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Chocolate Chip & Almond XL Cookie
Chocolate Chip & Almond XL Cookie

Before you jump to Chocolate Chip & Almond XL Cookie recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.

You already are aware of how crucial it is to have a healthy heart. Think about this: How can the rest of your body continue to be healthy if your heart is in bad shape? You already are aware that regular exercise and a healthy lifestyle are imperative in terms of the total health of your heart. Still, did you know that there are a number of foods that have been found to help you improve your heart health? In the following paragraphs, you will discover which foods are good for your heart.

Fish is one of the best meats that you can eat. You already know this since, by now, you’ve likely been taught to consume fish at least twice a week. This is particularly true for those whose hearts aren’t healthy or doing well. Fish is loaded with Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Eat fish at least two times a week.

There are plenty of foods that are great for your body. Without a doubt, the foods discussed in this article can help your body in numerous ways. These foods are particularly beneficial for the heart, however. Try to begin consuming these hearty foods each day. Your heart will be a lot better if you do!

We hope you got insight from reading it, now let’s go back to chocolate chip & almond xl cookie recipe. You can have chocolate chip & almond xl cookie using 9 ingredients and 10 steps. Here is how you cook that.

  1. Take 1/2 cup Almonds
  2. Provide 4 oz Butter
  3. Use 1 Egg
  4. Use 1 cup Chocolate chips
  5. Take 1/4 tsp Salt
  6. Get 1 1/2 tsp Baking powder
  7. You need 1 tbsp Vanilla extract
  8. Use 3/4 Brown sugar
  9. Take 1 cup Flour
  1. Preheat the oven to 350°F. Butter a 9 inch springform pan and line the base with parchment paper.
  2. Spread the almonds in a single layer on a rimmed baking sheet and roast in the preheated oven for 10 to 12 minutes until the papery skins look cracked.
  3. Allow to cool just slightly and then gather the still warm nuts in a kitchen towel. Rub the nuts in the towel in a circular motion on a countertop to remove the bitter, papery skins. There may be some nuts that you need to pick out and rub individually and keep in mind, for this recipe, a bit of the skin left is fine. Once the skins have been (mostly) removed transfer the nuts to a cutting board and coarsely chop and then set aside.
  4. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  5. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 to 3 minutes. Scrape down the beater and bowl with a rubber spatula and add the egg. Beat until the egg is well incorporated and then add the teaspoon of vanilla. Combine well.
  6. Add in the flour mixture and mix until just combined and a few dry streaks of flour remain. Remove from the mix and using a rubber spatula fold in the chocolate chips and almonds.
  7. Transfer the batter into the prepared springform pan and using an offset spatula smooth the batter into an even layer.
  8. Bake until slightly golden 25 minutes or until a wooden skewer comes out clean when placed in the centre of the batter. Allow to cool completely on a wire rack.
  9. To un-mold, run a knife around the edge of the pan and release the springform ring. Invert the pastry onto a large plate or platter and remove the bottom of the pan and the parchment paper. Invert again onto a cutting board to cut into slices.
  10. Top with strawberries and sprinkles if desired!

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