Food recipes
Thin-and-Crisp Chocolate-Chip Cookies
Thin-and-Crisp Chocolate-Chip Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table butter, without salt sugars, brown sugars, granulated syrups, corn, light vanill...
Thin-and-Crisp Chocolate-Chip Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
sugars, granulated
syrups, corn, light
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
nuts, walnuts, english
Directions:
Preheat the oven to 325 degrees.
Line two baking sheets with foil.
Sift together the flour, baking soda and salt.
In a mixer fitted with a paddle, cream the butter, sugars and corn syrup until fluffy, 3 minutes.
Stir in the vanilla, then the milk.
Add the flour mixture all at once and blend just until a dough forms.
Fold in the chocolate and walnuts.
Chill the dough.
Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart.
Chill the dough between batches.
Bake until the edges are dark golden brown, 14 to 17 minutes.
Let cool slightly on the baking sheet, then transfer to a baking rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
sugars, granulated
syrups, corn, light
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
nuts, walnuts, english
Directions:
Preheat the oven to 325 degrees.
Line two baking sheets with foil.
Sift together the flour, baking soda and salt.
In a mixer fitted with a paddle, cream the butter, sugars and corn syrup until fluffy, 3 minutes.
Stir in the vanilla, then the milk.
Add the flour mixture all at once and blend just until a dough forms.
Fold in the chocolate and walnuts.
Chill the dough.
Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart.
Chill the dough between batches.
Bake until the edges are dark golden brown, 14 to 17 minutes.
Let cool slightly on the baking sheet, then transfer to a baking rack.