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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Individual cups for perfectly shaped poached eggs
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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Individual cups for perfectly shaped poached eggs
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preheat the oven to 325 degrees f. in a small bowl, whisk together the flour, baking soda and salt; set aside. in your mixer bowl, cream together the butter and sugars until light and fluffy (3-5 minutes). beat in the egg, egg yolk, and vanilla until smooth. mix in the flour mixture until just combined and then stir in the chocolate chips, coconut and nuts. take about 1/2 cup of the dough and form it into a ball in your hands. hold the ball with both hands and break it apart in half, like you are cracking an egg. place each half, craggly-side up, on a parchment-lined cookie sheet, making sure to leave plenty of room for the cookies to spread. (these make big cookies! big, chewy, gooey, yummy cookies!) bake for 15-18 minutes, until the cookies are just barely golden brown. remove from the oven and leave on the cookie sheets to cool at least 10 minutes. (recipe adapted from americas test kitchen.)