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@cargo.812: تحدّى تلاقي شحنتك بدون حماية! 🔥 🚐 نستلم من عند باب بيتك ❄️ نخزنها داخل ستور مكيف 📦 تغليف احترافي قبل التحميل 🚛 أسطولنا جاهز للانطلاق إلى جميع المحافظات السورية 📲 وتوصلك تحديثات على الواتساب حتى الاستلام القلعة السورية للشحن البري ثقة تُبنى… وأمانة تُسلَّم. ❤️💙 0507105570 #القلعة_السورية_للشحن #سوريا🇸🇾 #شحن #درعا #ديرالزور

القلعة السورية للشحن البري
القلعة السورية للشحن البري
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Thursday 09 July 2026 20:47:58 GMT
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اخوي كم البسكليت الحجم الوسط والسكوترات
2026-07-14 10:46:23
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Ingredients - 1 cup (226 g) cold unsalted butter, cubed - ¾ cup (150 g) brown sugar - ½ cup (100 g) granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups (250 g) all-purpose flour - 1 cup (125 g) cake flour - 1 teaspoon cornstarch - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup (170 g) semisweet chocolate chips - 1 cup (170 g) dark chocolate chunks Instructions 1. Prepare the Dough Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Mix Butter and Sugar Beat the cold butter, brown sugar, and granulated sugar until combined and slightly fluffy. 3. Add Eggs and Vanilla Mix in the eggs one at a time, followed by the vanilla extract. Avoid overmixing. 4. Combine Dry Ingredients In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. 5. Make the Cookie Dough Gradually add the dry ingredients to the butter mixture. Mix just until a thick dough forms. 6. Add Chocolate Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed. 7. Shape the Cookies Divide the dough into 8 large portions, approximately 150–170 g each. Shape them into tall, rough mounds rather than smooth balls. 8. Bake Place the cookies on the prepared baking sheet, leaving plenty of space between them. Bake for 9–12 minutes, until the edges are golden brown and the centers look slightly underbaked. 9. Let Them Rest Allow the cookies to cool on the baking sheet for 15–20 minutes. They will continue setting while remaining soft and gooey inside. Pro Tips - Keep the butter cold for thick, bakery-style cookies. - Use a mixture of chocolate chips and large chocolate chunks for rich, melted chocolate pockets. - Avoid flattening the dough before baking. - If the dough becomes warm, refrigerate it for 20–30 minutes before baking. - For the best texture, serve the cookies slightly warm. Serving Serve warm with a glass of cold milk or a scoop of vanilla ice cream. Prep Time: 15 minutes Chill Time: 20–30 minutes, if needed Bake Time: 9–12 minutes per batch Yield: 8 large cooki #citytastetest #creatersearchingsight #EasyDinner #comfortfood #EasyRecipe
Ingredients - 1 cup (226 g) cold unsalted butter, cubed - ¾ cup (150 g) brown sugar - ½ cup (100 g) granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups (250 g) all-purpose flour - 1 cup (125 g) cake flour - 1 teaspoon cornstarch - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup (170 g) semisweet chocolate chips - 1 cup (170 g) dark chocolate chunks Instructions 1. Prepare the Dough Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Mix Butter and Sugar Beat the cold butter, brown sugar, and granulated sugar until combined and slightly fluffy. 3. Add Eggs and Vanilla Mix in the eggs one at a time, followed by the vanilla extract. Avoid overmixing. 4. Combine Dry Ingredients In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. 5. Make the Cookie Dough Gradually add the dry ingredients to the butter mixture. Mix just until a thick dough forms. 6. Add Chocolate Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed. 7. Shape the Cookies Divide the dough into 8 large portions, approximately 150–170 g each. Shape them into tall, rough mounds rather than smooth balls. 8. Bake Place the cookies on the prepared baking sheet, leaving plenty of space between them. Bake for 9–12 minutes, until the edges are golden brown and the centers look slightly underbaked. 9. Let Them Rest Allow the cookies to cool on the baking sheet for 15–20 minutes. They will continue setting while remaining soft and gooey inside. Pro Tips - Keep the butter cold for thick, bakery-style cookies. - Use a mixture of chocolate chips and large chocolate chunks for rich, melted chocolate pockets. - Avoid flattening the dough before baking. - If the dough becomes warm, refrigerate it for 20–30 minutes before baking. - For the best texture, serve the cookies slightly warm. Serving Serve warm with a glass of cold milk or a scoop of vanilla ice cream. Prep Time: 15 minutes Chill Time: 20–30 minutes, if needed Bake Time: 9–12 minutes per batch Yield: 8 large cooki #citytastetest #creatersearchingsight #EasyDinner #comfortfood #EasyRecipe
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