"Andrea Potischman says she's "a bit of a cookie fanatic" despite being a former chef who leans more savory than sweet. "I love reimagined classic cookies," she says, and this is a modern take on a classic chocolate-chip-and-nut cookie that gives bakers the leeway to play around with ingredients, flavors and textures. She encourages changing it up: Use different nuts, or skip them, try various kinds of chocolate."
"You can spread and bake this dough in a smaller pan for a thicker cookie. Bake it longer for a darker, crunchier cookie. Dip it in melted white or dark chocolate - with a partial dip, drizzling it with a fork or even putting the melted chocolate in a pastry bag. "Add more chocolate and people get really excited," Potischman says. "Add sprinkles if you want to glam it up for a cookie swap.""
The recipe is a modern take on a classic chocolate-chip-and-nut cookie that allows bakers to experiment with ingredients, flavors, and textures. Different nuts can be used or omitted, and various kinds of chocolate can be tried. Spreading and baking the dough in a smaller pan produces a thicker cookie, while baking longer yields a darker, crunchier result. Cookies can be dipped in melted white or dark chocolate, partially dipped, drizzled, or piped with melted chocolate. Adding extra chocolate increases appeal, and sprinkles can glam cookies for a swap.
Read at Los Angeles Times
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