Food recipes
Dorothy's Double Chocolate Chip Cookies
Dorothy's Double Chocolate Chip Cookies Yield: 3 1/2 to 4 dozen Ingredients: - 2 cups flour - 1/4 cup unsweetened cocoa - 1/2 teaspoon salt - 1 cup margarine, at place temperature - 3/4 cup granulated sugar - 3/4 cup...
Dorothy's Double Chocolate Chip Cookies
Yield: 3 1/2 to 4 dozen
Ingredients:
- 2 cups flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup margarine, at place temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon very hot water
- 12 ounces (2 cups) semisweet chocolate chips
- 2 cups chopped walnuts
Directions:
1. First, preheat the oven to 350°F.
2. Next, combination the flour, cocoa, and salt; preset apart.
3. Then, in a huge blending bowl, cream the margarine until finally it is gentle, then incorporate the sugars. Increase the eggs and vanilla, then beat right until the blend is light and fluffy. Stir in half of the dry substances.
4. Then, in one more major bowl, stir the baking soda into the water. Include this to the batter, then stir in the getting flour until the blend is very well combined. Carefully stir in the chocolate chips and nuts.
5. Finally, shed so of heaping teaspoonfuls on to greased baking sheets (or baking sheets lined with ungreased parts of foil), spacing cookies above 2 inches aside.
Yield: 3 1/2 to 4 dozen
Ingredients:
- 2 cups flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup margarine, at place temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon very hot water
- 12 ounces (2 cups) semisweet chocolate chips
- 2 cups chopped walnuts
Directions:
1. First, preheat the oven to 350°F.
2. Next, combination the flour, cocoa, and salt; preset apart.
3. Then, in a huge blending bowl, cream the margarine until finally it is gentle, then incorporate the sugars. Increase the eggs and vanilla, then beat right until the blend is light and fluffy. Stir in half of the dry substances.
4. Then, in one more major bowl, stir the baking soda into the water. Include this to the batter, then stir in the getting flour until the blend is very well combined. Carefully stir in the chocolate chips and nuts.
5. Finally, shed so of heaping teaspoonfuls on to greased baking sheets (or baking sheets lined with ungreased parts of foil), spacing cookies above 2 inches aside.