How To make Mrs. F Double Chocolate Peanut Butter Cookies
I LOVE CHOCOLATE:
6 oz Semisweet chocolate, coarse
-chpd 2 c All purp flour
1/2 t Baking soda
1/4 t Salt
3/4 c Dark brown sugar
3/4 c Sugar
2 Sticks unsalted butter, 1c
1 c Creamy peanut butter
2 lg Eggs
2 t Vanilla
12 oz Milk chocolate chips, 2c
24 Peanuts, whole, to 30
Preheat oven 300 F. In double boiler, over hot but not boiling water, (or microwave), melt semisweet chocolate. Set aside to cool to room temp. In sm bowl, shisk together flour, baking soda, and salt. In med bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla; beat until just combined. Add flour mixture and milk chocolate chips; beat until no streaks of flour are visible. Pour in melted chocolate; mix partially with a wooden spoon until marbled. Drop dough in 3T mounds, 2" apart on ungreased baking sheet. Top with one whole peanut. Bake 23 mins or until just set but still soft. Cool on cookie sheet 30 sec, then transfer to wire rack. From: dansch@haven.Ios.Com (Dan Schambedate: 96-06-23 19:03:15 Edt -----
How To make Mrs. F Double Chocolate Peanut Butter Cookies's Videos
Double Chocolate Cookies (vegan)
Double Chocolate Cookies (vegan)
Vegane, ölfreie Double Chocolate Cookies mit feinem Dinkelmehl (oder glutenfreier Mehlmischung). Extra schokoladig, außen knusprig mit weichem Kern.
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BE HEALTY. BE HAPPY. BE VEGAN.
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Chocolate Chip Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Chocolate Chip Muffins recipe scented with vanilla and loaded with a lot of chocolate chips!
In this recipe you can find all the tips to get a bakery-style muffins with a professional high domed top like the ones at the bakery.
Everyone will love it!
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Best Chocolate Chip Cookies Recipe - Natasha's Kitchen
The BEST chocolate chip cookies; big, soft and loaded! This chocolate chip cookie recipe is wildly popular with kids and adults!
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????CHOCOLATE CHIP COOKIE DOUGH INGREDIENTS:
►2 sticks (1 cup) unsalted butter, softened
►1/2 cup granulated sugar
►1 cup light brown sugar (tightly packed)
►2 large eggs at room temperature
►2 tsp vanilla extract
►3 cups all-purpose flour (375 grams),
►1 tsp baking soda
►1 tsp salt
►2 cups (12 oz) semi-sweet chocolate chips
note: Recipe updated May 2020. We found the cookies to work best with 1 tsp baking soda instead and 1 tsp salt.
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Thick and Chewy Chocolate Chip Cookies
This recipe is great for using any flavour of chips you have. I've done half white chocolate chips and half peanut butter chips this time. You can even add some chopped up nuts or dried fruit and you can also vary the size (just make sure you adjust the cooking time accordingly).
Ingredients:
2 1/8 cup flour
1 tsp salt
1/2 tsp baking soda
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup melted butter
2 tsp vanilla extract
2 eggs
1 cup assorted chips, nuts, dried fruit
- Preheat oven to 180 C or 350 F.
- Beat melted butter and both sugars until light and fluffy.
- Add eggs, one at a time until well mixed.
- Add vanilla and mix.
- On low speed, add flour, baking soda and salt.
- Mix until combined.
- Mix in chocolate chips (or your combination).
- Place 1 inch size mounds (I use a cookie scoop to measure out my dough) of cookie dough on baking paper lined cookie sheets and bake for about 14-15min or until lightly brown.
- Let cool slightly and transfer to baking rack to cool completely. Store in airtight container. Makes about 36 (depending on size of cookies).
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The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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THE ONE WITH MRS. FIELDS
We tried to replicate Mrs. Fields' chocolate chip walnut cookie!
Recipe from: