"You're telling me a ginger bred this man?" Please avoid using too many LoRA's as that can mess up your image!remember to leave hearts and reviews &lt;3~ Vixon's recipe for chewy chocolate chip cookies ~Ingredients½ cup granulated sugar¾ cup brown sugar packed1 teaspoon salt½ cup unsalted butter melted1 large egg1 teaspoon vanilla extract1 ¼ cups all-purpose flour½ teaspoon baking soda4 oz milk or semi-sweet chocolate chunks4 oz dark chocolate chunk or your preferenceInstructionsIn a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.Preheat oven to 350°F. Line a baking sheet with parchment paper.Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.Bake for 12-15 minutes, until the edges have started to barely brown.

Femboy Garfield

garfieldXLP.safetensors

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"You're telling me a ginger bred this man?" Please avoid using too many LoRA's as that can mess up your image!remember to leave hearts and reviews &lt;3~ Vixon's recipe for chewy chocolate chip cookies ~Ingredients½ cup granulated sugar¾ cup brown sugar packed1 teaspoon salt½ cup unsalted butter melted1 large egg1 teaspoon vanilla extract1 ¼ cups all-purpose flour½ teaspoon baking soda4 oz milk or semi-sweet chocolate chunks4 oz dark chocolate chunk or your preferenceInstructionsIn a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.Preheat oven to 350°F. Line a baking sheet with parchment paper.Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.Bake for 12-15 minutes, until the edges have started to barely brown.

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