JOANNA GAINES COOKBOOK CHOCOLATE CHIP COOKIES RECIP…
Check out Joanna Gaines' chocolate chip cookies recipe, straight from her new cookbook Magnolia Table.
Provided by Joanna Gaines
Categories Snack Baked good Egg dish Sweets Chocolate chip cookie Cookie Dessert
Total Time 0S
Number Of Ingredients 8
Steps:
- Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
- Place the flour, baking soda, and salt together in a medium bowl; set aside.
- Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
- Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
- Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
Nutrition Facts : SaturatedFatContent 3.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 59.8 g, SugarContent 40.7 g, ServingSize Serves 14, ProteinContent 4.0 g, FatContent 6.5 g, Calories 301 cal, SodiumContent 178.6 mg, FiberContent 1.7 g, CholesterolContent 0 mg
SOFT HERB SALAD RECIPE - NYT COOKING
In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.
Provided by Julia Moskin
Total Time 1 hours
Yield 6 to 8 servings (can be doubled)
Number Of Ingredients 12
Steps:
- Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
- Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
- When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.
Nutrition Facts : @context http//schema.org, Calories 160, UnsaturatedFatContent 10 grams, CarbohydrateContent 5 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 5 grams, SodiumContent 157 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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