When you're ready for some pretzel rolls, sprinkle flour on top of the dough, and use floured hands to grab
a small handful of dough.
Pinch off
small handfuls of dough about the size of a golf ball.
Not exact matches
From there, grab a
small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside
of each
dough ball.
I've found towards the last
of the
dough I sometimes add a
small handful of extra chips because when we scoop cookies we tend to scrape just
dough off the scoop and the last
of the
dough has a lot less chocolate.
Chocolate Chip Cookie
Dough 3/4 cup chopped, very ripe banana (about two
small bananas) 1/3 cup coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened cocoa powder 2 teaspoons coconut oil 1 Tablespoon miso paste 2 - 4 Tablespoons liquid (water, milk, coffee, etc.)
Handful of chocolate chips (optional) Chocolate Dipping Sauce 1 (3 - ounce) bar very dark chocolate 2 Tablespoons coconut oil
Knead the
dough, adding
small handfuls of flour as needed, until it's no longer sticky to the touch, approx. 3 - 4 minutes.
Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1
dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained
Small handful pitted black olives Pinch
of fresh or dried oregano leaves Fresh free - range egg A few basil leaves 2 slices Parma ham, torn