best chocolate chip cookies

7/30/2019 Best Chocolate Chip Cookies

1/5

Best Chocolate Chip Cookies

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INGREDIENTS:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in thevanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Dropby large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned


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3/5

The Best Chocolate Chip Cookie RecipeEVER!

Ingredients

o

1 cup (2 sticks) salted butter, softenedo 1/2 cup sugar

o 1 1/2 cup packed brown sugar

o 2 eggs

o 2 tsp. vanilla extract

o 2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour

o 3/4 tsp. smallish-medium coarse sea salt

o 1 tsp. baking soda

o 1 1/2 tsp. baking powder

o 2 1/4 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 360 degrees.

2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a

K-5).

3. Add both eggs and vanilla and beat for an additional 2 minutes.

4. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.

5. Finally add chocolate chips until well distributed.

6. The cookie batter should be somewhat thick.

7. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined

with parchment paper.

8. Bake for 12-14 minutes until the edges are nice and golden brown.

9. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.

10.Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface.

11.Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

Notes

*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table

salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you

do not like this taste, go with 1/2 teaspoon of table salt.


4/5

Rainbow Fish Salad

Fish:

1 large whole fish (lapu-lapu or maya-maya) about 2 kilos

Juice from 2 pcs. calamansi

Salt and pepper to taste

4 to 5 cloves garlic, peeled 4 knobs ginger, peeled and cut into rounds

1 cup mayonnaise

Clean fish well, removing the scales, make shallow diagonal slashes across both sides of the fish, season with

calamansi, salt and pepper

Pour water into large steamer. Add garlic and ginger into the water. Arrange fish into the water. Stema for

about 20 - 30 minutes or until fish is fully cooked.

TIP: the eyes shoulkd pop out

Remove fish from the steamer. Arrange on the platter. Pat dry with paper towel. Spread mayonnaise over

both surfaces of the fish.

Rainbow toppings:

3-4 red beets

6 eggs

3-4 carrots

1 cup pickle relish

Garnish:

1 lime, sliced crosswise into thin pieces

Coriander leaves, washed and pat dry

Carrot, peeled and cut into strips

Peel the beets and place in a pot. Add enough water to cover beets and boil until tender. Drain , then diced

into small cubes. Set aside

Boil eggs until hard-cooked. Peel eggs. Separate the yolks from the white. Coarsely chop yolks and egg whites.

Set aside

Peel and dice the carrots, and boil in water until tender. Set aside

Spoon the toppings of red beets, egg yolks, egg whites, and pickle relish over surface of dish in alternating

pattern.

Garnish with sliced lime, coriander and carrot strips.


5/5

best chocolate chip cookies

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