REPOST CHOCOLATE STICK COOKIES Menu Lokal
In a mixer or large bowl, mix the melted butter and sugars together. Add the egg and vanilla extract. Mix until smooth and well combined. To the same bowl, add flour, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in the chopped chocolate (meaning use a spatula to mix it slowly).
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Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
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Preheat oven to 350 degrees. Cut a piece of parchment paper with scissors to fit the pan. It's ok if the ends of the parchment paper hang off the side but the paper should cover all four sides of the pan. In a large mixing bowl cream together the butter, brown sugar, and granulated sugar until light and airy.
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Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.)
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Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil and leave overhang, spray with cooking spray; set aside. In a large mixing bowl, whisk together first 5 ingredients (through vanilla). Add the next 4 ingredients (through optional salt), and stir until just combined; don't overmix.
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Preheat the oven to 350°F. Line a 13x9-inch metal baking pan with foil so that it hangs over on the two longer sides then grease the foil with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar until light and fluffy, about 3 minutes.
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Preheat the oven to 350 degrees F and line an 8-inch square pan with parchment paper. In a medium bowl, beat the butter, powdered sugar, and honey together with a hand mixer on medium speed, until fluffy and well-combined. Add the vanilla and beat again. Add the flour and salt, and beat on low speed until combined.
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Preheat oven to 350ºF. Mix the granulated sugar, brown sugar, baking soda, salt, oil, vanilla extract, and beaten egg together in a mixing bowl. Add the all purpose flour to the mixture and then stir in the chocolate chips. Mix until combined.
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Preheat the oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and walnuts.
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Chocolate Chip Cookie Sticks. Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil and spray the bottom and sides with cooking spray and set aside. In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg, and vanilla.
Chocolate Sugar Cookie Sticks
Preheat the oven to 375°. Line a large baking sheet with parchment. Mix both sugars and butter. Let cool for a few minutes. Add vanilla, egg, baking soda, and salt. Stir in flour, then the chocolate chips. Divide the batter in n half and shape it into two, 3×15- inch rectangles with room between each. Bake 10-13 minutes.
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Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the melted butter and sugars until combined. Add the egg and vanilla, and mix until combined.
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Preheat the oven to 350 degrees. Line a half-size baking sheet (13 x 17 inches) with parchment paper. In a large bowl, whisk both the granulated sugar and brown sugar with the oil. Add egg and vanilla and whisk until smooth. Add flour, salt, and baking soda. Stir together until a dough forms.
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Add in the flour, vanilla extract, baking powder, and butter. Use your hand to mix the dough until smooth. Slice the dough. Form some sticks. Transfer to the baking pan and bake at 180°C (350°F) for 10-15 minutes until golden brown. Melt the chocolate chips in the microwave. Dip into melted chocolate.
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Preheat oven to 375F (190C). Combine butter, sugar, vanilla extract, and salt and beat with a stand mixer or an electric mixer until light and fluffy. Stir in egg yolk and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
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Cookie Dough. Heat oven to 350 degrees F and line two baking sheets with parchment paper. In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and combine. Stir in the vanilla. Next, whisk together the flour and salt in a separate medium bowl.