What is a good cookie recipee? and if you can tell me then 10 pionts for you!!
Answers:
Ok my friends threaten me to make this recipe because they can't get enough of it!!!
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http://www!.marthastewart!.com/portal/site!.!.!.Www@FoodAQ@Com
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Preheat oven to 350 degrees F (175 degrees C)!. Grease cookie sheets!.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy!. Add the eggs one at a time, beating well with each addition, then stir in the vanilla !.Combine the flour, baking soda and salt; gradually stir into the creamed mixture!. Finally, fold in the chocolate chips!. Drop by rounded spoonfuls onto the prepared cookie sheets!.
Bake for 8 to 10 minutes in the preheated oven, until light brown!. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely!.
Www@FoodAQ@Com
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Preheat oven to 350 degrees F (175 degrees C)!. Grease cookie sheets!.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy!. Add the eggs one at a time, beating well with each addition, then stir in the vanilla !.Combine the flour, baking soda and salt; gradually stir into the creamed mixture!. Finally, fold in the chocolate chips!. Drop by rounded spoonfuls onto the prepared cookie sheets!.
Bake for 8 to 10 minutes in the preheated oven, until light brown!. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely!.
Www@FoodAQ@Com
Hey, I have a chocolate chip cookie recipe that is awesome, the recipe is good because everybody loves the cookies!
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3!.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
1!. Preheat oven to 350 degrees F (175 degrees C)!. Sift together the flour and baking soda, set aside!.
2!. In a large bowl, cream together the butter, brown sugar, and white sugar!. Beat in the instant pudding mix until blended!. Stir in the eggs and vanilla!. Blend in the flour mixture!. Finally, stir in the chocolate chips and nuts!. Drop cookies by rounded spoonfuls onto ungreased cookie sheets!.
3!. Bake for 10 to 12 minutes in the preheated oven!. Edges should be golden brown!.
If you have a cookie recipe that you love, but are not getting the desired results, use these tips to get your perfect cookie:
Flat: If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking!.
Puffy For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking!.
Chewy: Try melting the butter before adding it to the sugars when mixing!. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through!. The edges should be golden!. Use brown sugar, honey or molasses as a sweetener!. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack!.
Crispy: For crisp, crunchy cookies, use all butter and a proportion of white sugar!. Use egg yolks in place of a whole egg!. Cookies should be baked completely!. Let cool on the baking sheet for one minute before transferring to a cooling rack!.
:))))))))))))Www@FoodAQ@Com
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3!.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
1!. Preheat oven to 350 degrees F (175 degrees C)!. Sift together the flour and baking soda, set aside!.
2!. In a large bowl, cream together the butter, brown sugar, and white sugar!. Beat in the instant pudding mix until blended!. Stir in the eggs and vanilla!. Blend in the flour mixture!. Finally, stir in the chocolate chips and nuts!. Drop cookies by rounded spoonfuls onto ungreased cookie sheets!.
3!. Bake for 10 to 12 minutes in the preheated oven!. Edges should be golden brown!.
If you have a cookie recipe that you love, but are not getting the desired results, use these tips to get your perfect cookie:
Flat: If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking!.
Puffy For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking!.
Chewy: Try melting the butter before adding it to the sugars when mixing!. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through!. The edges should be golden!. Use brown sugar, honey or molasses as a sweetener!. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack!.
Crispy: For crisp, crunchy cookies, use all butter and a proportion of white sugar!. Use egg yolks in place of a whole egg!. Cookies should be baked completely!. Let cool on the baking sheet for one minute before transferring to a cooling rack!.
:))))))))))))Www@FoodAQ@Com
My ABSOLUTE FAVORITE and the only cookie I will eat:
Classic Chocolate Chip Cookies:
1/2 (1 stick) of butter-
1/2 cup vegetable shortening-
1 cup brown sugar-
1/2 cup granulated sugar (white)-
2 teaspoons vanilla extract-
3/4 teaspoon salt-
1 tablespoon of applecider vinegar (or white if you don't have that, works better with the other tho)-
1 (large) egg-
1 teaspoon baking soda-
2 cups white flour-
1 1/2 cups chocolate chips (half of an 18oz bag)-
Heat the oven to 350* (F), Grease your cookie sheets!.
In large bowl, cream together butter, shortening, sugars, vanilla, salt, and vinegar!. Then beat in the egg, baking soda, and slowly the flour!. Finally stir in your chocolate chips!. Use a tablespoon or large spoon and spoon the appropriate amount onto your cookie sheet!. Put in the oven for 12 minutes!. At 12 minutes (precisely) turn the baking sheet 180degrees- this ensures proper browning for me!. leave in for 1 more minute!. Put them on a cooling rack (To let them harden a bit-they're very soft when they come out)!. Enjoy! Keep in my that that's for the very soft and chewy cookies I like best!. You can make them crunchier by leaving them in the oven a bit longer to your desire!. Enjoy the recipe!Www@FoodAQ@Com
Classic Chocolate Chip Cookies:
1/2 (1 stick) of butter-
1/2 cup vegetable shortening-
1 cup brown sugar-
1/2 cup granulated sugar (white)-
2 teaspoons vanilla extract-
3/4 teaspoon salt-
1 tablespoon of applecider vinegar (or white if you don't have that, works better with the other tho)-
1 (large) egg-
1 teaspoon baking soda-
2 cups white flour-
1 1/2 cups chocolate chips (half of an 18oz bag)-
Heat the oven to 350* (F), Grease your cookie sheets!.
In large bowl, cream together butter, shortening, sugars, vanilla, salt, and vinegar!. Then beat in the egg, baking soda, and slowly the flour!. Finally stir in your chocolate chips!. Use a tablespoon or large spoon and spoon the appropriate amount onto your cookie sheet!. Put in the oven for 12 minutes!. At 12 minutes (precisely) turn the baking sheet 180degrees- this ensures proper browning for me!. leave in for 1 more minute!. Put them on a cooling rack (To let them harden a bit-they're very soft when they come out)!. Enjoy! Keep in my that that's for the very soft and chewy cookies I like best!. You can make them crunchier by leaving them in the oven a bit longer to your desire!. Enjoy the recipe!Www@FoodAQ@Com
this is a recipe i make at home (:
375 g unbleached all-purpose flour
6 g kosher salt
5 g baking soda
1 g baking powder
170 g unsalted butter, softened
220 g dark brown sugar
100 g white sugar
15 ml vanilla extract
2 eggs
30 ml dark corn syrup
15 ml half-and-half cream
335 g semisweet chocolate chips
180 g chopped walnuts, toasted
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DIRECTIONS
Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C)!. (Using an oven thermometer will ensure proper baking temperature since ovens vary!.) Line cushion-type baking sheets with baking parchment; set aside!. (Professional bakeries double their baking sheets and use baking parchment!.)
In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside!. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light!. Add eggs, one at a time, beating well after each addition!. Beat in corn syrup and cream or milk!. Reduce mixer speed to low!. Add flour mixture, in 3 separate batches, scraping down bowl after each addition!. Mix well to ensure full incorporation of flour mixture!. Stir in chocolate chips (or chopped chocolate) and nuts!.
For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands!. (Dough will be very sticky!. Wetting hands between every 3 rollings of dough will prevent sticking!. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough!. Don't worry, this will not harm the cookies!. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets!. (Cookies will spread a bit during baking!.) Flatten each ball of dough slightly with heel of hand or fingers!.
Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy!. (Do not underbake this particular cookie or they will be too soft!.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely!. Repeat with remaining dough and fresh sheets of baking parchment!. Store cookies in an airtight container at room temperature!. (These chewy chocolate chip cookies keep better than traditional types!.)
Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking!. It really does have a better flavor!. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt!.
To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp!. It is easy to do!. Preheat oven to 350 degrees F (175 degrees C)!. Place nuts, in a single layer, on an ungreased baking sheet!. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off!.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned!. (Watch nuts closely to prevent burning!.) Cool nuts completely before chopping and adding to recipe!. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes!. Halfway through chilling time, stir the nuts to aid the cooling process!.)Www@FoodAQ@Com
375 g unbleached all-purpose flour
6 g kosher salt
5 g baking soda
1 g baking powder
170 g unsalted butter, softened
220 g dark brown sugar
100 g white sugar
15 ml vanilla extract
2 eggs
30 ml dark corn syrup
15 ml half-and-half cream
335 g semisweet chocolate chips
180 g chopped walnuts, toasted
Add to Recipe Box
Add to Shopping List
Add a Personal Note
DIRECTIONS
Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C)!. (Using an oven thermometer will ensure proper baking temperature since ovens vary!.) Line cushion-type baking sheets with baking parchment; set aside!. (Professional bakeries double their baking sheets and use baking parchment!.)
In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside!. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light!. Add eggs, one at a time, beating well after each addition!. Beat in corn syrup and cream or milk!. Reduce mixer speed to low!. Add flour mixture, in 3 separate batches, scraping down bowl after each addition!. Mix well to ensure full incorporation of flour mixture!. Stir in chocolate chips (or chopped chocolate) and nuts!.
For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands!. (Dough will be very sticky!. Wetting hands between every 3 rollings of dough will prevent sticking!. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough!. Don't worry, this will not harm the cookies!. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets!. (Cookies will spread a bit during baking!.) Flatten each ball of dough slightly with heel of hand or fingers!.
Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy!. (Do not underbake this particular cookie or they will be too soft!.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely!. Repeat with remaining dough and fresh sheets of baking parchment!. Store cookies in an airtight container at room temperature!. (These chewy chocolate chip cookies keep better than traditional types!.)
Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking!. It really does have a better flavor!. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt!.
To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp!. It is easy to do!. Preheat oven to 350 degrees F (175 degrees C)!. Place nuts, in a single layer, on an ungreased baking sheet!. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off!.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned!. (Watch nuts closely to prevent burning!.) Cool nuts completely before chopping and adding to recipe!. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes!. Halfway through chilling time, stir the nuts to aid the cooling process!.)Www@FoodAQ@Com
my friend is dutch and this has been handed down and is fool proof!.
1+1+2= dutch shortbread, 1 cup of butter [softened] and 1 cup of sugar [whatever you have] and 2 cups plain flour!. mix all together and make small balls and cook in mod oven [150-160] till golden ,NOT TOO MUCH , then enjoyWww@FoodAQ@Com
1+1+2= dutch shortbread, 1 cup of butter [softened] and 1 cup of sugar [whatever you have] and 2 cups plain flour!. mix all together and make small balls and cook in mod oven [150-160] till golden ,NOT TOO MUCH , then enjoyWww@FoodAQ@Com
pancakesWww@FoodAQ@Com