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Ingredients

Adjust Servings:
2 1/4 cups cup melted butter
1 1/4 teaspoons small head iceberg lettuce, shredded
1 teaspoon small onion, chopped
1 cup softened
1 cup pinch paprika
1/2 cup
1 stalks celery
2 tablespoons stalks celery, chopped
1 1/4 teaspoons stems removed
2 cups

Nutritional information

347
Calories
18.3g 28%
Total Fat
11.0g
Saturated Fat
42mg 14%
Cholesterol
240mg 10%
Sodium
116mg 3%
Potassium
46.1g 15%
Total Carbohydrates
1.7g 7%
Dietary Fiber
3.3g 7%
Protein
31g
Sugars
373IU
Vitamin A
0mg
Vitamin C
23mg
Calcium
2mg
Iron
0mg
Thiamin
2mg
Niacin
0mg
Vitamin B6
30mg
Magnesium
37mcg
Folate

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Cookie Chip Recipe

Features:
    Cuisine:

      "Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. My 'secret' formula has been adapted from Alton Brown's famous, 'The Thin' recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. And yes, of course you can add nuts to yours!"

      • 2 h 27 m
      • Serves 16
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.

      2
      Done

      Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.

      3
      Done

      Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.

      4
      Done

      Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.

      5
      Done

      Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

      rosanna

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