Barres de croustade aux pommes et à la cannelle
4 portion | avec noix de coco râpée
Watch out, these are not your average chocolate chip cookies! These chewy beauties with a nutty browned-butter base are studded with melted chocolate, buttery pecans and dried cranberries.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
1 cs
Bicarbonate de soude
(Peut contenir Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient Soya Peut contenir Soya, Arachides, Noix, Moutarde, Crustacés, Poisson, Lait, Oeuf, Sésame, Sulfites, Blé)
1 pièce(s)
Miel
1 pièce(s)
Œuf
(Contient Oeuf)
1 tasse(s)
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
½ tasse(s)
Sucre blanc
(Peut contenir Blé, Sésame, Soya, Poisson, Crustacés, Lait, Arachides, Oeuf, Triticale, Moutarde, Sulfites, Noix)
84 g
Pacanes
(Contient Pacanes, Noix Peut contenir Noix)
56 g
Canneberges séchées
(Peut contenir Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
Pas inclus dans votre livraison
½ cc
Sel*
1 cs
Lait*
8 cs
Beurre*
Informations nutritionnelles
Ustensiles
Instructions
- Heat the a large non-stick pan over medium. When hot, add 8 tbsp butter, then swirl the pan until melted. Continue to cook butter, stirring often, until butter begins to foam, 2-3 min. Continue stirring until butter is golden-brown and smells nutty, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!)
- Immediately transfer browned butter to a large metal bowl. Stir in 1 tbsp milk.
- Place in the freezer to cool, 5 min.
- Heat the same pan over medium. When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. (NOTE: Toasting pecans is optional. You can skip toasting them if you aren't planning to use them in the cookie dough.)
- Whisk together flour, 1/2 tsp baking soda and 1/2 tsp salt together in a medium bowl.
- Add 2/3 cup packed brown sugar and 1/3 cup white sugar to the bowl with browned butter. Using a whisk, beat until smooth and combined, 1 min.
- Add 1 tsp honey and egg and beat again until combined, 30 sec.
- Add flour and mix until fully combined.
- Add chocolate chips and 3/4 cup remaining mix-ins, then stir until combined. (TIP: Use a combo of pecans and dried cranberries or mix and match to your preference!)
- Place a piece of plastic wrap over the bowl directly in contact with the cookie dough.
- Place bowl in the fridge to chill, 1 hr.
- While dough chills, preheat the oven to 350ºF.
- Line two baking sheets with parchment paper.
- Roll chilled cookie dough into 16 equal-sized balls.
- Place on prepared baking sheet, spacing them 2-inches apart.
- Bake in the bottom and middle of the oven, rotating sheets halfway through, until golden-brown around the edges, 12-14 min
- Transfer sheets to a wire rack to cool for 2 min, then transfer cookies to a rack to cool completely.