Walnut Chocolate Chip Chewy Crunchy Formula 1 Bars Food

BEST CHOCOLATE CHIP WALNUT COOKIES

Steps:

• In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
• Preheat oven to 375 degrees.
• In mixer bowl combine butter and sugars; beat until fluffy and well blended.
• Beat in egg.
• Add vanilla and mix well.
• Gradually add flour mixture until just blended.
• Stir in chocolate chips and walnuts (if used).
• Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
• Bake until cookies are well browned (12 to 14 minutes).
• Cool on wire racks.

DECADENT & CHEWY CHOCOLATE CHIP WALNUT BARS

Steps:

• Preheat the oven to 375.
• Cream the butter, adding in the sugars, mixing well. Add in the eggs and the vanilla.
• In a seperate bowl, mix the flour, baking soda, salt. Add it into the wet ingredietns until well incorporated.
• Mix in the chocolate chips and the walnuts
• Line and 8x8 baking dish with parchment paper. Lightly spray the parchment paper. Spread out the batter and press down.
• Bake for 30 minuets until set.
• Remove from the oven and let cool before lifting the parchment paper. Slice the bars once cooled.
• Serve with ice cream or cold milk.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
• Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
• Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

WALNUT CHOCOLATE CHIP CHEWY CRUNCHY FORMULA 1 BARS

Steps:

• Mix Dry ingredients together in a bowl.
• mix wet ingredients in separate bowl
• mix dry ingredients with wet ingredients and add 3 tbs of water to get good consistency.
• Press into pan, add additional toppings and cut into 8 servings or roll into bite sized balls.

NUGGETS (NUT, RAISIN AND CHOCOLATE CHIP) COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugar on low until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, soda and salt and add to creamed mixture, beating for 1 minute.
• Stir in vanilla, chocolate chips, nuts and raisins.
• Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown.
• Cool completely on wire racks.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

CHEWY WALNUT PAN BARS

Steps:

• In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.