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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Small sago pearls — coconut sago pudding, tong sui, bubble tea
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
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Preheat oven to 350°. In small bowl combine flour, cocoa, baking soda and salt; set aside. In large mixer bowl, beat together butter, sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add the mixture in the small bowl. Finally stir in the white morsels. Drop by rounded tablespoon onto an ungreased cookie sheet. Bake 9 to 10 minutes, until edges are slightly browned. Let stand for 2 minutes, then remove from cookie sheet. Makes about 2 1/2 dozen 3-inch cookies.