I have both in my pantry and I learned the difference the hard way. This recipe works wonderfully as written with Diamond kosher salt but you need to reduce the amount if you’re using Morton’s or a table salt. Gross.Īll koshers salts are NOT created equal. First Ina Garten recipe I've ever made that I felt compelled to leave a review for and not for a good reason. What a complete waste of all my ingredients and my time. The salt taste of these was absolutely disgusting and they are going in the garbage. This was a new recipe for me and shame on me for not reading reviews first. Too Salty!! Shouldn’t followed my instincts that it was a bit too much salt (especially compared to the sugar ratio) when putting it together, but it’s Ina so….learned my lesson. Eating like this will lead to diabetes and hyperlipidemia( excessive blood fats). This recipe is too heavy on fats from butter, pecans, and cream. Step 6īake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Brush tops with egg wash and sprinkle with sugar. Reroll scraps, cut out more rounds, and place on prepared pans. You should see lumps of butter in the dough. Flour your hands and a rolling pin and roll dough ¾"–1" thick. Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Add chocolate mixture and beat just until combined (the dough will be very sticky). With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Pour cream into a glass measuring cup, add eggs, and whisk until combined. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain. sugar, and 4 cups flour on low speed to combine. Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. Step 2Ĭombine chocolate, pecans, and 3 Tbsp. Stir vigorously until the chocolate is smooth and slightly cooled stirring makes it glossier.ĭrizzle 1/2 of each cookie with just enough chocolate to coat it.Arrange racks in top and bottom third of oven preheat to 400°. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Continue to heat and stir in 30-second increments until the chocolate is just melted. (Don't trust your microwave timer time it with your watch.) Stir with a wooden spoon. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Wrap in plastic and chill for 30 minutes. Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
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