How To make Annie's Thumprint Cookies
1 1/2 c Sifted flour
1/2 ts Salt
1/2 c Margarine
1/2 c Brown sugar; firm pack
1 ts Vanilla
1/4 c Chocolate chips; chopped
2 tb Milk
3/4 c Confectioner's sugar; sifted
Filling: 3/4 c Chocolate chips
1 tb Shortening
1 tb Water
1 ts Vanilla
2 tb Light corn syrup
Sift flour and salt. Blend butter, sugar, vanilla. Add flour mixture, milk, 1/4 cup chopped chips. Form in 1" balls. Make thumbprint in center. Bake at 357 degrees for 10-12 minutes. Roll in confectioners' sugar while warm. Cool. For filling, melt 3/4 cups chocolate chips and shortening in a double boiler. Stir ingredients and stir until smooth. Let cool 5 minutes. Fill cookies. Annie's notes: as kids, these were by far my brother's and my favorite cookies at Christmas time (well, besides cut-outs). I still make a double batch for Christmas here; although my brother is 44, he still loves his cookies! Me, too, of course! -----
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Apple Annie's has best chocolate chip cookies in WV
Apple Annie's has best chocolate chip cookies in WV
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How to bake GIANT chcolate chip COOKIES | ft Annie Lince |
Hey gang! In todays video I will be showing you how to bake giant cookies, I am following Annie Lince's 'how to bake giant cookies' video and I highly recommend watching her recipe video which I will link below! Annie is doing a video on her channel where she bakes my brownies following my how to bake brownies youtube video!
Annie Video (HOW TO BAKE COOKIES) -
Annies Video (BAKING FOLLOWING MY BROWNIE VIDEO) -
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Intro song: Joakim Karud - By The Croft
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Info: in this video I am baking giant cookies, this is an easy recipe for kids to make, it is the best chocolate chip cookie I've made, please follow this giant cookie recipe!
Red Velvet Cake Mix Cookies (Easy, 5 Ingredients)
These are the BEST Red Velvet Cake Mix Cookies made with just 5 ingredients! These red velvet cookies are soft, chewy, fudgy, and made with both white chocolate chips and regular chocolate chips - perfect for chocolate lovers. Make these beautiful, easy cookies for Valentine's Day, Christmas, or anytime you're craving red velvet cake and cookies!
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EASY RED VELVET CAKE MIX COOKIES
BAKING INSTRUCTIONS:
Bake at 350 degrees F for 8-10 minutes. Let cool on pan for 5 minutes before transferring to wire cooling rack.
INGREDIENTS:
▪️ 1 15.25-oz. box red velvet cake mix (Betty Crocker or Duncan Hines both work great)
▪️ 1/2 cup vegetable oil
▪️ 2 large eggs
▪️ 1 cup white chocolate chips (plus 2-3 for the top of each cookie)
▪️ 1/4 cup miniature semi-sweet chocolate chips
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