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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
White chocolate callets — mousse, ganache, decorating
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Achievable elevated desserts — laminated doughs, cakes, custards
White chocolate callets — mousse, ganache, decorating
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Preheat oven to 375°. Lightly grease cookie sheet. Sift together the flour, baking soda and salt. Cream the butter and sugars in a large bowl of electric mixer until light and fluffy. Beat in egg and vanilla. Beat in flour mixture and stir in white chocolate and nuts. Place 1 teaspoon mixture in each mound. Flatten slightly with moistened palm of hand. Bake 9 to 12 minutes or until lightly browned or golden. Yields about 2 1/2 dozen.