Food recipes
Thin and Crispy Chocolate Chip Cookies
Thin and Crispy Chocolate Chip Cookies Ingredients: nuts, pecans butter, without salt wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking soda sugars, granulated sugars, brown syrups, corn...
Thin and Crispy Chocolate Chip Cookies
Ingredients:
nuts, pecans
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, granulated
sugars, brown
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 350.
Roast the pecans on a baking sheet until fragrant and toasted, about 10 minutes; place in a bowl and stir in 2 tablespoons of the butter to coat pecans, set aside.
Increase oven heat to 375.
Sift together flour, salt and baking soda in a bowl; set aside.
Place remaining butter and the sugars in the bowl of an electric mixer; beat on medium speed until fluffy, about 3 minutes; mix in corn syrup and milk until smooth; reduce speed to low; blend in flour mixture just to combine, add pecans and chocolate chips; mix with a rubber spatula.
Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets; bake in batches until the edges just begin to brown, about 12 minutes.
Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.
Ingredients:
nuts, pecans
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, granulated
sugars, brown
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 350.
Roast the pecans on a baking sheet until fragrant and toasted, about 10 minutes; place in a bowl and stir in 2 tablespoons of the butter to coat pecans, set aside.
Increase oven heat to 375.
Sift together flour, salt and baking soda in a bowl; set aside.
Place remaining butter and the sugars in the bowl of an electric mixer; beat on medium speed until fluffy, about 3 minutes; mix in corn syrup and milk until smooth; reduce speed to low; blend in flour mixture just to combine, add pecans and chocolate chips; mix with a rubber spatula.
Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets; bake in batches until the edges just begin to brown, about 12 minutes.
Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.