB (and if you don't have one of these, you really SHOULD!)
With that out of the way, let's look at the different ingredients you probably don't have on hand. This recipe uses 00 Flour. This is flour that is milled using a soft-kernel wheat found in Italy, and it's ground much finer than typical All-Purpose flour. It's typically used to make pizza dough, but I've been using it in darn near everything because, well, I've got 55 pounds of it!
(That's one of the benefits that I get because of where I work: I get bulk products at COST prices.). But you don't have to get as much as I did. I found this suitable version for ya! You'll also need one can of Cream of Coconut. I found a six pack that's not too terribly expensive for ya too. Finally, you'll want to invest in a bottle of vanilla paste. It produces such an abundantly wonderful vanilla flavor, you'll wonder why you were using water beforehand. Don't worry if you can't find it. The ratio is 3:1 (extract to paste) Cream of Tartar Powder helps to give you that lasting softness. Get some. You'll also optionally want some Instant Espresso powder to amp up the chocolate flavor.
You'll notice that I've linked to Amazon. I do this because they have delivery, because I'm practically disabled, and I know the struggle it is to lug groceries home without a personal vehicle. No, I'm not making any money from Affiliate Links, and even if I tried, I'd be lucky to get a single penny from Jeff Bezos.
Ingredients:
500 grams of 00 Flour
1 cup of chocolate chips
1 15-oz can of Sweetened Cream of Coconut
1/2 cup granulated sugar (about 100 grams)
1 8-oz stick of butter (I use Salted, but it doesn't matter to my tongue), melted.
2 Tablespoons of Creamy Peanut Butter
1 egg (I use Extra Large)
1 teaspoon of Vanilla Paste
1 teaspoon of Baking Soda
1/2 teaspoon of Baking Powder
1/2 teaspoon of Tartar Powder
1 packet of Espresso Powder
Directions:
The first thing you're going to want to locate is a kitchen scale that can measure in grams. Professional bakers use scales, so what shouldn't we home-cooks do the same? It makes scaling recipes SO much easier. Learn to cook in the Metric System. It's a game-changer. With that said, get a scale. I recently picked this one off of Amazon for like $30. It's overkill, but it has some features that are nice, like the ability to read the scale from various angles, the bowl you use won't obscure the reading, and the scale plate is removable so you can wash it easily. It's also got two power modes, battery (included!) or USB (and if you don't have one of these, you really SHOULD!)
With that out of the way, let's look at the different ingredients you probably don't have on hand. This recipe uses 00 Flour. This is flour that is milled using a soft-kernel wheat found in Italy, and it's ground much finer than typical All-Purpose flour. It's typically used to make pizza dough, but I've been using it in darn near everything because, well, I've got 55 pounds of it!
(That's one of the benefits that I get because of where I work: I get bulk products at COST prices.). But you don't have to get as much as I did. I found this suitable version for ya! You'll also need one can of Cream of Coconut. I found a six pack that's not too terribly expensive for ya too. Finally, you'll want to invest in a bottle of vanilla paste. It produces such an abundantly wonderful vanilla flavor, you'll wonder why you were using water beforehand. Don't worry if you can't find it. The ratio is 3:1 (extract to paste) Cream of Tartar Powder helps to give you that lasting softness. Get some. You'll also optionally want some Instant Espresso powder to amp up the chocolate flavor.
You'll notice that I've linked to Amazon. I do this because they have delivery, because I'm practically disabled, and I know the struggle it is to lug groceries home without a personal vehicle. No, I'm not making any money from Affiliate Links, and even if I tried, I'd be lucky to get a single penny from Jeff Bezos.
Ingredients:
500 grams of 00 Flour
1 cup of chocolate chips
1 15-oz can of Sweetened Cream of Coconut
1/2 cup granulated sugar (about 100 grams)
1 8-oz stick of butter (I use Salted, but it doesn't matter to my tongue), melted.
2 Tablespoons of Creamy Peanut Butter
1 egg (I use Extra Large)
1 teaspoon of Vanilla Paste
1 teaspoon of Baking Soda
1/2 teaspoon of Baking Powder
1/2 teaspoon of Tartar Powder
1 packet of Espresso Powder
Directions:
- Preheat your oven to 350°F
- What I do is use two bowls. One large mixing bowl, I combine the flour, sugar, chocolate chips, espresso powder, baking soda, baking powder, and Cream of Tartar powder. Mix with a fork, set a side.
- The other bowl I'll combine the melted butter, melted peanut butter, egg, vanilla paste. Mix. Then add the Cream of Coconut. Mix until smooth.
- Combine the liquid bowl into the dry bowl and mix until your dough forms. It will be VERY soft. You're gonna get your hands greasy here! Why? Because you're going to take a chunk of this dough, roll it into a ball the size of a golf ball and place it on your baking pan. My pan (a standard size) has enough room for nine of these balls. Yes, they do flatten and spread while baking.
- Bake for exactly 11 minutes.
- Remove the pan from the oven and let the cookies continue to bake for an additional one to two minutes ON TOP OF THE STOVE before attempting to remove the cookies from the pan.
- Gently remove the cookies using a pancake turner. Repeat the baking process another two-and-a-half times. This makes like 20 cookies?
