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@bang.aul6: yang trakhir bonus😅 #trendsound #pattaksigabah

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Wednesday 13 November 2024 01:36:39 GMT
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A RECIPE IN CAPTION BC I CARE ABOUT U (also I would love for you to get my cookbook where this recipe lives, “Justine Cooks” which comes out in one! day!) For the cookies: Brown 4 tbsp/57 grams of salted butter until dark brown, set aside to cool. Beat together 4 tbsp/57 grams of softened salted butter with 1/2 cup/100 grams of dark brown sugar, 1/4 scant cup/50 grams granulated sugar, 1 teaspoon vanilla paste. Add in the browned butter and beat until fluffy, then add in 1 egg and beat until lightened in color. Add 1 cup/140 grams all-purpose flour, 2/3 cup/90 grams dark rye flour, 1 1/2 tsp baking powder, 1/4 tsp each of cinnamon, clove, all spice and nutmeg, 1 tsp Diamond Crystal kosher salt and mix until just combined. Add in 100 grams of chopped chocolate and mix. For the caramel, add 2 tbsp softened salted butter, 2 tbsp pumpkin purée (the least watery you can get), 2 tsp white miso and 4 tbsp lightly packed brown sugar. Whisk until smooth (if it breaks a little, that’s ok! It will smooth out in the oven). Scoop the dough in 55 gram mounds onto a lined sheet pan. Smash down the mounds a bit and add 1/4 tsp “pockets” of the caramel in dots on each of the mounds, making sure to stay away from the edges. Each mound will get four dots. Top with another 50 grams of dough and repeat adding pockets of caramel. So each cookie will get about 2 tsps of caramel. Chill in the fridge for 2-4 hours, then bake at 425°F until golden but not dry, 8-11 minutes.
A RECIPE IN CAPTION BC I CARE ABOUT U (also I would love for you to get my cookbook where this recipe lives, “Justine Cooks” which comes out in one! day!) For the cookies: Brown 4 tbsp/57 grams of salted butter until dark brown, set aside to cool. Beat together 4 tbsp/57 grams of softened salted butter with 1/2 cup/100 grams of dark brown sugar, 1/4 scant cup/50 grams granulated sugar, 1 teaspoon vanilla paste. Add in the browned butter and beat until fluffy, then add in 1 egg and beat until lightened in color. Add 1 cup/140 grams all-purpose flour, 2/3 cup/90 grams dark rye flour, 1 1/2 tsp baking powder, 1/4 tsp each of cinnamon, clove, all spice and nutmeg, 1 tsp Diamond Crystal kosher salt and mix until just combined. Add in 100 grams of chopped chocolate and mix. For the caramel, add 2 tbsp softened salted butter, 2 tbsp pumpkin purée (the least watery you can get), 2 tsp white miso and 4 tbsp lightly packed brown sugar. Whisk until smooth (if it breaks a little, that’s ok! It will smooth out in the oven). Scoop the dough in 55 gram mounds onto a lined sheet pan. Smash down the mounds a bit and add 1/4 tsp “pockets” of the caramel in dots on each of the mounds, making sure to stay away from the edges. Each mound will get four dots. Top with another 50 grams of dough and repeat adding pockets of caramel. So each cookie will get about 2 tsps of caramel. Chill in the fridge for 2-4 hours, then bake at 425°F until golden but not dry, 8-11 minutes.

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