The omni pga frisco cookies are soft, tough and tasty.
Thanks to Omni PGA Frisco
They say we first eat with our eyes. I was reminded of this during my most recent visit to Omni PGA Frisco, when I was in my FairwayView Suite with in the lead role in the record of Ranch House Cookies who had been left as a welcome treat. When it comes to identifying delicious food, the eyes are almost never; And in this specific case my eyes told me that I was about to bite the perfect cookie.
It turns out that they were right.
Soft and tough, with just enough crispiness along the edges, ate these cookies as if they were fresh from the oven. Dark chocolate was interspersed by coconut. The softness of baked oats was contrasted with the crunch of chopped pecans. And a sprinkling of finishing salt suppressed the bite and perfectly tempered the sweetness.
I immediately had questions – namely two. Is there a secret of this recipe? And, fingers crossed, could the resort share that recipe with me? The answer to the last question was surprisingly yes (see below), while the previous question revealed an unlikely ingredient that hid behind the curtain and pulled all strings – a scarce degree of soil cinnamon. As Chef Kok explains Leen Nunn, it contains half a teaspoon of cinnamon to add ‘warm and woody taste’, but only a hint of it. “It is meant to improve the other flavors,” she says about the herb, “don’t overwhelm them.”
Chef Nunn was dedicated to having a chocolate cookie on the menu from the moment the resort opened. After all, it is a comfort food and something that a hotel can transform into a house away from home. What Nunn did not immediately have was the route map to get there. She studied a whole series of existing recipes and then started experimenting at work. It cost a dozen attempts, but in the end she landed on the ideal formula.
Nowadays, the cookies are a mainstay in the resort and sold at various locations in the entire building. Nunn even says that Omni PGA Frisco sells around 300 of them per month. If you cannot go to the resort to taste them, you can bring the recipe below to home … be involved with a little work. Nunn’s no. 1 advice? Be patient, both when chilling the dough and also when all the cooled ingredients can come to room temperature before you start mixing. “Adding cold ingredients shocks the dough,” she says.
One more thing: be careful not to overmix the dough if you fold in the chocolate flakes. “If you mix the dough,” says Nunn, “the chocolate flakes will start melting and merging into the dough.”
Are there any worse problems than chocolate tough? Yes of course. But it will not lead to the perfect cookie and chef Nunn has the research to prove it.
Clubhouse Eats: The Chocolate Chip Cookies at Montage Palmetto Bluff are great (and free!)
By means of:
Josh Berhow
Omni PGA Frisco’s Ranch House Cookies
Thanks to Chef -Chef Leen Nunn from Executive Pastry (Yields a dozen cookies)
Ingredients:
1 cup (227 g) unsalted butter, room temperature 1.5 cup (300 g) brown sugar 1.5 cup (300 g) crystal sugar 2 teaspoons (10 g) pure vanilla -extract 2 large eggs (50 g) room temperature 3.25 cups (450 g) Flower for all purposes 0.5 tablespoon (7g) baking powder 0.5 teaspoon (2g) baking powder 0.5 teaspoon (3g) Ground cinnamon 0.5 teaspoon (3g) salt 2 cups (400 g) semi-sweet chocolate chips 0.5 cup (100 g) rolled oats 0.5 cup (100 g) grated coconuts, roasted 0.5 cup (100 g) chopped pecans, roasted 0.25 cup (60 g) mini -marshmallows 1 tablespoon (15 g) 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 cooling to room temperature.
In a medium bowl, mix the flour, baking powder, baking powder, cinnamon and salt. Set aside.
Room in a large bowl of butter and both sugars to well combined.
Beat the eggs and vanilla until the mixture lights (about 1 minute).
Mix the dry ingredients until well combined.
Fold the chocolate flakes, rolled up oats, mini -marshmallows and the roasted coconut and pecans, mix carefully to well combined.
Working with half of half at the same time, form the dough in balls, rank them on cookie blades, then transfer to the fridge and cool two hours ahead.
Preheat the oven to 350 degrees F.
Cover the baking trays with parchment paper and then place the rolled cookie dough evenly. Use the palm of your hand, press gently on each ball until it is about half inches thick. Sprinkle the tops of each cookie with Maldon and then bake for 10 to 13 minutes.
Remove the baking sheet from the oven when you are fully baked and let the cookies rest on the pan for five minutes. Then transfer them to a cooling rack.
