Cook The Book: Chocolate Clouds Recipe Recipe

Name: Cook The Book: Chocolate Clouds Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cup superfine sugar; 1 1/3 cup packed light brown sugar; 16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes; 3/4 teaspoon pure vanilla extract; 2 large eggs, at room temperature, beaten; 2 cups unbleached all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon fine sea salt; 2 cups (8 ounces) toasted sliced almonds; 2 cups (12 ounces) chocolate chips

Servings: persons

1 1/3 cup superfine sugar
1 1/3 cup packed light brown sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes
3/4 teaspoon pure vanilla extract
2 large eggs, at room temperature, beaten
2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 cups (8 ounces) toasted sliced almonds
2 cups (12 ounces) chocolate chips

1
Position racks in the center and top third of the oven and preheat to 350u00b0F. Line 3 half-sheet pans with parchment paper. Rub the superfine sugar and brown sugar together through a coarse-mesh wire sieve into a medium bowl; set aside. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add the sugar mixture, then the vanilla. Beat, occasionally scraping the bottom and sides of the bowl, until the mixture is pale yellow and light-textured, about 5 minutes. Gradually beat in the eggs.
2
Sift the flour, baking soda, and salt together into a medium bowl. With the mixer speed on low, add the dry ingredients in three additions, mixing just until each addition is incorporated. Add the almonds and chocolate chips and mix just until combined. Remove the bowl from the mixer. Empty the dough onto the work counter, and use your hands to thoroughly distribute the almonds and chocolate chips in the dough.
3
Using a 2-inch diameter ice cream scoop, portion the batter onto the prepared pans. Using the heel of your palm, slightly flatten each ball of dough. Bake two of the pans with the cookies, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are evenly golden brown, 15 to 18 minutes. During the last 3 minutes, rap each pan on the rack. The cookies will deflate and their signature cracks will appear on the tops. Repeat with the third pan. Cool on the pans.

2109

kcal

Calories

113

Fat

252

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 cup superfine sugar, 1 1/3 cup packed light brown sugar, 16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes, 3/4 teaspoon pure vanilla extract, and more.

Yes, Cook The Book: Chocolate Clouds Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Chocolate Clouds Recipe

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