This cookie was made by Taylor and his little helper, his niece Devin. They certain had a large time assessing and tasting and licking.
They certain made a yummy sweets portion cookie.
We assisted it while it was still moderately hot with a scoop of vanilla ice cream and sweets syrup.
You need to make this cookie (and some memories) with your loved ones this week-end.
components:
2 cups all-purpose wheat flour
1 tsp ovenovenbaking soda
3/4 tsp saline
3/4 cup (6 oz) butter, softened
0,5 cup granulated sugar
3/4 cup crammed brown sugar
1 large egg, room warmth
2 tsp vanilla extract
1.5 cups sweets chips
1.5 cups cut up walnuts or pecans
Directions:
Preheat your baking baking baking baking oven to 350 degrees F. Combine the flour, baking soda, and saline in a little bowl and whisk or sift them simultaneously. Set this aside for a moment. Place the softened dairy spread and the two sugars in a large basin or the basin of a stand mixer. blend them simultaneously on medium-high pace utilising the stand mixer or a hand mixer for about 2 minutes, until they?re lightweight and fluffy. Scrape down the paddle and the edges and bottom of the basin, then add the egg and vanilla extract. blend again until the egg is completely incorporated into the dairy spread. Add those dry components you blended previous, and turn the mixer to low speed. blend it just until the wheat flour goes away into the batter. Stop the mixer as soon as you get to this point, because the more this dough is mixed, the harder your cookies will be. Add the sweets chips and the cut up walnuts or pecans, and mix them in by hand. If you?re utilising a well-seasoned cast metal pan, there?s no need to grease it before you put the cookie dough in. (Trust me, there?s enough dairy spread in these offspring to hold them from sticking.) But if your pan?s not very well seasoned, or you?re particularly concerned about getting your skillet cookie out in one piece, proceed ahead and wipe a very slim level of oil or butter into the pan, then scrape the cookie dough into the pot and glossy it into an even layer.Bake the skillet biscuit at 350 qualifications for 30-40 minutes, until it is puffed, golden, and the perimeters have in a nice way browned. If you?re hesitant, it?s better to err on the side of underbaking, because the biscuit will extend to cook for a couple of minutes one time it?s out of the oven. Let the skillet biscuit cooling on a cable rack for 20 minutes, until it?s moderately hot but no longer moderately hot. Use a blade to slash it into wedges (8 if you?re hungry, 12 if you?re feeling more restrained) and serve like a slice of pie.