Reduce speed to low and gradually beat in flour mixture just until combined. One at a time, add eggs, beating well after each addition. In a large bowl, using an electric mixer, beat butter, granulated sugar, brown sugar, vanilla, and salt on medium-high speed about 4 minutes, or until creamy. In a small bowl, whisk flour and baking soda together. Line two large (18-by-13-by-1-inch) heavy-rimmed baking sheets with parchment. Position racks in top third and center of oven and preheat oven to 375☏. bittersweet chocolate (60% cacao), very coarsely chopped into chunks Then we watch Mickey's Magical Christmas on Netflix while the cookies bake."ġ2 oz. "I love to make these cookies with my two-year-old son, Hudson. And his accent.) Channel your inner Top Chef Master by making Curtis' simple and sweet chocolate chip cookies.Ĭurtis Stone's Chocolate Chip Cookies With Cranberries and Walnuts
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We just love watching chef Curtis Stone in his many TV gigs-because of his talent, obviously! (OK, fine, also because of his good looks. NEXT: Curtis Stone's Chocolate Chip Cookie Recipe > Stored in an airtight container at room temperature, crunch will keep fresh for one week in fridge or freezer, it will keep for one month. Cool cornflake crunch completely before storing or using in a recipe. Spread clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. As you toss, butter will act as glue, binding dry ingredients to cereal and creating small clusters. Add milk powder, sugar, and salt and toss to mix. Pour cornflakes in a medium bowl and crush them with your hands to one-quarter of original size.
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