Ingredients
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1 (5 oz) chunk extra-sharp Cheddar
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1 cup water
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6 tbsp butter
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1/4 tsp salt
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1 cup all-purpose flour
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4 large eggs
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3 tbsp minced chives
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2 tsp finely chopped thyme
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1 tsp black pepper
Steps
1
Preheat oven to 400°F. Line 2 large baking sheets with parchment. Coarsely grate the Cheddar.
2
In a 3-qt saucepan, heat the water, butter, and salt on medium until boiling. Reduce heat to medium-low. Add the flour and, with a stiff spatula, stir vigorously until dough comes together as a ball. Continue cooking and stirring dough 2 min. Transfer dough to a large bowl and let stand 5 min.
3
Into dough, stir the eggs, 1 at a time, beating vigorously after each egg. After all four eggs are added, continue to beat dough vigorously unit it forms a dough ball (this could take 5 mins of beating - must form dough ball). Fold in the chives, thyme, black pepper, and Cheddar. With mini cookie scoop or by heaping teaspoon measure, drop onto lined baking sheets, spacing 1 inch apart.
4
Bake 25–30 min., until golden brown, switching racks halfway through. Serve warm or cool completely on wire racks and freeze up to 2 weeks or keep at room temperature 1 day in airtight containers or resealable bags. Reheat in 350°F oven until warm and crisp.
Tips
To save a bit of time and energy, use a hand mixer or stand mixer with paddle attachment in Step 2.
