Chocolate Chunk Everything Cookies Recipes

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PERFECT CHOCOLATE CHUNK COOKIES



Perfect Chocolate Chunk Cookies image

makes 20 large cookies

Provided by Cookies & Cups

Categories     Cookies

Number Of Ingredients 11

1 cup butter, cold cut into cubes
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3 cups all purpose flour
10 ounces milk chocolate chunks
10 ounces semi sweet chocolate chunks

Steps:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.
  • Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.
  • Turn the mixer to low and add in the flour until incorporated.
  • Stir in both chocolates.
  • Form about 1/4 cup of cookie dough into a balls and place on baking sheet about 2 1/2 inches apart.
  • Place remaining dough in the refrigerator until ready to bake.
  • Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not over-bake!
  • Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
  • Repeat with remaining dough.

Nutrition Facts : ServingSize 1 cookie, Calories 367 calories, Sugar 29.5 g, Sodium 160.3 mg, Fat 19.1 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 1.8 g, Protein 5.1 g, Cholesterol 47.1 mg

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 36 cookies

Number Of Ingredients 11

1 cup (2 sticks) salted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 cups plus 2 rounded tablespoons all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon salt
8 ounces good semisweet chocolate, chopped into chunks, plus additional chunks for topping, optional
1/2 cup finely chopped pecans, optional

Steps:

  • Add 1 stick of the butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the skillet to keep the butter moving around. When the butter is a medium golden brown, remove from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter (and any solids in the bottom) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.
  • Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
  • In a large bowl with an electric mixer, cream the softened stick of butter together with the brown sugar and granulated sugar until it¿s nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. With the mixer on medium low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl and mix again until everything is combined, 20 to 30 seconds.
  • In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it¿s totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and the pecans if using.
  • In batches, scoop the cookie dough by heaping teaspoons onto the prepared baking sheet. Press extra chocolate chunks into the tops of each cookie if desired. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Remove from the oven, then transfer the cookies to a cooling rack. Repeat with the rest of the dough.
  • Serve!

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Tender, puffy, and fudgy with perfectly crisp edges -- these chocolate chunk cookies taste better than Toll House and are more reliable.

Provided by Jennifer Segal

Categories     Desserts

Time 45m

Yield About 3 dozen cookies

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, at room temperature
⅔ cup granulated sugar
¾ cup (packed) dark brown sugar (fine to substitute light)
1 teaspoon vanilla extract
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2½ cups all purpose flour, spooned and leveled (preferably King Arthur flour - see note)
6 oz bittersweet chocolate, best quality such as Ghriardelli, roughly chopped
2 oz milk chocolate, best quality such as Ghirardelli, finely chopped

Steps:

  • In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
  • Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
  • Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
  • Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
  • Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 143, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 4g, Sugar 12g, Fiber 1g, Sodium 76mg, Cholesterol 24mg

CUP OF EVERYTHING COOKIES



Cup of Everything Cookies image

These are one of my family's favorites. There's something for everyone in these. I have worked in the school cafeteria for 8 years and we have used this recipe a lot. The kids love them.

Provided by Peggy C.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 15

3 ½ cups all-purpose flour
1 cup white sugar
1 cup packed brown sugar
1 cup butter
1 cup vegetable oil
1 cup rolled oats
1 cup crisp rice cereal
1 cup flaked coconut
1 cup ground walnuts
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
2 eggs
1 cup semisweet chocolate chips

Steps:

  • Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended.
  • Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 41.1 g, Cholesterol 35.8 mg, Fat 22.8 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 231.4 mg, Sugar 22.5 g

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES



A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies image

This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy!

Provided by melissa

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h10m

Yield 60

Number Of Ingredients 18

1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
1 ½ cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 ½ teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
½ cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
  • In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Nutrition Facts : Calories 134.8 calories, Carbohydrate 18.5 g, Cholesterol 14.4 mg, Fat 6.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 96.9 mg, Sugar 12.1 g

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Steps:

  • Preheat the oven to 350 degrees.
  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

THE BEST CHOCOLATE CHUNK COOKIES



The Best Chocolate Chunk Cookies image

Provided by Food Network

Yield 36 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1-1/2 ssticks) unsalted butter, softened
1 cup packed light or dark brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1-1/4 cup SCHARFFEN BERGER chocolate chunks (approximately 8 ounces), try either our 62% Cacao Semisweet or our 70% Cacao Bittersweet
3/4 cup coarsely chopped toasted nuts (your favorite), optional

Steps:

  • Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
  • Sift the flour, baking soda, and salt into a medium bowl. Set aside.
  • In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
  • Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
  • Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)

CHOCOLATE CHUNK-EVERYTHING COOKIES



Chocolate Chunk-Everything Cookies image

Who says you can't please everyone? These chocolate chunk cookies do-because we put everything into them: crisp rice cereal, oats, pecans-and more.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 54 servings, 1 cookie each

Number Of Ingredients 12

2 cups flour
1 tsp. baking soda
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla
8 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup crisp rice cereal
1/2 cup old-fashioned oats
1/2 cup chopped toasted pecans
1/2 cup chopped pretzels

Steps:

  • Heat oven to 375°F.
  • Mix flour and baking soda until blended. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
  • Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
  • Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

BANANA EVERYTHING COOKIES



Banana Everything Cookies image

Here's a treat for the vegans in your life. Adapted from the cookbook "Vegan Cookies Invade Your Cookie Jar," by Isa Chandra Moskowitz and Terry Hope Romero, these cookies, which are chunky with chocolate chips, walnuts and rolled oats, are best when they are completely cooled, so their exteriors can crisp up. They do not taste strongly of banana - it's just a hint.

Provided by Alex Witchel

Categories     quick, dessert

Time 12m

Yield About 2 dozen cookies

Number Of Ingredients 12

Nonstick cooking oil spray
1 very ripe medium banana
1/3 cup canola oil
2/3 cup sugar
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour, or as needed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups quick-cooking (not instant) oatmeal or rolled oats
1/2 cup chopped walnuts
1/2 cup chocolate chips (vegan, if desired)

Steps:

  • Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
  • Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
  • Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 9 grams, TransFat 0 grams

EVERYTHING COOKIES



Everything Cookies image

If you love ice cream with lots of mix-ins, then these chocolate-chip cookies may be your new favorite treat. Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, this cookie will delight every type of sweet snacker.

Provided by Sarah Carey

Time 1h

Yield Makes about 2 dozen

Number Of Ingredients 13

2 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2 3/4 cups unbleached all-purpose flour
1 1/2 cups flaked corn cereal, plus more for topping (optional)
8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional)
1 cup coarsely chopped mini pretzels, plus more for topping (optional)
1/2 cup toffee bits, such as Heath

Steps:

  • Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition.
  • Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.
  • Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.
  • Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.

BEST EVER CHOCOLATE CHUNK COOKIES



Best Ever Chocolate Chunk Cookies image

I got this recipe from one of the first issues of Chocolatier magazine several years ago. I have tried other versions of chocolate chip cookies since, but none have been as good as these.

Provided by Susan Dillard

Categories     Dessert

Time 37m

Yield 18-24 cookies

Number Of Ingredients 11

8 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg
1/2 teaspoon baking soda
1 cup all-purpose flour
3/4 cup coarsely chopped walnuts (3 ounces)
12 ounces coarsely chopped semisweet chocolate chunks (Four 3-ounce chocolate bars such as Lindt or Tobler)
vegetable shortening, for the baking sheets

Steps:

  • In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt and beat with a spoon until fluffy.
  • Beat in the egg and baking soda.
  • Stir in the flour, walnuts and chocolate.
  • Transfer to a bowl, cover and refrigerate until firm, about 4 hours or overnight.
  • Preheat the oven to 350°.
  • Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place on the lightly greased cookie sheet.
  • Bake for 10-12 minutes or until the cookies spring back when very lightly touched.
  • Cool on the sheets for 2 minutes, transfer to paper towels to cool for about 2 minutes, and transfer to racks to cool.

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 42

Number Of Ingredients 11

2 2/3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate, chopped
1 1/2 cups chopped walnut or pecan pieces

Steps:

  • Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
  • Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
  • Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 189 g, Fat 11 g, Fiber 1 g, Protein 2 g

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

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SAMI | HEALTHY RECIPES ON INSTAGRAM: "CHOCOLATE CHIP SKILLET …
Web 883 likes, 109 comments - Sami | Healthy Recipes (@hopeandhummus) on Instagram: "CHOCOLATE CHIP SKILLET COOKIE! (vegan/gluten-free/dairy-free!) is seriously so …
From instagram.com


CHOCOLATE CHUNK COOKIES | VERY BEST BAKING - TOLL HOUSE®
Web 1/2 cup (1 stick) butter 1/2 cup granulated sugar 1/3 cup packed brown sugar 2 tablespoons powdered sugar 1 1/2 teaspoons vanilla or almond extract 1 large egg 1 package (11.5 …
From verybestbaking.com


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