1/2 cup white chocolate chips
1/2 cup heavy cream
1 tablespoon lemon juice
3/4 cup all-purpose flour
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 tablespoon active dry yeast
1/2 teaspoon baking soda
50g dark chocolate chips (optional)
1/2 cup chopped pecans (optional)
1/2 cup white chocolate chips
1/2 cup heavy cream
1 tablespoon lemon juice
3/4 cup all-purpose flour
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 tablespoon active dry yeast
1/2 teaspoon baking soda
50g dark chocolate chips (optional)
1/2 cup chopped pecans (optional)
The night before, whisk heavy cream and lemon juice in a bowl
Let it sit at room temperature to allow the flavors to meld
Melt white chocolate in a double boiler and let it cool slightly
Combine with butter and flour in an electric mixer until smooth
Add heavy cream, vanilla extract, and egg, mixing well
Gradually add flour, yeast, and baking soda, mixing until just combined
Fold in dark chocolate chips and pecans (if using)
Grease a baking dish with parchment paper and spread the batter evenly
Bake in a medium oven for 40 minutes or until lightly golden
Let it cool completely before cutting into squares.
