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Recipes
Heavenly Chocolate Chip Cookies
Heavenly Chocolate Chip Cookies
Prep Time:
40-50 minutes
Cook Time:
10-15 minutes
Total Time:
50-65 Minutes
Yields:
6+
Ingredients:
1 1/2 cup
Ginger Evans
All-Purpose Flour
1/2 cup
Coburn Farms
Salted Butter, room temp
1 egg
Grade A
, Eggs, Large
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
Directions:
Preheat 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.
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