Recipes - CHURROS RED VELVET CHOCOLATE CHIP COOKIES...

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CHURROS Ingredients 250 mL or 1 cup water 1/2 cup or 110g (3.88 ounces) butter 1 cup or 160g (5.64 ounces) plain all-purpose flour 3 eggs 1 tbsp. sugar 1 tsp. vanilla Cinnamon Sugar 1/4 cup or 55g (1.94 ounces) sugar 1 tbsp. ground cinnamon Chocolate pot 100g (3.53 ounces) milk chocolate 1L (0.26 gallons) oil for deep frying if making curly churros Procedure 1. Melt the butter and the water in a saucepan. 2. Add the flour stirring continuously. Keep stirring over the heat until the mixture thickens and clumps together into a smooth ball. 3. Remove from the heat and briskly stir in the eggs one at a time. 4. Add the vanilla and sugar and mix well. 5. Spoon into a piping bag fitted with a star shaped nozzle. 1 RED VELVET CHOCOLATE CHIP COOKIES Ingredients 1 and 1/2 cups + 1 tbsp. (198g) all-purpose flour 1/4 cup (21g) unsweetened cocoa powder 1 tsp. baking soda 1/4 tsp. salt 1/2 cup (115g) unsalted butter softened to room temperature 1/4 cup (50g) granulated sugar 3/4 cup (150g) packed light brown sugar (or dark brown) 1 egg at room temperature 1 tbsp. (15 mL) milk 2 tsp. vanilla extract 1.5 tbsp. red food coloring (liquid, gel or 2 tsp. beet powder) 1 cup (180 g) semi-sweet chocolate chips Procedure 1. Toss the flour, cocoa powder, baking soda and salt together in a large bowl. Set aside. 2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy about 1 minute. 3. Beat in the brown sugar and granulated sugar until combined. 4. Beat the egg, milk and vanilla extract. Once mixed, add the food coloring and beat until combined. 5. Pour the dry ingredients into the wet ingredients. 6. Beat in more food coloring if you’d like the dough to be redder. 7. Beat in the chocolate chips. The dough will be sticky. 8. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. 9. Preheat oven to 350˚F. Line the baking sheets with parchment paper or silicone baking mats. 10. Bake for 10-11 minutes.
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CHOCOLATE CRINKLES Ingredients 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup light brown sugar 2 large eggs 1 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup confectioners’ sugar Procedure 1. Preheat oven to 350˚F. Prepare a baking sheet by lining it with paper or a silicone baking mat. 2. Cream together the butter and brown sugar until light and fluffy. Mix in the eggs. 3. Add the flour, cocoa powder, baking powder and salt. Mix just until soft dough forms. 4. Scoop by rounded tablespoons and roll each ball in the powdered sugar, evenly coating each one. 5. Bake until cookies are set and the tops cracked, about 13 minutes. Transfer to a wire rack to cool completely. CHOCOLATE CHIP COOKIES Ingredients 8 tbsp. salted butter 1/2 cup white sugar 1/4 cup packed light brown sugar 1 tsp. vanilla 1 egg 1 1/2 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 3/4 cup chocolate chips Procedure 1. Preheat the oven to 350˚F. Microwave the butter.
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