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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios Empty Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios

    Post by Lobo Sun 10 Jan 2016, 9:24 pm

    Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios Img64l
    Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios
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    Prep Time: 40 minutes
    Cook Time: 10 minutes
    Servings: 24
    Although they're flatter and crisper than the classic Toll House cookie, these still have lots of chocolate chips. "Natural" pistachios are the green ones, not the ones that have been dyed red.






    • 2K+

    Ingredients:


    • 1 3/4 cups all-purpose flour
    • 3/4 tsp. salt
    • 3/4 tsp. baking soda
    • 12 Tbs. (1 1/2 sticks) unsalted butter,
        at room temperature
    • 1/2 cup firmly packed light brown sugar
    • 1/4 cup granulated sugar
    • 3 Tbs. light corn syrup
    • 2 Tbs. milk
    • 2 tsp. vanilla extract
    • 1 cup miniature bittersweet or
       semisweet chocolate chips
    • 3/4 cup unsalted toasted shelled
       natural pistachios, chopped
    • 3/4 cup dried tart cherries, chopped

    Directions:

    Position the racks in the upper and lower thirds of an oven and preheat to 375°F. Butter 2 baking sheets.

    In a small bowl, whisk together the flour, salt and baking soda.

    In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the brown and granulated sugars and beat until light and fluffy. Add the corn syrup and beat until well blended, then beat in the milk and vanilla. Reduce the speed to low, add the flour mixture and beat just until smooth, scraping down the sides of the bowl with a rubber spatula as necessary. Using the spatula, stir in the chocolate chips, pistachios and cherries. Transfer the dough to a work surface and press it together with your hands.

    Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. With the palm of your hand or the flat bottom of a glass, flatten each ball into a disk about 3/8 inch thick. Bake for 4 minutes, switch the position of the pans and bake until the cookies are light golden brown, 4 to 6 minutes more.

    Transfer the baking sheets to wire racks and let cool for 3 minutes, then transfer the cookies to the racks and let cool completely. The cookies will crisp as they cool. (The cookies can be stored in an airtight container at room temperature for up to 3 days.) Makes a generous 4 dozen cookies.
    Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004).
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