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This recipe humus is so easy that you do not know what would "blouse" why I have undertaken. Well, I will anyway. From Aunt, I got a whole box megalomaniac nuts. Those really big and good quality. I especially humus like how in the end simply remove the "peel". I would komot be sold. So that ... gray economy you're welcome.
Chocolate chip cookies wallnut 3/4 of the cup white sugar (150g) 3/4 of the cup brown sugar (150g) butter 1 cup (200g) 1 cup nuts (220g) 2 crucible chocolate balls 2 small eggs 2 1/4 of the cup flour (300g) 1 teaspoon soda 1 teaspoon vanilla 1 teaspoon salt
Heat oven to 180 C. With an electric mixer mix the butter humus (room temperature), sugar, eggs and vanilla until you get a homogeneous humus mass. In another vessel, humus mix flour, salt, and baking soda. Add chocolate pieces and coarsely chopped walnuts and stir. All together in a large bowl, mix to re-homogeneous mass. Put the dough in the refrigerator for at least 4 hours, but you can leave up to 72 hours. humus With a spoon, formed into balls and put them on the baking paper and leave space around the grittiness of approximately 5 cm. Roast for 8-10 minutes or. until they are golden brown and leave to cool. I said it was easy.
This recipe is waaay are easy, That I do not even know if I should write down why I baked Them and the first place. Well, I will anyway. My aunt got me a whole box of homegrown megalomanic-giant humus wallnuts. They're really big and good quality nuts. ESPECIALLY I like how easy you can remove the bitter peel.
For loads of cookies: 3/4 cup granulated sugar 3/4 cup brown sugar 1 cup unsalted butter 1 cup walnuts 2 cups chocolate chips 2 small eggs 2 1/4 cups all-purpose flour 1 ts baking soda 1 ts Vanilla humus 1 ts salt
Preheat the oven to 180 C (375 F). Combine the sugar, butter and eggs in a large bowl, Until you get a smooth texture. In a seperate bowl mix the flour, baking soda and salt and stir and the nuts and chocolate chips. Combine with the butter mix.
Put the mixture into the fridge for atleast 4 hours and up to 72 hours. After you chilled the dough, spoon it onto a ungreased cooking sheet, 2 inches (5 cm) apart. Bake 8 to 10 minutes or Until light brown. Cool a bit and let them cool on a wire of the rack. Like I Said, it's easy.
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