chip

Chewy chocolate chip cookies with just-crisp edges, loaded with melted chopped bar chocolate for better flavor than commercial chips.

Quick and Easy Chocolate Chip Cookies Recipe | BraveTart

all-purpose flour (2 3/4 cups, spooned; 355 grams),

unsalted butter

white sugar (1 cup; 205 grams)

light brown sugar (1 cup, gently packed; 225 grams)

vanilla extract (1 tablespoon; 15 grams)

baking soda

baking powder

nutmeg

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 2 ounces; 55g) and place the remainder in a medium bowl. Sift flour on top and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.

Portion the Dough: Divide in 2-tablespoon portions (about 1 1/2 ounces or 40g each) and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Lamb, feta & mint salad

frozen oven chips

peppers

tsp red wine vinegar

mint leaves, half roughly chopped

caster sugar

feta cheese

baby spinach leaves

lamb

Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.

Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.

Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

Chocolate Chip Meringue Crisps

walnuts

vanilla extract

Splenda® Sugar Blend

chocolate chips

Preheat oven to 300°F. Line two baking sheets with parchment paper.

Bake walnuts in a shallow pan, stirring occasionally, for 5 minutes or until toasted.

In a bowl using an electric mixer, beat egg whites and vanilla extract on high speed until foamy.

Add Splenda Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form. Stir in walnuts and chocolate chips.

Spoon rounded teaspoons of mixture onto baking sheets.

Reduce oven temperature to 200°F. Bake for one hour and 45 minutes.

Cool slightly, then transfer to a wire rack to cool completely.

Soft Chocolate Chip Cookies

Splenda® Magic Baker™ Brown Sweetener

Splenda® Magic Baker™ Sweetener

all-purpose flour

cornstarch

sea salt

In a medium bowl, add butter. Using a hand mixer, beat butter until light and fluffy. Add both Splenda Magic Baker Sweeteners and continue to beat until butter and sweeteners are creamed together. Add egg and vanilla and continue to beat, scraping down the sides of the bowl as you go.

In another bowl, whisk together flour, baking soda, cornstarch, and salt.  Add the dry ingredients into in the wet in two batches, mixing well after each addition. Fold in chocolate chips.

Scoop cookie dough onto a baking sheet lined with parchment paper, making sure dough balls are at least 2-inches apart. Press down each dough ball in the center a bit to help them take shape.

Bake each batch for 8 minutes. Cookies will look a little doughy in the center, but will firm up as they cool. Store in an airtight container and enjoy within 2 days.

Milk and Cookies Icebox Cake

(13-ounce) packages Chips Ahoy! Cookies

(8-ounce) packages cream cheese,

sugar

heavy whipping cream

With a mixer, beat the cream cheese until perfectly smooth. &nbsp;Add the powdered sugar and vanilla and mix well. &nbsp;Gradually pour in the whipping cream and then turn the mixer on high and beat until soft peaks form. &nbsp;

Add a layer of cookies in the bottom of a 9x13-inch baking dish. &nbsp;I used about 15 cookies on each layer plus about 5 broken cookies to fill in the space - for a total of 20 on each layer. &nbsp;(See the illustration on the website.)&nbsp;

Add about 1/3 of the whipped cream in dollops across the cookies.  Spread it until it evenly covers the cookies.  It may be necessary to hold the cookies in place with your other hand while you smooth the mixture over them.  Once they&#x27;re covered, the whipped cream will hold them in place.  

Repeat with another layer of cookies, another layer of whipped cream, a 3rd layer of cookies, and top it with the last of the whipped cream. &nbsp;Crumble the remaining cookies over the top. &nbsp;Wrap tightly in plastic wrap and chill in the refrigerator at least 8 hours or overnight to allow the cookies to soften. &nbsp;

Once the cookies are soft, slice and serve. &nbsp;Keep refrigerated. &nbsp;

These vegan protein cookies are loaded with chocolate and protein. Perfect when you're on-the-go and incredibly delicious.

Double Chocolate Vegan Protein Cookies

almond flour

cocoa powder

Vegava Chocolate Protein Powder

tsp baking soda

salt

vegan butter

brown sugar

coconut sugar

tsp vanilla extract

vegan egg replacements

vegan chocolate chips

Preheat your oven to 350F and line 3 baking sheets with parchment paper.

Into a large mixing bowl, combine the all-purpose flour, almond flour, cocoa powder, protein powder, baking soda and salt. Use a whisk to combine and remove any clumps.

Into a medium-sized mixing bowl, beat together the vegan butter, sugars, vanilla and egg.

Gradually beat in the flour till well combined and gently fold in the chocolate chips.

Transfer mixture into a medium-sized bowl and let sit in the fridge for a minimum of 30 minutes.

Use a 1 tbsp. ice cream scoop to measure and round the cookies.  Place 12 cookies onto each baking sheet and bake for 9 minutes.

Cool on baking sheet for 3 minutes before placing on cooling racks to cool completely.

https://www.youtube.com/watch?v=RR9yOGOq4EQ

These vegan protein cookies are loaded with chocolate and protein. Perfect when you're on-the-go and incredibly delicious.

Full recipe here: https://www.foodbymaria.com/vegan-protein-cookies/

From Jeffrey Larsen's Gluten-Free Baking at Home

Notes:

 	For best results: Use a scale.
 	For best results: Make the batter at least a day in advance. Better: make the batter in advance, portion the batter into balls, and freeze the balls. These cookies bake best straight from the freezer.
 	In place of almond meal, you can use: pecan meal, sunflower meal, hazelnut meal or 45 g (1/2 cup) oat flour.
 	Clarified butter. Jeffrey describes clarified butter as "miraculous" because it keeps cookies from spreading as they bake. Butter has a lot of water in it — clarifying it removes both the water and the milk solids, leaving the butter fat behind. You'll want to clarify a little bit more than 3/4 cup — I clarified a cup to ensure I had 3/4 cup to use in the recipe.
 	In place of the eggs, you could use 1/2 cup unsweetened applesauce.
 	I prefer chocolate wafers to chocolate chips. Local friends, you can find the Guayaquil Pistoles (64% cacao) at Honest Weight Food Co-op in Albany or online. Guittard chocolate wafers are more readily available.

Soft &amp; Chewy Gluten-Free Chocolate Chip Cookies

108 g (3/4 cup) potato starch

gluten-free oat flour

flour

45 g (1/2 cup) almond meal, see notes above

xanthan gum

fine sea salt

285 g (1 1/2 cups) firmly packed brown sugar

butter

eggs room temperature, see notes above

(2 to 2.25 cups) chocolate chips, see notes above

flaky sea salt, optional

In a large bowl, whisk together the potato starch, oat flour, sorghum flour, almond meal, baking soda, xanthan gum, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the brown sugar and clarified butter on medium speed. Add the eggs one at a time, mixing after each addition. Add the vanilla, and mix until fluffy and light in color, 1 to 2 minutes.

Add the dry ingredients to the bowl and mix on low speed until well incorporated. On very low speed, mix in the chocolate chips.

Cover the bowl and refrigerate the dough for at least 3 hours and up to 5 days

. This step is important, so the dry ingredients have a chance to absorb all the moisture, which keeps the cookies from spreading too much when baked. Optional: I like to refrigerate the dough until it is firm enough to scoop, an hour or two. Then I portion the dough into 48 g balls using my scale. Then I freeze the dough balls on a tray before transferring them to an airtight container or ziplock bag. Jeffrey says these cookies bake best straight from the freezer, and I agree.

When you&#8217;re ready to bake the cookies, heat the oven to 350ºF. Lightly spray a cooking sheet with gluten-free nonstick spray or line with parchment paper.

If you haven&#8217;t portioned the dough balls out already, use a 1-ounce scoop or a tablespoon measure, portion out the dough and roll into balls. Arrange the balls on the prepared baking sheet 2 inches apart. Sprinkle with sea salt if you wish.

Bake for 12 to 14 minutes

, until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool completely on the sheet pan. Once the cookies are completely cool, test one. If you like the texture/consistency, transfer cookies to a rack and repeat. If the cookies are overcooked, reduce the cooking time with the next batch. If the cookies are undercooked, increase the cooking time. I find 12 minutes for my 48g dough balls to be perfect.

Nacho Cheese Doritos make these golden chicken tenders extra crunchy.

Nacho Cheese Crumbed Chicken Tenders Recipe

500 g chicken tenderloins

buttermilk

170 g Doritos nacho cheese corn chip

g flour

tomato salsa *to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030889025001&=domain=br

5348771529001-6030889025001

Lightly spiced, no fuss, one pan dinner for four on a budget.

One-Pan Mexican Sausages

pork sausage

short-cut bacon rashers

800 g can condensed spicy tomato soup

beans

frozen peas and corn

tbs white pepper

tbs cumin

paprika

tbs Bulla Cooking Cream

corn chip

olive oil

Easy, peasy mince nachos that take no time at all to prepare.

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Milk and Cookies Icebox Cake

Double Chocolate Vegan Protein Cook...

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The most viewed chip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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