Brownies, Val's Voluptuous Hazelnut Meringue Cookies
Chocolate Chip Cookie Pumpkin Tiramisu
Elsa'a Ice Cream Cake Quaker
Flourless Hazelnut Cake  

Yield: Approximately 36 Cookies

2 ¼ cups sifted all-purpose flour, sifted
1 scant teaspoon baking soda
2 teaspoon salt
1 cup granulated sugar
2 cup packed light brown sugar
1 cup ( 2 pound) butter, softened
2 jumbo eggs
1 full tablespoon vanilla extract
12 ounces semi-sweet or milk chocolate chips
6 ounces white chocolate chips
Optional: 1 cup pecan pieces

1. Preheat oven to 350 ° F.
2. Sift the flour with the soda and salt. Set aside.
3. Combine white and brown sugars with the butter and beat on highest speed of an electric mixer until white and creamy. Scrape bowl several times during the mixing.
4. Beat in eggs, one at a time. Scrape sides. Add vanilla.
5. Add flour mixture until blended. Scrape sides.
6. Stir in chocolate chips and nuts, if desired.
7. Cover a baking sheet with parchment paper. With a tablespoon, drop cookie batter one-inch apart. Flatten each cookie slightly with the palm of your hand.
8. Bake 8-10 minutes, depending upon your choice of soft or crisp cookies.
Note: Cold batter will produce flat, crisp cookies. Batter at room temperature will produce thicker cookies. The longer the cookie bakes, the crisper it becomes. Be careful not to let the bottoms burn.

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Food Protection Manager Certification Examination Exp. 9/14/2015