I am starting to get into needle felting, but i can't find wool anywhere but onlineIve tried michaels and called other craft stores, but no luck.
Active time: 35 min Start to finish: 2 hr Servings: Makes about 28 large (4 1/2-inch) cookiesIngredients 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 sticks (1 cup) unsalted butter, melted and cooled slightly 1 1/2 cups packed light brown sugar 1 cup granulated sugar 3 large eggs 1 1/2 teaspoons vanilla 2 1/2 cups semisweet chocolate chips (16 oz) Preparation Put oven rack in middle position and preheat oven to 375°FLine 2 large baking sheets with parchment or wax paperWhisk together flour, baking soda, and salt in a small bowlBeat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutesLightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minuteBeat in vanillaReduce speed to low and mix in flour mixture until just blended, then stir in chipsScoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheetsFlatten mounds into 3-inch rounds using moistened palm of your handForm remaining cookies on additional sheets of parchmentBake, 1 sheet at a time, until golden, 13 to 15 minutesTransfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheetsCooks' note: Cooled cookies keep in an airtight container at room temperature 3 days.
I have never heard of that craft but the only place I can think of that you don't mention is Hobby LobbySorry!
Chocolate chip cookies are easyJust lookup Nestle Toll House Chocolate Chip Cookie recipe and follow that(But don't buy Nestle chocolate chipsBuy Ghirardelli Semi-Sweet chips insteadThey taste much better.) Do line the pan with aluminum and spray it with non-stick cooking sprayThat makes cleanup easy, and it also lets you slide off the aluminum with the cookies still on itThat way you can get the cookies off quickly and let them coolIf you spatula the cookies off, it takes a while and even an oven-mitted hand will start to get really hotSlide the foil+cookies onto towels so the hot cookies don't hurt your table finishDon't leave the cookies on the pan because they will continue to cookAlso, be careful about re-using a pan that just came out of the ovenIt will be very hot, and will cook the bottom of the cookies much faster than a cold panTry to flush cold water over the pan to cool it downIf you like the cookies soft and chewy, take them out when they look doneThey will still be soft, but they firm up outsideIf you like them harder, let them get firm and brown before taking them out.
Basic Chocolate Chip Cookies 5 ozAll purpose flour 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 4 ozButter or Shortening 3 ozGranulated Sugar 3 ozLight Brown Sugar 1 teaspoon Vanilla Extract 1 Egg 6 ozChocolate Chips of your choice1Sift flour, baking soda and salt into a bowl2In mixer, cream butter or shortening, both sugars, and vanilla until smooth3Blend egg into that for 30 seconds4Add flour mixture and blend togetherAdd chocolate chips by hand5Put 1 ozcookies onto a parchment lined cookie sheet6Bake at 375 until brownTiming will differ depending on the oven7Let it cool and rest unless you're daringFoil works if you don't have parchment but be sure to lubricate it before adding cookies or it will stickDon't use the microwaveAny type of over will doConvection would be niceThe difference between butter and shortening is the melting temperature of bothButter has a lower melting temperature so it will have more time to brown in the oven than the shorteningYou can experiment with both but the best would be to use both going half and half in the recipeGives the best color and texture Many people in the medical community boycott Nestle products due to its marketing of baby formulasAnother kind of chocolate will do just as wellIf you care to take a side on the subject.
