Food recipes
3-Chip Chocolate Chip Cookies
3-Chip Chocolate Chip Cookies Yield: 3 to 4 dozen Ingredients: - 2 1/2 cups flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup butter or margarine, softened - 1/2 cup shortening - 1 cup mild brown sugar - 1/...
3-Chip Chocolate Chip Cookies
Yield: 3 to 4 dozen
Ingredients:
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1 cup mild brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tablespoons light-weight corn syrup
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 8 ounces white chocolate chips
- 7 ounces milk chocolate
- 6 ounces Lindt Milk Chocolate Bars, destroyed into squares
Directions:
1. First, blend the flour, baking soda, and salt; preset apart.
2. Next, in a huge blending bowl, cream alongside one another the butter or margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; battle nicely. Increase the dry elements to the creamed mix and battle effectively. With a heavy wood spoon, carefully stir in all the chocolate sections.
3. Then, chill the dough at minimal 1 hour.
4. Then, preheat the oven to 375°F.
5. Finally, with moistened palms, roll the dough into walnut-sized parts, then Space on baking sheets coated with aluminum foil. (Do not grease the foil.) Bake for 10 to 12 minutes, or right until cookies are fairly evenly browned. Awesome for about 2 minutes in advance of reducing cookies to baking sheets.
Yield: 3 to 4 dozen
Ingredients:
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1 cup mild brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tablespoons light-weight corn syrup
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 12 ounces (2 cups) semisweet chocolate chips
- 8 ounces white chocolate chips
- 7 ounces milk chocolate
- 6 ounces Lindt Milk Chocolate Bars, destroyed into squares
Directions:
1. First, blend the flour, baking soda, and salt; preset apart.
2. Next, in a huge blending bowl, cream alongside one another the butter or margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; battle nicely. Increase the dry elements to the creamed mix and battle effectively. With a heavy wood spoon, carefully stir in all the chocolate sections.
3. Then, chill the dough at minimal 1 hour.
4. Then, preheat the oven to 375°F.
5. Finally, with moistened palms, roll the dough into walnut-sized parts, then Space on baking sheets coated with aluminum foil. (Do not grease the foil.) Bake for 10 to 12 minutes, or right until cookies are fairly evenly browned. Awesome for about 2 minutes in advance of reducing cookies to baking sheets.