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Achievable elevated desserts — laminated doughs, cakes, custards
Professional chocolate callets — tempering, ganache, mousse
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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Achievable elevated desserts — laminated doughs, cakes, custards
Professional chocolate callets — tempering, ganache, mousse
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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heat oven to 350f. combine flour and baking soda. beat butter and sugar in large bowl with mixer until light and fluffy. add dry pudding mix; beat until blended. add eggs and food coloring; mix well. gradually add flour mixture, mixing well after each addition. stir in chopped chocolate. drop tablespoonsful of dough, 2 inches apart, onto parchment-covered baking sheets. bake 10 to 12 min. or until edges of cookies are lightly browned. cool on baking sheet 1 min. remove to wire racks; cool completely.