How to make couscous recipe in a very easy and perfect way. If we make this recipe without bake, let's see how it is made. hi welcome to show me the curry calm I'm hit oh I'm Anita and today we're going to show you how to make couscous salad it's a great summer salad really good but you know honestly you can have it any time here it's a great lunch and I think yes light lunch and very simple to make so here we have one cup of couscous and couscous is like a pasta's like little small granules and you can get it in packages or if you go to one of those health food stores they have it in the big bins too you can pick up as much as you like and to this we're going to add half a teaspoon of salt and one and a half cups of boiling water so we just heated the water in the microwave and you can use a stovetop if you like and mix it well just enough for the salt to dissolve and you're going to cover it with a tight lid and just leave it aside for about 10 m
Easy to make chocolate chip cookie recipes in just a few minutes with amazing and unique tips and tricks,most famous recipes are available on our website
This is the best chocolate chip cookie recipe! No fun ingredients, chilling time, etc. Just a simple, straightforward, amazingly tasty, tasty yet perfectly cooked, chocolate chip cookie that changes completely every time!
This is seriously the best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and anyone who tries them agrees to be the tastiest of this world!
Best Chocolate Chip Cookie Recipe
Also, there is no strange material, no chilling, etc. Just a simple, straightforward, amazingly delicious, tasty yet perfectly cooked, chocolate chip cookie that completely changes every time!
All of this should be a chocolate chip cookie. Crispy and chewed. Dough yet fully baked. Butter and sweet.
How to make the best chip cookie (how to make easy from SCRATCH)
As I said, these cookies are easy nuts, although there are some notes here.
Soften the butter. If you are planning to make them, take the butter out of the fridge on the first morning, so it is ready when you need it.
Measure the dough correctly. Be sure to use a measuring cup made for dry material (not a Pyrex liquid measuring cup). There has been some controversy over how to measure flour. I use the scoop and shake method and always (gasp)! It is easy and I have never had this method fail. Many of you say that the only way to measure the dough is to scoop it in level with a measuring cup and knife. Just make sure the dough matches the consistency of the dough in the photos in this post.
Use lots of chocolate chips. Do I need to explain this ?!
Do not over bake these chocolate chip cookies! I explain this more below, but when you take them out of the oven, these chocolate chip cookies will not look and that is good.
How Do You Freeze Free Chocolate Chop Cookies (Freezer-Friedly Chocolate Oyster Cookies)
The freezer is friendly. I always make a whole batch of these cookies, roll them into balls, and freeze what we don’t bake now.
How to Bake Frozen Flour – Melting It First: I like the dough ready for pregnant guests to go into the freezer. When you want to bake them, simply remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover them with a light cloth towel or napkin to thaw.
Once they reach room temperature (after one-two hours depending on your kitchen temperature), bake as directed in the recipe. so easy!
Can you get a frozen outpost from a frozen outpost?
I have baked this recipe more often than I baked. I got the best result when I placed the dough on a parchment-lined baking sheet.
Then, preheat the oven to 350 degrees F (if you are cooking frozen dough) and place the cookies in the oven at the beginning of the preheat time. Set a timer for 15 minutes and remove cookies after 15 minutes. The top will look slightly more brown than normal, but they will still taste amazing.
Frequently asked questions about
How can you make the best chocolate pudding?
The trick to making this great chocolate chip cookie recipe is not to over-bake them. At the end of baking time, these chocolate chip cookies are not complete but they are.
When you take them out of the oven, and these are good, these chocolate chip cookies will look a little tasty. They sit on a cookie sheet for a few minutes.
Because people shrug and fly?
There are some main reasons for this which I have found in my experience:
Expanding leavening agent. If your baking soda or baking powder is their staple, then your chocolate chip cookies will likely shrink and spread. Even if the date on the container checks out, it still may not be good. That would be the first place I would start.
How to test if your baking soda is active: Add 1/2 cup of warm water, 1/4 teaspoon vinegar and 1/4 teaspoon baking soda. When you add baking soda there should be an immediate reaction. If not, you need new baking soda.
How to test if your baking powder is active: Mix 1/2 cup baking powder to 1/2 cup hot water. It should bubble immediately. There should be an immediate response. If not, you need new baking powder.
The material is very hot. Sometimes over-mixing can make your ingredients very hot. If you find this out, you can cool the dough before baking it to return the batter to room temperature.
Wrong oven temperature. I recommend baking with an electric convection oven. If your cookies and other baked goods are not leaking out properly, invest in a cheap oven thermometer to check the temperature. If your oven is too hot or too cold, the cookies will not pan out well.
Why won’t my customers know?
If your cookies have not flattened, here are some things that may be a problem. I have never had this happen to me in 10 years, so here are my educated guesses…
The ingredients/cookie dough was very cold. The cold dough does not spread to room temperature flour.
You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup), and do not use a knife to flatten the dough. Instead, fill the measuring cup full and shake the excess until you have level 1 cup.
The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven
as it can often be different from the readings given on the display or those set on the dial.
The butter/sugar mixture was not fully creamed. Apply butter and sugar together and try for a longer time.
Best Cookie Cookies: Logging and Substations
The only ingredient I think can be changed is the mixture. Chocolate chips, sprinkles, peanut butter chips, etc. do not change anything else in this recipe. If you do I cannot guarantee that they will be out. Here are some notes on the materials that I usually use.
butter. I use the Kirkland brand salted butter from Costco to make these cookies. I have also used Tillamook salted butter with similar results. Unsalted butter would also be great. I recommend tasting the dough just to make sure it is salty to your liking.
White sugar. I always use the Wholsom Organic Can Sugar (purchased in a 10 lb bag from Costco) to make this chocolate chip cookie. I am buying that sugar back as far as I can remember and it is really the only white sugar I use. But I know that others have also had success with other brands of granulated sugar. And any white, granulated sugar should work.
Brown Sugar. I use light brown sugar in this recipe for the best results.
flour. I recommend using an unblocked, all-purpose flour to make these chocolate chip cookies.
sea salt. I especially bake and cook with pure sea salt (usually purchased from Trader Joe’s or Sprouts, their home brands). Sea salt differs from table salt (ie iodized), so if you use salt other than sea salt then I recommend testing the recipe with 1/2 teaspoon first and then adjusting your taste.
chocolate chips. It does not matter what you use, as long as you use 2 cups.
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