Glazed Burnt End Chocolate Chip Cookies
Glazed Burnt End Chocolate Chip Cookies, a Entertaining beef recipe, ready in 30 minutes, serves About 8 Small Skillet Cookies or 25 Regular Cookies.
Cook Time: 30 Minutes
Servings: About 8 Small Skillet Cookies or 25 Regular Cookies
Ingredients: 11
Ingredients
Preparation
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Step 1
Preheat oven to 350℉ and line cookie sheets with parchment paper.
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Step 2
In a medium bowl whisk together flour, baking soda, and salt and set aside.
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Step 3
In the bowl of an electric stand mixer, using the paddle attachment, cream butter and sugar together until fluffy. Add vanilla and eggs mixing until combined. Slowly add the flour mixture until evenly incorporated. Turn mixer to low setting and add chocolate chips until combined.
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Step 4
Remove dough from mixer bowl and use parchment and plastic wrap to form dough into a log, about 4 inches in diameter, and refrigerate for up to 24 hours, if time permits, allowing the dough to set.
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Step 5
Toss burnt ends in maple syrup and bake on a cookie sheet for about 3-5 minutes or until syrup is sticky and absorbed. Set aside.
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Step 6
Once ready to bake, remove dough from fridge, slice into ½-¼ inch thick slices place on cookie sheet.
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Step 7
Bake for 8-10 minutes. Remove from oven and press burnt end pieces into the cookies and continue baking for 2 minutes. Allow to cool for 5 minutes before placing on a wire rack to cool completely.
To Make Skillet Cookies
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Step 1
Press cookie dough into well-greased mini 6” cast iron skillets, filling about half way. Bake cookies at 350℉ for 10-15 minutes. Remove from oven and press burnt end pieces into the cookies and continue baking for 2 minutes, or until edges are slightly browned. To test the doneness, insert a toothpick into the cookie and see if it removed cleanly.
Nutrition Information
Nutrition information per serving: 820 Calories; 339 Calories from fat; 38.1 g Total Fat (22.2 g Saturated Fat; 9.8 g Monounsaturated Fat); 86 mg Cholesterol; 473 mg Sodium; 112.4 g Total Carbohydrate; 3.4 g Dietary Fiber; 14.0 g Protein; 3.4 mg Iron; 208.1 mg Potassium; 0.3 mg Thiamin; 0.4 mg Riboflavin; 3.2 mg Niacin (NE); 0.03 mg Vitamin B6; 0.06 mcg Vitamin B12; 0.7 mg Zinc; 3.8 mcg Selenium; 13.4 mg Choline.
This recipe is an excellent source of Protein, Thiamin, and Riboflavin. It is a good source of Iron and Niacin (NE).
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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