Yeah… at last a really no fail chocolate chip cookies recipe. This is a crunchy version and a few ingredients are added too. If you are looking for a delicious and yummy party favor, then these cookies are the answer… Try it and it won’t let you down….
Premium Crunchy Chocolate Chip Cookies Recipe
1 cup white sugar
1 cup brown sugar, packed
1 cup butter, room temperature
1 cup vegetable oil
1 whole egg
1 tbsp milk
1 tsp vanilla extract
4 cups all purpose flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1/2 cup almond (coarse ground)
2 cups chocolate chips
1. Preheat oven to 175degree Celsius
2. Cream sugar, brown sugar, butter, oil, egg, milk and vanilla.
3. Blend in the flour, salt, cream of tartar and soda.
4. Add almond and chocolate chips. Mix well.
5. Scoop tbsp dough, place on ungreased baking sheets. Leave 2 inches apart.
6. Bake 10-15 minutes or until set.
Add flour, salt, soda and cream of tartar in one bowl. Set aside
Cream sugar, butter, oil, vanilla and milk. Use stand mixer or a hand mixer.
Add the dry ingredients and mix well. Add chips and almond.
The dough is ready. You may use ice cream scoop, 1 TBSP scoop or a melon scoop.
Bake for 10-15 minutes or until golden brown, 175 degree Celsius
This is wonderful to serve for breakfast. The recipe is a combination of lightly beaten eggs with milk, chilli powder, onion, salt and pepper and I add sliced of mushrooms and diced pineapple. Bake uncovered for 25-30 minutes (375 degrees F) or until the eggs are no longer runny and the center is set and top is slightly browned. Sprinkle top of the casserole with grated cheddar cheese, and stick the pan back in the oven for a couple of minutes to melt the cheese. Yummy !!
Okay, I admit that I’m quite busy for the time being but who can resist of having a wonderful breakfast with family. I make this pancake and add fresh blueberries and voila…so good and healthy too. Readers, you may know the basic pancake mix but here I still attach the recipe (just in case )…
1. In a bowl mix all the dry ingredients. Make a well in the center and pour the milk.
2. Add egg, vanilla and oil. Whisk until mixed.
3. Heat a frying pan (add butter for non-stick pan). When hot pour 1/4 cup batter for easy flip.
4.When the pancake starts to bubble on top, turn it and continue cooking until golden brown.
5.Repeat the process with the remaining butter.
6. Serve with honey or syrup while warm.
I did this recipe yesterday for afternoon tea. These puffs are stuffed with a delicious creamy chicken mixture and baked. The filling is a mixture of saute cubed breast chicken, garlic, onion, cubed potatoes and carrots. Milk is added for creamy texture and pepper and salt to taste.
I used frozen puff pastry thawed in room temperature. A spoonful of cooked chicken and sliced of hard-boiled eggs are added onto the pastry. Rolled together and baked till golden brown.
This is a keeper in my family. I’ve been baking this cake since forever (or can I say since I found it in the allrecipes)… My children like it, my husband likes it and I receive orders for this yummy cake. My husband said, the cake was not very sweet ( We kind of limiting sugar in our diet)… and what’s more to enjoy….it’s a no failure cake recipe….
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