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September 20, 2016 0 Comments
Who doesn’t love a chocolate chip cookie? My kids and I surely do, but from time to time I like to tinker with the classic Toll House recipe in search of a little variety. Sometimes, my experiments work. Other times, not so much. When I read a recipe in The New York Times recently, which calls for using tahini in the dough and sprinkling a bit of flaky salt onto the cookies after they’ve baked, I had to try it. I’m happy to report the results were scrumptious. The tahini—a sesame seed paste with Middle Eastern origins—adds a delicious depth and nuttiness to the cookies while the salt compliments the chocolate chunks deliciously. Give it a try!
1 l flat sauté – such a useful tool for mixing cookie dough
1 tera scraper – great for removing cookies from the pan
1 tasting spoon – great for (can you guess?) tasting the dough!
Place the cookies on the baking sheet. Bake 13 to 16 minutes until just golden brown around the edges. As cookies come out of the oven, sprinkle lightly with salt. Let cool at least 10 minutes on a cooling rack before devouring viciously.
June 07, 2022 0 Comments
Hey guys it's Brad from Earlywood here, trying to answer a question that we get pretty often.
I've got one of our new big tera scrapers right here. From time to time we get emails from people when the ends on their tera scrapers are kind of mushroomed out like this and kind of fuzzy and not quite as sharp as they used to be. I've never really had this problem too much with my tera scrapers but I know it happens.
June 29, 2021 0 Comments
April 29, 2021 0 Comments