Easy Choco Chip Cookies by: Maya Kitchen

 Ingredients:

1/2 cup butter

1 cup packed brown sugar

1 pack MAYA Complete Hotcake Mix 200g

4 tablespoons semi–sweet chocolate, finely chopped

4 tablespoons cashew nuts, finely chopped

Procedure:

Preheat oven to 375 degrees F. Cream butter until smooth. Add sugar and continue beating until mixed together. Stir in hotcake mix and beat until blended. Fold in semi–sweet chocolate and cashew nuts. Roll the cookie dough to approximate 3 x 6–inch thick cylinder and cut into 12 pieces. Place on a greased cookie sheet. Bake for about 10 minutes. Remove from pan and let it cool.

Choco Chip Cookies!

 

 

Ingredients:

3 cups (13½ ounces) bread flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips
1 cup walnuts, toasted and coarsely chopped

Directions:

1. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and nuts with a rubber spatula.

4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it should not be smooth). Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.

5. Preheat oven to 375 degrees F. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

#MORE UMMY RECIPE HERE >  http://www.browneyedbaker.com