Omni PGA Frisco Cookies are soft, chewy and delicious.
Courtesy of Omni PGA Frisco
They said we should eat with our eyes first. I remembered this and it was a welcome treat when I sat in the Fairway-View-View suite on a plate of ranch cookies when I was visiting Omni PGA Frisco recently. When identifying delicious food, the eyes almost never lie. In this particular case, my eyes tell me I’m going to bite the perfect cookie.
It turns out that they are right.
These cookies are soft and chewy and crispy enough along the edges as if they were fresh from the oven. Dark chocolate is tied with coconut. The softness of the toasted oats contrasts with the fragility of chopped pecans. Sprinkle with salt will pierce the bite and suppress the sweetness perfectly.
Immediately, I have questions – i.e. two. Is there any secret to this recipe? And, with finger crossing, can the resort share this recipe with me? Surprisingly, the answer to the latter question is (see below), while the former question reveals an ingredient that is unlikely to hide behind the curtains and pull all the strings, which is a seldom measure of the cinnamon ground. As executive pastry chef Leen Nunn explains, she includes half a teaspoon of cinnamon for an “warm and woody flavor”, but just a little hint. “It’s to enhance other flavors,” she said of the spices.
From the moment the resort opened, chef Nunn worked on putting a chocolate chip cookie on the menu. After all, it’s a comfort food that can transform a hotel into something outside the home. However, Nunn did not have a road map to get there immediately. She researched a large number of existing recipes and then worked alone. This took twelve attempts, but she finally landed on the ideal formula.
Today, cookies are the middle streaming stations of the resort and are for sale in many parts of the property. In fact, Nunn says Omni PGA Frisco sells about 300 pieces per month. If you can’t turn to courtship, the recipe below allows you to take them home…although some work is involved. Nunn’s first suggestion? Wait patiently, while cooling the dough, and allow all refrigeration ingredients to reach room temperature before starting to mix. “Adding cold ingredients will shock the dough,” she said.
One more thing: Be careful not to mix the dough when you fold the chocolate chips. “If you mix the dough together, the chocolate chips will start to melt, blending with the dough,” Nunn said.
Is there a worse problem than chocolate dough? Yes of course. But that won’t lead to the perfect cookie – chef Nunn conducted research to prove it.
Clubhouse Eats: Montage Palmetto Bluff Chocolate Chip Cookies are fantastic (and free!)
go through:
Josh Berhow
Omni PGA Frisco’s Ranch Biscuits
Courtesy of executive pastry chef Leen Nunn (Create twelve cookies)
raw material:
1 cup (227g) unsalted butter, room temperature 1.5 cups (300g) brown sugar 1.5 cups (300g) sugar 2 teaspoons (10g) pure vanilla extract 2 large eggs (50g) room temperature 3.25 cups (450g) all-purpose flour 0.5 tablespoons (7G) baking soda 0.5 teaspoons (2G) baking powder 0.5 tsp (3G) ground cinnamon 0.5 tsp (3g) salt 2 cups (400g) semi-sweet chocolate chips 0.5 cups (100g) rolled oats 0.5 cups (100g) chopped coconut, roasted 0.5 cups (100g) chopped pecans, toasted 0.25 cups (60g) mini marshmallow 1 tablespoon (15g) Maldon salt
Prepare:
Sprinkle coconut and pecans on a baking sheet and bake in the oven at 325 degrees Celsius for five minutes. Leave and cool until room temperature.
In a medium bowl, mix together flour, baking soda, baking powder, cinnamon and salt. Set aside.
In a large bowl, cream the butter and two sugars until well combined.
Beat in eggs and herbs until the mixture is lightened (about 1 minute).
Mix dry ingredients until well combined.
Fold the chocolate chips, roll the oats, mini marshmallows, and toasted coconut and pecans, carefully mixing until well combined.
Work with half the cup at a time, make a ball of the dough, place it on the cookies, then transfer to the refrigerator and let cool for two hours.
Preheat the oven to 350 degrees.
Line up the baking sheet with parchment paper and place the rolled cookie dough evenly. Press each ball gently with the palm of your hand until about half an inch thick. Sprinkle maldon salt on top of each cookie and bake for 10 to 13 minutes.
When fully baking, remove the oven from the oven and allow the cookies to sit on the pan for five minutes. Then transfer them to the cooling rack.
