Food recipes
Choca Blockas
Choca Blockas Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt sugars, granulated spartan, real semi-swe...
Choca Blockas
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Preheat oven to 275*F.
Line two cookie sheets with parchment paper(or leave ungreased).
Sift flour, baking powder, and salt together in a small bowl and set aside.
Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes.
Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the dry ingredients and blend on low speed for 10 seconds.
Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes.
Scrape down bowl.
Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.
Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.
Place the balls 1 1/2" apart on cookie sheets, and press them down lightly to form a flat bottom.
Bake the cookies until they are crunchy and golden, about 1 hour.
To test for doneness, remove one cookie from the cookie sheet and cut it in half.
There should be no doughy strip in the center.
Allor the cookies to cool on a wire rack.
Enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Preheat oven to 275*F.
Line two cookie sheets with parchment paper(or leave ungreased).
Sift flour, baking powder, and salt together in a small bowl and set aside.
Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes.
Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the dry ingredients and blend on low speed for 10 seconds.
Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes.
Scrape down bowl.
Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.
Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.
Place the balls 1 1/2" apart on cookie sheets, and press them down lightly to form a flat bottom.
Bake the cookies until they are crunchy and golden, about 1 hour.
To test for doneness, remove one cookie from the cookie sheet and cut it in half.
There should be no doughy strip in the center.
Allor the cookies to cool on a wire rack.
Enjoy!