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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Mash the butter with a fork until it's more pliable or softened. Add flour, sugar and molasses then mix until everything is crumbly. Add vanilla, then add small amounts of milk or water until you have cookie dough consistency, may be less may be up to 1 tablespoon. Add chocolate chips. *Note: Can easily be made without the molasses just use 2 tablespoons white sugar OR 1 tablespoon white and 1 tablespoon brown sugar.