“Dina Dishes” dishes out another gourmet recipe.
Duck eggs are perfect for baking. They make the end product fluffier and richer. The egg yolk is larger than chicken eggs and contains more fat. However, the egg white has more protein than the clucky version. The duck egg shell is also thicker and so they last longer, but can be a pain when trying to crack open and not get shell in your food.
Here are a couple of comments recently made about my cookies.
“The texture was very good and the overall cookie was fluffy and moist”.
“Wasn’t expecting the duck eggs to make a difference but it does. The cookie is richer”.
I am a true duck egg convert and if you try these chocolate chip cookies you will be too.
Dina’s Gourmet Chocolate Chip Cookies
By Dina Puleo
Note: The duck eggs make the cookies fluffy and richer. If you can’t find duck eggs then chicken eggs will do, but the texture will not be as fluffy.
2 ½ cups all-purpose flour
1 ¼ cups butter plus 2 tablespoons, softened
1 cup light brown sugar
½ cup sugar
2 duck eggs (or chicken eggs)
2 ½ teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
16 ounces semisweet-chocolate chips
Turn on oven to 375
Grease cookie sheets. Place all ingredients except the chocolate chips in a mixing bowl. Beat until all ingredients are mixed well.
Stir in the chocolate chips.
Drop dough by big round teaspoonfuls, at least an inch apart.
Bake 12 to 14 minutes (depending on the type of oven you use). Bake until lightly browned.
With a spatula remove the cookies to a wire rack to cool.