Jan 8, 2014

Chunky Lola Cookies - Biscottoni di Lola

                        English / Italiano

1/2 cup plus 3 tablespoons (155 g) unsalted butter, softened
2/3 cup (140 g) granulated sugar
2/3 cup (140 g) brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 (175 g) cups flour
2/3 cup (70 g) rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
9 oz (255 g) bittersweet chocolate, roughly chopped
1 1/4 cups (125 g) pecans toasted and roughly chopped
1 cup (120 g) sweetened shredded coconut
3/4 cup dates (130 g) roughly chopped (optional)

Preheat the oven to 350°F (175°C).
Using a stand or hand-held mixer, cream together the butter and sugars until light and fluffy.
Add the vanilla and eggs and mix an additional 2 to 3 minutes until well combined.
In a separate bowl, combine the flour, oats, baking soda, salt, chocolate, pecans, coconut, and dates.
On low speed, slowly add the flour mixture to the butter mixture and mix until the dry ingredients are completely incorporated and the dough is evenly mixed.
Line sheet pans with parchment paper. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
Bake 12-15 minutes (more for larger cookies) or until golden around the edges and slightly soft in the center.
The cookies keep well 2-3 days wrapped at room temperature.

Bette writes: "I like to check out baking books at the library. One of my recent favorites was “Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe” One of the first things I baked from the book was Chunky Lola Cookies. I loved the story about how the owner and the staff came up for the name of the cookie. They were looking for a new recipe item and asked their customers and staff what folks wanted to see in a new cookie. “Oats!” “Pecans!” “Coconut!” and of course “Chocolate!”. After inventing a delightfully chunky new cookie, they couldn’t decide on a name so they held a naming contest for their customers. The winner was chosen as Chunky Lola, though no one knew what the source of the name was at the time and the winner wasn’t telling. It turns out Lola was the name of his chunky little bulldog. After the cookbook came out and Lola became famous, the owner shared a picture of Lola with the owner and she shared it on her twitter feed. These cookies are nothing short of spectacular!! If I have one favorite cookie recipe, it’s this one".

This recipe was submitted by: Questa ricetta è stata inviata da: 

155 g burro non salato, ammorbidito
140 g zucchero semolato
140 g zucchero di canna grezzo (meglio se brown sugar)
1 cucchiaino estratto di vaniglia
2 uova grandi
175 g farina
70 g fiocchi d'avena
1 cucchiaino di bicarbonato di sodio
1/2 cucchiaino di sale
255 g cioccolato fondente, tritato grossolanamente
125 g noci pecan, tostate e tritate grossolanamente
120 g cocco grattugiato zuccherato
130 g datteri tritati grossolanamente

Preriscaldare il forno a 175°C.
Sbattere con frusta elettrica (o nel mixer) il burro con gli zuccheri fino ad ottenere una crema chiara e spumosa. 
Aggiungere la vaniglia e le uova e sbattere per altri 2-3 minuti per amalgamare bene il tutto.
In una ciotola, mescolare la farina, l'avena, il bicarbonato, il sale, il cioccolato, le noci di pecan, la noce di cocco e i datteri.
Mescolando a bassa velocità, aggiungere lentamente gli ingredienti secchi alla crema di burro e continuare a mescolare fino ad ottenere un composto omogeneo.
Foderare una teglia con carta da forno.
Con l'aiuto di un cucchiaio formare dei mucchietti e disporli sulla teglia, distanziandoli di circa 2 cm.
Cuocere per 12-15 minuti o finchè i bordi non siano dorati e il centro morbido. 
Questi biscotti si conservano incartati o in una scatola per due 2-3 giorni.



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