These buttercotch-ray cookies are irresistible, thanks to this unexpected ingredient

I was snub by Scottish caramel. Of course, I liked it theory. But in practice, I judged its flat and intense sweetness – a sugar end rush that did not seem to ask anything in return.

I have grown a little since (and I especially stopped applying my Catholic guilt involved in pastries). But I also learned that the best way to tame the softness of the high keys of Scottish caramel is not to cut, but rather to lean hard on other intense flavors which can bring out its bass notes with deep caramel.

Consider this recipe for cookies, then, both excuses for Scottish caramel and an ode to maximalism. My working title for this recipe was “a bite of modifiers”, figuratively and literally: “The grilled grilled sugar miso spelled the Caramel toaste Caramel chip”. After the first batch, my husband abandoned and has just started calling them “Liz Cook-Iies”.

The great flavors necessary for ultimate maximalist cookies

As a compromise, I name them after their most assertive ingredients: miso, Scottish caramel and pacan. The butter speckled and brown and the sugar slightly grilled are the duck legs striving furiously below, lending the depth without distraction. The result is a rich and fluffy cookie with complex caramel notes and flavor and sweetness micro-plugs in each bite.

Miso and brown butter have become involuntary victims of the media threshing cycle, but they are popular for a good reason. The browning butter amplifies the flavor of the caramel while adding a soaked hazelnut. By cooling the brown butter at 62 ° F before continuing, you can cream the butter and sugar together, giving the light, soft and well -ventilated mixture necessary for perfectly soft cookies.

At the beginning of the tests, I tried to abandon the Miso in favor of an additional salt. But I noticed that the Miso Blanc has both textural and tasty advantages in pastries. I missed the deeper tasty notes and the subtle flavor of cookies made with miso, but I missed their Fudgy centers even more. I do not recommend substituting the yellow or red miso with white. Yellow and red miso has a more intense flavor that would dominate the cookie in one substitution one for red; And the reduction in the amount to be compensated would lead to a more striking cookie.

The best type of flour for a balanced cookie flavor

I also strongly recommend that I make an additional effort for the source of spelling flour to be used alongside the standard all use in this dough. The spelled flour has a more hazelnut and softer flavor than fully or whole wheat flour, offering a hazelnut with a healthy taste, almost grid Screen of all this soft Scottish caramel. I experienced different proportions of the PAP spelled, but a simple 50/50 split was the winner, offering a notable boost without sacrificing tenderness and chewing it.

Repeat or not rest the dough

Many cookie pasta benefit from a one night’s rest in the refrigerator – by making flour flour and thickening the dough, which helps limit the oven to spread while improving the flavor of the dough, as explained by the old publisher Serious Eats and Culinary Wiz Kenji in his recipe for chocolate chips. If you have time, go for it. But with so many boosters of hazelnut flavors in this recipe, I only found improvements in minor flavors from the night. An hour in the refrigerator is sufficient to prevent unwanted spread.

How to give cookies a photo

If you have maximized your budget at this stage, you can simply measure your parts of two ounces of cookie dough (refrigerated) and throw pastry plates directly into the oven. But the maximalist cookies deserve the maximalist aesthetics, so I like to press two to three Scottered Caramel shavings at the top of each cookie and give them a slight shower of laminated sea salt before cooking.

After getting out of the oven, I like to quickly turn a container of cold meats upside down on each cookie while it is still hot – the goal is a “wax on”, a child -style movement that will slowly shake up the soft edges of hot cookies against the round wall of the container.

Is it necessary? No. But strictly speaking, dessert either. From time to time, it is normal to remove all stops (and use all modifiers).

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