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chocolate chip cookies

Mint Chocolate Chip Cookies | JavaCupcake.com

Mint Chocolate Chip Cookies

Just in time for St. Patrick’s Day, these chewy Mint Chocolate Chip Cookies are a twist on my original chocolate chip cookie with a fresh minty taste!  You’re going to love them!

Mint Chocolate Chip Cookies | JavaCupcake.com

I’m not one to go crazy for St. Patrick’s Day.  Why you may ask?  Well, because…

  1. I don’t believe in Leprechauns.  There are enough Easter bunnies, tooth fairies and Santa’s to worry about.
  2. It’s another holiday that I feel I don’t need to celebrate just because Target wants me to and
  3. I’m not even Irish.  Well, okay I might be like a 1/16 Irish, but that doesn’t count.

Mint Chocolate Chip Cookies | JavaCupcake.com

I do, however, believe that chocolate chip cookies are good idea all the time.  Especially when they’re this delicious and so simple to make!

For these cookies, I took my Perfect Chocolate Chip Cookies recipe and tweaked it just enough to make something new and even tastier.  I switched up the sugar ratios, used semi-sweet chocolate chips, mint extract and of course, added green food coloring!

Mint Chocolate Chip Cookies | JavaCupcake.com

So, if you’re like me and you don’t want to jump on the St. Patrick’s Day bandwagon but still want a delish treat for the holiday… make these Mint Chocolate Chip Cookies!

Happy Baking!

Chewy Mint Chocolate Chip Cookies

Chewy Mint Chocolate Chip Cookies

Yield: 2+ dozen
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

Ingredients

  • 2¼ cups flour
  • 1 tsp baking soda
  • 1½ tsp cornstarch
  • ½ tsp salt
  • ½ cup dark brown sugar, packed
  • ¾ cup sugar
  • 12 Tbsp unsalted butter, melted
  • 1 egg + 1 egg yolk, large
  • 1 Tbsp mint extract
  • 1 cup semi-sweet chocolate chips + extra for garnish
  • Green gel food coloring

Instructions

  1. In a large bowl, sift together the flour, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and continue whisking until smooth.
  3. Add the eggs, mint extract and green gel coloring and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Add the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 1-2 hours or until firm.
  7. When you’re ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 8 balls of dough, press down flat and place evenly on the prepared cookie sheet. Press 3-4 extra chocolate onto each ball for garnish
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.

 

Easy Holiday Chocolate Chip Cookies

My Christmas Chocolate Chip Cookies are a family-favorite every year.  You just can’t go wrong with soft buttery cookies loaded with chocolate candies and sprinkles.  Kick things up a notch for the holidays by baking these Easy Holiday Chocolate Chip Cookies!  A festive twist on a classic cookie perfect for your Christmas cookie plate!

Overhead view of Christmas Chocolate Chip Cookies served in a festive Christmas tray.

Christmas Chocolate Chip Cookies

This year I’ve taken one of my favorite cookie recipes and have given it a special holiday twist!  I added a few spices like cinnamon and nutmeg and decorated them in festive red and green colors! A touch of sprinkles on top brings it all together!

Sometimes, it feels as though Christmas cookies need to be super fancy and creative in order to be made during the holidays.  Not true! I love these chocolate chip cookies any time of the year because they’re simply perfect!


If you like these, then I know you will love my peppermint chocolate cookies recipe.

Holiday Chocolate Chip cookies on a baking sheet ready to go in the oven.

Can I Freeze the Christmas Chocolate Chip Cookies Dough?

One of the best parts about my easy chocolate chip cookies recipe is that it freezes beautifully!  You can freeze it in one large tub of dough, or do as I prefer and make into individual cookies first.

Just drop balls of cookie dough onto a baking sheet and flash freeze for 15-20 minutes.  When the dough balls have hardened, you can then transfer them to a dated and labeled freezer storage bag.  Just grab them from the freezer and bake as directed when ready for cookies. Since they start frozen, it will take a few extra minutes baking time.

Can I Make These Christmas Cookies Gluten-Free?

Of course, you can easily make these gluten-free.  I recommend a ready made gluten-free baking blend in place of the flour in this recipe.  It will provide the closest to normal texture of the cookie that you desire.

Almond flour and oat flour are the best generic options, but don’t always measure 1:1 like the ready made mixes will for baking.  Since baking is an exact science, it is often easier to go with a product already tested.

If you need gluten-free, check out my gluten-free chocolate peanut butter cookies and my gluten-free spritz cookies!

Photo collage showing the steps involved in making Russian tea cake cookies.

Can I Add Chocolate Candy to These Cookies?

While you should definitely keep some chocolate chips in the mix, you can easily substitute in chocolate candy pieces to the mixture.  I have used M&M’s in the past in holiday colors. You could even use little chunks of Hershey’s bars or to mix it up, you could add Reese’s Pieces instead.

Don’t be afraid to add candy, but stick to ones that will melt like chocolate, caramel, and peanut butter.  While nougat is okay in small amounts, there are better options for these cookies.

3 photo collage to show adding colored spinkles and Christmas color chocolate chips to make Christmas chocolate chip cookies.

Variations of Chocolate Christmas Cookies

Adding candy pieces is a fun idea to add variety to these cookies, but there are other great variations you should consider.  Check out my favorites below!

  • Add almond or mint extract in place of vanilla like my Mint Chocolate Chip Cookies
  • Cut up candy bars and mix in like this recipe for Snickers Chocolate Cookies
  • Use dark chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, or mint chocolate chips
  • Add in dark chocolate cocoa powder
  • Mix in chopped pecans, walnuts, or macadamia nuts
  • Add a spoon of peanut butter to the dough
Christmas Chocolate Chip Cookies served on a plate along with milk.
Easy Holiday Chocolate Chip Cookies

Easy Holiday Chocolate Chip Cookies

Yield: 7-8 dozen cookies
Prep Time: 4 hours
Cook Time: 12 minutes
Total Time: 4 hours 12 minutes

Ingredients

  • 4 1/2 cups (590g) all-purpose flour
  • 2tsp (10g) baking soda
  • 3tsp (10g) corn starch
  • 1tsp (5g) salt
  • 1/2tsp (2g) nutmeg
  • 1tsp (3g) cinnamon
  • 1 cup (200g) light brown sugar
  • 1 1/2 cups (325g) granulated sugar
  • 24Tbsp (340g) unsalted butter, melted
  • 2Tbsp (25g) vanilla extract
  • 2 eggs + 2 egg yolks (155g total)
  • 16oz bag of holiday colors chocolate chips
  • Red, green and white nonpareils (sprinkles)

Instructions

  1. In a large bowl, whisk together the flour, baking soda, corn starch, salt, nutmeg, and cinnamon.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and vanilla and whisk until smooth.
  3. One at a time, whisk in the eggs and continue to whisk until completely incorporated.
  4. Pour the wet mixture into the dry mixture and whisk/blend until smooth and no clumps remain. The dough will be thick and sticky.
  5. Add the holiday chocolate chips and fold until evenly distributed.
  6. Cover with plastic wrap and freeze for 2-3 hours or until the dough is firm. Alternately, you can chill the dough in the fridge overnight.
  7. Once the dough is cold, preheat your oven to 350F degrees and line two baking sheets with parchment paper.
  8. Roll a 1in ball of dough in your hand and flatten slightly. Press the top of the ball into the nonpareils until lightly covered. You don't want too many sprinkles on top, so brush off any extra. Place the dough on the prepared baking sheet.
  9. Bake each tray for about 12 minutes or until the edges are lightly golden. Do not overbake! The cookies will puff up during baking but will collapse while cooling.
  10. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
  11. Store in an air tight container for up to 3 days.

More Family Favorite Holiday Cookie Recipes 

 

Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

Salted Caramel Peanut & Chocolate Chip Cookies

My comfort food is soft, chewy homemade cookies. And in very stressful times of my life, I tend to eat a lot of them. These Salted Caramel Peanut & Chocolate Chip Cookies are the perfect salty, sweet and chocolate cookie sure to cure any of life’s cravings.

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Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

These cookies may look like any other cookie, but trust me they aren’t.  Chewy in the middle, firm on the outside are the familiar textures of a great chocolate chip cookie, but what makes these cookies different is the addition of sea salt and Salted Caramel Peanuts!

When I saw the can of the Planter’s Salted Caramel Peanuts on the shelf at the commissary, I knew they’d be the perfect addition to a chocolate chip cookie.  They add a delicious amount of salty sweetness and a bit of a crunch that turn these cookies up a notch.

Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

Seriously, these Salted Caramel Peanut & Chocolate Chip Cookies are OUT OF THIS WORLD delicious.

I’ve made 4 dozen of them…. twice in the last month.   Yeah, we needed that many and yeah, they’re that good.

Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

Try them, you don’t be disappointed!

Happy Baking!

Salted Caramel Peanut and Chocolate Chip Cookies | JavaCupcake.com

Salted Caramel Peanut & Chocolate Chip Cookies

Salted Caramel Peanut & Chocolate Chip Cookies

Yield: 4 dozen cookies
Prep Time: 1 hour 15 minutes
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes

Ingredients

  • 2/3 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped Planters Salted Caramel Peanuts
  • sea salt

Instructions

  1. In the bowl of your stand mixer, cream together the butter and sugars until fluffy.
  2. Add the egg and vanilla and beat on high for 2 minutes. Make sure to scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  3. In another bowl, stir together the flour, baking soda and salt then add this to the butter/sugar mixture. Mix on medium speed until incorporated.
  4. Add the nuts and chocolate chips and mix on low until combined.
  5. Chill in the freezer for 90 minutes.
  6. Preheat oven to 375 F degrees and line baking sheets with parchment paper.
  7. Scoop 1" balls of dough onto the baking sheet leaving 1 1/2" between each. Sprinkle a small amount of sea salt onto the top of each ball.
  8. Bake 8 minutes or until golden brown. DO NOT OVER BAKE.
  9. Allow to cool on the sheet for 1 minute before removing to a wire rack to cool completely.

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

Browned Butter Chocolate Chip Cookies

Rich and nutty browned butter paired with dark brown sugar and milk chocolate chips from Hussel Confiserie make for the perfect, same-day chocolate chip cookie!

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

Sometimes, I’m just in the mood for cookies.  Like I want them today, not tomorrow, not next week.  Today.  My favorite recipe for chocolate chip cookies require chilling the dough overnight to make the perfect chewy chocolate chip cookie.  Seriously though,  I don’t have time or patience to wait for cookie dough to set in the refrigerator overnight!

So last week, I set out to try a new chocolate chip cookie that would produce the same chewy, soft in the middle, crisp on the edges cookie that could be made in one day! In the past, same-day cookies have turned out horribly for me.  They typically run all over the cookie sheet and get too crispy or don’t spread at all.  I just can’t seem to get it right.  Yes, I’ve tried the Nestle recipe, but I just don’t love it.  It’s just kind of… bleh.  I asked on my JavaCupcake Facebook page what some of your favorite recipes for chocolate chip cookies were and was surprised to see so many recipes I’d never tried before!

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

I researched a few that stood out to me and decided to try America’s Test Kitchen Perfect Chocolate Chip Cookies.   Of course, since I’m baking them, I had to add a bit of JavaCupcake spice to the mix and used Hussel Confiserie milk chocolate chips and added a hint of nutmeg to the batter.  Yum.  And my Browned Butter Chocolate Chip Cookies were born… my new favorite!

The technique of this recipe was one I had never tried before.  It called for browning the butter and the whisking the sugars, eggs, salt and vanilla in stages allowing the sugar to really dissolve into the butter and for the mixture to become glossy, thick and cool.  Also, the dry ingredients required measuring by weight instead of volume (cups) which was a technique I had never done before in making cookies.

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

I was pleasantly surprised at how simple it was to make these cookies.  One pan, two bowls, a whisk and a spatula was all I needed.  No stand mixer or creaming of butter and sugar together were required, which was a total WIN in my book.

The size of the cookies were perfect too!  One cookie was enough to satisfy my cravings for chocolate chip cookies!

Browned Butter M&M Chocolate Chip Cookies | JavaCupcake.com

Fast forward:  This week, I QUADRUPLED this recipe, added M&M’s and made 13+ dozen cookies for a group of 150 soldiers!  The picture above is a collage of the Facebook & Instagram pictures I posted here, here & here. I was speaking to the soldiers my husband works with about a BBQ our Family Readiness Group is hosting for them and knew that I couldn’t come empty handed! So I made them this recipe for cookies and almost EVERY soldier said WOW or OMG or Woah that’s the best cookie I’ve ever had.  So… if that isn’t a rave review for these cookies…. I don’t know what would be!  150 soldiers can’t be wrong!

Enjoy!

Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 8 3/4oz all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 14 Tbsp unsalted butter
  • 3 1/2oz granulated sugar
  • 5 1/4oz dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cups milk chocolate baking chips

Instructions

  1. Preheat oven to 375F degrees and place the baking rack in the center of the oven. Line three baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda and nutmeg. Set aside.
  3. In another small bowl, measure the sugars. Add the salt and whisk together. Set aside.
  4. In a large pan over medium-high heat, melt 10 Tbsp of the butter. Cook the butter, stirring constantly, until it browns and smells nutty. Remove from heat immediately and pour into a large heat-safe bowl. Add the remaining 4 Tbsp of butter and stir until melted.
  5. Add the sugars to the browned butter and whisk until smooth, about 30 seconds. Add the eggs and whisk another 30 seconds to combine.
  6. Let the mixture stand for 3 minutes then whisk for 30 seconds. Repeat this process a total of three times.
  7. Pour the flour mixture into the bowl and using a rubber spatula, stir until just combined.
  8. Add the chocolate chips and stir until incorporated. Press down on the dough to ensure that no flour pockets remain in the dough.
  9. Divide dough into 18 balls. Place 6 balls of dough onto each prepared baking sheet, at least 2 inches apart.
  10. Bake one sheet of dough at a time for 10-12 minutes, rotating the pan half way though baking.
  11. Allow the cookies to cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.
  12. Store in an air tight container for up to a week... that's if they last that long!

Cherry M&M Cookie Bars | JavaCupcake.com

Cherry M&M Cookie Bars

Cherry M&M candies and semi-sweet chocolate chips fill these cookie bars making them out-of-this-world delicious!

Cherry M&M Cookie Bars | JavaCupcake.com

My neighbor likes to collect things for me that she think I’ll like.  Most recently, she brought me a bag of Cherry M&M candies.  Now, you might not think this is too significant, but when our Commissary has something new, you have to jump on it and buy it immediately.  You never know when or if they’re going to have it again.

So I’ve got this bag of cherry M&M’s, what am I going to do with it?

Cherry M&M Cookie Bars.  Duh.

I mean really.  Was there any other option?  Not really.

Okay, now I know what I’m going to make, but now I had to figure out what I was going to do with them once I did make them.  I certainly didn’t need an entire pan of these sitting in my house.  I’d eat them all.  Or my kids would.

Oh… I’ve got it!

The 12th Man in Germany | JavaCupcake.com

My friend Holly is a photographer at Winter’s Splendor Photography and she’s taking picture of my 12th Man Rally.  I can give them to her as a Thank You! Perfect!  She’s got kids and a husband who can all enjoy them together.  Wonderful.

Are you wondering what a 12th Man Rally is?  If you didn’t already know, I’m a HUGE Seattle Seahawks fan.  I mean… I’ve loved them my entire life!  And finally… this year they are going to the Super Bowl!  For only the second time in the history of the team they are going to the Big Show!

To show my support for the team and my hometown of Seattle, I gathered as many Seahawks fans I could find and took a big group photo! The fans are called the 12th Man… 11 players on the field…. the 12th man in the stands.  That’s us!

Cherry M&M Cookie Bars | JavaCupcake.com

Back to these Cherry M&M Cookie Bars!  The batter is really a basic one… two bowls and a 9x13in pan are really all you need.  If you didn’t have Cherry M&Ms you could sub any candy, nut, or chocolate.  The possibilities are endless!

Enjoy!

Cherry M&M Cookie Bars

Cherry M&M Cookie Bars

Yield: 15 cookie bars
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

Ingredients

  • 10.5oz all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 bag Cherry M&M candies

Instructions

  1. Preheat oven to 325 F degrees and line 9x13in baking pan with parchment paper. Lightly spray the pan and paper with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.
  3. In a medium bowl, whisk together the melted butter, sugars, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture and stir together until completely combined.
  5. Add the chocolate chips and 1 cup of the cherry M&M's and mix until incorporated.
  6. Spread batter evenly into the prepared pan.
  7. Evenly sprinkle the remaining cherry M&M's on the top of the batter making sure to evenly distribute. Gently press the candies into the batter.
  8. Bake for 25-30 minutes on the low-middle rack in your oven. The bars will be done with the edges brown and the top is firm to the gently touch.
  9. Allow to cool completely in the pan.
  10. Use a butter knife around the edges of the cookie that directly touch the pan before lifting the cookie out.
  11. Cut the cookie into squares. Serve with cold milk.
  12. Store in an air tight container up to 4 days.

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

Cinnamon Chocolate Chip M&M Cookies

A twist on the traditional chocolate chip cookie, these Cinnamon Chocolate Chip M&M Cookies are full of flavor, chocolate and are sure to please everyone!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

If you’ve been reading Java Cupcake for a while, you may know I kind of have an obsession with buying seasonal candy for baking.  Yesterday, I may or may not have bought 10 bags of Christmas candy.  Ya, I know.  I may have a problem.

Think there’s a Holiday Candy Lovers Anonymous group?  Maybe I should ask Crazy for Crust or Love From the Oven… they seem to have the same problem I do. #foodbloggerproblems

Anyhoo… I realized last week that I had bought Fall themed M&Ms and have yet to use them.  And with Thanksgiving just a few weeks away I figured I needed to jump on that train and make some cookies!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

Tonight, I’m Snack Mom for my daughter’s Girl Scout Troop.  I asked Emily what the other moms had been bringing for snack and she told me they had deli sandwiches, fruit, chips and drinks.

Woah.  That’s a lot of  “snack”.

My idea of a snack is cookies or fruit or popcorn or granola bars.  Something homemade, even.  So yeah… these girls won’t be getting deli sandwiches.  They’ll be getting cinnamon chocolate chip M&M cookies with milk.  Lots of cookies.  Lots of milk.

I started with my Perfect Chocolate Chip Cookie recipe for these cookies.  This recipe makes a cookie that’s crisp on the edges, chewy in the middle and has chunks of chocolate chips perfectly running through them.  Yeah… they’re bomb.   But, because it’s Fall… I wanted to add another layer of flavor to the cookies and decided to add cinnamon to the batter.  YUM!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com`

Also, because I didn’t have all day for these cookies, instead of chilling them in the refrigerator, I popped them in the freezer for a couple hours the baked them.  The butter int he dough just needed to bet set up enough so that the cookies didn’t run all over the pan when baking.   I place a couple extra M&Ms on top of each ball of dough, just to make them pretty and BAM… Cinnamon Chocolate Chip M&M Cookies!

Perfect for Girl Scouts.  Perfect for Fall.  Perfect.

Enjoy!

Cinnamon Chocolate Chip M&M Cookies

Cinnamon Chocolate Chip M&M Cookies

Yield: 4 dozen cookies
Prep Time: 2 hours 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes

Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 tsps baking soda
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsps ground cinnamon
  • 1 1/2 cups dark brown sugar, packed
  • 1 cup sugar
  • 24 Tbsp (3 sticks) unsalted butter, melted
  • 2 eggs + 2 egg yolks, large
  • 2 Tbsps vanilla
  • 1 bag M&Ms in Fall colors, divided
  • 3/4 cup chocolate chips

Instructions

  1. In a large bowl, sift together the flour, cinnamon, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth.
  3. Add the eggs and vanilla and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Reserve 1/3 cup M&Ms then add the remaining with the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 2 hours. If you have time refrigerate for at least 8 hours or overnight.
  7. When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 6 large balls of dough and place evenly on the prepared cookie sheet. Press 3-4 of the reserved M&Ms onto each ball.
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.

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