Heavenly Chocolate Chip Cookies
Prep Time
40 mins - 50 mins
Cook Time
10 mins - 15 mins
Total Time
50 mins - 1 hr 5 mins
Yields
6+
Directions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper
- In a medium mixing bowl, sift the flour, baking soda, and salt together
- Using an electric mixer, on medium speed beat together the room temperature butter and sugars until product is smooth
- While still on low speed add the egg, and vanilla and mix for 1 minute
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- With a wooden spoon or plastic spatula stir in chocolate chips
- Chill dough for at least 30 minutes in fridge or freezer so product keeps shape.
- Use a small ice cream scoop to portion out cookies. Bake cookies for 8-13 minutes depending on size.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Ingredients
- 1 1/2 cup Ginger Evans All-Purpose Flour
- 1/2 cup Coburn Farms Salted Butter, room temp
- 1 Large Egg
- 2 1/4 cup Ginger Evans Semi-Sweet Chocolate Chips
- 1 tsp Marcum Vanilla Extract
- 1 tsp Ginger Evans Baking Soda
- 1/2 cup Ginger Evans Brown Sugar
- 6 tbs Ginger Evans Granulated Sugar
- 1/2 tsp Marcum Salt