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Cookie Instructions. In a large bowl, beat butter and sugar together, then beat in egg and vanilla. Add flour cup by cup with blender on low, then add salt. Divide dough into 4 patties. Wrap in plastic or parchment paper and cool in fridge for at least 1 hour (you can also use the next day). Preheat oven to 350 degrees Fahrenheit.
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Ingredients. 2 cups Domino® Granulated Sugar Easy Baking Tub. 1 ⁄ 2 cup Unsalted butter, softened. 1 ⁄ 2 cup Shortening. 1 teaspoon Baking soda. 1 teaspoon Cream of tartar. 1 ⁄ 8 teaspoon salt. 1 large egg. 1 ⁄ 2 teaspoon Pure vanilla extract.
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In the stand mixer cream together the butter, sugar and brown sugar until light and fluffy. On low speed add in the egg, vanilla extract until smooth. Add the flour, baking soda and salt on low speed until just combined then fold in the chocolate chips. Freeze the cookie dough while you make the brownie batter.
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Directions. Roll half of dough to a 10- x 6-inch rectangle on a lightly floured surface. Cut into 12 rectangles, and place 2 inches apart on a lightly greased or parchment paper-lined baking sheet. Score each rectangle in the center crosswise with a knife. Gently press semisweet chocolate morsels, points down, into dough, forming domino dots.
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2 cups all-purpose flour, plus more for rolling. 1 ⁄ 2 teaspoon baking powder. 1 ⁄ 4 tablespoon salt. 1 ⁄ 2 cup (1 stick) butter, room temp. Domino® Golden Sugar 1 cup. 1 egg. 1 1 ⁄ 2 teaspoon vanilla extract. 1 tsp lemon juice.
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Gather the ingredients. Place the honey, sugar, and butter in a saucepan and heat and stir until the sugar is dissolved. Remove from heat and cool until lukewarm. Mix the egg yolk with water and baker's ammonia, then add to honey mixture and combine well. Stir in flour, ground almonds, potash, and spice mix.
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ingredients. Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside. In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside. In the bowl of your standing mixer, cream butter and sugar on medium speed until fluffy and light in color (1 minute). Add eggs one at a time, beating after each.
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Combine and Bake. Pour your brownie batter into a parchment-lined 9×9" baking pan. Spread into an even layer. Add spoonfuls of cookie dough to the top of your brownie batter and use your spatula to swirl the two together. Bake the swirled batter in a 350°F/170°C oven for 35-40 minutes or until golden brown.
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Place the cookie dough into a small ovenproof dish and press into a rounded shape. It doesn't need to reach the edges but will be more even if it's rounded out a little. Cook on gas mark 4 (180 degrees centigrade) for around 30 minutes checking frequently - we like ours quite gooey but some may prefer it more well done.
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2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla and combine. 3. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
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Cover the cookie dough with plastic wrap and freeze for at least 15 minutes while you prepare the fudge brownie. Preheat the oven to 350 degrees F. In a bowl, combine the egg, oil and water. Whisk together until combined. Add the fudge brownie mix into the same bowl and whisk together until fully combined.
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Unwrap frozen creme eggs, and set aside. Portion cookie dough into 10 even portions (about 3 oz. each; about 1/4 cup packed dough). Working with 1 portion at a time, flatten dough in palm of your hand to form an even round.
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Your Kitchen. At Domino® Sugar, we understand the power of a warm cookie served straight from the oven to brighten any day. That is why our corporate chef has pulled together our top cookie recipes for you to mix, bake and enjoy. Share them with friends, serve them to family or simply dip them in milk and savor them yourself.
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Preheat oven to 325°F. Cream together butter, sugars, vanilla and salt. Beat in cocoa powder. Dissolve baking soda in water and mix into dough. Stir in flour, and then chips. Place dough by spoonful on a greased baking sheet. Bake for 14 to 16 minutes.
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Whisk together the butter, sugar, egg, and vanilla extract until smooth. Whisk in the flour, cocoa powder, salt, and baking powder until combined. Pour brownie batter into the baking dish. Remove cookie dough from the fridge, then roll into 9 balls. Place them on top of the brownie layer.
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With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined. Add chocolate chips and mix just to incorporate. Scoop out spoonfuls of cookie dough onto the brownie batter. Cover pan tightly with foil and bake for 20 minutes, then remove foil and bake for 20 minutes more.