Wednesday, March 21, 2018
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| Chocophiles |
"An extremely wealthy, very chocolate cookie. This recipe doubles effortlessly, freezes well, and could make you masses of pals. I became voted employee of the month after bringing them to paintings!"
Ingredients :
- half cup butter, softened
- 1 cup white sugar
- 2 (2 ounce) programs liquid unsweetened baker's chocolate
- 2 eggs
- 2 teaspoons vanilla extract
- half of teaspoon baking soda
- 1 half cups all-purpose flour
- 1/2 cup white chocolate chips
- 1 1/4 cups semi-candy chocolate chips
- 1/4 cup milk chocolate chips
Instructions :
| Prep : | Cook : 18M | Ready in : |
|---|
- Preheat oven to 350 tiers F (a hundred seventy five tiers C). Lightly grease cookie sheet.
- Cream butter, sugar and pre-melted chocolate. Stir in eggs and vanilla; beat till easy. Sprinkle baking soda over combination. Slowly mixture inside the flour. Fold within the white chocolate, semi-sweet and milk chocolate chips.
- Drop the dough by tablespoons onto a gently greased cookie sheet (or parchment paper) approximately 1 inch apart.
- Bake 8 to 10 mins. Be cautious no longer to overbake! Let the cookies cool at the cookie sheet for about 10 mins, then region them on a cord rack to complete cooling.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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