Coocking Recips

          Best Chocolate Chip Cookies Ingredients SAVE TO MY RECIPES 2 2/3 c. (320 g.) all-purpose flour 1 tsp. baking soda 1 tsp. kosher salt 1 1/4 c. (2 1/2 sticks) unsalted butter, melted 3/4 c. (150 g.) packed light brown sugar 1/2 c. (100 g.) granulated sugar 2 large eggs 1 tsp. pure vanilla extract 1 c. (170 g.) semisweet chocolate chips 1 c. (120 g.) coarsely chopped chocolate wafers or discs (or from a bar), preferably 70% cacao or higher See All Nutritional Information Directions Step 1 In a medium bowl, whisk flour, baking soda, and salt until combined.  Step 2 In a large bowl, whisk butter, brown sugar, and granulated sugar until combined and creamy. Add eggs and vanilla and whisk to combine. Add dry ingredients and stir with a rubber spatula until about halfway mixed in. Add chips and wafers and fold until just combined. Cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24.  Step 3 Preheat oven to 350°. Line 2 baking sheets with parchment. Using a large

  Mushroom mapo tofu Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo Vegetarian Nutrition: Per serving NutrientUnit kcal 233 fat 13g saturates 2g carbs 11g sugars 4g fibre 4g protein 16g salt 2.83g 400g fresh firm tofu block 2 tbsp rapeseed oil 2 garlic cloves, finely chopped 2.5cm piece ginger, peeled and finely grated 1 red chilli, deseeded and finely chopped 150g fresh shitake mushrooms, sliced to 1cm strips 1 tsp dry toasted whole Sichuan pepper 1 tbsp chilli bean paste 2 tbsp dark soy sauce 2 tbsp Shaoxing rice wine or dry sherry For the sauce 250ml cold vegetable stock or mushroom stock 2 tbsp Chinkiang black rice vinegar 2 tbsp tamari or low-sodium light soy sauce 1 heaped tbsp cornflour To serve large pinch of toasted ground Sichuan pepper, to garnish 3 spring onions, trimmed and sliced cropped-GF-logos2022CMYK-PrintUKONLY9-2-e783baa-4d3e804.png Recipes Mushroom mapo tofu i