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HOMEMADE CHOCOLATE CHIP COOKIES


These scrumptious Homemade Chocolate Chip Cookies are thick soft cookies full of chunks of semi-sweet chocolate and chopped pecans.  The cookies can be baked and frozen for 2-3 weeks.  For best results flash freeze and then move to freezer bags placed in sturdy ziploc freezer containers.  Freeze for up to 3 months by shaping into individual balls and flash freezing. These are best also placed in freezer bags and then in sturdy ziploc freezer containers.

Yield: 25

INGREDIENTS
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 1/4 cups brown sugar
  • 1/4 cup white sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 (4 ounce) bars Ghirardelli semi-sweet chocolate baking bars chopped.
  • 1 cup chopped pecans

INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. Stir flour, baking soda and salt in medium bowl; set aside. In stand mixer on medium speed cream butter, brown sugar and sugar. Add vanilla and eggs, one at a time mixing just until incorporated.
  3. Add dry mixture slowly to butter mixture. Scraping bowl several times. Stir in chocolate and nuts. Drop by rounded tablespoons on to ungreased cookie sheets. Bake 9-11 minutes or until the tops start to brown.

For full information kindly visit smalltownwoman.com.

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