RECIPE: HOW TO MAKE CHOCOLATE CHIP COOKIES WITHOUT BROWN S…
Gluten-free: No Dairy-free: No Suitable for nut allergies: Yes
Provided by Cassie Marshall
Categories Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Yield 40
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees Fahrenheit. While that heats up, grab a baking tray and line with non-stick baking paper.
- Mix the white granulated sugar and softened butter. We recommend using an electric mixer for this step. Keep mixing until the mixture appears fluffy.
- Add vanilla extract and combine with the mixture. Add an egg and fully combine. Then add the second egg and whisk again.
- Sift all purpose flour into a mixing bowl. Add the baking soda and salt into this dry mixture too.
- Now it is time to combine both mixtures. For the best results, use an electric mixer. Slowly add the dry mixture to the wet. Try not to overwork the mixture as this can have a negative effect on the final outcome of your bake.
- Pour in the chocolate chips and ensure that they are as evenly distributed as possible.
- Scoop out even amounts of the cookie dough and put onto your lined baking tray. Leave a two inch gap between each cookie. This will keep them from baking into one huge cookie!
- Bake in the oven for 10-12 minutes.
- Put cookies onto a cooling rack and serve when fully cooled down to room temperature.
Nutrition Facts : Calories 126 kcal, ServingSize 1 serving
VANILLA CUPCAKES RECIPE - BBC GOOD FOOD
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine – great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.44 milligram of sodium
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Total Time 1 hours
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