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-Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.
-Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture. A touch of baking soda helps the cookies to rise as well.
-Double roll the cookie balls into a cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
Equipment Needed
ROUND BAKING PANS
MEASURING CUPS AND SPOONS
MIXING BOWL
MIXER
OVEN
WIRE RACK
1
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
When you realize how easy these muffins are to make, you’ll want to make them over and over again.
Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl.
Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork until blended.
Step 3, Mix in the blueberries, divide the batter between muffin cups and bake.
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