GIANDUJA CHOCOLATE CHIP COOKIES
See: On The Road Picnic Article for additional Recipes and Picnic Tips
Gianduja Chocolate Chip Cookies
Makes 2 dozen cookies
• 2 cups and 3 tbsp all purpose flour
• ¾ tsp salt
• ¾ tsp baking soda
• 2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/3 cup dark brown sugar
• 1/3 cup light brown sugar
• 2 eggs
• 1½ tsp vanilla extract
• 10 ounces gianduja, chopped
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Do not spray sheets.
Using an electric mixer and paddle attachment, cream the butter and all sugars (granulated, light and dark brown) until light and fluffy. Add the eggs one at a time until combined, followed by the vanilla extract.
Combine all the flour, salt, and baking soda and whisk to remove lumps. Add dry ingredients to the above mixture and stir just until combined. Fold in gianduja chunks.
Place small spoonfuls of dough onto the cookie sheet about 2 inches apart. Bake until cookies are lightly golden brown around the edges, about 10 minutes. Let cookies rest for 2 minutes before removing from cookie sheet.
“On the Road” picnic menu from renowned chef Michael White, The James Beard Foundation & Mercedes-Benz features the following items:
Article and recipes courtesy of Mercedes-Benz USA.