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@tudosisdiaria5: Lo que le pasó por descuido #noticias #estadosunidos🇺🇸 #ultimahora #videoviral #historia

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Monday 20 April 2026 13:19:30 GMT
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Eggless Chocolate Chip cookies 🍪 Makes: 12–14 cookies Oven: 350°F (175°C) Ingredients * ½ cup (113 g) unsalted butter, softened * ½ cup (100 g) brown sugar, packed * ¼ cup (50 g) white sugar * 3 tbsp (45 g) plain full-fat yogurt * 1 tsp vanilla extract * 1¼ cups (156 g) all-purpose flour * ½ tsp baking soda * ¼ tsp baking powder * ¼ tsp salt * ¾ cup (130 g) semi-sweet chocolate chips Method 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. Cream the butter and sugar: Beat the softened butter, brown sugar and white sugar for 2–3 minutes until creamy and slightly fluffy. 3. Add yogurt and vanilla: Add the yogurt and vanilla. Mix until completely combined. The mixture may look slightly curdled—that’s okay. 4. Add dry ingredients: In another bowl, mix together the flour, baking soda, baking powder and salt. 5. Make the dough: Add the dry ingredients to the wet mixture. Mix gently until you no longer see dry flour. Do not overmix. 6. Add chocolate chips: Fold in the chocolate chips. 7. Chill the dough: Cover and refrigerate for 30–45 minutes. This is important for preventing flat cookies. 8. Shape: Scoop about 2 tablespoons (35–40 g) dough per cookie and roll into balls. Place them 2 inches apart on the baking sheet. Don’t flatten them too much. 9. Bake: Bake at 350°F for 10–12 minutes. The edges should be lightly golden while the centres still look soft. 10. Cool: Leave the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack. 🍫 For extra-good cookies Press a few extra chocolate chips on top right before baking. For thicker cookies, chill the dough for the full 45 minutes. Important: Don’t add extra flour just because the dough feels soft. The dough should be soft and slightly sticky before chilling. #cookies #bakery #eggless #subway #oreocookies
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