Food recipes
Double Chocolate Cookies
Double Chocolate Cookies Ingredients: sugars, granulated margarine, regular, 80% fat, composite, stick, without salt egg substitute, powder vanilla extract wheat flour, white, all-purpose, unenriched cocoa, dry powder...
Double Chocolate Cookies
Ingredients:
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350F.
Line baking sheets with parchment paper, or coat with cooking spray.
Beat sugar and margarine in medium bowl with electric mixer until creamy.
Beat in egg replacer and vanilla.
Combine flour, cocoa powder, baking soda, baking powder and salt in large bowl.
Stir wet mixture into dry mixture; dough will be thick.
Fold in chocolate chips.
Shape dough into 1-inch balls (about 1 Tbs.).
Place 1 1/2 to 2 inches apart on prepared baking sheets, and flatten slightly.
Bake 10 to 12 minutes, or until dry and crisp-looking.
Cool completely before removing to wire rack.
Ingredients:
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350F.
Line baking sheets with parchment paper, or coat with cooking spray.
Beat sugar and margarine in medium bowl with electric mixer until creamy.
Beat in egg replacer and vanilla.
Combine flour, cocoa powder, baking soda, baking powder and salt in large bowl.
Stir wet mixture into dry mixture; dough will be thick.
Fold in chocolate chips.
Shape dough into 1-inch balls (about 1 Tbs.).
Place 1 1/2 to 2 inches apart on prepared baking sheets, and flatten slightly.
Bake 10 to 12 minutes, or until dry and crisp-looking.
Cool completely before removing to wire rack.