If you only have table salt, reduce the amount of salt to 1 teaspoon. Sea salt: As a true food nerd, I have no fewer than six different types of salt at home but for this recipe, fine sea salt is ideal.All-purpose flour: I usually use unbleached all-purpose flour for cookie recipes (reserve the bleached flour for yellow or white cakes, etc.), but either can be used here - whatever you have on hand. ![]() In reality, just a small amount of it can serve as a powerhouse ingredient in giving cookies just that much more flavor. Vanilla: This small-but-mighty ingredient is often used but underrated in recipes.Eggs: a baker’s BFF for binding and moisture in cookie recipes!.Sugar: Use a combo of granulated and brown sugars in this recipe for the perfect ratio of sweetness and depth of flavor. ![]()
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