Barres de croustade aux pommes et à la cannelle
4 portion | avec noix de coco râpée- Blé
- Soya
- Oeuf
- Pacanes
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
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.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Peut contenir des traces d’allergènes, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
12 g
Bicarbonate de soude
(Contient: Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait, Peut contenir des traces d’allergènes)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde, Peut contenir des traces d’allergènes, Soya)
1 pièce(s)
Miel
1 pièce(s)
Œuf
(Contient: Oeuf)
1 tasse(s)
Cassonade
(Contient: Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait, Peut contenir des traces d’allergènes)
½ tasse(s)
Sucre blanc
(Contient: Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame, Peut contenir des traces d’allergènes)
84 g
Pacanes
(Contient: Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde, Peut contenir des traces d’allergènes, Pacanes)
56 g
Canneberges séchées
(Contient: Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
½ cc
Sel*
1 cs
Lait*
8 cs
Beurre*
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.
