Flourless Chocolate Chip Cookie Routin Recipes


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Flourless Chocolate Chip Cookie Routin Recipes

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FileChocolate Chip Cookies kimberlykv.jpg Wikimedia Commons

Preheat the oven to 350 degrees and prepare cookie sheets with parchment paper or silicone baking mats. In a large mixing bowl, cream together the butter and shortening with the sugars until light and fluffy. Add the eggs and vanilla and mix well. In a separate bowl, combine the flour with the salt and baking soda.


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Cream sugars and butter in a very large bowl. Mix in eggs and vanilla. Combine flour, baking soda, and salt in a separate bowl. Add dry ingredients gradually to creamed mixture. Stir in chocolate chips. Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake in the preheated oven until cookies start to brown, 10 to 12.


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Add the eggs, water and vanilla - mix until creamy. Add the flour, salt and baking soda - stir until blended. Gently fold in the chocolate chips mixing only until they are evenly distributed. Drop spoonfuls on to the prepared cookie sheet (you will have to make a number of batches). Bake each batch for 8-10 minutes, or until just golden brown.


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Turn mixer up to medium-high and mix for 1 minute. Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated. Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.


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Stir together flour, baking soda and salt. Add to butter mixture and mix until combined. 2 teaspoons baking soda, 6 cups all purpose flour, 2 teaspoons salt. Fold in chocolate chips. 24 ounces milk chocolate chips. Chill dough for at least 1 hour, but up to a couple of days. Preheat oven to 375°F.


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