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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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sift together the dry ingredients. in a larger bowl, mix together the wet ingredients until immulsified. add the dry ingredients to the wet ingredients all at once. mix until just combined. fold in the chocolate chips. spoon onto a greased cookie sheet leaving an inch or two between each cookie. bake in a 350 degree oven for 12 minutes or until the edges are golden brown and the center is to longer shiny. remove from the sheet to cool.