40 lines
1.2 KiB
TeX
40 lines
1.2 KiB
TeX
\recipe[Cookies can be stored in the fridge for up to a week and in the freezer for up to 8 weeks.]{Toll House Chocolate Chip Cookies}[Preheat the oven to \cunum{375}{F}]
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\serves{30}
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\preptime{\cutext{15}{min}}
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\cooktime{\cutext{10}{min}}
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\dishtype{\glutenfree} % options: vegetarian, glutenfree, freeze, mealprep
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\dishother{\mealprep} % if you need more than one of the dish types? puts it in the other corner
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\begin{step}
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\cutext{2_1/4}{cup} All-purpose flour
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\cutext{1}{TL} Salt
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\cutext{1}{TL} Baking soda
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\method
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Combine in small bowl.
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\end{step}
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\begin{step}
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\cutext{1}{cup} Butter
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\cutext{3/4}{cup} White sugar
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\cutext{3/4}{cup} Packed brown sugar
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\method
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Beat butter, white sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
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\end{step}
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\begin{step}
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2 Eggs % \cuam no worky :(
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\method
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Add eggs, one at a time, beating well after each addition.
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Gradually beat in flour mixture.
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\end{step}
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\begin{step}
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\cutext{2}{cup} Semisweet chocolate chips
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\method
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Stir in chocolate chips.
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Drop by rounded tablespoon onto ungreased baking sheets.
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Bake in preheated oven until golden brown, \cunum{10--12}{min}.
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\end{step} |