A startling ingredient singles them out

They say we eat first with our eyes. I remembered this during my most recent visit to OMNI PGA FriscoWhen I sat in my viewing suite on the fairway, stirring on the cookies plate of the farm house that remained as a welcome treatment. When it comes to identifying delicious food, the eyes almost never lie; And in this special case, my eyes were telling me that I was ready to bite in the perfect cookie.

It turns out, they were right.

Soft and chewed, with just enough enough along the edges, these cookies ate as if they were fresh from the oven. The dark ocotelacolois was extinguished by the coconut. The tenderness of the mature oat was in contrast to the cramp of the chopped pecans. And a spray of the finished salt painted the bite and shaken the sweetness perfectly.

Immediately, I had questions – respectively two. Is there a secret to this recipe? And, crucified fingers, could the resort sharing that recipe with me? The answer to the last question was, surprisingly, yes (see below), while the previous question revealed an impossible ingredient hiding behind the curtain and drawing all the wires – a little mass of terrestrial cinnamon. As the chef of Leen Nunn executive pastries explains, it includes half teaspoon cinnamon to add “warm aroma and wood”, but only a hint of it. “It is intended to improve other fragrances,” she says about the spice, “not defeat them.”

Chef Nunn was committed to having a chocolate cookie on the menu from the moment the resort opened. Above all is a comfortable food, and something that can turn a hotel into a home away from home. What Nunn did not immediately have, however, was the road map to get there. She studied an existing recipes, then developed by experimenting herself. It took a dozen effort, but it finally landed in the ideal formula.

Today, cookies are a main pillar in the resort and are sold in numerous places across the property. In fact, Nunn says Omni PGA Frisco sells about 300 of them a month. If you can’t get to the draw to enjoy them, the recipe below allows you to bring them home … though with a small job involved. Tips no. 1 nunn? Be patient, like when cooling the dough and also when allowing all the ingredients in the refrigerator to come to room temperature before you start mixing. “Adding cold ingredients shakes the dough,” she says.

One more thing: Be careful not to overcome the dough when folding in chocolate chips. “If you exceed the dough,” says Nunn, “chocolate chips will start to melt, mixing with the dough.”

Are there any problems worse than chocolate dough? Yes, of course. But it will not lead to the perfect cookie – and chef Nunn has research to try it.

Cookies House Ranch House OMNI PGA

Conducting the chef of the executive Leen Nunn
(Gives a dozen cookie)

Ingredients:

1 cup (227g) unsaturated butter, room temperature
1.5 cup (300g) brown sugar
1.5 cup (300g) minced sugar
2 teaspoons (10g) pure vanilla extract
2 large eggs (50g) room temperature
3.25 cups (450g) flour with all purposes
0.5 tablespoons (7g) baking soda
0.5 teaspoons (2g) baking powder
0.5 teaspoons (3g) cinnamon in the ground
0.5 teaspoons (3g) salt
2 cups (400g) chocolate chips semi -sweet
0.5 cup (100g) oats rolled
0.5 cup (100g) chopped coconut, toasted
0.5 cups (100g) chopped, ripe pecans
0.25 cup (60g) mini marshmallows
1 tablespoon (15g) Maldon salt

Preparation:

Spread coconut and pecans on a baking sheet and toast in the oven at 325 degrees F for five minutes. Set aside and cool until the room temperature.

In a medium bowl mix together flour, baking soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, cream together butter and both sugars until well combined.

Beat in the eggs and vanilla until the mixture is illuminated (about 1 minute).

Mix in dry ingredients until well combined.

Fold in chocolate chips, rolled oats, mini marshmallows, and toasted nut nut nut and pecans, mixing carefully until well combined.

Working with a cup half at a time, form the dough on balls, adjust them to cookie sheets, then transfer to the refrigerator and cool for two hours.

Preheat the oven at 350 degrees F.

Line the baking sheets with parchment paper, then evenly place the wrapped cookie dough. Using the palm of the hand, gently press down each ball until it is about half inch thick. Spray the tops of each cookie with maldon salt, then bake for 10 to 13 minutes.

When baked completely, remove the baking sheet from the oven and let the cookies rest in the pan for five minutes. Then transfer them to a coolant rack.