 | Restaurant: Four Seasons Hotel Dairy: plugra butter, eggs Other: flour, baking soda, granulated sugar, light brown sugar, vanilla bourbon extract, dark chocolate pistoles, milk chocolate pistoles, white or milk caramel pistoles Cooking Method: oven Serves: over 8 |
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈
Ingredients:
1/2 teaspoon baking soda
1 cup plugra butter unsalted, softened not melted
1/2 cup granulated sugar
1 cup packed light brown sugar
1½ teaspoon vanilla bourbon extract
2 whole eggs
1/4 cup dark chocolate pistoles
1/4 cup milk chocolate pistoles
1/4 cup white or milk caramel pistoles
Procedure:
1. Preheat oven to 350° F.
2. In a small bowl combine the flour and baking soda. Whisk to combine and put aside. In a stand mixer using the heavy paddle attachment, cream the butter and the sugars until light and soft peaks form. Reduce speed on mixer back top low, and add in the salt, vanilla extract, and the eggs. Continue to mix for another 45 seconds. Add in the flour mixture, mix to just combine. Next add in the pistoles, and mix to just combine.
3. Use an ice cream scoop to scoop the finished dough onto a nonstick baking sheet leaving about 3 inches in between each cookie. Dough size should be roughly 1½ inch in diameter.
4. Transfer sheet to preheated oven and bake for about 9-10 minutes. Cookies should be evenly brown, but still soft and gooey in the centers. Remove from oven at desired doneness; carefully transfer them to a cooling rack or sheet pan. Allow to cool until just above room temperature.
2. In a small bowl combine the flour and baking soda. Whisk to combine and put aside. In a stand mixer using the heavy paddle attachment, cream the butter and the sugars until light and soft peaks form. Reduce speed on mixer back top low, and add in the salt, vanilla extract, and the eggs. Continue to mix for another 45 seconds. Add in the flour mixture, mix to just combine. Next add in the pistoles, and mix to just combine.
3. Use an ice cream scoop to scoop the finished dough onto a nonstick baking sheet leaving about 3 inches in between each cookie. Dough size should be roughly 1½ inch in diameter.
4. Transfer sheet to preheated oven and bake for about 9-10 minutes. Cookies should be evenly brown, but still soft and gooey in the centers. Remove from oven at desired doneness; carefully transfer them to a cooling rack or sheet pan. Allow to cool until just above room temperature.
Hotel/Inn/Resort: Four Seasons Hotel
Recipe Type: Authentic
Recipe Author: Four Seasons Hotel
Original Photograph By: karmainthekitchen.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://abcnews.go.com/GMA/recipe/triple-chocolate-chip-cookies-recipe-seasons-hotel-23636006
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈